Who doesn't love the smell of fresh cinnamon rolls baking in the oven?! These classic cinnamon rolls will be the shining star of your Christmas brunch lineup. Their ooey-gooey buttery flavor will have your guests asking for more. Try out this easy recipe for your next breakfast or brunch gathering.
Ingredients
rolls:
1 package (1/4 ounce) active dry yeast
1 cup warm whole milk
1/2 cup sugar
1/3 cup butter, melted
2 large eggs
1 tsp salt
4 1/2 cups all-purpose flour
filling:
3/4 cup packed brown sugar
1/2 cup pecans, finely chopped
3 Tbsp cinnamon
1/4 cup butter, melted, divided
frosting:
1/2 cup butter, softened
1/2 cup cream cheese, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1-1/2 cups confectioners' sugar
Instructions
Dissolve yeast in warm milk in a small glass. In another bowl, combine sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, for about 6 minutes. Place in a greased bowl, turning once to grease the top of the dough. Cover and let rise in a warm place until doubled (about 1 hour).
Mix brown sugar, cinnamon, and pecans. Divid dough in half. On a lightly floured surface, roll 1 portion into a rectangle. Brush with 2 tablespoons butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices; place on a large baking sheet about 2 inches apart. Cover with a kitchen towel. Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°.
Bake until golden brown, 20-25 minutes. Cool on wire racks.
For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners’ sugar. Spread or drizzle over tops.
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