Cinnamon Pull-Apart Breakfast Rolls

by · August 18, 2010

 

Cinnamon Pull-Apart Breakfast Rolls

Dinah Bucholz
To deflect questions about what Ginny was about to tell Harry, Percy (man, he has a guilty conscience) asks for the breakfast rolls. But Ginny was about to tell Harry something much, much more important... Good thing Percy interrupted, or she would've spoiled the plot.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 5 hours
Course Breakfast
Servings 12 Rolls

Ingredients
  

Dough

  • 1/4 cup water warm
  • 1 Tbsp. yeast active dry
  • 1 Tbsp. sugar
  • 2/3 cups milk whole
  • 1/2 stick butter
  • 3 cups all-purpose flour
  • 1/2 tsp. salt
  • 2 large egg
  • 1/3 cup sugar

Cinnamon Filling

  • 1 Tbsp. butter melted
  • 1/4 cup brown sugar dark, packed
  • 1 Tbsp. cinnamon

Icing

  • 1 cup powdered sugar sifted
  • 4 oz. cream cheese softened
  • 1/2 tsp. vanilla extract
  • 1 Tbsp. heavy cream

Instructions
 

Dough

  • Combine water, yeast, and first sugar in a mixing bowl and set aside until puffy.
  • Heat milk and butter in a small saucepan or the microwave until the butter is melted. Set aside.
  • In a separate bowl, whisk together eggs and second sugar. Then whisk in the milk-butter mixture.
  • Whisk together flour and salt. Set aside.
  • Add yeast mixture and egg mixture to flour mixture and mix together.
  • Knead dough in mixing bowl of an electric mixer with dough hook until dough is smooth and elastic, about 10 minutes.
  • Place dough in an oiled bowl, turning to coat, and cover with plastic wrap. Set aside in a warm place until doubled in size, 1 1/2–2 hours.

Cinnamon Filling

  • Combine brown sugar and cinnamon. Set aside.
  • Grease and flour a 9" x 13" pan.
  • Turn the dough out onto a lightly floured surface and roll into a 16" x 12" rectangle. Brush the tablespoon of melted butter over the dough. Spread filling over the dough, leaving a 1/2" gap on all sides. Roll up the long side. Slice off the messy ends.
  • A clean method to cut the roll is using dental floss. First, slide a length of floss under the roll until you reach the center. Bring the two ends over the roll and cross them, pulling until a neat cut has been made. Cut the log into 12 equal pieces.
  • Lay the rolls in the greased pan. Allow to rise until rolls are just touching each other, 1 1/2–2 hours.
  • Adjust the oven rack to the middle position and preheat the oven to 350°F.
  • Bake the rolls for 20 minutes until golden brown, rotating the pan halfway through baking.
  • Remove from the oven. Cool for 10 minutes in the pan. Invert the pan and re-invert the rolls onto a serving platter.

Icing

  • Beat all ingredients together until smooth. Sifting the powdered sugar will make this easier.
  • Spread icing over the rolls while they are still warm & serve immediately.

Notes

  • If you're making the dough by hand, first whisk a 1/2 cup of the flour mixture into the egg mixture until it's smooth. Next, add the egg mixture to the rest of the mixture.
  • Cinnamon rolls don't tend to keep well. They should be eaten within a few hours of being baked.