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cinnamon rolls

Apple Pie Cinnamon Rolls with Apple Cider Salted Caramel Sauce

November 7, 2017

We got a car!!!!!

More specifically, my husband picked out a certified pre-owned mini-van. He got it Friday night and now I’m in love with it.

I loved our Rav 4, but it wasn’t going to work out for us long term with 2 kids and 2 dogs. We are active with friends and family so then we can’t travel with any of them. Sure, someone could squeeze between 2 car seats but that’s not too fun. And, what do we do if we want to bring one of the kids friends with us for something? We certainly wouldn’t be able to get 3 carseats/booster seats in the back.

So now we have a Honda Odyssey that has more cup holders in it than I know what to do with. Seriously, that is what I snapped to Amanda when I first got into it. And, of course, my husband is like, enough with the cup holders! Do you actually like it?!?!?” Yes, I love it. It’s so great.

Now I need to find the perfect political bumper stickers to slap on there. And I need a Vineyard Vines’ pink whale on it. Isn’t that just perfect? The preppiest bumper sticker ever with a “Pod Loves America” sticker?! HAHAHA

Anyway… cinnamon rolls!!!!

 

Guys, I learned something very valuable the first time that I made these… don’t put cinnamon in the dough. At least not the quantity that I put in. Cinnamon is acidic and can retard the yeast from getting its bubble on. It rose well-ish over night, but didn’t do another successful rise when rolled out the dough and made the cinnamon rolls. I baked them up anyway just to taste the flavor, which was good,but the texture was horrible.

So, repeat after me, do not put a lot of cinnamon in the dough.

Okay, so now we that all learned something from my fail, let’s make great Apple Pie Cinnamon Rolls!!!

Secondly, in my adventures in making a crap ton of cinnamon rolls this year, do not over work the dough, or roll it out too thinly. It breaks up the bubbles in the dough, so keep that in mind when you are making them. You really want to keep the dough to be at least 1/4″ thick.

The apple cider salt caramel sauce is everything on these cinnamon rolls. EVERYTHING.

If nothing else, just make the caramel sauce and put it on everything. But you really need to take the time to follow the instructions. I make this sauce all the time in the fall and once I was rushing and didn’t make the sauce syrupy enough at first and when I added the rest of the ingredients it was a mess. I was sorta able to  salvage it, but just follow the directions and take your time. It’s soooo worth the time babying it.

Apple Pie Cinnamon Rolls with Apple Cider Salted Caramel Sauce

Makes 12 cinnamon rolls*

Ingredients

For the Dough

  • 1 Cup warm milk (100-110 degrees)
  • 1 packet yeast (2 1/4 teaspoons)
  • 2 eggs
  • 1/3 cup unsalted butter, melted (but not hot!)
  • 4 Cups flour
  • 1 Tablespoon sugar
  • 1 teaspoon salt

For the Filling

  • 2 large baking apples- cored and then sliced into 1/8″ thick slices
  • 1/2 Cup melted butter
  • 1 Cup brown sugar
  • 1/2 Cup sugar
  • 2 Tablespoons cinnamon

For the Caramel Sauce

  • 2 Cups apple cider
  • 1 Cup brown sugar, packed
  • 3/4 Cup heavy cream
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 Cup (1 stick) unsalted butter, cut into pieces
  • 1 Tablespoon vanilla extract
  • 1/2 – 1 teaspoon sea salt

