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Excerpted with permission from Baking for the Holidays: 50+ Treats for a Festive Season (Chronicle Books, 2021), by Sarah Kieffer. Copyright ©2021 by Sarah Kieffer.

Source: Parents Magazine

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Credit: Excerpted with permission from Baking for the Holidays: 50+ Treats for a Festive Season (Chronicle Books, 2021), by Sarah Kieffer. Copyright ©2021 by Sarah Kieffer.

Recipe Summary test

active:
45 mins
total:
5 hrs 45 mins
Yield:
Makes 12 cinnamon rolls
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Ingredients

Ingredient Checklist
For the filling
For the icing

Directions

Instructions Checklist
  • Lightly dust a work surface with flour and knead cold dough ten to 12 times. Shape into a ball, dust lightly with flour, and top with a tea towel or plastic wrap. Let rest to come to room temperature, 1 to 2 hours.

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  • Coat a 9×13-in. baking pan with cooking spray, line with parchment paper, then coat with cooking spray again.

  • Make and add filling: Mix brown sugar, cinnamon, and salt in a small bowl. On floured work surface, roll dough into a 12×16-in. rectangle. Brush dough with melted butter. Sprinkle cinnamon-sugar mixture evenly over the top, pressing lightly into butter so it adheres.

  • Starting at one of the long sides, roll dough into a tight cylinder. Pinch seam gently to seal it and position dough seam side down. Use scissors or a sharp knife to cut dough crosswise into 12 equal pieces. Transfer pieces to the prepared pan and place them cut side up, tucking tail of each cinnamon roll underneath itself. Cover pan loosely with towel or plastic wrap and let the dough rise until doubled in size, 1 to 1 1/2 hours.

  • Preheat oven to 350°F with rack in middle position. Uncover rolls and bake, rotating the pan about halfway through baking, until light golden brown, 27 to 32 minutes.

  • While rolls are baking, make the icing: Beat butter and cream cheese on medium speed in the bowl of a stand mixer fitted with a paddle, until smooth. Mix in vanilla and salt on low speed. Mix in confectioners' sugar. Scrape down sides of bowl and mix on medium speed until icing is light and fluffy, 3 to 4 minutes.

  • Transfer pan to a wire rack and let cool for 5 minutes. Using an offset spatula or table knife, apply a thin layer of the icing, using about one third of it. Let rolls cool 15 to 20 minutes more. Top with rest of the icing and serve. Cinnamon rolls are best eaten the day they are made.

Folding the dough
  • As you make the Sweet Dough you'll fold the dough over itself several times between rises to help eliminate air pockets.

Rolling out the dough
  • When you're ready to make the rolls, roll out the dough into a rectangle.

Filling and rolling
  • After sprinkling on the filling (a good job for kids), you'll roll the dough into a tight cylinder.

Slicing the dough
  • You can use scissors or a sharp knife.

Letting the rolls rise
  • Before being baked, they'll double in size in the pan.

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