Homemade Cinnamon Rolls
Jamie, a Zestuous follower, posted recently that she felt a little guilty for making canned cinnamon rolls, and she asked me if I had a recipe. The base of a good cinnamon roll is a nice, tender, sweet yeast dough. Once you have that down, the rest is just prep work and ooey-gooey sweetness.
I posted a recipe for yeast rolls in March, and thanks to Jamie, I tested it by making cinnamon rolls for a party at work. They turned out very light and everyone was caught licking their fingers.
The other important factor to cinnamon rolls is the icing. Jamie asked for a non-cream cheese recipe. A simple mix of milk and powdered sugar would have done the trick, but I was out of milk, so I had to experiment. Instead, I combined a can of sweetened condensed milk with a cup of powdered sugar. It was even better than the standard milk because it gave the rolls a richer flavor.
When you decide to try this recipe, I recommend making the dough on Saturday, and the rolls on Sunday morning. The dough is full of butter and will be sticky after it’s first kneaded. Once you let it rest in the fridge overnight, it is very easy to work with and needs very little flour to roll out. Bon appétit!
- 1 recipe Zestuous Yeast Roll Dough
- 1/4 cup brown sugar
- 1/4 cup granulated white sugar
- 1/2 cup chopped pecans
- 1 tablespoon cinnamon
- 1 can sweetened condensed milk
- 1 cup powdered sugar
Prepare the Zestuous Yeast Roll Dough according to the recipe. Like the recipe says, allow it to refrigerate for at least six hours, if possible.
Once chilled, the dough will be hard. Remove it from the bowl onto a lightly floured countertop. Roll the dough into a large rectangle. The dough should be about ¼ inch thick.
Cut the dough in half.
In a small bowl, combine the brown sugar, white sugar, pecans and cinnamon. Sprinkle the mixture on top of the two halves of dough.
From the longest side, roll the dough into a cylinder. If it sticks to the counter as you roll it, use your pastry scraper to get under the dough and lightly flour, as needed. If needed, moisten the end of the dough with a little water, so the roll stays closed. Repeat with the other half of dough.
Using the pastry scraper, cut off the ends of the dough roll. Then, continue to slice the roll into ½-inch circles. Place the circles on a silpat-lined pan and allow to rise for 30 minutes.
Place in a preheated 400 degree oven for 15 minutes. They should be golden brown.
In a small bowl, combine the sweetened condensed milk and powdered sugar. Using a large spoon, drizzle the icing onto the pan of rolls. Using a spatula, remove from the pan and serve on a large platter.