Process

  1. Add the yeast to the warm milk. Let rest for 5 minutes to activate the yeast.
  2. In the bowl of a stand mixer, beat the eggs, then slowly mix in the warm milk mixture. Add the butter and just mix to combine.
  3. Add in the flour, sugar, and salt. Using a hook attachment, work the dough until combined.
  4. On a well floured work surface, roll the dough into a smooth ball. Add the dough to a large bowl that has been sprayed with nonstick cooking spray. Rotate to cover the dough with oil. Cover with plastic wrap and let double in size, at least 1 hour.
  5. Once the dough is ready, preheat your oven to 350 F and grease a 9x 13 baking pan.
  6. On a well floured work surface, roll the dough out so it is approximately 14″ x 24″ x 1/4″ thick
  7. Evenly arrange the apple slices on the dough in rows along the entire length of the dough. Keep the apple slices 1″ back from the edge where the cinnamon rolls are sealed, when rolled. Sprinkle with the brown sugar, sugar, and cinnamon.
  8. Roll the long edge towards you and then cut into 12 evenly sized rolls. Arrange the cinnamon rolls in the baking pan.
  9. Bake for 35-40 minutes or until golden brown.
  10. While the cinnamon rolls are baking, prepare your caramel sauce. Using a medium sized sauce pan over medium heat, bring the apple cider to a boil. Reduce to a simmer and slowly cook until cider has reduced from 2 cups to 1/4 Cup. It will be fairly thick and syrupy at this point. Stir occasionally.
  11. Add the sugar, cream, cinnamon, and salt. Bring to a gentle boil and cook for 8-10 minutes, stirring continuously. You’ll want it to be syrupy at this point.
  12. Remove from heat. Stir in butter and vanilla extract. Add 1/2 teaspoon  the sea salt, mix well. Add more to desired taste. Transfer to a heat-proof container and let cool.
  13. Serve your warm cinnamon rolls with a healthy drizzling of caramel. (You will likely have to reheat the caramel sauce for drizzling consistency if it cools or you store it for a few days as the caramel thicken as it cools.)

Caramel adapted from Bashful Bao

*I purposefully rolled out my cinnamon rolls to be smaller and more than 12 so that I could share at work. Typically, I would just make 12 cinnamon rolls, as the recipe states.

Filed Under: Uncategorized Tagged With: apple, apple Cider, apple cider caramel, apple cinnamon rolls, cinnamon roll, cinnamon rolls, salted caramel

Peach Cinnamon Rolls with Cream Cheese Frosting

August 28, 2017

I have to go back to work tomorrow and let’s just say that I am less than thrilled.

‘Maternity Leave’ in the United States blows. It really does. The Family Medical Leave Act (FMLA) just mandates that your job is held for 12 weeks, but really that is just not enough. And I know that I am lucky that I could take that as I know some people that take less for various (mostly financial) reasons. It’s really not fair that it’s just 12 weeks, nor guaranteed to be paid.

On the other hand, so super ‘thankful’ that I had a repeat C-section, which means that… drum roll please… I got 8 weeks of short term disability, instead of 6 weeks, which is standard for a vaginal delivery. Umm, what?!?!? That is the stupidest thing ever. Sure, I’m glad I got an extra 2 weeks of 60% of my standard pay, but what?! The surgery and the recovery suck, but to say that I deserve more than someone that pushed a baby out of her V is stupid. There are plenty of complications related to that as well. Again, the US is stupid.

So back to work I go tomorrow. Hunter is going to the same daycare as Autumn, which at least makes things easier. Not so easy on the wallet, but that’s life, I guess.

I have a sign in our office that is a great Mindy Kaling quote. It says “Sometimes you just have to put on lipgloss and pretend to be psyched.” It’s become a life motto of mine at this point. I bought this years ago and it has been what gets me through crappy days. And what inspires me to buy so many lipglosses and lip sticks. (Sign by YellowHeartArt)

So I will be wearing some fun lip gloss tomorrow. And waterproof mascara.

Now, on to more enjoyable things… peaches!!!

I had to sneak in 1 more peach recipe for ya before everyone is like ‘OMG! APPLES!!!! PUMPKINS!!!” Oh wait, they already are. Let’s calm down people and enjoy the last of the stone fruit before we get assaulted with apple this and pumpkin spice that.

So here is one last summery recipe for you to enjoy with your juicy peaches. You won’t be able to resist these Peach Cinnamon Rolls with Cream Cheese Frosting. The cinnamon rolls are awesome, but the added peaches make them so much better. The natural sweetness of the peaches is heightened from the sugary filling. And the cream cheese frosting is the perfect finishing touch!

