Of all the recipes I've reworked / rephotography / edited a bit, celui- is the most deserving. I have done so many times since I posted in 2012 that I could make these rolls with my eyes closed. These beauties are my go-to for each brunch, weekend with friends, and just about any occasion. I adapted this recipe with countless different combos of sweet and salty taste, but it is the classics. I'm small for a hot roll ooey gooey cinnamon and gauging tens lots of them I kneaded, Rolled & devoured most of the others too.
For those intimidated by yeast-based recipes this one is very simple and straightforward. I timed making for this position and they indeed took exactly 0 minutes from start to finish. (I will say that a warm space for proof rollers is the key, and without it a little more time may be needed.) After only 0 minutes, you pull the most beautiful, small toast on the stove and feel like a bit of a hero of the kitchen. They are really good.
If you run 0 minutes and want to make these in advance, I've realized that you can indeed do the night before storing in the refrigerator, and the evidence on against morning. I have never frozen rolls before baking but I also have no doubt that would work.
Whether a feast of special Christmas morning or just something very special for your Sunday brunch, here's a recipe you just need to have in your pocket back. I swear every time I am a houseguest over the last 4 years, I made these and they are still as popular and impressive. Have you made this recipe? Do you love as much as I do?
- ¾ cup milk
- butter ¼ cup
- 3¼ cups all-flour
- 1 (0.25 ounce) package instant yeast (or 2¼ teaspoons) white sugar
- ¼ cup
- ½ teaspoon salt coffee
- ¼ cup water
- 1 egg
- brown sugar
- 1 cup packed
- 1 teaspoon of cinnamon ground
- ¼ cup plus 1 tablespoon butter
- 2 tablespoons softened
- 4 cream cheese oz
- 1 teaspoon vanilla extract or paste
- 2-3 cups powdered sugar (depending on how sweet you like.)
- heat the milk in a small saucepan until it bubbles, then remove from heat. Mix butter; stir until melted. Let cool
- In a large bowl, combine 2 ¼ cups flour, yeast, sugar and salt .; whisk together. Add water, egg and milk mixture; beat well with an electric mixer. Add the remaining flour, ½ cup at a time, using a wooden spoon to mix well after each addition. (The dough will be too thick and sticky to use mixers at this point.)
- When the dough has just pulled together, put it on a lightly floured surface and knead until smooth, about 5 minutes, or alternatively use the dough hook in a stand mixer. When ready, the dough bounce light pressure.
- Cover the dough with a damp cloth and let it rest on the counter for 10 minutes.
- Meanwhile, brown the butter by placing it in a small bowl in the microwave in glass or container. Cover with a saucer or other tight-fitting lid and microwave for 3-5 minutes. The butter will melt, pop, then brown. (You can also do it on the stove-top, but I find the method of microwave pretty easy.) Although slightly cooled butter, mix brown sugar and cinnamon in a small bowl.
- On a lightly floured surface, roll the dough into a rectangle 12x9 inches. (Use your 9x13 baking dish as a guide.) Using a pastry brush smear the dough with brown butter. Sprinkle the dough with the sugar mixture with cinnamon and press lightly so it does not fall when riding, get all the way to the edges.
- Roll the dough and pinch seam to seal. Using a serrated knife, cut into 12 equal sized rolls and place in a 9x13 baking dish. Cover and let the rolls rise in a warm place until doubled *, about 30 minutes. Preheat oven to 375 degrees F (10 degrees C).
- Bake in preheated oven for 17-20 minutes or until golden. Let cool for about 10 minutes, then spread them with icing. (Directions below) Serve warm
- Whisk the softened butter and cream cheese with an electric mixer until smooth and creamy. Add vanilla and powdered sugar, ½ cup at a time. Beat until creamy and spreadable consistency.
Recipe adapted :. Allrecipes