Cinnamon rolls are a sweet addition to any breakfast, and, in fact, are great to eat at any time of day. Although I enjoy the traditional cinnamon rolls served warm with a glaze, sometimes I also enjoy them cold with cream cheese frosting.
I’ve tried several different cinnamon roll doughs, but I’ve come to realize that literally any kind of bread dough will work. Most cinnamon roll doughs are enriched doughs with eggs and butter, and sometimes sugar, which is fine, but because they are heavier, they will often not rise too well. Using simple white bread dough is much easier and quicker to throw together – fewer ingredients, too.
The most recent time I made cinnamon rolls, I made a white bread dough recipe and used that. The rolls were fluffy and rose very well. Because the dough was not sweet at all, it was a perfect base on which to build the cinnamon rolls.
Cream cheese frosting is a delicious addition to cinnamon rolls. Several years ago, I made some cinnamon rolls and had some cream cheese to use up, so I made cream cheese frosting. On the spur of the moment, I decided to try adding some maple extract. The frosting turned out deliciously different, and the cinnamon rolls with maple-cream cheese frosting were a big hit with my family.
Any cream cheese frosting recipe will work; it is just important to add the maple extract. Also, I do recommend adding a little salt as it helps cut the sweetness.
Melting moments are a new cookie recipe I tried from “The Great Big Cookie Book.” They are definitely different. They are crisp and almost powdery. The cherries add a pop of color and the oatmeal adds a little texture. Because there is not much sugar, they are only lightly sweet and are almost like a cookie-biscuit.
The most different thing about this recipe is that it calls for half an egg. Rather than make a double batch, I instead beat the egg and then carefully divided it in half using a tablespoon. That, I would say, is the trickiest part of this recipe.
The second is making the self-rising flour. Although it is possible to buy self-rising flour, it is cheaper to make it. To make the amount of self-rising flour needed for this recipe, mix 1 1/4 cups flour, 2 1/2 teaspoons baking powder and a little salt – 1/8-1/4 teaspoon.
I used maraschino cherries for this recipe. I cut them into thirds and patted a little of the excess juice off with a napkin. You could also use candied cherries or any other dried or candied fruit.
Francesca Ullmer, the second child of a large homeschooled family, is from the Krakow area. She enjoys baking, reading, knitting, raising goats, and entering numerous items in the Oconto County Fair.
CINNAMON ROLLS WITH MAPLE-CREAM CHEESE FROSTING
1 lb. bread dough, chilled
Cinnamon
Sugar
Butter
8 oz. cream cheese, softened
1 stick butter, softened
1/4-1/2 tsp. maple extract
1/2-1 tsp. vanilla extract
2-4 cups powdered sugar
Dash of salt
Roll out bread dough into a rectangle shape. Spread desired amount of butter on dough and top with cinnamon and sugar. Starting with the long end, roll into a log. Cut into slices using a serrated knife or dental floss. Place in a greased baking dish. Let rise for at least 30 minutes. Preheat oven to 350 degrees. Bake until golden brown, 20-plus minutes. Cool completely. For the frosting, beat cream cheese and butter until combined. Add the extracts and desired amount of sugar; beat until smooth. Spread over rolls.
MELTING MOMENTS
3 tbsp. butter
5 tbsp. vegetable shortening or lard
1/2 cup sugar
1/2 egg, beaten
A few drops of almond and vanilla extracts
1 1/4 cups self-rising flour
Quick-cooking oatmeal, for coating
4-6 candied (or maraschino) cherries, quartered or in thirds
Preheat oven to 350 degrees. Grease two baking sheets. Cream butter, vegetable shortening, and sugar together. Gradually add the egg and extracts. Stir in the flour. Roll into 16-20 balls, using your hands. Spread oatmeal on a sheet of waxed or parchment paper and toss the balls in them to coat evenly. Place the balls, spaced slightly apart, on the prepared baking sheets. Place a piece of cherry on top of each and bake for 10-15 minutes, until lightly browned. Allow to cool slightly before transferring to a wire rack.
