Cinnamon Rolls (Your Way)

This recipe is an amalgamation of many different recipes I’ve tried. I present you with many different finishing options so that you can create your very own favorite cinnamon roll experience.

This recipe is adapted to rise over night in the refrigerator because it’s easier and more pleasant than trying to get the project done at very early morning hours. All you have to do is wake up and pop some decadence into your oven. Make this on special occasions or for special people.

Dough:cinnamon rolls
1 c. milk
5 tbls. butter
1 egg
3 c. AP flour
1/4 c. sugar
1 1/2 tsp. salt
2 1/4 tsp. instant yeast

Filling:
8 tbls. butter
1 tbls. cinnamon
1/2 c. brown sugar

  1. In a small saucepan, melt the butter. Off heat, whisk in the milk to warm. Whisk in egg.
  2. Mix dry ingredients (including yeast) in a large bowl or the bowl of your standing mixer.
  3. Add milk mixture and stir with wooden spoon. Mix or knead for a few minutes, until you have a buttery, smooth dough.
  4. Cover with towel and let rise for an hour.
  5. Mix the filling. Melt the butter and whisk in cinnamon and brown sugar. Set aside.
  6. On a floured board or counter top, roll and spread the risen dough into a rectangle, roughly larger than a standard piece of paper. Spread filling on rectangle, leaving about a half inch of bare dough on the bottom (long) edge. Roll the dough up from the top to the bottom, using that bare edge to seal it.
  7. Slice into 12 rolls.* Place, swirl side up, in a 9X13 pan.
  8. Cover with plastic wrap and place in refrigerator.
  9. In the morning, let the dough warm on the counter top for about an hour. (This isn’t an exact requirement – do what you need to in order to have a pleasant morning.) Bake for 35-45 minutes at 350F.

Optional add ons:

Sauce in pan: This is my preferred variation. Melt 5 tbls. butter and mix with a 1/2 c. cream and 1/2 c. brown sugar. Spread it in the bottom of your baking pan. (See the * in the above recipe.) Place rolls on top of the sauce and bake.

Cream cheese frosting:  Whip 3 oz. cream cheese with 1 tbls. milk and 1 1/2 c. powdered sugar. Spread on individual buns after baking.

Nuts: Add nuts to the top of the sauce in the bottom of your pan. Then place the rolls on top. Or….serve toasted nuts sprinkled over top. Or…if you live in a house with definite nut lovers, chop nuts finely and add them to the cinnamon filling before rolling up the dough.

White fondant glaze:  Mix 4 c. powdered sugar, 1 tsp. vanilla, 1/2 to 3/4 c. milk. Drizzle over entire pan of buns after baking in a pretty pattern. (Get daring and substitute a tbls. spoon of orange juice for the vanilla. You can also play with orange zest in your dough.)

Not interested in having dessert for breakfast? You can always eat some gruel.. ..

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3 thoughts on “Cinnamon Rolls (Your Way)

  1. Pingback: Boiled Milk Cream Cheese Frosting (Without Confectioners’ Sugar!) | Small Potatoes

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