I brought these to our friend’s house this past weekend as there was a group of us hanging out for the ‘big fight’. They all disappeared in the course of the night.

Be sure to savor the last of summer with these delightful rolls!

Peach Cinnamon Rolls with Cream Cheese Frosting

Makes 12 cinnamon rolls

Ingredients

For the Dough

  • 1 Cup warm milk (100-110 degrees)
  • 1 packet yeast (2 1/4 teaspoons)
  • 2 eggs
  • 1/3 cup unsalted butter, melted (but not hot!)
  • 4 Cups flour
  • 1 Tablespoon sugar
  • 1 teaspoon salt

For the Filling

  • 2 large peaches
  • 1/2 Cup melted butter
  • 1 Cup brown sugar
  • 1/2 Cup sugar
  • 2 Tablespoons cinnamon

For the cream cheese frosting

  • 2 Cups powdered sugar, sifted
  • 4 ounces cream cheese
  • 1/1 – 1 teaspoon milk

Process

  1. Add the yeast to the warm milk. Let rest for 5 minutes to activate the yeast.
  2. In the bowl of a stand mixer, beat the eggs, then slowly mix in the warm milk mixture. Add the butter and just mix to combine.
  3. Add in the flour, sugar, and salt. Using a hook attachment, work the dough until combined.
  4. On a well floured work surface, roll the dough into a smooth ball. Add the dough to a large bowl that has been sprayed with nonstick cooking spray. Rotate to cover the dough with oil. Cover with plastic wrap and let double in size, at least 1 hour.
  5. Once the dough is ready, preheat your oven to 350 F and grease 1 9x 13 baking pan.
  6. On a well floured work surface, roll the dough out so it is approximately 14″ x 24″.
  7. Thinly slice the peaches, set aside.
  8. Evenly sprinkle with the brown sugar, sugar, and cinnamon. Starting 1″ from the edge along the far end of the long side, evenly arrange the peaches from end to end.
  9. Roll the long edge towards you and then cut into 12 evenly sized rolls. Arrange in the baking pan.
  10. Bake for 35-40 minutes or until golden brown.
  11. Make the frosting by beating the cream cheese until there are no lumps, slowly add in the powdered sugar. Then add in the 1/2 teaspoon of milk, beat until smooth. Only add in more milk to reach desired consistency. Spread all over the warm cinnamon rolls. Enjoy!

Filed Under: Uncategorized Tagged With: cinnamon rolls, peach, peach cinnamon rolls

Nutty Cinnamon Rolls

February 20, 2017

nutty-cinnamon-rolls

So we bought our house on Friday!!!!

And now we can’t move.

nutty-cinnamon-rolls_01

I mean, we are actually moving out of my dad’s house, but physically, I am walking like an old woman who needs a cane. I didn’t do heavy lifting since I’m 6 months preggo, but I was still on my feet most of the weekend unpacking stuff. And that is a big change from my M-F, 9-5 routine of sitting on my ass all day.

But I am just so excited about the house being finally done. There are a few things they need to fix, but they are minor so no big. I am looking forward to bringing back up a kitchen filler panel millwork issue that I brought up with them weeks ago to which I got the lovely “well, that’s how we do it” response to which I said “just because you do it that way, doesn’t mean it’s right.” And now I have a legit argument for why they should have done it the way I told them to do it. Yo, mofo’s I do this for a living too, and I’m right…

nutty-cinnamon-rolls_02

Other than that things are going smoothly and I figure I will be walking like a normal person again in like 2 weeks. ha!

I will share pictures really soon of the house and then in the coming weeks I will show how we have decorated each room. Our dining room is already in good shape so it just needs some decor up, which I have most of. yay!! So I think I will start with that.

nutty-cinnamon-rolls_03

In the mean time, enjoy these Nutty Cinnamon Rolls. They are a subtle twist on the classic with the addition of nuts. Take the time to finely chop them and toast them and you’ll love what they add to your cinnamon rolls.

