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You just can’t beat a cinnamon roll on Christmas morning.
Prep Time30 MINUTES
Cook Time25 MINUTES
Total Time2 HOURS 30 MINUTES
Calories Per Serving: 339 kcal
1 cup warm milk
2 1/4 teaspoons active dry yeast
1 tablespoon brown sugar
4 tablespoons salted butter, at room temperature
3 large eggs
3 1/2 -4 cups all-purpose flour
1/2 teaspoon kosher salt
1/2 cup brown sugar
1/4 cup granulated sugar
1 tablespoon cinnamon
1 tablespoon instant espresso powder
6 tablespoons salted butter, at room temperature
1/2 cup semi-sweet or dark chocolate
4 tablespoons salted butter at room temperature
6 ounces cream cheese at room temperature
1/4 cup pure maple syrup
1 shot espresso or 1 tablespoon instant espresso powder
2-3 cups powdered sugar
2 teaspoons vanilla extract
1. In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast, and brown sugar. Let sit 5-10 minutes, until bubbly on top. Add the butter, eggs, 3 1/2 cups flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough is still sticky, add the additional 1/2 cup flour, adding more as needed until the dough is smooth to touch.2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.3. Meanwhile, mix the filling. In a bowl, combine the brown sugar, sugar, cinnamon, and espresso powder. Butter a 9×13 inch baking dish.4. Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle about 12 x 18 inches. Spread the butter evenly over the dough. Sprinkle on the chocolate and cinnamon sugar. Starting with the long edge closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 12-15 rolls. Place the rolls into the prepared baking dish. Cover with plastic wrap and let rise 15-20 minutes.5. Preheat the oven to 350° F. Bake the rolls for 25 to 30 minutes, or until golden brown.6. Meanwhile, make the icing. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat. In a bowl, whisk together the cream cheese and maple syrup. Whisk in the butter, espresso, then add the powdered sugar, vanilla, and a pinch of salt. Spread the icing over the warm rolls. Serve and enjoy!
To Make Ahead: Prepare the rolls through step 4. Do not let the rolls rise at room temp. Cover the rolls and place them in the fridge (up to overnight). When ready to bake, remove the rolls from the fridge 30 minutes prior to baking, then bake as directed. To Prepare and Freeze: assemble the rolls through step 4. Then cover the pan and freeze for up to 3 months. Thaw the rolls overnight in the fridge or on the counter for a few hours. Once thawed, bake as directed. To Bake and Freeze: bake the rolls as directed and let cool completely. Cover well and freeze for up to 3 months. Thaw and warm, then frost before serving.
by Half Baked Harvest
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