Bungalow Chef’s Sunday Morning Cinnamon Rolls

Sunday morning at the Bungalow is a perfect time to bake! The aroma of warm cinnamon lofting through my home is a great way to start a very relaxing day! My easy to make Sunday Morning Cinnamon Rolls use a basic bread-baking technique and is a great family project. Isn’t it time your family gathered in the kitchen to make some lasting memories and start a new tradition?

Hot, delicious cinnamon rolls fresh from the oven

Hot, delicious cinnamon rolls fresh from the oven

Bungalow Chef’s Sunday Morning Cinnamon Rolls

12 to 16 servings

Ingredients:
For the dough:
1 package of dry yeast 1/2 cup warm water 1 egg (room temperature) 1/2 cup scaled milk 1/4 cup granulated sugar 1/3 cup unsalted butter 1 teaspoon table salt 3 1/4 cups all-purpose flour(add a bit more if the dough is too tacky and for rolling out)

For the filling:
3/4 cup unsalted melted butter (plus a bit more for the base of the baking pan ) 1 cup of granulated sugar 3 tablespoons cinnamon 1 cup raisins 1/2 cup chopped walnuts (optional)

For the frosting schmear: 4 tablespoons unsalted, melted butter 4 oz cream cheese cut into pieces 1 teaspoon vanilla extract 5 tablespoons hot water

Directions:
Preheat oven to 350 degrees.

In a medium mixing bowl, dissolve the yeast in the warm water and let rest for 5-10 minutes or until bubbles form on top. Using a large crock-style mixing bowl, combine the milk, melted butter, salt and egg. (Having the egg at room temperature will help with the rise). Add 2 cups of the flour and mix until smooth then add the yeast and water mixture. Blend well, add the additional flour, turn out on a floured surface and knead for 10 minutes.

Using the same crock-style bowl greased well, add the dough mass and cover with a kitchen towel in a draft free warm area of the kitchen. It should double in size in 30 minutes. Punch the dough down and, using a rolling pin and additional flour, roll out to a 16 X 9 inch rectangle.

For the filling, brush the melted butter over the dough. Add the cinnamon and sugar over the buttered dough then top with raisins and walnuts.

Starting with the 16 inch side, roll the dough into a jelly roll shape and pinch the ending seem together. Using a dough cutter or knife, slice the roll into 12-15 portions. (The French call these snails).

Left: dough is rolled out and topped with cinnamon and nuts. Right: Dough is rolled up and cut into "snails".

Left: dough is rolled out and topped with cinnamon and nuts. Right: Dough is rolled up and cut into “snails”.

Brush melted butter into a baking pan and lightly cover with sugar. Place the portions of dough face down into the baking pan and let them slightly touch each other. Cover with a cloth kitchen towel and let rise again until they double again in size.

Remove the towel and place the pan in the pre-heated oven for about 30 minutes or until brown. Let cool and top with the frosting schmear.

Buns have raised and ready to go in the oven.

Buns have raised and ready to go in the oven.

For the frosting schmear, mix together the butter, cream cheese, powder sugar, vanilla. Add the hot water a small amount at a time. (Add more if needed). Spread over the slightly cool rolls. Now enjoy with the family!

Ta-da!

Ta-da!

Enjoy!

Mike Mech, The Bungalow Chef

 

 

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