guest post by: eating for the rest of us.

I hope everyone is enjoying the new year!  Our friends over at Eating for the Rest of Us (also known as... husband) is guest blogging a wonderfully delicious and slightly healthier cinnamon roll recipe, compared to my Cinnabon copy cat, found here.

Eric, of, Eating for the Rest of Us

Typically I would not make cinnamon rolls.  It is against the philosophy of Eating for the Rest of Us.  It's not very nutritious  - YET - I understand the need to indulge, especially around the holidays, and if you're going to do you may as well do it from scratch - which we'll say is part of the Eating for the Rest of Us philosophy.  This version follows Peter Reinhart's cinnamon roll recipe with some changes demanded by a certain wife (buttery, brown sugar filling, and cream cheese frosting).  

Adapted from Peter Reinhart’s “The Bread Baker’s Apprentice”

Makes 8-12 large or 12-16 smaller buns

For a printable recipe: click here.
  • 6 1/2 tablespoons (3.25 ounces) granulated sugar
  • 1 teaspoon salt
  • 5 1/2 tablespoons (2.75 ounces) shortening or unsalted butter, room temperature
  • 1 large egg, slightly beaten
  • 1 teaspoon lemon extract or zest
  • 3 1/2 cups (16 ounces) unbleached bread or all-purpose flour
  • 2 teaspoons (.22 ounce) instant yeast
  • 1 1/8 to 1 1/4 cups (9 to 10 ounces) whole milk or buttermilk, room temperature
  • 1/2 cup (4 ounces) brown sugar plus 2 teaspoons cinnamon 
  • 1/4 cup melted butter
1. In a standing mixer fitted with the paddle attachment, cream the sugar, salt and shortening on medium-high speed. Whip in the egg and lemon extract until smooth. Then add the flour, yeast, and milk. Mix on low speed until the dough forms a ball. Switch to the dough hook, and increase the speed to medium, mixing for approximately 10 minutes, or until the dough is tacky but not sticky. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to cover it with oil. Cover bowl with plastic wrap.
2. Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.

3. Mist the counter with spray oil, and transfer the dough to the counter. Roll out the dough with a rolling pin, lightly dusting the top of the dough with flour. Roll it into a rectangle about 2/3 inch thick and 14 inches wide by 12 inches long for larger buns, or 18 inches wide by 9 inches long for smaller buns. Spread melted butter over the dough surface.  Sprinkle the cinnamon brown sugar over the surface of the dough, and roll the dough up into a log, creating a spiral as you roll.

With the seam side down, cut the dough into 8 to 12 even pieces, each about 1 3/4 inches thick for larger buns; or 12 to 16 pieces each 1 1/4 inch thick for smaller buns.

4. Line 1 or more sheet pans with baking parchment. Place the buns approximately 1/2 inch apart.

5. Proof at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size.

6. Preheat the oven to 350 degrees F with the oven rack on the middle shelf.
7. Bake the buns for 20 minutes, or until golden brown. (Check continuously, ours ended up baking faster)
8. Cool the buns in the pan for about 10 minutes, and then glaze the tops. Remove the buns from the pans, and place them on a cooling rack. Wait at least 20 minutes before serving.

  • 8 ounces cream cheese, room temperature
  • 1 cup powdered sugar or more, depending on what consistency and sweetness desired.
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1/2 teaspoon vanilla extract
In a standing mixer fitted with a paddle attachment, combine cream cheese, powdered sugar, butter and vanilla. Spread glaze on rolls.


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