If you haven’t yet tried vanilla bean paste then I urge you to get some ASAP and give it a try. If you can’t get it then I really suggest that you use a vanilla bean for the glaze. It gives it great flavor and it’s super pretty to see all those specks. Just so fancy!

My dad hates nuts in baked goods (as well as ricotta in lasagna! what?!) but he happily gobbled one of these up. So I bet you will like them too!

nutty-cinnamon-rolls_04

Nutty Cinnamon Rolls

Makes 12 large cinnamon rolls

Ingredients

For the Rolls

  • 1 Cup warm milk (100-110 degrees)
  • 1 packet yeast (2 1/4 teaspoons)
  • 2 eggs
  • 1/3 cup unsalted butter, melted (but not hot!)
  • 4 Cups flour
  • 1 Tablespoon sugar
  • 1 teaspoon salt
  • 1/2 Cup melted butter
  • 1 Cup brown sugar
  • 1 Cup finely chopped toasted walnuts/pecans
  • 2 Tablespoons cinnamon

For the glaze

  • 2 Cups powdered sugar, sifted
  • 2 Tablespoons melted unsalted butter
  • 1-2 teaspoons milk
  • 1 vanilla bean paste/vanilla bean caviar

Process

  1. Add the yeast to the warm milk. Let rest for 5 minutes to activate the yeast.
  2. In the bowl of a stand mixer, beat the eggs, then slowly mix in the warm milk mixture. Add the butter and just mix to combine.
  3. Add in the flour, sugar, and salt. Using a hook attachment, work the dough until combined.
  4. On a well floured work surface, roll the dough into a smooth ball. Add the dough to a large bowl that has been sprayed with nonstick cooking spray. Rotate to cover the dough with oil. Cover with plastic wrap and let double in size, at least 1 hour.
  5. Once the dough is ready, preheat your oven to 350 F and grease 1 9x 13 baking pan.
  6. On a well floured work surface, roll the dough out so it is approximately 14″ x 24″. Evenly spread out the melted butter on the dough. Then sprinkle with the cinnamon, brown sugar, and nuts.
  7. Roll the long edge towards you and then cut into 12 evenly sized rolls. Arrange in the baking pan.
  8. Bake for 25-30 minutes or until golden brown.
  9. Make the glaze by mixing all of the ingredients in a medium sized bowl until smooth. Drizzle all over the cinnamon rolls. Enjoy!

Filed Under: Uncategorized Tagged With: cinnamon rolls, monkey bread monday, nutty cinnamon rolls

Peanut Butter and Jelly Cinnamon Rolls

February 13, 2017

peanut-butter-and-jelly-cinnamon-rolls

This weekend was all sorts of perfect.

peanut-butter-and-jelly-cinnamon-rolls_01

My brother and his family came in on Friday night for vacation. It’s been a year+ since we have seen each other so it was great getting to hang out and catch up. Best of all was the girls playing really well together, like they had just seen each other the weekend before. And the age different (3 & 6) even worked out well.

On Saturday we went Strawberry picking. So fun with the girls. And delicious. I made biscuits for shortcake for dessert that night. It was great with the grilled veggies, burgers, and hot dogs that we enjoyed for dinner. So yummy.

Besides that they also had a blast putting on tons of make up from my big makeup kit. Shoot, as long as you are not fighting, yelling, or destroying something… do whatever. They were so proud of themselves as well. But, let’s be real, they need to work on their eye liner application skills. ha!

peanut-butter-and-jelly-cinnamon-rolls_02

And then Sunday was all about hanging by the pool. We had a leisurely morning enjoying breakfast before we headed out to the pool. The weather was great and the pool was warm so we had a blast lounging around and playing with the girls in the pool. Autumn was so worn out that she napped on me for 2.5 hours as we sat by the pool. I even napped. The best kind of day ever.

