Yes, you could just go to Cinnabon.
You could make this Cinnamon Blossom, today, and a second batch tomorrow.
Weeks ago I saw an amazing bread design. It intrigued me so much that I began looking at other decorative bread designs and learned the Russians know how to make bread look amazing!
Here’s the one that got me started.
It’s a simple poppy seed bread. But isn’t it amazing?
I’ve been dying for a day to attempt it with cinnamon rolls dough. I wondered if my usual buttery filling would work or just melt into a mess.
Thanksgiving with extended family is my perfect excuse. The dough recipe makes a double batch, one for my family and another one for Thanksgiving dessert.
A simple egg wash and some sparkling sugar for looks at the end of baking is all this Cinnamon Blossom needs.
But a little Cream Cheese Frosting on the side for dipping makes these extra special.
- 4 egg yolks
- 1 whole egg
- 2 teaspoons dried yeast
- 1¼ teaspoons salt
- 2 oz. sugar (approx. 1/4 C.)
- 3 oz. melted butter (6 T.)
- 6-8 oz. (or more, if necessary) buttermilk (great use for expired buttermilk)
- 20 oz. bread flour (approx. 3 1/2)
- Optional – 1 egg white and coarse sugar for decoration.
- 2 tablespoons butter, softened
- 1 tablespoon cinnamon
- 3-4 tablespoons brown sugar
- 4 oz. Cream cheese, softened
- 2 tablespoons butter, softened
- 1 tablespoon heavy cream
- 1/2 cup Powdered sugar
- Put all of the dough ingredients (start with 6 oz buttermilk) in the bowl of a heavy-duty stand mixer. Mix on low speed until the dough comes together, adding extra buttermilk if needed to achieve a fairly soft dough that sticks in the bottom of the bowl but cleans the sides of the bowl when kneading.
- Once the dough comes together, knead on medium speed until the dough is smooth, only barely sticky, and very stretchy, about ten minutes. Or use a bread machine to knead the dough.
- Shape the dough into a ball and place, smooth side up, in a large greased bowl. Spray the dough with nonstick spray or brush it with a little butter or oil. Cover and let rise in a warm place until doubled or tripled in size.
- When it has fully risen, put dough on counter or cutting board. Cut the ball in half , and cover one half with a lint-free towel if making 2 batches of cinnamon rolls. I put the second ball of dough in a ziplock bag and store in the refrigerator to make a second batch tomorrow.
- Mix together Cinnamon Filling and set aside.
- Roll the first half of the dough into a rectangle about 12″ x 10″. Trying to keep the edges as even as possible.
- Spread a thin layer of cinnamon butter onto the rectangle, making sure to leave about ½ inch of clear dough at one long edge of the rectangle.
- Roll up the rectangle of dough, starting at the far end and rolling towards yourself. Pinch the edge of the dough where it meets the rest of the cylinder to seal the seam.
- Cut off the two ends (dental floss works great) and save to be used in the center of the blossom, one on top of the other.
- Take the two ends and bring them together like a wheel. It’s okay if they don’t seal together.
- Place the ring on parchment paper or greased aluminum foil.
- Begin cutting through the dough at 1/2 inch increments leaving a little attached on the inside. Leave two down but separated, then turn up the third. Continue two down, and one turned up until you complete the ring.
- (Note – Poppy seed Blossom pictures if needed, above.)
- Put one end piece in the center, then place the other directly on top of it, to make a rosette.
- Bake at 350 degrees for 30 – 40 minutes. During last 5 minutes brush with egg wash and sprinkle with coarse sugar if desired. If tops begin to darken early, tent the rolls with aluminum foil.
To make Frosting:
- Combine softened cream cheese and butter in mixing bowl until well creamed. Add heavy cream, mix to incorporate, then add powdered sugar at low speed until incorporated.
- Refrigerate until ready to use or serve with Cinnamon Blossom immediately.