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Cinnamon Pull-Apart Breakfast Rolls

Cinnamon Pull-Apart Breakfast Rolls

Dinah Bucholz
To deflect questions about what Ginny was about to tell Harry, Percy (man, he has a guilty conscience) asks for the breakfast rolls. But Ginny was about to tell Harry something much, much more important... good thing Percy interrupted, or she would've spoiled the plot.
Prep Time 40 mins
Cook Time 20 mins
Total Time 5 hrs
Course Breakfast
Servings 12 Rolls

Ingredients
  

Dough

  • 1/4 cup water warm
  • 1 Tbsp. yeast active dry
  • 1 Tbsp. sugar
  • 2/3 cups milk whole
  • 1/2 stick butter
  • 3 cups all-purpose flour
  • 1/2 tsp. salt
  • 2 large egg
  • 1/3 cup sugar

Cinnamon Filling

  • 1 Tbsp. butter melted
  • 1/4 cup brown sugar dark, packed
  • 1 Tbsp. cinnamon

Icing

  • 1 cup confectioners' sugar sifted
  • 4 oz. cream cheese softened
  • 1/2 tsp. vanilla extract
  • 1 Tbsp. heavy cream

Instructions
 

Dough

  • Combine water, yeast, and first sugar in a mixing bowl and set aside until puffy.
  • Heat milk and butter in a small saucepan or the microwave until the butter is melted. Set aside.
  • In a separate bowl, whisk together eggs and second sugar. Then whisk in the milk-butter mixture.
  • Whisk together flour and salt. Set aside.
  • Add yeast mixture and egg mixture to flour mixture and mix together.
  • Knead dough in mixing bowl of an electric mixer with dough hook until dough is smooth and elastic, about 10 minutes.
  • Place dough in an oiled bowl, turning to coat, and cover with plastic wrap. Set aside in a warm place until doubled in size, 1 1/2–2 hours.

Cinnamon Filling

  • Combine the brown sugar and cinnamon. Set aside.
  • Grease and flour a 9" x 13" pan.
  • Turn the dough out onto a lightly floured surface and roll into a 16" x 12" rectangle. Brush the tablespoon of melted butter over the dough. Spread filling over the dough, leaving a 1/2" gap on all sides. Roll up the long side. Slice off the messy ends.
  • A clean method to cut the roll is using dental floss. First, slide a length of floss under the roll until you reach the center. Bring the two ends over the roll and cross them, pulling until a neat cut has been made. Cut the log into 12 equal pieces.
  • Lay the rolls in the greased pan. Allow to rise until rolls are just touching each other, 1 1/2–2 hours.
  • Adjust the oven rack to the middle position and preheat the oven to 350°F.
  • Bake the rolls for 20 minutes until golden brown, rotating the pan halfway through baking.
  • Remove from the oven. Cool for 10 minutes in the pan. Invert the pan and re-invert the rolls onto a serving platter.

Icing

  • Beat the icing ingredients together until smooth. Sifting the sugar will make this easier.
  • Spread icing over the rolls while they are still warm & serve immediately.

Notes

  • If making the dough by hand, first whisk a 1/2 cup of the flour mixture into the egg mixture until smooth. Next, add the egg mixture to the rest of the mixture.
  • Cinnamon rolls don't tend to keep well. They should be eaten within a few hours of being baked.