Cinnamon Rolls with Brown Sugar Glaze

This recipe is amazing. It's not mine. The glaze is, because as I mentioned in the last recipe, I didn't have enough powdered sugar for some decent icing! A co-worker handed this over when she found out she had guests, and I know she got it from someone else. So whoever you are, dear cinnamon roll queen, thanks for the deliciousness.

I took leftovers to work and they disappeared in seconds. It is easy as pie and a sure hit for any occasion.

Cinnamon Rolls with Brown Sugar Glaze


For the Rolls

1/2 cup warm water

1 tablespoon yeast

1 1/2 cup milk

1 cup sugar

2 teaspoons salt

2 eggs

1/2 cup unsalted butter

7 cups flour

For the filling

1/2 cup butter

brown sugar


1/2 cup candied walnuts

For the Glaze

1/2 cup unsalted butter

2 cup brown sugar

1/4 cup milk

2 cup powdered sugar

1 teaspoon vanilla


Mix the water, yeast, milk, sugar, salt, eggs and butter in a bowl. Add the flour slowly, beating with a wooden spoon until it is pulling away from the sides of the bowl. Knead for about 15 minutes, add more dough if need be. Then place in a greased bowl, cover with damp towel, and let rise for about 1 1/2 hours.

Punch the dough down and roll out on floured surface into long rectangle. It should be about 1/2 inch thick. Spread with the softened 1/2 cup butter, brown sugar and cinnamon to your liking, and walnuts if you want. Roll into a log.

Slice the roll into rounds and put in a greased pan with plenty of room to rise. I left it in the fridge the night before so it would be ready to pop in the oven first thing in the morning for breakfast.

Again, for the brown sugar glaze, take all of the ingredients and whisk together until well-blended. You can leave in a Tupperware container in the fridge overnight - I froze the rest of mine and imagine it'll come in handy soon!

Bake at 350 degrees F. The recipe called for 30 minutes, but mine took about 45 to get fully cooked. Not that my guests minded...





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