Cinnamon Rosette Rolls

Cinnamon Rosette Rolls

This yummy cinnamon roll inspired homemade dessert needs two 1 hour risings, so planning ahead helps a lot. It starts with a dinner roll recipe.

 
Dinner Roll recipe
INGREDIENTS:
1/2 cup milk
1/2 cup sugar
1/4 cup butter
1 tsp molasses
1 tsp salt

1/2 cup warm water
2 packages yeast
1 tsp sugar

2 beaten eggs (or 1/2 cup of egg whites)
4 1/2 cups flour (and some for the rolling surface)

Oil for pans
Melted butter for drizzling

I have the Artisan, and I have been very pleased with it.

I have the KitchenAid Artisan, and I have been very pleased with it.

 

1/2 cup milk and 1/2 cup of sugar

Scald 1/2 cup milk (bring just to a boil on the stove top or microwave.)

Combine the 1/2 cup scalded milk, 1/2 cup sugar, 1/4 cup butter, 1 tsp molasses, and 1 tsp salt.

Add the yeast and a teaspoon of sugar to 1/2 cup warm water. Read the directions on the yeast and make sure the water is in the correct temperature range (usually 115 F -ish). Yeast is a fungus, (like mushrooms) and alive. The warm water rehydrates the yeast, and the sugar gives them a starting food source. The yeast eats the sugars, and excrete carbon dioxide, creating gas pockets and causing the bread to rise. Let it sit for five minutes or so to make sure it starts to bubble and react to show “proof” it is working.

Combine the scalded milk mixture, the yeast mixture, 2 beaten eggs, and 2 cups of flour in a large bowl (or mixer). Slowly add from 2 to 2 1/2 more cups of flour as needed. The dough should be firm, but not dry.

Oil or flour hands and knead until somewhat elastic (knead well, but keep in mind that kneading too much will make for tougher rolls).

Coat lightly with oil or butter, and set in a bowl to rise (I quickly rinse out the mixer bowl and use it again with a little oil since I have to wash it at that point anyway). Cover the bowl with a clean cloth, and let rise until doubled (an hour or so).

The dough is allowed to rise for an hour. Then it is punched down before forming rolls.

The dough is allowed to rise for an hour. Then it is punched down before forming rolls.

I've divided the dough into two parts. One I'll cook plain for dinner rolls, and I'll make the Cinnamon Rosettes with the other.

I’ve divided the dough into two parts. One I’ll cook plain for dinner rolls, and I’ll make the Cinnamon Rosettes with the other.

The dough is separated into seven equal sized balls.

The dough is seperated into seven equal sized balls.

The rosette dough is rolled out to a finger width and about a foot long.

The rosette dough is rolled out to a finger width and about a foot long. Dinner rolls are tied as is or rolled in sesame seeds. Cinnamon Rosettes are first rolled in a brown sugar/cinnamon/salt mixture.

Brown Sugar Mixture
INGREDIENTS:
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
raisins and or nuts (optional)

Roll the dough in the brown sugar, cinnamon, and salt mixture.

For Cinnamon Rosettes, roll the dough in the brown sugar, cinnamon, and salt mixture.

Make a loop

Make a loop (plain version shown because it is easier to see).

Tie a "granny" knot by tucking one free end through the loop.

Tie a “granny” knot by tucking one free end through the loop.

Wind one free end around and though the loop, tucking the end against the bottom.

Wind one free end around and though the loop, tucking the end against the bottom.

Wind the other free end through the loop, leaving the tip as the center of the "flower".

Wind the other free end through the loop, leaving the tip as the center of the “flower”.

The coated dough is tied into the rosette.

Cinnamon mixture coated dough rosette.

Place in round tin, and top with raisins.

Place side by side in a round tin, and top with raisins. Drizzle or brush with melted butter.

After forming, allow to rise 1 hour in a warm draft free area.

After forming, allow to rise 1 hour in a warm draft free area.

Baked golden brown and ready for dinner. Large rolls can be made with a lighter dough and used for hamburger buns.

Bake in preheated oven at 375 F 20-25 minutes or until golden. Large rolls can be made with a lighter dough and used for hamberger buns.

This tasty treat is a spin on cinnamon rolls.

This tasty treat is a spin on cinnamon rolls.

Let me know if you try it, or suggest an improvement.

Peace, love and puka shells,
Grubbycup

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