Best 2 Butterscotch Glazed Cinnamon Rolls Recipes
Indulge in the delectable symphony of flavors presented by our irresistible Butterscotch Glazed Cinnamon Rolls. Picture perfectly golden-brown swirls of soft and fluffy dough, generously filled with a luscious cinnamon sugar filling and glazed with a luscious butterscotch sauce that creates a mesmerizing sheen. Each bite promises a harmonious blend of sweet, buttery, and warmly spiced notes, leaving you utterly captivated. This recipe collection offers variations to suit every palate, from classic cinnamon rolls to decadent cream cheese-filled rolls and even a delightful orange zest twist. Embark on a culinary adventure and create these homemade treasures that will transform your kitchen into a haven of irresistible aromas and leave your taste buds craving more.
**Additional Recipes Included:**
- Classic Cinnamon Rolls: The timeless recipe that started it all. Simple yet divine, these rolls showcase the perfect balance of flavors and textures.
- Cream Cheese-Filled Cinnamon Rolls: A delightful upgrade to the classic, these rolls feature a creamy and tangy cream cheese filling that adds an extra layer of richness and indulgence.
- Orange Zest Cinnamon Rolls: For a refreshing citrus twist, these rolls infuse the cinnamon filling with the vibrant flavors of orange zest, creating a unique and invigorating taste experience.
BUTTERSCOTCH-GLAZED CINNAMON ROLLS
Cinnamon rolls get the grown-up treatment here, with muscular brown sugar used in place of white, and a splash of bourbon in the glaze for bite. The flavor is heavenly, the smell ambrosial - and the recipe is large enough that, if you're not feeding a crowd, you can freeze a few for later in the week.
Provided by Melissa Clark
Categories breakfast, project, sauces and gravies, dessert
Time 1h30m
Yield 18 rolls
Number Of Ingredients 13
Steps:
- In a small saucepan, melt 4 tablespoons butter. Add milk and heat until just warm to the touch (120 to 130 degrees). Pour into a large mixing bowl. In a separate bowl, whisk together flour, 100 grams or 1/2 cup brown sugar, yeast, 4 grams or 1 teaspoon salt and cardamom. Slowly beat flour mixture into butter mixture using an electric mixer set with the paddle attachment. Beat in egg, then beat until dough comes together in a ball, about 3 minutes; it should be slightly tacky but not sticky. If it feels very sticky, beat in more flour, 1 tablespoon at a time.
- Turn dough out onto lightly floured work surface. Knead until smooth and elastic, about 2 minutes. Form into ball. Transfer to a large, lightly oiled bowl. Cover with plastic wrap and a dish towel. Let rise in a warm place until doubled in volume, about 2 to 3 hours.
- Meanwhile, in a small saucepan over medium-low heat, melt 4 tablespoons butter. Cook until the foam subsides and the butter turns a deep nut brown; cool to room temperature.
- In a small bowl, whisk together 150 grams or 3/4 cup brown sugar, cinnamon, nutmeg and a pinch of salt.
- Punch down dough and roll into a rectangle about 15 inches long and 11 or 12 inches wide. Using a pastry brush, coat dough with butter, leaving a 1/2-inch border all around. Sprinkle sugar mixture evenly over butter. Starting at a long end, tightly roll up dough over filling. Arrange seam side down. Cut the dough crosswise into 18 slices (about 1/2-inch thick).
- Lightly grease two 9-inch square baking pans. Transfer rolls to pan, cut side up; they will fit snugly. Cover with plastic wrap and a dish towel. Let rise in a warm place until doubled in volume, about 45 minutes.
- Preheat oven to 375 degrees; bake rolls until golden brown, about 20 minutes. Remove from oven and cool 10 minutes.
- While rolls bake, place remaining 150 grams or 3/4 cup brown sugar in a small saucepan. Sprinkle with bourbon and 1/4 cup water. Bring to a simmer, stirring occasionally, and cook until sugar dissolves, about 3 minutes. Whisk in remaining 2 tablespoons butter until melted, whisk in vanilla, then turn off the heat and whisk in the confectioners' sugar. Pour warm glaze evenly over the tops of the warm rolls. Let rest for at least 20 minutes before serving to allow glaze to set.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 2 grams, Carbohydrate 41 grams, Fat 7 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 4 grams, Sodium 145 milligrams, Sugar 23 grams, TransFat 0 grams
BUTTERSCOTCH-GLAZED CINNAMON ROLLS
Steps:
- 1. In a saucepan, melt 4 tablespoons butter. Add milk and heat until just warm to the touch (120 to 130 degrees). Pour into a large bowl. In a separate bowl, whisk together flour, 100 grams or 1/2 cup brown sugar, yeast, 4 grams or 1 teaspoon salt and cardamom. Slowly beat flour mixture into butter mixture using an electric mixer set with the paddle attachment. Beat in egg, then beat until dough comes together in a ball, about 3 minutes; it should be slightly tacky but not sticky. If sticky, beat in more flour, 1 tablespoon at a time. 2. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, about 2 minutes. Form into ball. Transfer to a large, lightly oiled bowl. Cover with plastic wrap and a dish towel. Let rise in a warm place until doubled in volume, 2 - 3 hours. 3. Meanwhile, in a small saucepan over medium-low heat, melt 4 tablespoons butter. Cook until the foam subsides and the butter turns a deep nut brown; cool to room temperature. 4. In a small bowl, whisk together 150 grams or 3/4 cup brown sugar, cinnamon, nutmeg and a pinch of salt. 5. Punch down dough and roll into a rectangle about 15 inches long and 12 inches wide. Using a pastry brush, coat dough with butter, leaving a 1/2-inch border all around. Sprinkle sugar mixture evenly over butter. Starting at a long end, tightly roll up dough over filling. Arrange seam side down. Cut the dough crosswise into 18 slices (about 1/2-inch thick). 6. Lightly grease two 9-inch baking pans. Transfer rolls to pan, cut side up; they will fit snugly. Cover with plastic wrap and a dish towel. Let rise in a warm place until doubled in volume, about 45 minutes. 7. Preheat oven to 375 degrees; bake rolls until golden brown, about 20 minutes. Remove from oven and cool 10 minutes. 8. See paragraph 8 under ingredients.
Tips:
- Use fresh yeast: Active dry yeast is best for this recipe. If you're using instant yeast, you can reduce the amount by 25%.
- Proof the yeast: This step is essential to ensure that the yeast is active and will produce a good rise.
- Knead the dough well: Kneading the dough develops the gluten and makes it smooth and elastic. This will result in a light and fluffy cinnamon roll.
- Let the dough rise in a warm place: The ideal temperature for rising dough is between 75 and 85 degrees Fahrenheit. A warm spot in your kitchen, such as near the stove or in a sunny window, is a good place to let the dough rise.
- Roll the dough out evenly: This will help to ensure that the cinnamon rolls are all the same size and shape.
- Spread the filling evenly: Be sure to spread the filling all the way to the edges of the dough. This will help to prevent the cinnamon rolls from becoming dry.
- Cut the dough into even pieces: This will help to ensure that the cinnamon rolls bake evenly.
- Place the cinnamon rolls in a greased pan: This will help to prevent them from sticking to the pan.
- Bake the cinnamon rolls at a moderate temperature: This will help to prevent them from browning too quickly.
- Let the cinnamon rolls cool slightly before glazing them: This will help to prevent the glaze from melting off.
Conclusion:
Butterscotch glazed cinnamon rolls are a delicious and easy-to-make treat. They're perfect for a special breakfast or brunch, or as a dessert. With a few simple tips, you can make sure your cinnamon rolls turn out perfect every time.
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