Tolly's Cinnamon Rolls
Submitted by shabarb
Homemade yeast cinnamon rolls swirled with brown sugar, walnuts, and raisins, then glazed with a fresh orange-almond icing. Soft, pillowy dough that rises twice for bakery-level rolls right from your own oven.
YIELD
16 servingsPREP
2 hrsCOOK
30 minREADY
2 hrsThe smell of these rising in the oven is reason enough to make them. Warm cinnamon, toasted walnuts, brown sugar going all caramelly, and then that icing hits while they’re still hot.
Tolly’s version starts with a proper yeast dough that gets kneaded until silky, then rolled out into a big rectangle and layered with butter, brown sugar, cinnamon, chopped nuts, and raisins before getting spiraled up tight.
But the real showstopper is the icing. Fresh orange juice, almond extract, and butter beaten into powdered sugar until it’s smooth and glossy. Slather it on while the rolls are piping hot so it melts into every crevice.
Chef Tips
- Your water should be warm like a comfortable bath, around 110 degrees. Too hot kills the yeast, too cool and it won’t activate
- Knead for a full 5 minutes. The dough should bounce back when you poke it. Underworked dough makes dense, heavy rolls
- When slicing the log, use a sharp serrated knife or unflavored dental floss for the cleanest cuts without squishing the spirals
- Frost them the second they come out of the oven. The heat melts the icing into a sticky glaze that soaks right into the bread
Ingredients
Directions
Oil large bowl and set aside.
Pour warm water into large mixing bowl.
Sprinkle with yeast and stir to dissolve.
Blend in milk, shortening, sugar and salt.
Add 3 cups flour and beat until smooth. Add enough remaining flour to form workable dough.
Turn dough out onto lightly floured surface and knead until smooth and elastic, about 5 minutes.
Transfer dough to oiled bowl, turning to coat all surfaces.
Cover with damp towel and let stand in warm draft-free area until doubled, about 1 hour.
Grease 2 large baking sheets.
Punch dough down. Turn out onto lightly floured surface and roll out into 12×18-inch rectangle.
Spread with butter.
Sprinkle evenly with brown sugar, nuts, raisins and cinnamon.
Starting from 1 long edge, roll dough up as for jelly roll.
Cut into slices slightly over 1 inch thick.
Arrange on prepared baking sheets, tucking ends of dough under.
Let stand in warm draft-free area until doubled in volume, about 40 minutes.
Preheat oven to 350℉ (180℃).
Bake rolls until golden, about 25 to 30 minutes.
Manwhile, prepare icing: Combine all ingredients in small bowl of electric mixer and beat at high speed until smooth using only enough orange juice to form spreadable icing.
Frost rolls while still hot. Serve rolls warm or at room temperature.
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