Country Cinnamon Rolls

By alas14

Ingredients

• For the streusel filling:
• 1 cup firmly packed light brown sugar
• 1/3 cup unbleached all-purpose flour
• 3 Tbs. granulated sugar
• 1 Tbs. ground cinnamon
• 8 Tbs. (1 stick) cold unsalted butter
• For the rolls:
• 4 1/2 to 5 cups unbleached all-purpose flour,
• plus more for sprinkling
• 4 tsp. active dry yeast
• 1/3 cup granulated sugar
• 1 1/2 tsp. salt
• 1 cup hot milk (125°F)
• 6 Tbs. (3/4 stick) unsalted butter, cut into
• pieces, at room temperature, plus more
• for serving
• 3 eggs, at room temperature
• 1/2 cup raisins or dried currants, or 1/2 cup
• dried cranberries, soaked in hot water for
• 10 minutes and drained
• 1/2 cup chopped pecans
• 1 1/2 Tbs. milk or half-and-half

Preparation

Step 1

To make the streusel filling, in a small bowl, combine the brown sugar, flour, granulated sugar and cinnamon. Using a pastry blender or 2 knives, cut in the butter until the mixture is the consistency of coarse crumbs. Cover and refrigerate until needed.

To make the rolls, in a stand mixer fitted with the paddle attachment, combine 2 cups of the flour, the yeast, granulated sugar and salt. Add the hot milk and beat on medium speed for 1 minute. Add the butter, eggs and 1/4 cup of the flour and beat for 1 minute. Switch to the dough hook. Beat in the remaining flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl. Knead on low speed until soft, smooth and springy, about 5 minutes. Transfer to an oiled deep bowl and turn once to coat. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, 1 1/2 to 2 hours.

Butter the bottom and sides of a 9-by-13-inch baking pan. Turn the dough out onto a lightly floured board. Roll out into a 14-by-10-inch rectangle. Sprinkle evenly with the streusel filling, leaving a 1-inch border along the long edges. Sprinkle with the raisins and pecans, pressing them in lightly to adhere. Beginning with the long end, roll up jelly-roll fashion; it will be bulky. Pinch the long seam to seal but leave both ends open. Using a serrated knife, gently cut the roll crosswise into pieces 1 1/2 inches thick. Arrange, cut sides down and rolls just touching, in the prepared pan. Cover loosely with plastic wrap and let rise at room temperature until puffy, about 1 hour. Alternatively, cover with a double layer of plastic wrap and refrigerate to rise for 2 to 24 hours. Remove from the refrigerator 30 minutes before baking.

Preheat an oven to 375°F.

Brush the tops of the rolls with some of the milk. Bake until golden brown, 25 to 30 minutes. Remove from the oven and brush with the milk once more. Using a spatula, remove the rolls from the pan and place them, bottom side up, on wire racks. Let cool for 15 minutes, then invert the rolls onto a serving plate. Pull apart and server with butter.
Make 10 rolls.
Adapted from Williams-Sonoma Collection Series, Bread, by Beth Hensperger (Simon & Schuster, 2002).
Return to Previous Page Ratings & Reviews
Questions & Answers
Summary of Customer Ratings & Reviews

Ratings & Reviews
Customer Reviews4 out of 5
Read Reviews
Write a Review 1 review (1 out of 1 customers would recommend this recipe.)

Review This Product
4 out of 5
lamouramanger
(read all my reviews)
Rochester, NY
December 15, 2010Would You Recommend? Yes
I found this review: HelpfulHelpfulNot HelpfulNot HelpfulReport as InappropriateReport as Inappropriate Share this Review: Thank you! You have successfully submitted a comment for this review.Great Breakfast Treat
December 15, 2010Very easy to make a day ahead so ready to bake in the morning for a special occasion or any weekend breakfast. I like to use glazed pecans or glazed walnuts in the filling for an extra special sweet twist. And I always make my own simple frosting to top them off by melting a couple tablespoons of butter, adding some milk, confectioners sugar, and vanilla until smooth and spreading on while still warm out of the oven. Overall this is my GO TO recipe for homemade cinnamon rolls. And they are so much better than the store bought kind, I promise!
Comment on this Review Read Comment
Ratings & Reviews
Customer Reviews
4 out of 5
(based on 1 review)
1 of 1(100%)customers would recommend this recipe to a friend.
Read Reviews Write a Review
Back to TopRead All Reviews
Customer Service 877.812.6235
Contact Us Track Your Order Shipping Information Returns Catalog Request International Orders Safety Recalls Find a Store Shop
Catalog Quick Shop Gift Cards Gifts Wine Club Sale New Special Values Cookware Cooks' Tools
Cutlery Electrics Bakeware Food Glassware & Bar Tabletop Homekeeping Outdoor Williams-Sonoma Home Resources
Store Events For Professional Chefs Cooks' Network Business Sales Design Trade Find Recipes Blog Site Map Williams-Sonoma Visa
Credit Card Our Company
About Us Chuck Williams Williams-Sonoma Inc. Wedding & Gift Registry Careers Terms & Conditions/Privacy From Our Family of Brands
Williams-Sonoma [+]Pottery Barn [+]Pottery Barn Kids [+]PBteen [+]West Elm [+]Williams-Sonoma Home [+]Rejuvenation [+]gourmet giftsriedel wine glassesdinnerwaretable settingswedding registrybaking suppliesdutch ovensroasting panscookwarechristmas foodluxury beddingclassic furnituredining room furniturechandeliersclassic home decorluxury sheetswool rugsluxury bath towelscashmere blanketskitchen islandsfurniturebedroom furniturerugspersonalized giftsduvet coversinterior design ideaschristmas ornamentschristmas stockingsbedding setsbridal registrychristmas stockingsbaby beddingbaby giftsbaby toyskids bedsdiaper bagstoddler beddingkids backpackskids booksnursery decorating ideassleeping bagsjewelry storagewall decalslampsdecorative pillowsduvet coversgifts for girlselectronic giftswindow coveringswall decorationsbathroom accessoriesmodern furniturekitchen accessoriesrugswall artheadboardsdining tablespillow coversorganic cotton sheetsunique giftslightinglighting fixturesshadeshardwarewindow hardwarevintage lightingcustom lightingchandeliersdoor setsbathroom lightingInternational Shipping Shipping To: For questions or assistance, call 24 hours a day! 877.812.6235

© 2011 Williams-Sonoma Inc. All Rights Reserved
Give feedback about our site.