Cinnamon sugar, rolled up in a soft dough and paired with cream cheese frosting
Course Breakfast, Dessert
Prep Time 1 hourhour30 minutesminutes
Cook Time 20 minutesminutes
Servings 8rolls
Author Kate Bro
Ingredients
Dough
2TBSbutter
¼cupwhite sugar
⅔cupwhole milkwarmed
1yeast packet
1egg
¼cupoil
2cupsPamela's Bread Mixor similar GF blend
¼tspbaking soda
2tspbaking powder
½tspsalt
1tspvanilla
Filling
1cupbrown sugar
2 ½TBScinnamon
2-3TBSbuttersoftened (not melted)
Cream Cheese Icing
4TBSbuttermelted or softened
1 ½cupspowdered sugar+/- to desired thickness
¼cupvream cheesesoftened
1tspvanilla
Instructions
Rolls
Dissolve the yeast in large mixing bowl with warmed milk. Let bubble for a few minutes.
Next, stir in egg, sugar, butter, oil, and vanilla to milk/yeast mixture.
In separate bowl mix salt, flour, baking soda, and baking powder, then add to mixing bowl. Stir until well combined. If the dough appears too sticky/wet, add more flour as necessary {It will still be somewhat sticky before you let it rise.}
Remove dough from mixing bowl and place in a greased container and put in a warm place to rise for 45-60 minutes.
Preheat oven to 400°F.
After the dough has risen it will be much "fluffier" - do not re-knead! Flour the parchment paper and the top of the dough to help prevent sticking during the rolling process. {It helps to add a second piece of parchment paper on top of the dough as well.}
Roll dough to 1/4" thick rectangle, then carefully remove the top sheet of paper. Spread softened butter on top of dough, then sprinkle brown sugar & cinnamon mixture over the surface. Leave a 1-2" strip of dough uncovered at one end of the dough. {There will be some mixture left over for top.}
Using the parchment paper as an aid, roll the dough into a log. Start at the end opposite of that which you left uncovered.
After I had my "log" rolled up, I re-floured the surface to help prevent the knife from sticking when it came time to cut the individual rolls. It's important to use a serrated knife so you don't "squish" the dough instead of cutting it.
Cut the roll into 8 pieces and place in greased9x13 baking pan. {To keep them even, I cut the roll in half, then cut my halves in half, then my fourths in half.}
Add left-over cinnamon-sugar mix in to the top of the rolls - this gives them just a little bit of a "crunch" later on.
Bake for 20 minutes until tops are golden brown.
Finally, mix together ingredients for frosting and add to cooled rolls. Soooo good! I topped the frosting with some additional powdered sugar.
Mini Cinnis
To make smaller rolls, divide the dough in half after it rises, then followed the rest of the steps normally. (You will get 16 mini rolls instead of 8 large rolls)
We squished them into a round cake pan and baked for the same amount of time. After they cooled, we frosted em up and enjoyed. I felt like the smaller size was more manageable, but I guess it all depends on what you feel like!