Bungalow Chef's Sunday Morning Cinnamon Rolls

Sunday morning at the Bungalow is a perfect time to bake! The aroma of warm cinnamon lofting through my home is a great way to start a very relaxing day!

Bungalow Chef's Sunday Morning Cinnamon Rolls

Prep Time

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Cook Time

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Serves

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Sunday morning at the Bungalow is a perfect time to bake! The aroma of warm cinnamon lofting through my home is a great way to start a very relaxing day! My easy to make Sunday Morning Cinnamon Rolls use a basic bread-baking technique and is a great family project. Isn’t it time your family gathered in the kitchen to make some lasting memories and start a new tradition?

Ingredients

Dough

  • 1 package dry yeast
  • 1/2 cup warm water
  • 1 egg
  • 1/2 cup scalded milk
  • 1/4 cup granulated sugar
  • 1/3 cup unsalted butter
  • 1 teaspoon table salt
  • 3-1/4 cups all-purpose flour (add a bit more if dough it too tacky for rolling out)

Filling

  • 3/4 cup unsalted butter, melted (plus a bit more for the base of the baking pan)
  • 1 cup granulated sugar
  • 3 tablespoons cinnamon
  • 1 cup raisins
  • 1/2 cup chopped walnuts (optional)

Frosting Schmear

  • 4 tablespoons unsalted butter, melted
  • 4 ounces cream cheese, cut into pieces
  • 1 teaspoon vanilla extract
  • 5 tablespoons hot water

Preparation

  • 1 Preheat oven to 350 degrees.
  • 2 In a medium mixing bowl, dissolve the yeast in the warm water and let rest for 5-10 minutes or until bubbles form on top. Using a large crock-style mixing bowl, combine the milk, melted butter, salt and egg. (Having the egg at room temperature will help with the rise). Add 2 cups of the flour and mix until smooth then add the yeast and water mixture. Blend well, add the additional flour, turn out on a floured surface and knead for 10 minutes.
  • 3 Using the same crock-style bowl greased well, add the dough mass and cover with a kitchen towel in a draft free warm area of the kitchen. It should double in size in 30 minutes. Punch the dough down and, using a rolling pin and additional flour, roll out to a 16x9-inch rectangle.
  • 4 For the filling, brush the melted butter over the dough. Add the cinnamon and sugar over the buttered dough then top with raisins and walnuts.
  • 5 Starting with the 16-inch side, roll the dough into a jelly roll shape and pinch the ending seem together. Using a dough cutter or knife, slice the roll into 12-15 portions. (The French call these snails).
  • 6 Brush melted butter into a baking pan and lightly cover with sugar. Place the portions of dough face down into the baking pan and let them slightly touch each other. Cover with a cloth kitchen towel and let rise again until they double again in size.
  • 7 Remove the towel and place the pan in the pre-heated oven for about 30 minutes or until brown. Let cool and top with the frosting schmear.
  • 8 For the frosting schmear, mix together the butter, cream cheese, powder sugar, vanilla. Add the hot water a small amount at a time. (Add more if needed). Spread over the slightly cool rolls.
  • 9 Now enjoy with the family!

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