Adapted from Holiday and Celebration Bread in Five Minutes a Day
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These are not quick, but they definitely are easy. The hands on time is very minimal, and with a little planning, they are a showstopper. I have to admit, I had been very intimidated by yeast doughs and thought they they were difficult and time consuming. The Artisan Bread in Five Minutes a Day cookbook changed my life. It made baking bread and other risen doughs approachable and I might even say, fun. Their recipes are no-knead. The doughs are wetter, and require resting time in the refrigerator for rising. It also makes the flavor of the yeast richer. You truly can make high quality artisan bread in your own house. These cinnamon rolls are even better than Cinnabon and will impress your whole family.
To make the dough:
Add all ingredients except for the flour in your mixer with the paddle attachment and mix until combined. Then add flour and mix until combined. If desired, you can let it knead for another few seconds, but it is not necessary. Your dough will be wet and thick and look like this:
You will think that it will be too sticky to roll out. Don’t add more flour. When it is chilled from the refrigerator it will be easier to work with. Cover your dough loosely and allow to rest at room temperature for two hours. Then cover tightly and refrigerate for at least three hours or up to five days.
When ready to bake, roll out dough on a floured surface to about 1/4 inch thick, about a 9×12 rectangle. (Sorry I forgot to take a picture of the rolling out process!) Brush with melted butter, and spread cinnamon sugar mixture on top. Roll up short side first, pinch end, and slice into six rolls.
Place on a parchment lined baking sheet or a buttered pan. I chose to use a pan because I like that the rolls stay softer when baked together. If you like crispy edges, then use a baking sheet. Cover loosely with plastic wrap and let rise for 75 minutes.
Bake at 350 for 25-30 minutes until lightly browned. While they are baking, mix the cream cheese frosting.
Homemade Cinnamon RollsCourse: BreakfastDifficulty: Medium
Gooey cinnamon rolls with a cream cheese frosting
- Ingredients for Brioche Dough:
1/2 cup Water, lukewarm
1 tsp Yeast
1 tsp Salt
2 Eggs, lightly beaten
2 TBSP Honey
1/2 cup Butter, melted
2 1/3 cup All Purpose Flour
- To assemble cinnamon rolls:
2 TBSP Butter, melted, plus more for greasing the pan
1/4 cup Sugar
1/4 cup Brown Sugar, firmly packed
1 1/2 tsp ground cinnamon
1/2 tsp grated orange zest, optional
- Cream Cheese Frosting
4 oz cream cheese, at room temp
3 TBSP, powdered sugar
2 TBSP milk
1/2 tsp vanilla extract
1/2 tsp grated orange zest, optional
- Mix all ingredients except for the flour in a mixer with a paddle attachment. Then add flour and mix just until combined. Do not knead.
- Cover loosely with plastic wrap or a dish towel and allow to rest at room temperature for two hours, then cover tightly and place in refrigerator.
- Dough needs to be chilled for three hours before using, so it is often easiest to make dough the day before. Dough should be used within five days.
- When ready to bake, dust surface with flour and shape dough into a ball. Gently roll out with a rolling pin about a 1/4 inch thick into about a 9 x 12 rectangle. Flour your rolling pin and board as needed, but be careful not to add too much flour to the dough.
- Mix sugars, salt, cinnamon and orange zest(if using in a small bowl).
- Brush top of dough with melted butter. Sprinkle cinnamon sugar mixture on top and spread evenly.
- Gently roll up starting on the short end and pinch the end closed.
- Slice log into size equal rolls, using a bread knife.
- Butter a 9 inch baking dish, or place parchment paper on baking sheet. Place rolls in pan and cover loosely with plastic wrap. Allow to rest and rise at room temperature for 75 minutes
- Preheat oven to 350 degrees F. Bake rolls for 25 to 30 minutes until slightly browned. Allow them to cool for 10 minutes
- Mix all frosting ingredients together (a hand mixer works well for this) and spread on warm buns.
- If you would like to make them ahead, do not frost them. Refrigerate after cooking and cooling, reheat at 350 for 15 minutes and spread on frosting. This is a great way to enjoy amazing cinnamon rolls right when everyone gets up!
- You may also freeze the rolls prior to the rise. When ready to make, place in refrigerator overnight to defrost, allow to rise at room temperature for two hours and then bake as directed.