Day Before Cinnamon Rolls

Hello from the new office, where I’m looking out over the Texas Hill Country thinking how glad we are to be here.  The moving process was stressful and it’s not something I want to do for another 15-30 years, but now we live on a street with lots of kids for Fuzz to play with, a shady yard for Lizzie, and a kitchen big enough to hold all my equipment and ingredients. Speaking of which, I have very few of the latter on hand. We’ve been so busy unpacking and reorganizing that there have only been sporadic trips to the store for things like cold fried chicken and drinks. But I did feel like baking and needed to test out my new oven, so I made these for breakfast using what we had on hand.

Cinnamon Rolls

Bacon Not Included


This recipe is from Domino Sugar and it’s so good they put it on the back of a box. You can make the dough by hand or with a stand mixer. End result is a very light and fluffy batch of rolls, and I’m wondering if the mixing technique might have hand anything to do with that. Unlike most bread dough where you mix melted butter right into the batter, this recipe has you cut cold butter into the flour mixture the same way you’d do for pie crust. So maybe that helped the texture, or maybe it’s just the recipe itself

Also, you can definitely start these a day ahead. I made the dough yesterday evening, left it in the refrigerator all night, then snuck down to the kitchen and finished making them so everyone could wake up to the smell of cinnamon rolls. 

Note: You can grab Domino’s original iced cinnamon roll recipe here. I made a few changes including omitting the nuts and raisins and adding a little melted butter to the icing. Revised version with notes is below.

Day Before Iced Cinnamon Rolls

2 large eggs
1 package active dry yeast
3 1/2 cups sifted all-purpose flour
1 teaspoon salt
2 Tablespoons – Domino Granulated Sugar
1/2 cup (4 oz) unsalted butter

Filling:
1/4 cup (2 oz) butter, melted
1/3 cup –Domino Brown Sugar (I used dark)
1 tablespoon ground cinnamon
1/4 cup – raisins
Domino® Granulated Sugar, for sprinkling (optional)

Icing:
2 teaspoons melted butter
3/4 cup – Domino® Confectioners Sugar
2 to 3 Tablespoons – milk

Beat eggs in medium size bowl. Add 3/4 cup warm water and yeast, stirring to dissolve yeast. Refrigerate mixture for 10 minutes – I believe the purpose of refrigerating is to make sure the liquid is not too warm to melt the butter when you add it to the flour/cold butter mixture.

In a large bowl mix the flour, salt and sugar. With a pastry blender or fork, blend in butter, until it resembles coarse crumbs. Make a well in the center and pour in the yeast mixture. Gradually blend the mixtures together; it will be loose and a little sticky. Gather dough onto a floured surface and knead until smooth, about 2 minutes. Form dough into a ball and place in lightly greased bowl and cover with plastic wrap. Chill for at least 2 hours, or overnight. When ready to bake, roll dough into an oblong shape (I made a rectangle of which was about 12 by 14) on a well-floured surface, about 1/4 inch thick.

In a bowl, mix together the brown sugar and cinnamon. Brush the dough with melted butter and sprinkle with the sugar mixture, leaving a 1-inch border. Roll the dough up to form a jelly roll. With a serrated knife, cut the roll into 1-inch slices. Place on a greased baking sheet and allow to rise in a warm place about 30 minutes. Generously sprinkle with the granulated sugar (I skipped this step). Bake in a pre-heated 350°F oven for 25-30 minutes. Allow rolls to cool slightly on wire racks placed over wax paper.

To make Icing, mix the melted butter confectioners’ sugar and milk together until smooth. Drizzle icing over rolls and serve.

Yield: 1 dozen rolls

Tip from Domino:
Rolls can be wrapped in aluminum foil and individually frozen. To serve, heat in a pre-heated 350°F oven 5 minutes.

Tip from Cookie Madness:
You can freeze the spirals of dough. Just cut the jelly roll into rounds, arrange however many you need for the occasion, then put the remaining dough in the freezer to solidify. When dough spirals are firm, put them in an air-tight freezer bag. The next time you want to make cinnamon rolls, arrange the frozen dough spirals in the pan the night before, let them rise overnight, then wake up and bake.

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Comments

  1. says

    You sound really pleased with your new home. I’m very happy for you and your family!
    The smell of cinnamon rolls must have been a really nice way for the rest of your family to wake up!

  2. CookieMama says

    I love the tip about freezing the spirals! I’ve frozen the dough before, but then have to wait for it to come to room temp to roll it, fill it, cut it, wait while it rises again…It still requires getting up early if you want breakfast before noon. Do you let your frozen rolls rise over night in the fridge or on the counter?

  3. says

    Glad you are setteling into your new home. Sounds like everyone has their personal space as well as the common areas.

    It takes time to get setteled but I am sure that you will do it in half the time as most.

  4. says

    Your life sure sounded hectic over the past several months. Glad to hear you are enjoying your new home. I’ve always heard the Texas hill country is really beautiful. I love the freezer tip for the cinnamon rolls. Yum!

  5. Shannon says

    I’m so glad to see you posted this recipe! I bought a box of Domino dark brown sugar the other day and, once
    again, noticed this recipe on the back. Every time I have a box, I look at this recipe and wonder how good it is, but have never tried making it. Now that I have some feedback on it, I think I might give it a try.

  6. says

    Kim, thanks! Yes, moving was stressful. On top of that we had to deal with some criminal activity at the apartment complex which wasn’t very pleasant.

    Shannon, I was hoping someone else who saw the recipe on the Domino box might appreciate the review. LOL. I kept seeing the recipe and wondering how the rolls were.

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