Friday, March 5, 2010

Cinnamon Rolls

When I found the recipe for Molly's Rolls on Real Mom Kitchen, Laura mentioned in her post that she thought this dough would be great for cinnamon rolls, so I split the dough in half, using half for the rolls and half to make cinnamon rolls. I used the filling and the glaze recipe from the Overnight Cinnamon Rolls via Our Best Bites recipe that I had tried last year and had success with.

Cinnamon Roll Filling
1/2 cup (1 stick) real butter at room temperature, divided
3/4 cup packed brown sugar
1 tablespoon cinnamon

Take 2 tablespoons of the stick of butter, reserve. Beat remaining butter, brown sugar and cinnamon together until combines and slightly fluffy, about 1 minute.

Spread filling mixture evenly on the rolled out dough, then roll the dough up like a log, pressing the seem into the log to seal. Using a sharp knife, gently cut the rolls taking care not to squish them in the process.

Place rolls cut side up in a baking dish. Melt reserved 2 tablespoons butter and brush on top of rolls. Bake at the temperature and for the time suggested in the Molly's Rolls recipe.

1 cup powdered sugar
2 tablespoons butter, melted
2 tablespoons milk or cream (I used milk)
1 teaspoon vanilla extract

When rolls are baking, mix glaze ingredients to combine.

Let cool in pan for 15 minutes, spread glaze over them and serve. (I drizzled mine over them right from the mixing bowl)

No comments:

Post a Comment