It's taken me forever to post these recipes for several reasons, first because I've made them soooooo many times to get the recipe just right and also because we've had some crazy snow days and a bunch of sick days. But now the snow is going away and we are all feeling better and I can FINALLY share all this deliciousness with you! This recipe includes a master dough recipe and then three different types of sweet rolls you can make with that recipe - Cinnamon Rolls with Brown Butter Cream Cheese Frosting, Jam Rolls with Oat Crumble Topping, and Lemon Poppyseed Blueberry Rolls with Lemon Curd Cream Cheese Frosting. This recipe calls for allowing the dough to rise in the fridge overnight so you don't have to do all the work first thing in the morning. But if you decide to make them on a whim I've included instructions for making them the same day as well.
Basic dough recipe -
4 cups all purpose flour
1/2 cup sugar
1 tsp salt
1 packet active dry or rapid rise yeast
1 stick unsalted butter
1.25 cups full fat buttermilk
2 eggs
2 egg yolks
1 tsp vanilla bean paste - optional
In the bowl of a stand mixer combine the flour, sugar, yeast and salt. Set aside.
In a small sauce pan melt the butter over medium heat. When the butter is melted, add in the buttermilk and whisk to combine. Remove from the heat and allow the butter and buttermilk mixture to cool to about 110 degrees. If you don't have a thermometer, it should feel just a little warmer than body temperature, not burning hot. Whisk the eggs and egg yolks together with the vanilla bean paste in a small bowl. Slowly add the eggs to the milk mixture, stirring constantly. When the eggs have been fully mixed in, pour the wet ingredients into the bowl with the flour mixture. Stir everything a couple times with a rubber spatula. Place the bowl onto the stand mixer fitter with a dough hook. Mix on low until every thing has come together. Turn the mixer up to medium high and mix for 5 minutes. The dough will still be very sticky. Scrape the dough into a large bowl that has been coated with vegetable oil. Cover with plastic wrap and refrigerate over night. Alternately you can cover the dough and let it rise on the counter for about an hour and a half until its doubled in size then follow the rest of the steps.
Remove the dough from the bowl and place on a floured surface. Roll the dough out into a rectangle that's roughly 11x17 inches. Spread the filling of your choice over the dough leaving about a 1/2 inch boarder all the way around. Starting from the shorter end of the dough roll it up into a log with the seam side down. Cut the dough into 8 equal pieces and place them in rows of 2 in a 9x13 inch baking pan. Cover the rolls and let them rise for 30 minutes. Pre heat the oven to 375 while they are rising. Bake the rolls for 30-35 minutes until they are golden brown on top.
Fillings and variations -
Cinnamon Rolls with Brown Butter Cream Cheese Frosting -
For the filling combine -
1/2 cup packed brown sugar
1/2 cup white sugar
2 tsp cinnamon
Spread the rolled out dough with 6T very soft butter, sprinkle the cinnamon sugar mixture over the butter in an even layer. Roll up the dough, cut into rolls, and bake as directed.
For the frosting -
1 - 8oz package cream cheese - softened
1 stick butter - browned then cooled to room temperature
2 cups powdered sugar
Using a hand mixer or a stand mixer fitted with the paddle attachment beat all the ingredients together until well combined. Generously frost the the still warm cinnamon rolls and enjoy!
How to brown butter -
Melt the butter in a small sauce pan over medium heat. Continue to cook, stirring and scraping the bottom the the pan, until the starts to foam and the milk solids separate out and begin to fall to the bottom of the pan and brown. Once there are lots of golden brown bits at the bottom remove the pan from the heat. Pour the butter into a small bowl making sure to scrape all the browned bits from the bottom into the bowl as well.
Lemon Poppyseed Blueberry Rolls with Lemon Curd Cream Cheese Frosting -
To the dry ingredients of the dough recipe above add the zest of 1 lemon and add 1/4 cup of poppyseeds to the melted butter before adding the buttermilk. Continue with the recipe as it is written.
For the filling -
Spread 1 cup of blueberry jam over the dough in an even layer. Roll up the dough, cut the rolls and bake as directed.
For the frosting -
1 - 8oz package cream cheese - softened
1/2 cup lemon curd
1 cup powdered sugar
Using a hand mixer or a stand mixer fitted with the paddle attachment beat all the ingredients together until well combined. Generously frost the still warm poppyseed rolls and enjoy!
Jam Rolls with Oat Crumble Topping
For the filling -
Spread 1 cup of the jam of your choice over the dough in an even layer. Blackberry and raspberry are my two favorite choices. Roll up the dough, cut into rolls and let rise.
For the topping -
1/2 cup brown sugar
1/2 cup flour
1/2 cup rolled oats
1 stick butter - cold, cut into cubes
Combine all the ingredients in a bowl. Using a pastry blender cut the butter into the dry ingredients until it is the size of peas. Then using your fingers squeeze the butter and the other ingredients together so small chunks form. These will form the crumble pieces on top of your rolls as they bake.
After the rolls have risen top each one with a handful of the crumb mixture. Bake as directed. after they have cooled a bit sprinkle the rolls with powdered sugar before serving.
Comments