More family came over later on and we made homemade pizza (of course the girls wanted boxed mac and cheese…). The night wrapped up with baths and girls cuddled up to me while I read to them.

peanut-butter-and-jelly-cinnamon-rolls_05 peanut-butter-and-jelly-cinnamon-rolls_06

peanut-butter-and-jelly-cinnamon-rolls_07 peanut-butter-and-jelly-cinnamon-rolls_08

I am loving this year’s weekly recipe theme. I love working with dough and perfuming our house with cinnamon and sugar is just so fun. Plus, it’s fun as hell to come up with different flavors and combinations for the cinnamon rolls, monkey breads, and pull apart breads. And since we can’t possibly eat them all, I love getting to share with with our neighbors when they are fresh out of the oven.

Rock on Monkey Bread Mondays!

peanut-butter-and-jelly-cinnamon-rolls_03

If you love peanut butter then you will looooooove these cinnamon rolls. There is just the right amount of peanut butter in them where you can taste it, and smell it, but it’s balanced out so nicely with the typical cinnamon and sugar in cinnamon rolls. Plus, the jam glaze on top rocks.

I always make PBJ’s with strawberry jelly so it just felt right to use that for the glaze, but if you like grape or something else then just give that a try. I bet a blueberry jam would be awesome on it too. No matter what, you can’t go wrong.

peanut-butter-and-jelly-cinnamon-rolls_04

Peanut Butter and Jelly Cinnamon Rolls

Makes 12 large cinnamon rolls

Ingredients

For the Rolls

  • 1 Cup warm milk (100-110 degrees)
  • 1 packet yeast (2 1/4 teaspoons)
  • 2 eggs
  • 1/3 cup unsalted butter, melted (but not hot!)
  • 4 Cups flour
  • 1 Tablespoon sugar
  • 1 teaspoon salt
  • 1/2 Cup melted butter
  • 1/3 Cup creamy peanut butter
  • 1/2 Cup brown sugar
  • 2 Tablespoons cinnamon

For the glaze

  • 1/2 Cup strawberry preserves
  • 1 Tablespoons orange juice

Process

  1. Add the yeast to the warm milk. Let rest for 5 minutes to activate the yeast.
  2. In the bowl of a stand mixer, beat the eggs, then slowly mix in the warm milk mixture. Add the butter and just mix to combine.
  3. Add in the flour, sugar, and salt. Using a hook attachment, work the dough until combined.
  4. On a well floured work surface, roll the dough into an even ball. Add the dough to a large oiled bowl. Rotate to cover the dough with oil. Cover with plastic wrap and let double in size, at least 1 hour.
  5. While the dough is rising, cut the bacon into very small pieces and cook. Drain well and set aside.
  6. Once the dough is ready, preheat your oven to 350 F and grease 1 9x 13 baking pan.
  7. On a well floured work surface, roll the dough out so it is approximately 14″ x 24″.
  8. Mix the peanut butter into the melt butter and then evenly spread out on the dough.
  9. Then sprinkle with the cinnamon and brown sugar. Roll towards you and then cut into 12 evenly sized rolls. Arrange in the baking pan.
  10. Bake for 24-26 minutes or until golden brown.
  11. While the rolls are baking, warm the strawberry preserves and orange juice together; mix well. Drizzle all over the baked cinnamon rolls. Enjoy!

Filed Under: Uncategorized Tagged With: breakfast, brunch, cinnamon rolls, monkey bread mondays, peanut butter, peanut butter and jelly, recipe, strawberry

Bacon Chocolate Chip Cinnamon Rolls with Brown Sugar Glaze

February 6, 2017

bacon-chocolate-chip-cinnamon-rolls

We had our first big boo boo with Autumn this weekend. Poor thing!

