- 20
- 15 mins
- 130 mins
Ingredients
- Variation from The Kitchn:
- 1 (1 pound) loaf frozen bread dough, thawed
- 2 tablespoons butter, melted
- 2/3 cup brown sugar
- 1/2 cup chopped walnuts
- 1 teaspoon ground cinnamon
- 1/3 cup heavy whipping cream
- 2/3 cup sifted confectioners' sugar
- 1 tablespoon milk, or more as needed
- 1 dash vanilla extract
- For the cinnamon rolls:
- Cooking spray or butter, for coating the pan
- 3/4 cup granulated sugar, divided
- 1 tablespoon ground cinnamon
- 5 cups self-rising flour, plus more for dusting
- 2 cups whole or 2% milk
- 8 tablespoons unsalted butter, melted, divided
- For the glaze:
- 2 cups powdered sugar
- 1/4 cup whole milk or 2%, plus more as needed
- 1/4 teaspoon fine salt
Preparation
Step 1
Lightly grease 2 round cake pans with butter.
Roll bread dough out to an 18x6-inch rectangle and brush with melted butter. Mix brown sugar, walnuts, and cinnamon in a bowl; sprinkle over dough. Roll dough into a log, starting at the long edge. Moisten edge with a little water; seal the edge. Cut log into 20 slices; arrange rolls, cut sides down, in prepared cake pans. Cover with a towel and let rise in a warm place until doubled in volume, about 1 1/2 hours.
Preheat oven to 350 degrees F (175 degrees C). Pour heavy cream over dough.
Bake in preheated oven until golden brown, about 25 minutes.
Stir confectioners' sugar, milk, and vanilla extract in a bowl until smooth, adding more milk or sugar as needed so the mixture is easily drizzled. Drizzle over warm cinnamon rolls to serve.
Variation:
Heat the oven: Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x13-inch baking dish with cooking spray or butter; set aside. Make and fill the rolls while the oven is heating.
Mix the filling: Mix 1/2 cup of the sugar and the cinnamon together in a small bowl; set aside.
Make the dough: Place the flour and remaining 1/4 cup sugar in a large bowl and whisk to combine. Mix the milk and 4 tablespoons of the melted butter together in a medium bowl. Add the milk mixture to the flour mixture and stir with a rubber spatula or wooden spoon until a soft dough forms and no dry bits of flour remain.
Knead the dough: Transfer the dough onto a generously floured work surface. Sprinkle with more flour, then knead until the dough is fairly smooth, sprinkling with more flour as needed to prevent sticking. Do not overknead or the cinnamon rolls will be tough.
Roll the dough out: Flour a rolling pin and roll the dough into a 24- by 10-inch-long rectangle about 1/4-inch thick, with the longer side facing you.
Fill the dough: Brush 2 tablespoons of the melted butter onto the surface of the dough, using it all. Sprinkle it evenly with the cinnamon-sugar mixture, leaving a 1/2-inch border.
Roll the dough up: Starting at the long end closest to you, roll the dough up tightly into a log, using a bench scraper as needed to help release the dough from the work surface. Pinch the seam together at the top.
Cut the dough: Position the log seam-side down. Cut the dough crosswise into 15 pieces.
Fill the baking dish: Place the cut rolls cut-side up in the baking dish, 5 across and 3 down the dish.
Butter the rolls: Brush the tops of the cinnamon rolls with the remaining 2 tablespoons of melted butter.
Bake the rolls: Bake until puffed, golden-brown, and a toothpick or skewer inserted in several spots comes out clean, about 35 minutes. Meanwhile, make the glaze.
Make the glaze: Place the powdered sugar, milk, and salt in a medium bowl and whisk until smooth; set aside.
Glaze the rolls: When the cinnamon rolls are ready, place the baking dish on a wire cooling rack. Drizzle evenly with the glaze, then let cool 15 minutes before serving.
Recipe Notes
Storage: Leftovers can be wrapped in plastic wrap and stored in the refrigerator for up to 1 week. Rewarm in a 300°F oven until warmed through, about 10 minutes