Cinnamon Rolls #3
Submitted by jomont
Homemade yeast cinnamon rolls swirled with brown sugar, cinnamon, and raisins, then finished with a coffee-spiked confectioners’ glaze. Soft, pillowy from-scratch rolls with a grown-up twist on the icing.
YIELD
24 servingsPREP
30 minCOOK
40 minREADY
2 hrsA from-scratch cinnamon roll is a weekend project worth the wait, and the payoff here is that coffee glaze, which gives the sweet icing a mellow, grown-up edge.
The dough is a soft, enriched yeast dough built with eggs, milk, and shortening. After a vigorous beating and a kneading, it gets an hour to rise until doubled, which is where all that pillowy texture comes from.
Once risen, you roll it thin, brush it with melted butter, and scatter on a mix of brown sugar, cinnamon, and raisins before rolling it up jelly-roll style and slicing into spirals.
A second 30-minute rise in the pan keeps the rolls light, and a short bake browns them.
The finishing coffee icing, just confectioners’ sugar mixed with brewed coffee, sets these apart from the usual vanilla-glazed crowd.
Pro Tips
- Make sure your yeast actually foams in the warm water before mixing; if it doesn’t bubble, it’s dead and the rolls won’t rise.
- Roll the dough into a tight log so the spirals hold together and bake up neat.
- Watch closely near the end; at 400°F (205°C) the tops brown fast and can scorch.
Variations
- Skip the raisins or swap in chopped pecans or walnuts for crunch.
- Use a classic vanilla or cream cheese glaze if coffee isn’t your thing.
- Add a pinch of cardamom or some orange zest to the filling for a fragrant twist.
Ingredients
Directions
In bowl, place warm water, 3 tablespoon sugar, and yeast.
Let yeast dissolve. In mixer bowl put milk mixture and yeast mixture along with the eggs and 3 cup flour.
Beat at high speed for a few minutes. Turn mixer to low and add last 3 cup flour.
Put into a floured bowl and knead.
Put into a greased bowl and let rise for 1 hour.
Punch down.
Divide in ½. Roll out each ½ into a rectangle abour ¼ inch thick.
Brush with melted butter.
Mix brown sugar, raisins and cinnamon.
Sprinkle onto dough.
Roll as for jelly-roll. Cut into 1 inch slices.
Put in greased pans. Cover and let rise for 30 minutes.
Bake at 400 degrees until good and browned, for 20 minutes.
Watch carefully.
Ice with mixture of confectioner’s sugar and coffee.
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