…

Read More

Filed Under: Breakfast and Brunch, Recipes Tagged With: bacon, brown sugar glaze, chocolate chips, cinnamon rolls, monkey bread mondays

3.29-31: Weekend Recap

April 1, 2013

{Friday night} empanadas for dinner | watch Grimm | fire down the road | bed

{Saturday} make ham and eggs for breakfast | take Kemper to the vet | yard work and clean up | mac and cheese for lunch | I took a 2 1/2 hr nap while Price kick ass in the backyard | ‘Cuse game | get ready | fugakyu for dinner to celebrate Price’s new job | finish DVR’d ‘Cuse game and other games| bed

{Sunday} we went to Home depot (not yet opened) | Starbucks | Market Basket (closed for Easter) | back home | cinnamon rolls for breakfast | Home Depot | take Kemper to the beach | give Kemper a bath | watch You’ve Got Mail | make pasta for lunch | brush and trim rabbits nails while Price cleans their cage | fold laundry | watch Louisville vs Duke game| photo edits & punchlist write up| Price picks up Emily | Indian take out for dinner | watch Walking Dead season finale | Price drives Emily home | bed

 Fire Chelsea Eleanor Street_01 Fire Chelsea Eleanor Street_02

Fire Chelsea Eleanor Street_03 Fire Chelsea Eleanor Street_04

fuzzy bunnies ham and eggs kemper at the vet

sleeping kemper

date night at Fugakyu sushi at Fugakyu

Price at Fugakyu lounging around

fuzzy bunnies shedding Bunny

Price and Kemper at the Beach kemper at the beach

Kemps sitting

Filed Under: Living Tagged With: back yard, cinnamon rolls, easter, home depot, Kemper, Market Basket, rabbits, revere beach, starbucks, weekend, weekend recap, weekend warriors, yard work

S’mores Cinnamon Rolls

August 23, 2012

S'mores Cinnamon Rolls

It is Day 4 of S’mores Week! Are you sick of Amanda and I yet? Hope not! Just one more day of great s’mores recipes. hint hint… I have a cocktail for you tomorrow!

Anyway, I originally planned on making mini cheesecakes today but then at the very last minute decided to change my mind resulting in some late night and early morning baking. how early? well this dumb-dumb got up at 4.30a.m. I am crazy. obvi.


 

 

 

I’m so glad that I put in the extra effort to make these because they are incredible. I honestly would not eat them for breakfast but I think they are perfect for a fun, different kind of dessert. It would totally shock someone if you served this for dessert. A big rich cinnamon roll jam packed full of s’mores goodness. The marshmallows get toasty, the chocolate chips get melty, and the graham adds a fun different crunch to it all. Addicting!

 

  

You need to go over and check out Amanda’s S’mores Ice Cream recipe. The post is hilarious and totally relate-able. Plus, the recipe is drool worthy. That ice cream is trouble with a capital T!

S’mores Cinnamon Rolls

makes 12 rolls

Ingredients

Dough

  • 1 cup warm milk (skim works)
  • 1 packet dry active yeast
  • 1/2 cup sugar
  • 2 eggs
  • 1/3 cup unsalted butter melted
  • 4 cups bread flour, 1/2 cup reserved
  • 1 teaspoon salt

Filling

  • 1/4 cup sugar
  • 1/4 cup of brown sugar
  • 2 tablespoons cinnamon
  • 1/3 cup unsalted butter, melted
  • 4 cinnamon graham crackers, broken into small pieces
  • 3/4 cup milk chocolate chips
  • 1 1/2 cups mini marshmallows

Glaze

  • 4 ounces marshmallow Fluff
  • 1/4 cup milk

Process

  1. To prepare the dough, sift together the flours and salt, set aside. Heat the milk per yeast instructions. Once the milk has reached the right temperature (between 100-110F) add the yeast and let proof per instructions. In a large bowl or using a stand mixer, beat 2 eggs. Mix in the sugar and melted butter into the eggs. Gently pour the milk into the bowl. In half cup intervals mix in the bread flour until 3 1/2 cups has been incorporated. With the remaining 1/2 cup, dust a clean smooth surface and coat your hands. Kneed the dough into a ball incorporating the remaining flour. Place into a greased bowl, cover, and let double in size (several hours).
  2. While your dough is rising prepare the  filing by combining the cinnamon  and sugars together in a bowl and the marshmallows, chocolate chips, and graham cracker pieces. in another bowl.
  3. Preheat oven to 350 and grease baking pans.
  4. Roll out dough into a 16 by 21 inch rectangle. Spread the melted butter evenly over dough. First add the sugar mixture to the cover the dough, then add the s’mores mixture. Roll up dough jelly roll style and, cut in half, then cut each section into 6 pieces.  Arrange evenly in pan
  5. Bake for 22-25 minutes or until golden brown.
  6. While rolls are baking combine the fluff and milk. Spread frosting over warm rolls before serving.

