Dream Dishes: Elle Brownlee’s Cinnamon Rolls with Browned Butter Caramel Glaze

November 30, 2015

The main dough recipe is from an old favorite shared among my family. It’s our tradition to make at least two batches of these every Thanksgiving Morning. What a delightful way to wake the household—with the aromas of fresh baking bread and sweet cinnamon! My addition is the glaze; frost still-warm rolls for a melted-down effect or serve on the side in pretty ramekins.

Rolls have good, solid body and satisfying chew without being tough. And they’re sweet but not cloying or too rich, making a just-right start to a day filled with eating. Pair with a fruit salad and bacon (because there can never be too much bacon). While writing Emergency Contact, this recipe was constantly on my mind as a goodie I knew for sure Garrett baked and would become (one of) Liam’s favorite! ☺

This basic sweet dough recipe is quite versatile and makes a wonderful base for many treats. Additionally, the dough can be made ahead of time and chilled for next-day baking or frozen for later use.

Enjoy! And Happy Holidays everyone!

Ingredients

Dough

2 packages dry yeast
¼ c warm water
1 c milk, warmed
½ c sugar
2 tsp salt
8 Tbs (1 stick) butter
3 eggs at room temp
5 ¼ c to 5 ¾ c all-purpose flour

Cinnamon Roll Filling

6 Tbs (¾ stick) melted butter (brush on dough)
Combine these three ingredients:
1 c brown sugar
½ c chopped nuts – if desired
½ c currants or raisins – if desired

Glaze

3 Tbs butter
¼ c brown sugar
1 package cream cheese
(Toast brown sugar and butter in a sautee pan. Blend into cream cheese while still warm.)

Directions

In a small bowl sprinkle yeast over the warm water. Let stand until dissolved, 1-2 minutes. Mix milk, sugar, salt, butter, and eggs in a large bowl, and beat well. Add dissolved yeast. Next add 2 ½ cups of the flour, and beat until smooth and well blended. Add 2 ½ cups more flour and beat until the dough holds together in a rough, shaggy mass.

Scrape dough onto lightly floured surface and knead a minute or two, then let rest for 10 minutes.

Knead 8-10 minutes more until smooth and elastic. While kneading if the dough sticks to your hands, sprinkle on a little more flour. Form a loose ball with the dough and place in a greased bowl then cover with plastic wrap. Set the bowl aside in a warm place and allow the dough to rise until double in bulk.

Once doubled, punch the dough down (great stress reliever! ;D).

Roll dough onto a floured surface into a rectangle about 32×12” and 1/3” thick. Brush the surface with melted butter. Sprinkle the cinnamon roll filling over the buttered dough then gently press down with your fingers. Beginning with a long end, roll the dough up like a jelly roll, then cut into pieces about 1 1/4” wide. It will make about 24 slices.

Place slices in a greased pan, cut sides down (so the swirls are exposed rather than tucked in together). The slices should be gently pressed into the pan so they just touch one another. Cover and let rise until puffy, swollen, and double in bulk.

Bake in a preheated 375d oven for about 25 minutes, until golden brown on top.

 

Find me all over the web and talk food, tea, romance, whatever you fancy!

Website http://www.ellebrownlee.com/

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3 Responses to “Dream Dishes: Elle Brownlee’s Cinnamon Rolls with Browned Butter Caramel Glaze”

  1. Chrissy Munder says:

    Wow. These look terrific. I think I know what I’m trying this weekend. Thxs!

  2. Elle says:

    Oh yay! Happy baking and good luck with them, Chrissy! I hope yours turn out terrifically too. :)

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