Breakfast Favorites

Glazed Cinnamon Rolls

Happy National Dessert Day!

side note: I love food holidays 🙂

Question: Do Cinnamon Rolls qualify as dessert? Or are they strictly relegated to the “breakfast/brunch” category? Considering Alexander and his friend Dale singlehandedly ate 3/4 of the batch at 1:30 pm, I think it’s safe to say that these can go either way.





What I liked best about these rolls was that they weren’t drowning in sugar and/or smothered in frosting. Granted, cream cheese icing has its place (on carrot cake, just sayin’), but sometimes it can be a little overwhelming.

NOT! Who am I kidding? These were practically the diet version of cinnamon rolls.

ummm, not really. 

But they were very, very, yummy.

Glazed Cinnamon Rolls – adapted from

  • 3 1/2 cups all-purpose flour, plus more for rolling
  • 2 1/4 tsp rapid-rise yeast
  • 1/3 cup sugar
  • 2 large eggs, room temperature, beaten
  • 1 cup whole milk
  • 4 tbs. unsalted butter, plus more for greasing pan
  • 2 tsp ground cinnamon
  • Vegetable-oil cooking spray

For the filling:

  • 1 1/4 cups packed dark-brown sugar
  • 2 tbs. ground cinnamon
  • 1/2 tsp ground nutmeg
  • 6 tbs. unsalted butter, room temperature

For the glaze:

  • 1 cup powdered sugar
  • 1 tbs. plus 2 teaspoons whole milk
  • 1/4 teaspoon vanilla extract

Make the dough:
In the bowl of a stand mixer fitted with a paddle attachment, add flour, yeast, and sugar. Mix on low speed until well combined. Add eggs and mix on low to combine. In a small pot, heat milk, butter, and cinnamon over medium-low heat until butter is melted and mixture is between 120 and 130°F (use a thermometer).

Add warm milk mixture and salt to stand mixer. Beat on low speed 2 to 3 minutes, occasionally scraping down sides of bowl with a spatula. Beat on medium speed until smooth and elastic, 2 to 3 minutes. Dough will be very sticky.

Lightly oil a large bowl with cooking spray. Form dough into ball and transfer to bowl, turning to coat. Cover bowl with plastic wrap then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.

While dough rises, line a 9 x 12 pan with parchment paper and set aside.

Make the filling:

Mix brown sugar, cinnamon, and nutmeg in medium bowl.

Make the glaze:
In a medium bowl, whisk together the powdered sugar, milk, and vanilla.

Assemble and bake:
Preheat to 375°F and position rack in center of oven. Punch down dough and transfer to floured work surface. Roll out to 16-by-12-inch rectangle. Spread butter over dough, leaving 1/2-inch border on the long sides. Sprinkle filling mixture evenly over butter, then add pecans. Starting at a long edge, roll dough toward you into a log, pinching gently to keep it rolled tightly. With seam side down, cut dough crosswise with a thin sharp knife into 8 equal slices.

Place rolls in the baking dish, arranging cut side up; rolls will be touching. Cover baking dish with plastic wrap then a kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.

Bake rolls until tops are golden, 18 to 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up. Drizzle glaze over rolls and serve immediately.


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