It happens to me every year around this time, I feel like a cinnamon roll. I think it comes with the cold weather, the snow and the Christmas talk – I love it. I think I can always find a semi-new way to make cinnamon rolls, but keep them simple because I think cinnamon rolls should stay simple (and extra soft and doughy). I’m not even very good at adding things like caramel and chocolate, because it’s just not a cinnamon roll in my mind. That’s not what I liked growing up.
Note: how many times do you think I’m going to say “cinnamon rolls” in this article? I think a lot. Way too many to count, that’s for sure.
What I loved growing up was my favorite baker’s cinnamon rolls. Yes, the Pillsbury Pie Maker has always been the family favorite over the vacations. These rolls were served for breakfast almost every morning in our cabin in Ripley, New York the week after Christmas. There is nothing like starting the day with a sweet breakfast. My cousins, brothers and I loved these cinnamon rolls (although they were never as good if overbaked). It was a great time. This area of New York gets a ton of snow and it was great to be all together to create memories that will last a lifetime.
2 cups all-purpose flour
1 tablespoon of baking yeast
1/2 teaspoon of salt
1/2 cup of sugar
1 egg, at room temperature
1 cup of milk
2 teaspoons of vanilla extract
1/3 cup plain Greek yogurt or crème fraîche
1/3 cup of sugar
2 teaspoons of cinnamon
2 tablespoons butter, melted and slightly cooled (water can be used instead)
1/2 cup powdered sugar
2 to 3 teaspoons of cream or milk (depending on consistency)
Preheat the oven to 350 F. Butter or spray a glass bread pan.
In a small bowl, whisk together flour, baking powder, salt and sugar. Set aside.
In a large bowl, whisk together the egg, milk, vanilla and yogurt or cream. Add the flour mixture to the egg mixture, stirring with a spoon until well blended. Pour into the prepared bread pan.
In a small bowl, mix the Swirl ingredients. Place teaspoons on top of the bread, then use a knife to swirl it two or three times in the dough. (Do not over mix).
Bake for 45-50 minutes or until the center is tested with a toothpick.
Remove from the oven and cool for 15 minutes in the pan on a wire rack. Remove bread from pan and cool completely on rack.
Prepare the icing by whisking the ingredients in a small bowl until smooth, adding a knob of milk at a time until a good coulis is obtained. When the bread is completely cooled, pour the icing over it.