Recipe: Rose's Cinnamon Rolls

Rose’s Cinnamon Rolls

1 batch Rose’s Rolls recipe

1/2 - 3/4 c. butter, softened

Brown sugar

Cinnamon

1/4 - 1/2 c. butter, melted

For Drizzle: powdered sugar, butter, vanilla, and water or milk. Advanced bakers can guestimate the amounts. If you would like a specific recipe, check out my Cream Cheese Frosting recipe.

 

Instructions:

1. Roll out dough into rectangle about 1/4 to 1/2 inches thick. Spread rolled out dough with a 1/8” layer of softened butter.

2. Sprinkle about 3/8” brown sugar on top of butter layer. 

3. Lightly sprinkle cinnamon on top of brown sugar until sugar is a shade darker. Starting with wide end, roll up dough and pinch edges to seal. Cut into 1 to 1-1/2 inch slices using quilting thread wrapped around rolled up dough and pulled tightly while crossing thread ends, dip sliced roll in melted butter, and place butter-side up in a greased casserole dish. 
   

4. Bake for 16-20 minutes at 380 degrees, depending on oven, until golden brown.

5. Once out of oven, turn out on rack to cool for 5 minutes. Return to baking pan and coat with glaze made from powdered sugar, butter, vanilla, and water. The drizzle should be thick enough to ribbon from a spoon.

Cook’s Note: To make bubble bread, roll scraps of dough into a rectangle, 1/2 inch thick. Use a pizza cutter to cut it into 1-inch squares. Dip the squares in melted butter, then a cinnamon and sugar mixture. Place in a generously buttered baking pan. Let rise until doubled and bake at 380 degrees for about 15-30 minutes, depending on size of pan and thickness of dough.

Recipe: Maple Buttercream Frosting

If you want to level-up your donuts or cupcakes, or even your French toast, this is the right decision. My oldest daughter spreads it between two pieces of French toast and eats it like a sammie, food-boss style. *I woke up and dreamed up the most incredible stuffed French toast with maple buttercream frosting, and then I found that I had, in fact, not invented maple buttercream. Here is the recipe the way I make it.

Maple Buttercream Frosting

 

Ingredients:

1 c. butter, room temperature (I use salted butter)

3 c. powdered sugar (for a less buttery taste, add up to 3/4 c. more)

1 t. vanilla extract, no fake stuff

1 t. maple extract or mapleine

 

Instructions:

1. Beat butter and add powdered sugar one cup at a time until well blended.

2. Mix in vanilla and maple extracts.

3. Beat mixture for several minutes until light and fluffy.

Cook’s Note: You can put it in a piping bag and pipe onto your baked goods, or you can spread it on with a knife or spatula. If using on French toast, let toasts cool slightly or mixture will melt too much. Do not use real maple syrup if you want a true buttercream frosting because it will be runny, from what I have read. Also, I do not like real maple syrup anyway (Team Log Cabin!), so I am biased.

Pairing ideas: use on donuts, chocolate cupcakes, carrot/spice cake, homemade gingersnaps, sugar cookies; French toast, pancakes, crepes; baked sweet potatoes, cooked carrots.

This tastes freaking amazing on these homemade donuts. Just skip the maple icing and pipe on this maple buttercream instead.