Santa Cruz Cinnamon Rolls
"I made them for a beach trip to Santa Cruz with my friends.They're pretty delicious, but then I'm not sure I've seen an unappetizing cinnamon roll."
photo by Hannah Verrinder
- Ready In:
- 2hrs 55mins
- Ingredients:
- 13
- Yields:
-
12 rolls
- Serves:
- 12
ingredients
- 3 1⁄2 - 4 cups all-purpose flour
- 1⁄3 cup granulated sugar
- 1 teaspoon salt
- 2 (1/4 ounce) packages active dry yeast
- 1 cup milk (120-130F) or 1 cup non-dairy milk (120-130F)
- 1⁄4 cup butter or 1/4 cup vegan margarine
- 1 large egg (or 1 unit egg substitute)
-
Filling
- 3 teaspoons cinnamon
- 1⁄8 teaspoon nutmeg
- 1⁄3 cup brown sugar
- 2 tablespoons butter (very soft) or 2 tablespoons vegan margarine (very soft)
-
Glaze
- 1 cup powdered sugar
- 1 tablespoon water
directions
- In large bowl, mix flour, granulated sugar, salt, and yeast.
- To warm milk, add butter, stirring until melted; add to dry ingredients.
- Add egg.
- Stir with a wooden spoon until too tough to stir; mix in remaining ingredients with hands.
- Knead about 5 minutes, or until dough is smooth and elastic.
- Grease large bowl; place dough in bowl, cover with plastic wrap or a kitchen towel, and let rise about 1.5 hours or until dough has doubled in size.
- In a small bowl, mix together spices and brown sugar.
- Punch down dough to deflate. Move to a floured surface and roll into a 10 by 15 inch rectangle.
- Spread with butter; sprinkle on sugar and spices.
- Roll the rectangle up in a log, beginning at a 15-inch side, so that the resulting log is longer than it is wide. Pinch the edge of the dough into the log to seal.
- Cut into 12 even pieces using a very sharp serrated knife, or use a long piece of floss to "cut off the circulation" of the log. I make the piece even by first cutting the log into even halves, then cutting each of the original halves into half, and then cutting each quarter section into thirds.
- Allow dough to rise 30-45 minutes in a warm place, or leave out 10 minutes before you go to bed, then cover with plastic wrap and allow to rise in the refrigerator overnight.
- Preheat oven to 350°F Bake 25-30 minutes, until light golden brown.
- In a small bowl, mix water and powdered sugar. It should be the consistency of melted chocolate; if it's too thick, add water 1/4 tsp at a time until it reaches the correct consistency.
- Use a fork to drizzle glaze over the cinnamon rolls. Use a spatula or cookie turner to section off rolls and pull them out. Serve water, with a pat of butter on top if desired.
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Reviews
-
Made these for my other half to share at work & by all accounts they were much appreciated! Although I personally enjoy the sticky-bottomed kind from my childhood, these were great in their own way (AND, several co-workers wanted a copy of the recipe, so . . . I shared it)! [Tagged, made & reviewed in New Kids on the Block tag]
RECIPE SUBMITTED BY
I'm a college student from California, currently studying at a small New York liberal arts school. I'm a vegetarian, which has, surprisingly, opened up the culinary world for me. My favorite cookbooks are probably huge, all-encompassing tomes like Veganomicon and How to Cook Everything Vegetarian.