S’mores Week

Day 1

S’mores Chex Mix and S’mores Ice Cream Sandwiches

Day 2

S’mores Truffles and Microwave S’more Turtles

Day 3

S’mores Campfire Banana Splits and S’mores Cheesecake Bars

Filed Under: Pastries, Recipes, S'mores Tagged With: breakfast, chocolate, cinnamon, cinnamon rolls, dessert, marshmallows, s'mores, s'mores cinnamon rolls

Some Seriously Amazing Cinnamon Rolls

December 24, 2009

 

Two weekends ago I ventured into the territory of baking with yeast. I learned how working with yeast can be a pain in the ass but if it works you get great results. My first attempt was a miserable fail with a sticky, dense, dead ball of dough. I figured out my milk was at 112 and the was way too hot for my yeast so I tried again at 100 and SUCCESS!!!

I went through all this trouble because I saw these amazing Peppermint Bark Buns at Fake Ginger. I could have gone for the peppermint and chocolate filling but I am not a big fan of white chocolate so I decided to stick with a cinnamon roll and this would be a springboard into making the cinnamon rolls.

 

 

 

These cinnamon rolls were worth the trouble since they were an amazing treat for the weekend. Plus I felt like I conquered a big fear with using yeast. I made an orange frosting for them which was good- a nice complement to the cinnamon but standard milk based frosting is more my thing. I think eggnog would be fantastic!

Seriously Amazing Cinnamon Rolls

makes 12 rolls

Ingredients

Dough

  • 1 cup warm milk (skim works)
  • 2 eggs
  • 1/3 cup unsalted butter melted
  • 4  cups bread flour, 1/2 cup reserved
  • 1 teaspoon salt
  • 1/2 cup sugar
  • 1 packet dry active yeast

 Filling

  •  1/2 cup sugar
  • 1/4 cup of brown sugar
  • 4 tablespoons cinnamon
  • 4 tablespoons butter, softened

Glaze

  • 4 ounces cream cheese, softened
  • 1 cup powdered sugar
  • milk or orange juice until you have reached your desired frosting thickness
 

Process

  1. To prepare the dough, start by heating the milk per yeast instructions (between 100-110F). Melt the butter, set aside. Beat eggs in a very large bowl, set aside. Once the milk has reached the right temperature add the yeast and let proof per instructions. Mix in the sugar and melted butter into the eggs. Gently mix in the milk/yeast to the wet ingredients. In half cup intervals mix in the bread flour until 4 cups has been incorporated. With the remaining 1/2 cup, dust a clean smooth surface and coat your hands. Kneed the dough into a ball incorporating the remaining flour. Place into a greased bowl, cover, with plastic wrap and let double in size (several hours).
  2. While your dough is rising prepare the cinnamon sugar mixture by combining the sugars, cinnamon, and the softened butter. Set aside.
  3. Preheat oven to 350 and grease baking pans.
  4. Roll out dough into a 16 by 21 inch rectangle. Spread butter mixture evenly over dough. Roll up dough jelly roll style and divide into 12 rolls. Arrange evenly in pan(s), cover and let rise until doubled.*
  5. Bake for 20 minutes or until golden brown.
  6. While rolls are baking combine the cream cheese and sifted powered sugar. Add milk/oj to the cream cheese until it reached the desired consistency. Spread frosting over warm rolls before serving.

*I did not do this since I wanted them right then and they turned out fine. So this extra rise is up to you.

Filed Under: Pastries, Recipes Tagged With: cinnamon rolls, cream cheese frosting, yeast

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