Cinnamon Rolls ~ the Perfect Bun in the Oven

For those of you who have already given up hope on your 2015 diets I have a treat for you!  Cinnamon Rolls with creamy cream cheese frosting are the perfect morning treat.

Cinnamon Rolls

 

My friend Jessica Maree who lives in Australia is expecting her first child in June.  She is seriously one of the most beautiful people I know inside and out.  She is one of the most adorable, sweet and caring people I have met; if you think I’m sweet, she takes it to the next level.  I know that she will be an amazing mum!  Jessica Maree  was telling me that they don’t have cinnamon rolls like we have here in the US and how wonderful one sounded  so….I thought it best to change that!  I can’t go disappointing a soon to be mum now can I?  These Cinnamon Rolls are sure to fix any pregnancy craving in a heartbeat. They are the perfect little bun for your little bun in the oven 🙂

*For those of you using metric measurements I have the recipe converted for you at the very bottom of the post. I also have Gluten Free options, and regular flour options for those of you who love your gluten 😉 You can also purchase pre made frozen dough at the local market look for frozen pizza dough.

Ingredients: 

For the Rolls

1 Cup Warm Milk or Water

5 Teaspoons/2 packets Active Dry Yeast (if using regular flour decrease yeast to 2 1/2 teaspoons or 1 packet of the active dry yeast)

1/2 Cup plus 1 Tablespoon Sugar

2 Eggs (room temperature)

1/4 Cup Butter

3 1/2 Cups Gluten Free Flour Blend (or regular flour if not allergic)

1/2 Teaspoon Ground Cinnamon

For the Filling

1/4 Cup Butter, melted

1 Teaspoon Vanilla (Gluten Free)

1 Tablespoon Ground Cinnamon

1/2 Cup Brown Sugar

1/4 Cup Sugar

For the Icing

3 oz Brown Sugar Cinnamon Cream Cheese or Plain Cream Cheese, room temperature

1/4 Cup Butter, room temperature

1 1/2 Cup Icing Sugar

 

Preheat the oven to 375*.

Add 1 Tablespoon of the sugar to the warm water. Please be mindful that yeast is a living organism, so if the water is too hot it will die and then your dough won’t rise.  Sprinkle the yeast packets on top of the water and let sit for 5 minutes.  Cream together the butter in a stand up mixer.  Add the eggs one at a time, making sure to blend completely.

Add the yeast mixture to the butter/egg mixture and blend.  Add in the Gluten Free Flour Blend and Cinnamon; blend for two minuets using your dough hook attachment.  Once everything is evenly kneaded in; cover the bowl with a damp cloth and place the bowl in a warm place to rise for 30 mins.  Dough should be about 2 times larger.  Please keep in mind that Gluten Free Flour blend (this is my favorite and I’m not being paid to say this) is a fickle thing and depending on the blend it may rise more or less.

In a large bowl combine the cinnamon, sugar, brown sugar and Vanilla.  Melt the butter in a separate bowl or my favorite a coffee mug.

Once the dough has had a chance to rise; roll the dough out on a GF floured surface.  I like to knead mine a bit then roll it out on the “floured” surface.  Roll the dough so that it’s about 1/4 inch thick into a rectangle shape (this doesn’t have to be a work of art just do the best that you can).

 

Cinnamon Rolls ~ the Perfect Bun in the Oven 1

 

Once the dough is rolled out; pour the melted butter over the dough and using a pastry brush (or BBQ sauce brush) Spread the butter evenly over the dough.  Next sprinkle the cinnamon mixture over the dough from edge to edge.  Using your hands start to roll the dough into a log using the long side of the dough.  Cut the dough crosswise making each piece about 1/2 inch wide.  Place the Cinnamon Rolls into a greased 9X13 pan.  Typically this recipe makes about 16-18 rolls for me depending on how my slicing skills are that day.

 

Cinnamon Rolls ~ the Perfect Bun in the Oven 2

 

At this point you now have two options.  If you can’t wait and you want to eat them right now then set them aside covered with a damp cloth and allow to rise in a warm place for 30 minuets.  If you wanted to make them ahead for tomorrows breakfast you can pop them in the fridge covered with some plastic wrap for up to 24 hours.  About 1 hour prior to baking remove from the fridge and allow the rolls to come to room temperature and finish their second rise.

 

Cinnamon Rolls ~ the Perfect Bun in the Oven 3

 

Bake the Cinnamon Rolls at 375* for 20 minuets or until they puffy and golden brown.

For the icing combine the icing sugar, cream cheese, butter with a whisk until smooth.  I like to put half of the icing on the rolls right after they come out of the oven; then drizzle the remaining icing over the rolls once they have cooled for 5 minuets.

