If you’re on a diet or otherwise trying to avoid sweet-stuff, seriously, abandon ship/post now. This one contains ALL the butter. Also sugar. Lots of sugar
Still here? Awesome, let me begin gushing about these cinnamon rolls.
These are not the typical cinnamon rolls with a cinnamon-sugar mixture laced through. These have a spiced cinnamon-brown sugar mix laced in, with cardamom and coriander. I would have used the star anise called for in the original, but a) we didn’t have any left when I thought we did and b) the grocery store didn’t have any on the shelves (what the heck Wegmans, weird place to fail on me).
Very, very addictive. We had a couple friends over for a little dessert party hang out – pretty sure all four of us had at least two rolls each. Which still left an entire pan of more. This, dear readers, is why I irregularly take baked goods into work – my desk is not in the same area as where we usually leave food for everyone. Therefore, no mindless snacking. Not saying I never eat what I bring in. Just, no where near as much as I would if we kept the excess in our apartment.
Fair warning, this is a long recipe, in terms of time. There’s two different dough rises and ingredients should come to room temperature before even starting. Look elsewhere for a quick dessert, but these can be made ahead, frozen, and then finished the day you need them.
Man, I really want another cinnamon roll right now…
Spiced Sticky Rolls
(with Cream Cheese Frosting)
Original from TheKitchn.com
Makes 2 nine inch pans, ~ 24 rolls
Recipes left to try (& copy…): 24; Desserts: 2 recipes left
- 2 1/4 tsp active dry yeast
- 1 1/4 cups milk, lightly warmed
- 1/2 cup sugar
- 6 tsp butter, unsalted, at room temperature (if at all possible)
- 2 large eggs
- 1 tbsp (ish) of vanilla extract (pretty sure I accidentally poured in more than a tbsp…)
- 4 1/2 – 5 cups flour
- 3 tbsp ground cinnamon OR 4 small cinnamon sticks
- 1 tsp coriander seeds
- 1/2 tsp ground cardamom OR cardamom seeds
- 1 cup brown sugar, dark
- 1 cup/2 sticks of unsalted butter, at room temperature
- 4 oz cream cheese, very soft
- 1/2 cup milk (or less if you like thicker icing)
- 1/2 tsp vanilla
- 1 cup powdered sugar, more if desired (for thicker icing)
- Sprinkle the yeast over the warmed milk and set aside until a bit bubbly, about 5 minutes. In a large bowl or the bowl of a stand mixer, beat together the milk mixture, sugar, butter, eggs, vanilla, and salt. Add 1 cup of flour at a time until the dough becomes very thick.
- Transfer the dough to a lightly floured surface and knead until smooth and warm, about 7 minutes OR switch the stand mixer to a dough hook and knead until taut and smooth, about 5 minutes.
- Wipe out your bowl and lightly oil it. Shape the dough into a ball, place in the bowl, and then turn to get it coated with the oil. Cover with a kitchen towel or plastic wrap and set aside, in a warm place, to rise until doubled, about 2 hours.
- Grind together any whole spices you are using until fine, then mix in the pre-ground spices. Mix the spices with the brown sugar, then cream the sugar mixture into the butter.
- Lightly grease two 9″ cake pans or one 9×13 inch pan. On a floured surface, roll the dough out into a large rectangle, about 14 by 24 inches. You’ll want a big work surface for this. Once rolled out, slather the butter mixture thickly across the dough, making sure to spread it nearly to the edges. Roll up along the long side of the dough, into a taut and tight roll – this works better with two people rolling the dough in sync.
- Cut the dough roll into 24 individual rolls – we found our sharp chef’s knife worked better than a bench scrapper. Divide the rolls among the prepared pans, then cover and let rise in a warm spot until doubled in size, about 45 minutes.
- Heat the oven to 350°F
- Making tonight: Bake until just beginning to brown, about 20 minutes (ours were slightly gooily underdone [still delicious!] at 18 minutes). Drizzle (or douse…) with the icing (described below) and serve warm.
- Making ahead: Bake for 10 minutes, then remove from oven and allow to cool. Freeze in their pans or a freezer bag. To finish, allow to thaw in the refrigerator over night and bake in the morning at 350°F for 10-15 minutes. Frost with icing (described below) and serve warm
- Beat the cream cheese, milk, vanilla, and powdered sugar together. Add more sugar as necessary to achieve your desired thickness/consistency.