Friday, June 27, 2014

Daring Bakers' Challenge: Cinnamon Rolls

This month the Daring Bakers kept our creativity rolling with cinnamon bun inspired treats. Shelley from C Mom Cook dared us to create our own dough and kill it with any filling we wanted to craft tasty rolled treats, cinnamon not required!

When I was growing up, cinnamon rolls were one of my favorite breakfast treats, and one that I associate with special occasions and holidays. I still love cinnamon rolls, and often buy the refrigerated dough to bake off on the weekends. Until this challenge, I had never attempted to make the rolls from scratch, but was pleasantly surprised at how easy it was! Of course, it does take a little of planning, as the dough had to rise overnight, but this is definitely a recipe worth repeating!

After preparing dough and allowing to rise overnight, roll into a rectangle and spread with softened butter.

Sprinkle cinnamon sugar over the butter.

Roll dough into a tight cylinder.

Cut cylinder into 12 equal size rolls.

Allow rolls to rise until doubled in size, then bake.

Add glaze to warm rolls and enjoy!

Cinnamon Rolls
Makes 12 rolls


1/2 cup whole milk
2 1/4 tsp active dry yeast
1/4 cup sugar
4 tbsp butter, melted
1 1/2 tsp vanilla extract
1 egg yolk
2 3/4 cups all-purpose flour
3/4 tsp salt
1/2 tsp grated nutmeg

1 1/2 sticks unsalted butter, very soft
1/3 cup granulated sugar
2 tbsp ground cinnamon

2/3 cup confectioners' sugar
1/3 cup sweetened condensed milk
4 tbsp butter, melted
3 tsp lemon juice
1 tsp vanilla extract
1/8 tsp ground cinnamon

1. Make dough: Warm the milk and 1/2 cup water in a saucepan over low heat, until about 100 degrees F. Remove from heat and sprinkle the yeast and a pinch of the sugar over the milk mixture. Do not stir. Set aside for about 5 minutes, until foamy. Whisk the butter, vanilla and egg yolk into the mixture.

2. In a large bowl, whisk together the flour, remaining sugar, salt and nutmeg. Make a well in the center of the mixture, and pour in the yeast mixture. Stir with a wooden spoon until a dough is formed, then turn dough out onto a well-floured surface. Knead dough for 6 minutes, and then form the dough into a ball.

3. Brush melted butter into the inside of a large bowl, and place dough inside. Cover the bowl with plastic wrap, and allow dough to rise at room temperature until doubled in size, about 1 1/2 hours.

4. Punch down dough to release air. Reform dough into a ball and place it in buttered bowl, covered with a buttered piece of plastic wrap. Allow to rise in the refrigerator overnight, or at least 4 hours.

5. On a floured surface, roll dough out into a 10 x 18 inch rectangle. Spread softened butter over the entire rectangle of dough. 

6. Make the filling by mixing together the granulated sugar and ground cinnamon, and sprinkle over the butter.

7. Roll the dough into a tight cylinder, beginning from the long side facing you. Cut cylinder evenly into 12 pieces.

8. Place the rolls in a buttered 13 x 9 inch pan, and cover with plastic wrap. Allow to rise in a warm location for about 1 1/2 hours, until doubled in size.

9. Preheat oven to 350 degrees. Bake rolls for about 30 minutes, until golden brown. Allow rolls to cool for 10 minutes before adding the glaze.

10. Make glaze by whisking together the confectioners' sugar, sweetened condensed milk, melted butter, lemon juice, vanilla extract, and cinnamon. Spread glaze over the warm cinnamon rolls and enjoy! 

-Posted by Jennifer