I don’t mean to be dramatic, but this recipe has changed my life. So much so, that I made them twice in a week and am already planning on making them this weekend for Easter brunch. You see I always wanted to learn how to make ooey-gooey dough-y cinnamon rolls, but every time I found I recipe that looked good, I saw the “proof overnight” step and immediately got discouraged. (I’ve mentioned my aversion to recipes with overnight steps and cinnamon rolls were no exception.)
I tried to find ways to replicate the cinnamon rolls I’d been envisioning without needing patience. I made Cinnamon Roll Muffins and Cinnamon Roll Pancakes, both which were amazing, but not the exact replica I had in mind. I wanted a certain melt-in-your mouth gooey-ness that I knew I’d need a yeasted dough for. Still though- I didn’t give up the possibility of finding a recipe that was quick and easy.
Once I found this gem on AllRecipes, I bookmarked it right away and was waiting for the perfect chance to make them. I was pretty skeptical of a recipe that only took 90 minutes, but I thought it was worth a try. (It’s never too hard to convince me to take shortcuts.)
Last weekend I was in Wisconsin for a “Future In-Laws meet my Parents” get-together, and my Mom asked me to bake something sweet for brunch. I knew these would be a perfect crowd pleaser, and I figured what better time to try them than in my Mom’s big midwestern kitchen right?
Well let me just say that these were a huge hit. They all got devoured and no one could get over how good they were. Soft, gooey, sweet and a bit nutty from the rich brown butter. (I decided to brown the butter after loving the combo in the Cinnamon Bun Pie– it’s truly amazing.) I finished them off with a thick layer of cream cheese frosting slathered on top which got a little melty and warm. I made them a couple days later for my book club, and once again everyone was amazed. And when I told them how incredibly easy the recipe is, no one believed me. It’s true though- 90 minutes start to finish- can’t beat that can you?
I can’t wait to make these again for Easter brunch, or really any time I want to eat my feelings….these are my new favorite thing!
- ¾ cup milk
- ¼ cup butter
- 3¼ cups all-purpose flour
- 1 (.25 ounce) package instant yeast
- ¼ cup white sugar
- ½ teaspoon salt
- ¼ cup water
- 1 egg
- 1 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- ½ cup butter
- 2 tablespoons softened butter
- 4 oz cream cheese
- 1 tsp vanilla extract or paste
- 2-3 cups of powdered sugar (depending on how sweet you like it.)
- Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.
- In a large mixing bowl, combine 2¼ cup flour, yeast, sugar and salt; whisk together. Add water, egg and the milk mixture; beat well with an electric mixer. Add the remaining flour, ½ cup at a time, using a wooden spoon to stir well after each addition. (dough will be too thick and sticky to use the mixers at this point.)
- When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. (dough will spring back when lightly pressed.)
- Cover the dough with a damp cloth and let rest for 10 minutes.
- Meanwhile, brown your butter by placing it in a small microwave safe glass bowl or container. Cover it with a saucer or other well-fitted cover and microwave for 3-5 minutes. Butter will melt, pop and then turn brown. (you can also do this over the stove-top, but I find the microwave method pretty easy.) While butter cools slightly, mix together brown sugar and cinnamon in a small bowl.
- On a lightly floured surface, roll out dough into a 12x9 inch rectangle. (use your 9x13 baking dish as a guide.) Using a pastry brush- slather the dough with most of the brown butter. (It will feel like a lot, but use most of it.) Sprinkle dough with cinnamon sugar mixture and press in lightly so it doesn't fall out when you roll it. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place in a 9x13 baking dish. Drizzle with remaining brown butter. Cover and let the rolls rise in a warm place until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven for 20 minutes, or until browned. Let cool for about 10 minutes and then spread them with frosting. (directions below) Serve warm.
- Whip together the softened butter and cream cheese with an electric mixer until smooth and creamy. Add the vanilla and the powdered sugar, ½ cup at a time. Beat until creamy and spreadable.