Real Recipes From Real Home Cooks ®

cinnamon rolls with a twist (and a video)

Recipe by
Andy Anderson !
Wichita, KS

I’ve wanted to make cinnamon rolls for bit of time, so I dragged this old restaurant portion recipe I had, made a few changes, and there you go. This recipe will make 8 small rolls, and they go great with a good espresso, or cup of hot tea in the morning. Nothing like a little sugar to get your day started. If you make them in the morning for your guests, I guarantee the smell coming from the kitchen will be more than enough to get them out of their cozy beds. Well, you ready to get baking… Let’s get into the kitchen. Oh by the way, the link to the video is in the directions.

yield 8 serving(s)
prep time 2 Hr
cook time 20 Min
method Bake

Ingredients For cinnamon rolls with a twist (and a video)

  • 3 oz
    scalded, whole milk
  • pinch
    sugar, table variety
  • 2 1/2 Tbsp
    maple syrup, the real kind
  • 3 Tbsp
    sweet butter, unsalted
  • 1/4 tsp
    kosher salt, if using table salt, cut in half
  • 2 tsp
    active dry yeast
  • 1 1/4 c
    bread flour
  • 1/4 c
    pastry flour
  • 1 sm
    fresh egg
  • 4 Tbsp
    brown sugar, firmly packed
  • 1 Tbsp
    pastry flour
  • 2 tsp
    ground cinnamon
  • 3 Tbsp
    sweet butter, unsalted, cubed and frozen
  • 1 tsp
    scalded milk
  • 1/2 c
    walnuts, or pecans, chopped (optional)
  • 1/4 c
    confectioner’s sugar (xxx)
  • 1 Tbsp
    sweet butter, unsalted, melted
  • 1 Tbsp
    maple syrup, the real kind
  • 2 tsp
    scalded milk, or more

How To Make cinnamon rolls with a twist (and a video)

  • 1
    Chef's Note: Here is the video to accompany this recipe:
  • 2
    Making the Scalded Milk: Place the milk in a small saucepan, and place over medium-low heat. Constantly stir until you see small wisps of steam, and small bubbles on the edges of the pan. DO NOT allow the milk to boil.
  • 3
    Take three ounces of the milk, and place into a small dish, add the pinch of sugar, and allow to cool to about 100f (38c).
  • 4
    Chef’s Note: Reserve the remainder of the milk for later use.
  • 5
    Proofing the Yeast: Add the yeast to the 3 ounces of warm milk, stir to combine, and set aside. Within a few minutes you should see the milk beginning to foam. If you do not see any foaming within 15 minutes, your yeast is no good… buy some more, and start all over.
  • 6
    Add all of the ingredients for the dough into a stand mixer fitted with a dough hook, and mix, stopping occasionally to scrape down the sides, until the mixture forms a ball around the hook.
  • 7
    Chef’s Tip: When I start the process, I only add half the egg, and then add the other half only if I feel it’s needed.
  • 8
    Place the dough into a bowl brushed with some sweet butter, and allow to rest covered in a non-drafty corner of your kitchen until doubled in size. This will take anywhere from 1 to 2 hours.
  • 9
    While the dough is rising, combine the first three ingredients for the filling, and then cut in the butter. Add the milk and the nuts (if using), and thoroughly mix together. Store in the refrigerator, until needed (please view the video, for more details).
  • 10
    In another bowl, combine the first three ingredients for the icing, and then add milk, a teaspoon at a time, until you reach the desired consistency.
  • 11
    When the dough has risen, roll out on a lightly floured surface, to about 12 x 7 inches (30 x 18 cm).
  • 12
    Sprinkle the dough with the filling, and roll up into a cylinder.
  • 13
    Cut into 8 slices, and place on a lightly buttered baking sheet, or use a piece of parchment paper.
  • 14
    Cover and allow to rest for about 20 minutes, or until doubled in size.
  • 15
    While the rolls are rising, place a rack in the middle position, and preheat oven to 375f (190c).
  • 16
    Bake between 20 and 25 minutes, or until the tops of the rolls are browned.
  • 17
    Remove from oven, and drizzle the icing over the warm rolls… Enjoy.
  • 18
    Keep the faith, and keep cooking.