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About the Recipe
Fresh from the oven, these cinnamon rolls are a testament to the simple joys of homemade baked bread & its nostalgic goodness. Our white bread mix is the perfect foundation to a streamlined approach to a classic favorite. This recipe is doubled to share with loved ones, ensuring that every bite is accompanied by laughter and shared memories.
Ingredients
FOR THE FILLING
4 oz. softened salted butter (1 stick)
7.75 oz. dark brown sugar (1 cup)
2 Tablespoons of ground cinnamon
1/2 teaspoon of ground cloves
FOR CINNAMON ROLL DOUGH
2 pouches of Foster’s White Bread Mix
6 Tbsp. very hot water (185°F+) (for scalding flour)
8 oz. + 7 tsp. of warm water (120°-130°F) (for dough mixture)
1.50 oz. of softened salted butter (3 Tbsp.)
1 large egg yolk ONLY, whisked
1/3 cup of warm heavy whipping cream (lukewarm)
FOR THE CREAM CHEESE GLAZE
6 oz. of softened cream cheese
1/3 cup of softened butter (2.64 oz.)
1/2 Tbsp. vanilla extract
1-1/4 cup of powdered sugar (6 oz.)
1 teaspoon of cinnamon-sugar mixture
Preparation
1. Prepare Old Fashioned White Bread Mix using the ingredient measurements to the left and following steps 1 & 2 on pouch directions (ingredients list is doubled for this recipe).
2. Add large egg yolk to dough after adding the scalded flour paste. Mix thoroughly. Dough will be sticky at first but will eventually absorb the wet ingredients. Using a hand mixer with a dough-hook, knead until smooth & elastic - OR - transfer dough to a lightly floured work surface & hand-knead for a minimum of 3 more minutes (if dough ball is too sticky, let it sit for 4 - 5 minutes before proceeding). Total kneading time approximately 6 - 8 minutes.
3. Lightly grease a pastry mat or work surface with margarine or cooking oil. Turn out the dough onto the surface & roll out to a 14x16 rectangle. Dough thickness should be approximately 3/8” thick. Spread softened butter on top followed by brown sugar and spices.
4. Starting with the long end, roll the dough up tightly ‘jelly roll style’ and pinch loose edge with the dough log. Measure where the “cut-marks” will be & use dental floss to cut rolls. Arrange the slices in a glass, parchment paper-lined, 9x13 baking dish in (3) staggered rows. For optimal rise and flavor, place rolls in a warm & humid environment of 110 - 125°F for a minimum of 45 minutes away from drafts. Rolls are “ripe” for baking when they have doubled in size. After rolls have proofed, pour lukewarm, heavy whipping cream over and in-between rolls.
5. Preheat oven to 350°F & bake rolls for approximately 15 minutes or until tops are lightly browned. While the rolls are baking, prepare the cream cheese glaze in the order listed using an electric mixer; Mix until smooth & creamy. Glaze tops of rolls after they have cooled & sprinkle with cinnamon-sugar.
RECIPE AUTHOR: Down Home Bakery, LLC.