Tag Archives: cinnamon rolls

Cinnamon Rolls with Cream Cheese Icing

Cinnamon Rolls 2

The best way to start a 6:00am day? Homemade cinnamon rolls, of course.

Cinnamon Rolls 1

To keep your rolls light and airy, do not add too much flour to your dough, and knead only until the dough begins to pull away from the side of the bowl. Because the dough is sticky, it needs to sit for a while in the refrigerator before rolling out the dough. To keep the rolls soft, I also roll my dough out on a buttered silicon mat (instead of a floured mat). Greased hands will help in handling the slightly sticky dough.

An easy way to cut your dough logs into rolls without crushing the dough and having the knife stick to the dough is to use dental floss (not mint!) or a strong sewing thread. See THIS POST for more details.

This recipe makes a lot: 36  large rolls. You can scale the recipe back if you don’t want as many OR Rolls can be frozen either after or before cooking.

To freeze before cooking: Prepare dough. Fill and roll dough into log. Slice into rounds and place each round on a foil lined baking sheet, not touching. Freeze until solid and then place in Ziploc bags and return to freezer. Place frozen rolls in prepared pan and allow to rise in a warm place until doubled (about 2-3 hours). Bake and frost as directed.

RECIPE:

Cinnamon Rolls with Cream Cheese Icing

Cinnamon Rolls 2

2 ½ cups buttermilk*
1 cup butter
1 cup sugar
4 large eggs
2 tsp salt
9 – 9 ½ cups flour, divided
1 ½ Tbs instant yeast

1 cup butter, softened
1 cup brown sugar
½ cup white sugar
2-3 Tbs cinnamon

Place buttermilk, butter and sugar in a medium saucepan. Stir over medium heat until butter is melted. Pour into a large mixing bowl (stand mixer) and let cool for 15-20 minutes. Mix in eggs and salt. Add 4 cups of flour and the yeast and mix until smooth. Add additional 5 cups of flour and knead until smooth. Add additional flour, if necessary, to make a soft dough that barely pulls away from the edge of the bowl. Dough will be slightly sticky. Cover dough with plastic wrap touching the dough and refrigerate for at least 60 minutes, or until the dough is chilled and not sticky when touched.

Lightly butter rimmed baking sheets or 9”x13” pans. Mix brown sugar, white sugar and cinnamon in a small bowl.

Divide dough into two halves. On a lightly buttered surface, pat each dough half into a rectangle about 12”x18”. Spread 1 stick of butter (1/2 cup) on each dough half and sprinkle with half of the sugar/cinnamon mixture. Starting from long edge, form a roll. Pinch long edge to seal. Use a knife to lightly score dough into 18  sections about 1” apart. Place a strand of dental floss under the dough and cross over the top of the dough at the scored marking. Pull dental floss to cut through dough log. Place in prepared pan. Cover with a thin towel and allow rolls to rise in a warm place for 45-60 minutes.

Preheat oven to 350°F.  Bake for 18-20 minutes. Cool for 5-10 minutes. Spread warm rolls with cream cheese glaze.

Makes 36 rolls

*Buttermilk substitute: Scald 2 cups milk (bring to boiling point) and stir in ½ cup plain yogurt

 

Cream Cheese Glaze
8 oz cream cheese
6 Tbs heavy cream
3-4 Tbs milk
2 tsp vanilla extract
4 cups (1 lb) powdered sugar

Use a hand mixer to mix all of the glaze ingredients. Add additional milk or cream if needed to make a smooth glaze.

 

To freeze rolls before cooking: Prepare dough. Fill and roll dough into log. Slice into rounds and place each round on a foil lined baking sheet, not touching. Freeze until solid and then place in Ziploc bags and return to freezer. Place frozen rolls in prepared pan and allow to rise in a warm place until doubled (about 2-3 hours). Bake and frost as directed.

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Lime Glazed Raspberry Sweet Rolls

Raspberry Rolls 3

Starting with a traditional cinnamon roll dough, these rolls use raspberry jam as a filling and are iced with a lime glaze.

I used this Homemade Raspberry Jam for the filling.

This recipe makes a lot: 36-40 large rolls. You can scale the recipe back if you don’t want as many OR Rolls can be frozen either after or before cooking.

To freeze before cooking: Prepare dough. Fill and roll dough into log. Slice into rounds and place each round on a foil lined baking sheet, not touching. Freeze until solid and then place in Ziploc bags and return to freezer. Place frozen rolls in prepared pan and allow to rise in a warm place until doubled (about 2-3 hours). Bake and frost as directed.

