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?
- 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)
- 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)
- 4 tablespoons unsalted butter, melted
- 4 ounces cream cheese, cut into pieces
- 1 teaspoon vanilla extract
- 5 tablespoons hot water
- 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!