We had a rather uneventful Labor Day weekend. It didn’t really feel like a holiday weekend because I worked Saturday and Sunday, but thankfully I was off on Monday.
We have always loved Alton Brown’s divine overnight cinnamon rolls, (most recently blogged by my friend Lara), but they are not easy or quick to make. Mark found this recipe from my Fleishmann’s Best Ever Breads cookbook (I think I got this book for free years ago by sending in used yeast packages), and we decided to try it. Like Alton’s rolls, these do require refrigeration for at least a couple of hours, but unlike his, they do not need to be proofed before baking the next morning. I did end up using his cream cheese frosting recipe with these.
We made raisin and non-raisin varietes. Here’s the dough:
I will say that they definitely baked up better in the glass dish. They got a little too hot in the nonstick pan and actually burned slightly on the bottoms. We are now the proud owners of a second large glass baking dish – we bought it a day or two after we made this recipe.
Isaac and Jonny loved them!
Click below for recipe:
CINNAMON TWISTS (Adapted from Fleischmann’s Yeast Best-Ever Breads)
5 1/2 to 6 cups all-purpose flour (as usual I used bread flour)
1/2 cup sugar
2 packages Fleischmann’s RapidRise Yeast
1 tsp salt
1 cup milk
1/2 cup water
1/2 cup butter or margarine, cut into pieces
1 (8 ounce) package imported chopped or snipped pitted dates (I used raisins instead)
2/3 cup sliced almonds, toasted (I omitted)
2/3 cup firmly packed brown sugar
1 1/2 tsp ground cinnamon
Alton Brown’s Cinnamon Roll Icing:
2 1/2 ounces cream cheese, softened, approximately 1/4 cup
3 tablespoons milk
5 1/2 ounces powdered sugar, approximately 1 1/2 cups
- In a large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, and salt.
- Heat milk, water, and 1/4 cup butter until warm (105 to 115 degrees F). Gradually add to dry ingredients; beat 2 minutes at medium speed with electric mixer.
- Add eggs and 1/2 cup flour; beat 2 minutes at high speed.
- With spoon, stir in enough remaining flour to make a soft dough.
- Knead on floured surface 10 minutes. Knead dates and almonds into dough.
- Roll to 24 x 12 inch rectangle.
- Melt remaining butter; brush on dough. Sprinkle with brown sugar and cinnnamon.
- Fold in half lengthwise. Cut crosswise into 24 strips. Twist each strip twice.
- Place on two large greased baking sheets. Cover with plastic wrap, refrigerate for 2 to 24 hours.
- Remove from refrigerator. Uncover rolls; let stand 10 minutes at room temperature.
- Bake at 375 degrees F for 15 minutes or until done.
- Remove rom sheets; let cool on wire racks.
- While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Drizzle or spread on twists.