Cinnamon Pull-Apart Breakfast Rolls

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. The recipe and photo is courtesy of Dinah Bucholz, author of The Unofficial Harry Potter Cookbook, and head over to the cookbook’s website for more info.

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Cinnamon Pull-Apart Breakfast Rolls
Cinnamon Pull-Apart Breakfast Rolls
Cuisine Breakfast
Cook Time 20 minutes
Servings
Rolls
Ingredients
Dough
Cinnamon Filling
Icing
Cuisine Breakfast
Cook Time 20 minutes
Servings
Rolls
Ingredients
Dough
Cinnamon Filling
Icing
Cinnamon Pull-Apart Breakfast Rolls
Instructions
Dough
  1. Combine the water, yeast, and 1 Tbsp. of sugar in a mixing bowl and set aside until puffy.
  2. Heat the milk and butter in a small saucepan or the microwave until the butter is melted. Set aside.
  3. In a separate bowl, whisk together the eggs and sugar. Then whisk in the milk-butter mixture.
  4. Whisk together the flour and salt. Set aside.
  5. Add the yeast mixture and egg mixture to the flour mixture and stir to combine. (If making the dough by hand, first whisk 1/2 a cup of the flour mixture into the egg mixture until smooth. Next, add the egg mixture to the rest of the mixture.)
  6. Knead the dough in the mixing bowl of an electric mixer fitted with a dough hook or by hand either in the bowl or on a lightly floured surface until the dough is smooth and elastic, about 10 minutes.
  7. Place 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 to 2 hours.
Cinnamon Filling
  1. 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. Combine the brown sugar and cinnamon and spread it over the dough until within 1/2 inch of the borders. Roll up the long side. Slice off the messy ends.
  2. The best way to cut the roll is using dental floss. Sounds crazy, but a knife exerts too much pressure and squashes the roll. 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. In this manner, cut the two halves in half again. Then cut each quarter into 3 slices to make 12 rolls in all. Lay the rolls in a prepared pan and leave to rise until the rolls are touching each other and reach the rim, 1 1/2 to 2 hours.
  3. Adjust the oven rack to the middle position and preheat the oven to 350F. 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. Finally, invert the pan and re-invert the rolls onto a serving platter.
Icing
  1. To make the icing, beat the icing ingredients together with a wooden spoon until smooth. Be sure to sift the confectioner's sugar or you will have lumps. Spread the icing over the rolls while they are still warm, or pipe the frosting using a #3 round tip. Eat immediately. The rolls do not keep well and should be eaten within a few hours of being made.