Hoppy Easter every bunny (one day late)! We celebrated yesterday morning with cinnamon rolls (and a mimosa for me). And then continued the celebration with jelly beans….lots of jelly beans! (If you care, Sweettarts brand jelly beans are the best)
Quick Cinnamon Rolls
recipe adapted from Cooks Illustrated
For the Cinnamon Rolls:
7 tablespoons unsalted butter, melted
3/4 cup dark brown sugar, packed
1/4 cup granulated sugar +2 tablespoons
2 teaspoons ground cinnamon
1/8 teaspoon plus 1/2 teaspoon salt
2 1/2 cups unbleached all-purpose flour plus more for dusting work surface
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1-1/2 cups low fat buttermilk
For the Glaze:
Adjust oven rack to middle position and preheat oven to 425 degrees. Grease a 9-inch square cake pan with one tablespoon butter.
Combine the brown sugar, 1/2 cup granulated sugar, cinnamon and 1/8 teaspoon salt in a small bowl. Add one tablespoon melted butter and stir with a fork or fingers until the mixture resembles wet sand. Set aside.
In a large bowl, whisk together the flour, remaining 2 tablespoons sugar, baking powder, baking soda and 1/2 teaspoon salt. Add 5 tablespoons of the melted butter and buttermilk to the dry ingredients and stir with a wooden spoon until the liquid is absorbed (the dough will be sticky), about 30 seconds. Transfer the dough to a lightly floured work surface. Knead, lightly dusting more flour as necessary, until just smooth.
Lightly dust the surface again. Pat the dough into a 12-inch x 9-inch rectangle, dusting with more flour if necessary so the dough doesn’t stick to the surface. Brush the dough with 1 tablespoon of melted butter. Sprinkle the dough evenly with the brown sugar filling, leaving a 1/2-inch border. Using your hand, press the filling firmly into the dough. Starting at the long side, roll the dough, pressing lightly, to form a tight log. (If the dough sticks to the surface, use a dough scraper to release it.) Pinch the seam to seal. Roll the log seam-side down and, using a serrated knife, cut it evenly into 8 pieces. Turn the pieces over on their flat sides and place the rolls in prepared pan, brush with 1 tablespoon of melted butter. Bake until the edges are golden brown, 23-25 minutes.
Place a wire rack over a piece of aluminum foil that extends past the edges of the rack. When the buns are done remove from baking pan and place onto a wire rack. Let cool for 5 minutes.
While cooling, make the glaze. I just made simple milk/powdered sugar glaze, whisking the two ingredients together until they were the thickness of Elmer’s glue.
Drizzle the glaze evenly over the buns. Serve warm out of the oven, or store in airtight container and reheat.