If you are looking for a treat and have some time to spare, try my twist on cinnamon rolls.
The foundation of the rolls is a rich, eggy challah dough. We then couple the tangy tartness of craisins with a light lemon cream cheese frosting. It’s a sweet treat that is not overpowering and is family approved.
Start with one of my favorite bread doughs, challah. We’ve made this recipe in my home for 20 years or more. The dough is smooth and easy to handle. It adapts well for use in cinnamon rolls and other desserts. (See my prior blog post that uses challah loaves in a bread pudding.)
When Rebecca and I married more than 30 years ago, my Grandmother Gibson gave us a Bosch bread mixer. We use it all the time; it’s still going strong after all these years. I can’t imagine making bread without our Bosch.
Challah
- 1 tablespoon yeast
- 2 cups flour
- 2 cups warm milk (about 110*)
- 1 tablespoon sugar
Proof the yeast in 1/2 cup milk mixed with the sugar. It will be frothy in about 10 to 15 minutes. Add the remainder of the milk and the two cups flour. Cover the bowl and let it stand for about 1 to 1 1/2 hours. The sponge will be bubbling when it’s ready.
- 1/4 cup sugar
- 1 tablespoon salt
- 1/2 cup canola oil or other vegetable oil
- 1 teaspoon vanilla extract
- 5 eggs
- 5 cups all-purpose flour
Sprinkle the sugar and salt over the sponge, then add the oil and the vanilla. Gently beat the eggs; pour the eggs into the sponge. Mix the sponge until the ingredients are incorporated.
Add the flour one cup at a time, mixing after each addition until the flour is incorporated. You will start to get a soft dough. If the dough is too wet, add flour gradually, 1/4 cup at a time. Knead the dough until it is soft and springy.
Grease a large bowl with about 2 tablespoons of canola oil. Place the dough in the bowl, then turn the dough over so that it is oiled on all sides. Cover the bowl with a kitchen towel and let the dough rise until it doubles in size, about 1 to 1 1/2 hours.
Divide the dough into three equal pieces. Using a rolling pin, roll out the dough into a large rectangle, about 12 x 18 inches. You will repeat these steps three times (once for each piece of dough), so remember to divide the remaining ingredients into thirds as you proceed forward. If you have more dough than you can use in one sitting, you can freeze it for later use. (Or you can bake it into a gorgeous loaf of challah bread.) If you choose to freeze the dough for later use, remember to decrease the remaining ingredients as you move forward.
Cinnamon Roll Filling
- 20 tablespoons melted butter (2 1/2 sticks), divided
- 1 1/2 cups brown sugar
- 1/4 cup cinnamon
- 1 1/2 cups craisins (or other dried fruit)
- 1 1/2 cups chopped walnuts or pecans (optional)
Melt the butter. Using a pastry brush or your fingers, spread about 1/4 cup of melted butter over the dough. Mix the brown sugar and cinnamon. Spread about 1/4 cup of the mixture over the dough. Spread 1/2 cup each of craisins and nuts over the dough.
Roll the dough into a log. Using a sharp knife, cut the dough into 2-inch segments. You should have about 8 or 9 rolls from each piece of dough.
I like to bake cinnamon rolls in disposable foil trays. I can give some cinnamon rolls to friends and they won’t have to worry about returning a pan to me. But you may want to bake the rolls in a 9 x 13 pan instead.
Pour 1/2 cup of the melted butter into the bottom of your baking pan. Sprinkle in about 1/2 cup of the brown sugar and cinnamon mixture. Then place your cinnamon rolls in the pan.
I 
Cover the rolls with a kitchen towel, and let them rise about 1 hour.
Bake at 350* until the rolls are golden brown, about 30 to 35 minutes.
Top the cinnamon rolls with lemon cream cheese frosting.
Molly’s Cream Cheese Frosting
- 16 tablespoons butter (2 sticks), softened
- 8 oz. cream cheese, softened
- 6 to 8 cups of powdered sugar
- zest of one lemon
- 1 teaspoon vanilla extract
- juice of 1 lemon (to taste)
Using an electric mixer on medium speed, beat the butter until it is creamy, about 2 to 3 minutes. Add the cream cheese, and mix for about 3 minutes more.
Add the lemon zest, vanilla, and (approximately) 1 tablespoon lemon juice to the butter and cream cheese mixture. Then add the powdered sugar 1 cup at a time, mixing after each addition. The mixture should be light and fluffy. Add lemon juice to taste.
I typically use all of the lemon juice and no more than 6 cups of powdered sugar. Add more powdered sugar if you like a sweeter frosting. The frosting should be fluffy and spreadable. If it is too thick, mix in some milk, one tablespoon at a time.
When the cinnamon rolls have cooled, frost the rolls. If you have some frosting left over, it makes a great topping for pancakes or waffles.
Enjoy.