This Labor Day weekend, September 3rd to be exact, the bakery turns six years old! I can't believe that we have been open for six whole years, it seems like time has just flown by! We will be doing lots of things to celebrate in the shop, but Delaney and I have been celebrating all month. He even bought me a surprise gift that I came home to the other day. It was wrapped and on the kitchen table with a note that said "Happy Bake-A-versary". When I opened it, I found an adorable pug painting on canvas that is now hanging in our foyer.
So, I thought I'd share the recipe for these Birthday Cinnamon Rolls now so you could make them for the upcoming Labor Day weekend. These are the perfect breakfast or treat for any special occasion! The dough is made from scratch and it's so easy to make you'll wonder why you ever bought cinnamon rolls before.
Cinnamon Rolls | Makes 8 Rolls
- 1/2 stick (57 g.) organic salted butter butter
- 3/4 cup organic milk
- 7 g. (2 tsp.) active yeast
- 1/4 cup warm water
- 446 g. (3 1/2 cups) organic flour + extra for kneading
- 57 g. organic sugar
- 1 tsp. sea salt
- 1 organic large egg
- 45 g. (1/4 cup) all natural rainbow sprinkles (find here)
- 1/2 stick (57 g.) organic salted butter, softened
- 142 g. (1/2 cup + 2 T.) organic dark brown sugar
- 2 T. organic cinnamon
- 340 g. (2 1/2 cups) organic powdered sugar, sifted
- 1/4 cup organic milk
- All natural rainbow sprinkles (find here)
In the bowl of your stand mixer fitted with dough hook, add the yeast and warm water. Stir to combine and let sit for 3-5 minutes.
In a medium pot over medium heat, add the butter and milk. Stir until completely melted, remove from heat.
Add the flour, sugar and salt to the mixing bowl in that order.
Add the egg and milk mixture and knead on speed 2-4 for 5 minutes.
Place the dough in a greased bowl, add the rainbow sprinkles and knead in with your hands until they are completely incorporated.
Cover the bowl with plastic wrap and let rise for 1-2 hours or until doubled in size.
Preheat oven to 350 degrees.
In a bowl, add the brown sugar and cinnamon and mix to combine completely.
On a floured surface, roll out the dough to a rectangle that is about 13” x 18”.
Using the very soft butter for the filling, using a butter knife or spatula spread the butter all over the rolled out dough.
Sprinkle the brown sugar and cinnamon mixture to completely cover the butter.
Starting at the larger side, fold the dough over and start to roll the dough until it is completely rolled into a log.
Cut the dough log into 8 cinnamon rolls.
Place in a greased baking dish.
Bake for 17-19 minutes or until golden brown (less if you want a dough-y center!)
In a mixing bowl, add the powdered sugar and milk and whisk until you have a smooth glaze.
Pour the glaze over the top of the warm cinnamon rolls, about 10 minutes after coming out of the oven.
Sprinkle with more rainbow sprinkles.
High Altitude - bake at 350 degrees for 16-18 minutes