 

Cinnamon Rolls

Cinnamon Rolls ~ the Perfect Bun in the Oven
Author: 
Recipe type: Gluten Free Breakfast
Cuisine: Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
Light, Flaky with creamy frosting these Cinnamon rolls are sure to please. They are Gluten free and can be made in advance for a quick weekend brunch.
Ingredients
  • For the Rolls
  • 1 Cup Warm Milk or Water
  • 5 Teaspoons/2 packets Active Dry Yeast (if using regular flour decrease yeast to 2½ teaspoons or 1 packet of the active dry yeast)
  • ½ Cup plus 1 Tablespoon Sugar
  • 2 Eggs (room temperature)
  • ¼ Cup Butter
  • 3½ Cups Gluten Free Flour Blend (or regular flour if not allergic)
  • ½ Teaspoon Ground Cinnamon
  • For the Filling
  • ¼ Cup Butter, melted
  • 1 Teaspoon Vanilla (Gluten Free)
  • 1 Tablespoon Ground Cinnamon
  • ½ Cup Brown Sugar
  • ¼ Cup Sugar
  • For the Icing
  • 3 oz Brown Sugar Cinnamon Cream Cheese or Plain Cream Cheese, room temperature
  • ¼ Cup Butter, room temperature
  • 1½ Cup Icing Sugar
Instructions
  1. Preheat the oven to 375*.
  2. Add 1 Tablespoon of the sugar to the warm water. Please be mindful that yeast is a living organism, so if the water is too hot it will die and then your dough won't rise. Sprinkle the yeast packets on top of the water and let sit for 5 minutes. Cream together the butter in a stand up mixer. Add the eggs one at a time, making sure to blend completely.
  3. Add the yeast mixture to the butter/egg mixture and blend. Add in the Gluten Free Flour Blend and Cinnamon; blend for two minuets using your dough hook attachment. Once everything is evenly kneaded in; cover the bowl with a damp cloth and place the bowl in a warm place to rise for 30 mins. Dough should be about 2 times larger. Please keep in mind that Gluten Free Flour blend (this is my favorite and I'm not being paid to say this) is a fickle thing and depending on the blend it may rise more or less.
  4. In a large bowl combine the cinnamon, sugar, brown sugar and Vanilla. Melt the butter in a separate bowl or my favorite a coffee mug.
  5. Once the dough has had a chance to rise; roll the dough out on a GF floured surface. I like to knead mine a bit then roll it out on the "floured" surface. Roll the dough so that it's about ¼ inch thick into a rectangle shape (this doesn't have to be a work of art just do the best that you can).
  6. Once the dough is rolled out; pour the melted butter over the dough and using a pastry brush (or BBQ sauce brush) Spread the butter evenly over the dough. Next sprinkle the cinnamon mixture over the dough from edge to edge. Using your hands start to roll the dough into a log using the long side of the dough. Cut the dough crosswise making each piece about ½ inch wide. Place the Cinnamon Rolls into a greased 9X13 pan. Typically this recipe makes about 16-18 rolls for me depending on how my slicing skills are that day.
  7. At this point you now have two options. If you can't wait and you want to eat them aside covered with a damp cloth and allow to rise in a warm place for 30 minuets. If you wanted to make them ahead for tomorrows breakfast you can pop them in the fridge covered with some plastic wrap for up to 24 hours. About 1 hour prior to baking remove from the fridge and allow the rolls to come to room temperature and finish their second rise.
  8. Bake the Cinnamon Rolls at 375* for 20 minuets or until they puffy and golden brown.
  9. For the icing combine the icing sugar, cream cheese, butter with a whisk until smooth. I like to put half of the icing on the rolls right after they come out of the oven; then drizzle the remaining icing over the rolls once they have cooled for 5 minuets.

 

Metric Conversion~

For the Rolls

240 mL Warm Milk or Water

25 mL or 2 packets Active Dry Yeast (if using regular flour decrease yeast to 14mL or 1 packet of the active dry yeast)

120 mL plus 15 mL Sugar

2 Eggs (room temperature)

60 mL Butter

840 mL Gluten Free Flour Blend (or regular flour if not allergic)

2.5 mL Ground Cinnamon

For the Filling

60 mL Butter, melted

5 mL Vanilla (Gluten Free)

15 mL Ground Cinnamon

120 mL Brown Sugar

60 mL Sugar

For the Icing

90 mL Brown Sugar Cinnamon Cream Cheese or Plain Cream Cheese, room temperature

60 mL Butter, room temperature

360 mL Icing Sugar

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