cinnamon roll recipe
This year I’m hosting both sets of moms for Mother’s Day brunch. My mom loves a variety—sweet and savory should both make an appearance…while my husband’s mom is a master baker and loves a tasty baked bite. To prep for the discerning tastes I’ve been experimenting with cinnamon rolls. And man, have I found a winner:
I want a fresh-from-the-oven batch that doesn’t take all morning so I was impressed that this recipe starts with frozen bread dough. It takes a little fussing, but you simply spread out your thawed dough to be the base of your rolls. I used white bread dough instead of the called-for sweet dough so it’s not over-the-top sugary:
Next up is the gooey topping. Your kitchen will smell divine with butter, cream, and brown sugar melting on the stove. I’ve decided I like this topping so much that it’s now my filling, too: I double the amount it calls for. Happiness is:
I pour half the melted mixture into the bottom of a prepared pan, then I add a few tablespoons of creamy peanut butter and melt it in the remaining caramel. This is now my filling. Drizzle onto your rolled-out bread, and, per the recipe, sprinkle brown sugar and cinnamon. I skip the peanuts but this would be their moment. Then get rolling and slicing! No photos here because my hands were a mess. I’m far from a perfectionist and these babies turn out a-OK anyway.
Time for baking! Pop them in the oven and watch them expand into fluffy rolls (Tip: I set a timer for 30 minutes, then put a piece of foil over the top for the last 10 to avoid over-browning):
They’re almost good enough to eat as-is, but you’ll want to flip them to get the ooey-gooey topping on, well, the top. I end up with a spatula-aided flip every time, but maybe you’re smoother than me:
I think my moms are going to love these!
Get the recipe here: