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~ Cinnamon Rolls made w/Food Processor Dough ~

IMG_6113Yes, if you ask me really nice, "pretty please", I will bake you fresh cinnamon rolls for breakfast, and, I won't be getting up in the middle of the night to do it either.  I will mix my dough in the food processor in less than 5 minutes, then it'll take me another 20-25 minutes to roll the dough out, top it with the sugar and cinnamon mixture, slice 'em up and put 'em in a baking dish.  Sans the two dough risings (about 2 1/2 hours) and the baking time (about 30 minutes), the actual hands-on time it takes me (and most bakers) to make cinnamon rolls is, conservatively, 30 minutes.

IMG_6135There's no reason to lose sleep over making cinnamon rolls for breakfast!

IMG_6021Once the rolls are formed and in the baking dish, by letting them rise the second time, in refrigerator overnight (but not longer than 12 hours), all of the stress is removed from an otherwise irritatingly insane morning project -- you have no last minute AM mess to clean up either (even I admit they are a bit messy to make).  When you get up in the morning, set the rolls out on the counter for an hour, preheat the oven, turn the coffee pot on and go take your shower. When you return to the kitchen ready to face your culinary day, they're ready to be baked!

IMG_6030If you're a cinnamon roll lover who has avoided making them all your life, now is your chance to rethink things and give these a whirl! 

IMG_5935For the dough:

4  cups all-purpose flour, plus 4-6 additional tablespoons bench flour for kneading and rolling

2  tablespoons sugar

1  teaspoon salt

1  packet dry yeast granules, not rapid-rise

2  large eggs, lightly beaten with a fork

1  cup buttermilk (whole milk may be substituted)

1  tablespoon vanilla extract

2  tablespoons salted butter, cut into cubes

IMG_5937~ Step 1.  In the work bowl of food processor fitted with the steel blade, using a series of 5-10 rapid on-off pulses, combine the 4 cups of flour, sugar, salt and yeast.  

IMG_5941~ Step 2.  In a 1-cup measuring container, lightly-beat the eggs with a fork.  In a 2-cup measuring container, heat the buttermilk in the microwave to get it IMG_5943steaming hot.  Stir vanilla into buttermilk, followed by the butter cubes and stir until butter melts.

IMG_5950~ Step 3. With processor motor running, add the eggs, in a thin stream through the feed tube, followed by the buttermilk/butter mixture.

IMG_5952Important:  Stop adding buttermilk the moment a sticky ball forms.

~ Step 4.  Knead dough for 30-40 revolutions (let the dough spin around in machine 30-40 times).

IMG_5954~ Step 5. Remove dough from processor and transfer to a 2-gallon food storage bag that has been sprayed with no-stick cooking spray. Close bag and allow dough to rise until doubled in bulk, 1 1/2 hours.

IMG_5961~ Step 6.  While the dough is rising get the filling ready according to the following directions:

For the filling:

3/4  cup lightly-packed light brown sugar

1/4  cup granulated sugar

ground cinnamon, in a spice container with a shaker top

4  tablespoons salted butter, melted and slightly cooled

IMG_5963Measure and thoroughly combine the light brown sugar and the granulated sugar.  If your ground cinnamon isn't already in a spice container with a shaker top, transfer it to one.  Tip:  Hang onto empty spice jars -- they come in handy!

IMG_5968Just before rolling the dough, melt the butter in the microwave.

IMG_5979 IMG_5971~ Step 7. Sprinkle a 20" x 16" pastry board with 1/4 cup of flour.  Turn the still sticky dough out onto the board.  Knead until smooth, 45-60 seconds.

IMG_5981~ Step 8. Using a rolling pin, "roll the beast" into a 14" x 12" rectangle:

IMG_5981 IMG_5988~ Step 9. Using a pastry brush, paint the entire surface of the dough with almost all of the butter, leaving a teaspoon or two in the bottom to use a bit later.

IMG_6001 IMG_5992~ Step 10. Using your fingertips, evenly scatter, spread and lightly-press the surface of the dough with all of the sugar mixture, leaving a 1" strip of dough across the top side (the side farthest from you) void of a any sugar.  This strip of untopped dough is going to "seal the deal" in the next step.

IMG_6008 IMG_6005~ Step 11. Sprinkle cinnamon over sugar. Starting at the side closest to you, roll the dough into a tight cylinder, stopping when you IMG_6014get to the empty strip of dough.

IMG_6012Using the pastry brush, repaint (remoisten) the empty strip of dough with some of the remaining butter.  Lift the empty strip up and over top of the cylinder, gently pressing to seal.  Roll cylinder over, seam side down, and tuck the open IMG_6016ends underneath to seal them.

~ Step 12.  Using a serrated bread knife, using a gentle sawing motion (do not chop or press down on the knife), slice the cylinder into 12, 1 1/4"-1 1/2" pieces (I got an extra one today).  As you slice, arrange the rolls, slightly apart, in a 13" x 9" IMG_6039glass baking dish that has been sprayed with no-stick spray.

~ Step 13.  Cover dish with plastic and allow to rise until rolls have doubled in size, 60-75 minutes. Note:  Alternatively rolls can be refrigerated to rise overnight. Remove from refrigerator 1 - 1 1/2 hours prior to baking as follows:

IMG_6055 IMG_6046~ Step 14. Remove plastic wrap and, using your index finger, give each roll a gentle press in the the center.  This prevents the centers from popping up as they bake.  

Bake on center rack of preheated 350 degree oven 25-30 minutes until bubbling on the bottom, golden on the top and cooked through.  While rolls are baking, prepare the glaze as follows:

IMG_6068For the sugary glaze:

2  cups Confectioners' sugar

4  tablespoons whole milk

1  tablespoon caramel flavor

IMG_9216Step 15. In a small mixing bowl combine all ingredients together until smooth. Cover bowl with plastic wrap and let sit for about 5 minutes. Stir again.  Mixture will be thick, smooth and ribbonlike.

IMG_6076~ Step 16.  Remove rolls from oven and allow to cool, in the pan, about 30 minutes.  Using a sharp paring knife and a thin spatula, gently separate and transfer the warm rolls to a cooling rack to cool until just warm to the touch, another 5-10 minutes, no longer than that.

IMG_6087~ Step 17.  Slowly drizzle all of the glaze over all of the rolls, allowing it to drip down in between them. Note: In order to do this quickly, easily and evenly I transfer my glaze to a plastic squirt bottle -- the type used to dispense vinaigrettes and condiments like ketchup.

Go ahead -- pick one -- they're ready & waiting to be eaten!

IMG_6093Tip from Mel:  When you transfer the rolls to the cooling rack, place them on the rack in the exact formation they came out of the baking dish.  After you drizzle them with the glaze, wash and thoroughly dry the dish, then, return the rolls to it -- in their proper order.  It's a clean, mess-free way to serve them to your family and friends, and, when covered with plastic wrap, it's a great keep-fresh storage container too.  If you have leftovers, reheating each one individually, on a plate, in the microwave for 15-20 seconds, turns them ooey-gooey delicious all over again!

IMG_6099Cinnamon Rolls Made w/Food Processor Dough:  Recipe yields 12 cinnamon rolls.

Special Equipment List:  food processor; 2-cup measuring container; 1-cup measuring container; fork; 2-gallon food storage bag; vary large pastry board; large rolling pin; pastry brush; serrated bread knife; 13" x 9" x 2" glass baking dish; plastic wrap; paring knife; thin spatula; cooling rack; plastic squirt bottle (optional)

IMG_5185Cook's Note:  For another one of my "make it but don't bake it until you want to" breakfast recipes, click into Categories 5, 9 or 20 to learn how to ~ Make the Batter Ahead: Buttermilk & Bran Muffins ~

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2015) 


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