Raspberry Rolls 2

RECIPE:

Lime Glazed Raspberry Sweet Rolls

Raspberry Rolls 3

2 ½ cups buttermilk*
1 cup butter
1 cup sugar
4 large eggs
zest from 1 lime
2 tsp salt
9 – 9 ½ cups flour, divided
1 ½ Tbs instant yeast
1 cup raspberry jam

Place buttermilk, butter and sugar in a medium saucepan. Stir over medium heat until butter is melted. Pour into a large mixing bowl (stand mixer) and let mixture cool for 15-20 minutes. Mix in eggs, lime zest and salt. Add 4 cups of flour and the yeast and mix until smooth. Add additional 5 cups of flour and knead until smooth. Add additional flour, if necessary, to make a soft dough that barely pulls away from the edge of the bowl. Dough will be slightly sticky. Cover dough with plastic wrap touching the dough and refrigerate for 60 minutes.

Preheat oven to 350°F. Lightly butter rimmed baking sheets or 9”x13” pans.

Divide dough into two halves. On a lightly buttered surface, pat each dough half into a rectangle about 12”x18”. Spread with raspberry jam. Starting from long edge, form a roll. Pinch edge to seal. Use a knife to lightly score dough into 18-20 sections about 1” apart. Place a strand of dental floss under the dough log and cross over the top of the dough at the scored marking. Pull dental floss to cut through dough. Place in prepared pan. Cover with a thin towel and allow rolls to rise in a warm place for 45-60 minutes.

Bake at 350ºF for 18-20 minutes. Cool for 5-10 minutes. Spread warm rolls with lime glaze.

Makes 36-40 rolls

*Buttermilk substitute: Scald 2 cups of milk (bring to boiling point) and then stir in ½ cup plain yogurt

Lime Glaze

4 Tbs melted butter
3 Tbs heavy cream
2 Tbs lime juice
2 tsp lime zest (zest from 1 lime)
4 cups (1 lb) powdered sugar

Use a whisk to mix all glaze ingredients.

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Cinnamon Twists

FEB 6, 2010 077-1 There is something about a soft dough rippled with cinnamon and oozing sweet cream frosting that almost makes you forget about the water dripping into your house from the slowly melting snow on your roof. Almost.

These cinnamon twists are a variation on cinnamon rolls, and just as certain to please.

The dough is easy to put together and easy to work with. It goes together quickly, not requiring an initial rise. So you can have warm cinnamon twists on your plate in under an hour. Unless you have a bunch of girls staying at your house, and then you will be lucky to snag even one to try and snap a picture of. You might have to settle for the broken one shown above.

This is half of the batch of dough.

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Be sure to use a sharp knife to cut the dough into strips. A round pizza cutter works amazingly!

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Twist the strips and put into a pan coated with melted butter. This pan is actually a little too crowded. I should have separated them a little more.

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Let rise in a warm place until doubled in size, and then bake for about 10 minutes and you are ready to eat!

I like to use a basic powdered sugar glaze to top these. If I have it on hand, I use cream and powdered sugar. Cream gives the glaze a wonderfully rich taste. You can also use milk, but the cream is definitely worth the extra calories-and if you’re eating cinnamon twists it’s not like you’re counting calories anyway!

On a side note: if you make these on the same night you make Fettuccine Alfredo, be sure to label your leftover icing and alfredo containers. While making Big J’s breakfast the next morning (yes, he was having the pasta alfredo and not the cinnamon twists for breakfast), I topped his pasta with a big scoop of icing. Luckily I licked my finger before putting the concoction in the microwave!

FEB 6, 2010 077-1

RECIPE:

Cinnamon Twists
——————-
Yield: about 18 twists

1 ½ cups warm water
1/2 cup sugar
1 egg
1 Tbs. yeast
1 tsp. salt
3 ½ – 4 cups flour
½ cup butter, divided
1/4 cup sugar
2 tsp cinnamon

Glaze:
1/2 cup powdered sugar
about 2 Tbs cream (or milk)

Mix water, sugar, egg, yeast, salt and flour. Add more flour, if needed, to make a soft dough. Knead until a soft dough forms.

Melt 1/4 cup butter in a jellyroll pan. Roll dough into rectangle. Spread with 1/4 cup softened butter. Mix 1/4 cup sugar and cinnamon. Sprinkle dough with cinnamon and sugar mixture; cut into 1-inch wide strips (a pizza cutter works really well for this); twist each strip gently and place in buttered pan, about ½ inch apart. Let rise 30-60 minutes (until doubled).

Bake at 400°F for 10-12 mins.

Prepare glaze: Mix powdered sugar with cream, a small amount at a time, until mixture can be drizzled with a spoon.

Cool twists slightly, and then drizzle with powdered sugar glaze.

 

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