Cinnamon rolls happened.
They can happen to you too.
flour + butter + sugar + yeast = dough
go for a run while it rises (why not pre burn off the calories?)
sugar + spices = filling
Melted butter gets brushed on dough. Filling gets generously distributed over dough.
Dough is rolled into a snake.
It takes some time, but it’s worth ever warm melty bite.
Saturdays in this house kick butt.
Adapted slightly from Joy the Baker
For the Dough:
- 1 – 1/4oz package active dry yeast
- 1/2 teaspoon, plus 1/4 cup sugar
- 1/2 cup milk at room temperature
- 2 Tablespoons light brown sugar
- 1/2 teaspoon vanilla extract
- 1 egg
- 1 egg yolk
- 2 3/4 cups all-purpose flour, sifted, plus more for kneading
- 3/4 teaspoon salt
- 8 Tablespoons (1 stick) unsalted butter, at room temperature, plus more for the pan
For the Filling:
- 1/2 cup sugar
- 1/4 cup dark brown sugar
- 1/4 cup finely chopped pecans (optional)
- 1/4 cup finely chopped walnuts (optional)
- 1/4 cup raisins (Optional)
- 1 Tablespoon ground cinnamon
- 1/2 teaspoon salt
- 1/8 teaspoon ground cloves
- 2 Tablespoons maple syrup
- 4 Tablespoons (1/2 stick) unsalted butter, melted
Cream Cheese Icing
- 4 oz (half a brick) cream cheese
- 3/4 cup powdered sugar
- 1 tsp vanilla
- 1/2 sick of butter
- splash of lemon juice
Making the dough:
Measure out 1/4 cup water in a glass measuring cup and heat it until warm to the touch (about 10-15 seconds in the microwave is perfect). Add yeast and 1/2 teaspoon sugar to the water and let sit until frothy, about 10 minutes.
In the mean time beat the remaining sugar, milk, brown sugar, vanilla, egg, and egg yolk in a large bowl. Add the four and salt and mix (with your hands or a stand mixer with a dough attachment) until the dough comes together. Knead dough for another 4 minutes. Add the butter and continue to knead for another 6 minutes. The dough will be very sticky (this step was weirdly awesome from the butter). Continue to knead another 1/3 cup flour into the dough on a floured surface. The dough will still be sticky. Let dough rise in a covered bowl in a warm place for about an hour to two (!) hours, or until doubled.
To make the filling while the dough rises, combine sugar, brown sugar, nuts and raisins (if using), cinnamon, salt, and cloves in a bowl. Stir in maple syrup and set aside.
After dough doubles, move it to a heavily floured surface, and gently kneed flour into dough. Add in enough until dough is no longer sticky (about 3-4 Tbs). Let dough rest for about 5 minutes before rolling out.
Using a floured rolling pin (or wine bottle!), roll the dough into a 20x10 inch square…I definitely didn’t measure, but eye ball it. If dough pulls back, let it sit a few minutes before trying again.
Melt a half stick of butter and spread across rolled out dough. Spread filing out evenly across dough and pat down slightly. Roll dough from the long side until you have a dough snake. Pinch ends together.
Cut dough snake into using a sharp serrated knife into roughly 2 inch pieces. I think I got about 13 rolls out of this.
Put rolls cut side up in a buttered 9x 13 inch baking dish. Cover with plastic wrap and set aside in a warm place to rise for another 1-1/2 to 2 hours. You may also refrigerate rolls overnight.
Heat the oven to 375. Uncover rolls and bake until golden brown, about 30 minutes.
While rolls are baking beat all icing ingredients together in a bowl. Spread icing over hot buns (hah).
Try it. Or tell me to make them for you…it’s easier. And I’ll totally do it.