My cinnamon roll streak continues today. My apologies upfront if you are gluten-free, vegan, or just plain sick of pastries. But, guess what? Can't stop, won't stop. I'm just a cinnamon roll fiend. You should know this by now. I'll be baking cinnamon rolls 'til the day I die. That's not a threat, it's a promise.
My love affair with the Pioneer Woman's cinnamon roll dough has been well documented. But, let me once again sing her praises. I made this batch of dough back in mid-December with the good intentions of baking a pan of Orange Marmalade Rolls for a holiday brunch. However, while the dough was rising, I came down with a wicked 18-hour bug and was confined to my bed. Luckily, I recovered in time to fly home for break. However, this batch o' dough was quickly shoved in the freezer and forgotten about in the hustle.
I took it out upon my return to the Baby State a month later and, lo and behold, it still produced a perfect batch of cinnamon rolls. I'm fairly certain one could do anything to this dough and it would turn out perfectly. It's like a good boyfriend, reliable and trustworthy. You can count on this dough. It will never break your heart. Trust.
These cinnamon rolls here may be the craziest version I've yet attempted. The dough may be taken from Pioneer Woman but the filling inspiration is straight from Smitten Kitchen. This is a variation on rugelach cookies, a traditional Jewish pastry. These cinnamon rolls still have the standard cinnamon sugar and butter on the inside. But they're also stuffed with jam, pecans, and chocolate chips. Add a cream cheese glaze and we're good to go. Gah, good thing my New Year's resolutions didn't include any weight loss!
Rugelach Sweet Rolls
For the Rolls:
2 cups whole milk
1/2 cup vegetable oil
1/2 cup sugar
1 package active dry yeast or 2 1/4 tsp active dry yeast
4 cups (plus 1/2 cup extra, separated) all-purpose flour
1/2 tsp (heaping) baking powder
1/2 tsp (scant) baking soda
1 tsp (heaping) salt
For the Filling:
1/3 cup sugar
1/3 cup brown sugar
2 tsp cinnamon
3/4 cup jam (raspberry and/or apricot are traditional, but I used cherry)
6 Tbsp butter, melted
1 cup finely chopped walnuts or pecans
1 cup finely semisweet chocolate chips
For the Glaze:
3 Tbsp butter, softened
3 ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 tsp vanilla extract
1/4 cup milk, approximately
Directions:
For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm, approximately 30-45 minutes. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
Add 4 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. (I usually put my dough in the oven, set over a pan of hot water.) After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1/2 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (The dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)
To assemble the rolls, remove dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
Stir together the sugar, brown sugar and cinnamon and set it aside. Spread your jam evenly over the dough, leaving a 1/2-inch margin at the wider ends. (If your jam is cold from the fridge, you can heat it slightly in a small saucepan or in the microwave, not until bubbling hot but until warm enough to easily spread.) Drizzle melted butter over the jam layer. Sprinkle the jam and butter layer with the cinnamon-sugar mixture, then the nuts, and end with the chocolate chips.
Beginning at the long side farthest from you, roll the dough in a long roll toward you; being careful to keep it tucked tightly. Pinch edge to seal. Cut rolls into 1 to 1 1/2 inch rolls and place into a buttered 9x13" pan or two 9" round pans. Allow to rise for 20-30 minutes.
Preheat your oven to 350°F. Bake rolls for 25-35 minutes, until they’re golden at the edges and the filling looks bubbly.
Let the rolls mostly cool on a rack.
Make the glaze, beat the butter, cream cheese, powdered sugar, vanilla, and milk together in a bowl with an electric mixture. Drizzle glaze onto warm rolls and devour.
Source: adapted from Smitten Kitchen
Yield: 12 servings
For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm, approximately 30-45 minutes. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
Add 4 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. (I usually put my dough in the oven, set over a pan of hot water.) After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1/2 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (The dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)
To assemble the rolls, remove dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
Stir together the sugar, brown sugar and cinnamon and set it aside. Spread your jam evenly over the dough, leaving a 1/2-inch margin at the wider ends. (If your jam is cold from the fridge, you can heat it slightly in a small saucepan or in the microwave, not until bubbling hot but until warm enough to easily spread.) Drizzle melted butter over the jam layer. Sprinkle the jam and butter layer with the cinnamon-sugar mixture, then the nuts, and end with the chocolate chips.
Beginning at the long side farthest from you, roll the dough in a long roll toward you; being careful to keep it tucked tightly. Pinch edge to seal. Cut rolls into 1 to 1 1/2 inch rolls and place into a buttered 9x13" pan or two 9" round pans. Allow to rise for 20-30 minutes.
Preheat your oven to 350°F. Bake rolls for 25-35 minutes, until they’re golden at the edges and the filling looks bubbly.
Let the rolls mostly cool on a rack.
Make the glaze, beat the butter, cream cheese, powdered sugar, vanilla, and milk together in a bowl with an electric mixture. Drizzle glaze onto warm rolls and devour.
Source: adapted from Smitten Kitchen
Yield: 12 servings
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