Saturday, January 11, 2014

Cinnamon Rolls

 Cinnamon rolls - Smell of Rosemary.
There is nothing better than these super-sweet homemade cinnamon rolls.  Serve them warm, with your favorite beverage.  I love these with coffee, but my kids prefer milk, hot chocolate, or orange juice. 
¾ cup dark brown sugar
¼ cup granulated sugar
1 tablespoon cinnamon
1 tablespoon unsalted butter
2 ½ cups all-purpose flour
2 tablespoons granulated sugar
1 ¼ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ¼ cup buttermilk
6 tablespoons melted unsalted butter 
2 tablespoons buttermilk
2 tablespoons softened cream cheese
1 cup powdered sugar 
Cinnamon rolls, sugar mixture ingredients - Smell of Rosemary. 
Preheat oven to 425 F.
Spread one tablespoon of melted butter over a 9-inch round nonstick cake pan. 
 Cinnamon rolls, sugar mixture - Smell of Rosemary.
To make filling, mix brown sugar, granulated sugar, cinnamon, and butter together. Mixture will resemble wet sand. 
Cinnamon rolls, mixing dry and wet ingredients - Smell of Rosemary.
To make dough, mix flour, baking soda, baking powder, and salt. Whisk buttermilk and 2 tablespoons of melted butter in a small bowl. Mix dry and wet ingredients together until all combine. It will be wet, sticky dough. 
Cinnamon rolls, making the dough - Smell of Rosemary.
Move dough to a lightly floured cutting board, and knead for a short time until dough becomes smooth. Pat the dough, to flatten into a 12 by 9 inch rectangular shape (my dough was not a perfect rectangular shape, but after all, the results were very good). Brush one tablespoon of melted butter over the flattened dough, and next spread the sugar mixture, leaving ½ inch border around the edges.  
Cinnamon rolls, spreading sugar mixture over the dough - Smell of Rosemary.
 Starting from the longer side, roll the dough, forming a cylinder, pinch the edges. 
Cinnamon rolls, rolling the dough - Smell of Rosemary.  
Place the seam side down, and cut into 8 equal parts.  
Cinnamon rolls, making the rolls - Smell of Rosemary.
Using your hand, flatten each of the eight parts lightly to keep filling in place. 
Cinnamon rolls, rolls ready to bake - Smell of Rosemary.
Place one roll in the middle of the prepared pan, follow with the seven remaining rolls and place them equally spaced around the roll in the center of the pan. Spread the remaining two tablespoons of melted butter over the rolls.  
Cinnamon rolls, before baking - Smell of Rosemary.  
Bake for about 23 to 25 minutes, until edges are golden brown. Use an offset spatula, remove rolls from the pan to a wire cooling rack, being careful not to separate them (my rolls did separate, and it was kind of difficult to remove them without separating, but I simply put them all back together). Let rolls cool for about 5 minutes.  

Cinnamon rolls, before glazing - Smell of Rosemary
To make icing, mix softened cream cheese, buttermilk and powdered sugar in a small mixing bowl. 
Cinnamon rolls, buttermilk glaze, - Smell of Rosemary.
 Spoon glaze evenly over cinnamon rolls and serve while still warm. 
Cinnamon rolls - Smell of Rosemary
Adapted from The Cook's Illustrated Cookbook, 2011.

Cinnamon rolls - Smell Of Rosemary


  1. Fajnie wyglądają, pewnie świetnie smakują...poproszę na priv wersję polską. Pozdrowienia z Cieplic:)

  2. Dziekuje Lila, przepis podam przez mame, :)

  3. These look yummy. I'll give it a try, though sugar overload may occur! :)