Cinnamon Rolls

Who doesn't love a good cinnamon roll?

When I came across the page in the Laurel's Kitchen Bread Book that suggested Featherpuff bread as the ideal base for cinnamon rolls... how could I resist? I already love Featherpuff bread. Now you want me to make delicious cinnamon rolls out of it?! Sign me up!

I kept things pretty basic and classic this time, but I think there's room for some pretty interesting variations. (I'll include a few ideas below. Although, please note that they are, as of yet, untested.)

Featherpuff Cinnamon Rolls

Ingredients

• 1/4 c. raisins
• 1/4 c. hot water
• 1/4 c. firmly packed brown sugar
• 1 tsp. cinnamon
• 1/2 batch Featherpuff bread dough¹
• 1 Tbsp. butter, melted
• 1/4 c. chopped walnuts or pecans

Icing (optional)

• 1 c. icing (confectioner's/powdered) sugar
• 1 Tbsp. butter, softened
• 4-5 tsp. hot water
• 1/8 tsp. vanilla extract

Directions

1. While the dough is having its 10-minute rest, prep the filling.
2. Pour hot water over raisins and set aside.
3. Combine brown sugar and cinnamon and mix well.
4. Once the dough has rested, roll it out into a large rectangle².
5. Brush the dough with the melted butter, leaving the last 2-3cm of one long edge clear.
6. Sprinkle evenly with sugar mixture.
7. Drain the raisins.
8. Scatter the raisins and nuts over the sugar and press them in lightly.
9. Taking a long edge, roll into a long cylinder.
10. Use a piece of thread or dental floss to cut discs 5-7cm (2-3") thick (depending on how many and how large you want your cinnamon rolls).
11. Place rolls into a greased pan³.
12. Cover with a shower cap or damp cloth and set aside to rise. (Check after ~30 minutes.)
13. Bake at 180°C (350°F) for 20-30 minutes.

Icing (optional)

1. Sift icing sugar into a bowl.
2. Mix in butter.
3. Stir in ~1 Tbsp. of the hot water.
4. Add the vanilla.
5. Add more hot water as needed to achieve the desired consistency.

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Variations

Cranberry-Orange Cinnamon Rolls

Ingredients

• 1/4 c. dried cranberries
• 1/4 c. hot water
• 1/4 c. firmly packed brown sugar
• 1 tsp. cinnamon
• 1/2 batch Featherpuff bread dough
• 1 Tbsp. butter, melted
• 1/4 c. candied orange peel, chopped

Icing

• 1 c. icing (confectioner's/powdered) sugar
• 1 Tbsp. butter, softened
• 4-5 tsp. orange juice
• 1/8 tsp. orange extract

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¹ Prepare the bread through to the second rise. This recipe picks up after the 10-minute rest (between the second and third rise). ^Back
2 I didn't measure my rectangle. I'd guess it was probably around 20x30cm (8x12")... maybe a tiny bit bigger. ^Back
3 I used a 23cm (9") round springform pan for mine. In retrospect, the 25cm (10") round pan would've been a better fit. I think a 23cm (9") square pan would also work reasonably well. ^Back