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Crazy Dough Cinnamon Rolls - Gemma's Bigger Bolder Baking

This recipe provides instructions for making cinnamon rolls with a cream cheese glaze. It calls for a crazy dough master recipe rolled into a rectangle, spread with a brown sugar and cinnamon filling, then rolled up and sliced. The rolls rise for 45 minutes to an hour before baking for 40-45 minutes. While the rolls bake, a cream cheese glaze is prepared by beating cream cheese, butter, powdered sugar and vanilla. Once cooled, the rolls are glazed and served.

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Raine san antonio
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256 views1 page

Crazy Dough Cinnamon Rolls - Gemma's Bigger Bolder Baking

This recipe provides instructions for making cinnamon rolls with a cream cheese glaze. It calls for a crazy dough master recipe rolled into a rectangle, spread with a brown sugar and cinnamon filling, then rolled up and sliced. The rolls rise for 45 minutes to an hour before baking for 40-45 minutes. While the rolls bake, a cream cheese glaze is prepared by beating cream cheese, butter, powdered sugar and vanilla. Once cooled, the rolls are glazed and served.

Uploaded by

Raine san antonio
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Crazy Dough Cinnamon Rolls 4.

45 from 43 votes

Prep Time Cook Time Total Time


30 mins 45 mins 1 hr 15 mins
 
Servings: 8 large rolls
Author: Gemma Stafford

Ingredients
1 batch crazy dough master recipe
Filling:
½ cup (4oz/120g) butter, melted
1¼ cups ( 7 ½ oz /210g) light brown sugar
2½ tablespoons ground cinnamon
Cream Cheese Glaze:
½ cup (4 oz/120g) Cream cheese, room temperature
1 cup (4oz/120g) powdered sugar
¼ cup (1/2 stick/ 2oz) butter, room temperature
1 teaspoon vanilla extract

Instructions
1. After your crazy dough recipe has proofed prepare the filling:
2. Combine the butter, brown sugar and cinnamon in a bowl. Stir until smooth. Set aside.
3. Once the dough has proofed transfer to a floured work surface, and roll it into a rectangle approximately 20 inches x 16
inches. It will be long so you can always do it in 2 goes.
4. Spread the filling over the dough, leaving a narrow margin around the edges uncovered.
5. Starting with a long edge, gently roll the dough into a log. Don't roll it too tightly. If you do, the centers of the buns will pop
up as they bake.
6. Slice the rolls 2 inches thick and set them filling side up in a deep baking pan.
7. (AT THIS POINT YOU CAN REFRIGERATE TO BAKE OFF THE FOLLOWING DAY IF YOU WISH)
8. Cover the pan, and allow the rolls to rise until they're have grown into each other and are puffed up, about 45 minutes - 1
hour.
9. Preheat the oven to 375oF/ 190oC. Uncover the pan and bake the buns for 40 to 45 minutes, until they're a deep golden
brown.
10. Rotate the tray during baking so they can get golden brown all over.
11. While they are baking make your glaze: In a large bowl (or you can use a hand mixer) beat the cream cheese, butter, sugar
and vanilla together with a whisk until well combined.
12. Remove the pan from the oven and let the rolls cool for 20 minutes. Once cooled remove from the pan and place on a
cooling rack .
13. Spread your cream cheese glaze generously over the cinnamon rolls. Enjoy immediately!

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