I do realize it is January and quite a few of you are starting to eat healthier. I am too actually, but I couldn’t let my holiday posting end without posting these cinnamon rolls I made Christmas morning. They were just delicious. The dough was a challah dough that was buttered and then dusted with cinnamon and sugar. And, of course, they were frosted after baking. I think the thing that makes theses so good is the challah dough. It wouldn’t even have to be challah, but challah is a little sweet. There is nothing more disappointing than getting a bite of cinnamon roll that didn’t get covering in frosting and finding it not sweet. You won’t find that here – of course the liberal sprinkling of sugar on the dough helps too…
This recipe is adapted from the challah recipe in Artisan Bread in Five Minutes A Day. I highly recommend this book as everything I have made out it was wonderful. And, they have a newer one out that is definitely on my to-buy list! The dough is almost the same except for the cinnamon, and, of course, I added butter, sugar, cinnamon, and frosting to turn it into cinnamon rolls.
Yield 6 – 12
- 1 3/4 cups lukewarm water
- 1 1/2 Tbsp. (2 packets) granulated yeast
- 1 1/2 Tbsps. Kosher salt
- 4 eggs
- 1/2 cup honey
- 6 – 7 cups all-purpose flour
- 2 tsps. cinnamon divided
- 1/4 cup (1/2 stick) butter, softened
- 1/4 cup sugar
- 3 cups confectioners’ sugar
- 1/4 cup cream
- In a large container, stir together water, yeast, salt, eggs, and honey until well combined.
- Stir in 1 tsp. cinnamon and at least 6 cups of flour and no more than 7. I use a heavy wooden spoon to do this and sometimes have to work it in with my hands. You want to be able to incorporate all of the flour but still have a moist dough. I usually use about 6 3/4 cups of flour.
- Cover the container with a loose top or towel and let rise in a warm place for 2 hours.
- Refrigerate up to a week to before use. When making these for breakfast, I get the dough to this point a day or two before making them, but you could use it right away.
- Remove half of the dough to a lightly floured surface. Knead in a little flour until no longer sticky.
- Roll to a 1/8 inch think rectangle.
- Spread with butter.
- Sprinkle with sugar and remaining tsp. cinnamon.
- Roll up beginning with the long side.
- Cut into 12 equally thick rounds.
- Place in a baking dish, and allow to rise for 40 minutes.
- Preheat oven to 350 degrees about 20 minutes before rising time is done.
- Bake for 30 to 40 minutes or until golden brown and center is cooked.
- During the last few minutes of baking time, stir together confectioners’ sugar and cream until there are no lumps remaining. You can use a little more or less sugar depending on the consistency you like for your glaze.
- When cinnamon rolls come out of the oven, spread the glaze on top and serve immediately.