Cinnamon Crescent Rolls

I love working with yeast! But I also like a quick, user friendly recipe too, so this was a combination of the two making for happy kids and a happy Mom!  Make the dough the night before in your bread machine (yeah for easy), throw it in the fridge, and pull it out when you are ready to bake.

Print Recipe

Cinnamon Crescent Rolls

Dough

3/4 cups warm water (100-110˚ F)

2 eggs, lightly beaten

1/4 cup shortening

1/3 cup butter, softened and cubed

1/2 cup sugar

1 tsp kosher salt

3 1/2 cups bread flour

2 Tbsp active dry yeast

Filling

2 Tbsp butter, softened

1/2 cup brown sugar

1 Tbsp flour

1 tsp cinnamon

Frosting

2 Tbsp butter, softened

2 cup powdered sugar

2 Tbsp milk

Add the ingredients to the pan of your bread machine.  Mine go in the following order: liquids, sugar, salt, shortening and butter, flour, and yeast.

For the liquids, warm the water and then temper the eggs by adding a little of the hot water to the eggs and mixing well.  Add a little more of the water and mix again.  Then add all the water and the eggs to the pan.  Then add the sugar and salt, then the shortening and the butter cubes, and the flour.  Last add the yeast.  Turn the bread machine to the dough cycle and press start.  When the machine beeps, check the dough ball to make sure that all of the flour is incorporated, using a rubber spatula to scrape the sides if necessary.  When the dough has finished rising, (1 1/2 hrs) remove the dough from the pan.  It should be smooth and elastic and not at all sticky.  You will see little dots of the shortening in butter in the dough, they are supposed to be there.  You can either continue to the next step or you can place in a large lidded plastic container large enough to accommodate rising.  Put the lid on but don't seal tightly.

I like to make the dough the night before so it's easy to pull out in the morning.

When you are ready to bake preheat the oven to 400˚ F.  (You can remove from the fridge and allow to come to room temperature to make the dough easier to work with but it is not necessary).  Punch down the dough and divide in half.  Cover the section that you are not using.  Lightly flour a work surface and roll the dough into a 12-15" circle.  

Spread 1/2 the butter over the surface of the dough.  

Mix the brown sugar, cinnamon, and flour in a small bowl and spread 1/2 of the mixture over the butter in an even layer.  Using a pizza cutter, cut the dough into 12 wedges.  

Line a baking sheet with parchment paper.  Starting at the fat end, roll up each wedge and place on the baking sheet.  

I like to sprinkle the tops with some of the cinnamon that falls out as you roll them up.  

(Can you see where my son thought there should be more cinnamon!)

Bake for 12-15 minutes until the crescents are puffed and the tops are golden brown.  Remove to a cooling rack.  Repeat with the other half of the dough (or reserve for another use).

Whisk together the ingredients for the frosting, adding more milk if you want it thinner like a drizzle instead of like a frosting.  

Spread some frosting on top of each roll. 

Tell your family that they are ready and then watch them magically disappear!

Makes 24 rolls

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Sunday:
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Monday:

Manic Monday, Craftastic Link Party, Made by you Monday, Market Yourself Monday, Monday Funday Link Party, Mad Skills Party, Give Me the Goods, Tried and True Recipe Party, Mop it Up Monday, Creative Corner Blog Hop, Make the Scene Monday, Party in Polka Dots, Mommy Monday's, Plunky's Link Up

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Wednesday:
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Twelve Loaves

#TwelveLoaves May: Bake any bread, yeast or quick bread, loaf or individual. This #TwelveLoaves May 2013 is all about May is all about celebrating bread and the one year anniversary of #TwelveLoaves. Do you have a favorite bread? We would love to see it.  Think luscious quick loaves, sinful scones, delightful Danishes. Any bread recipe you’d like to bake, share it with us!  Let’s get baking!

You must see what our very talented #TwelveLoaves bakers have created May!

• Apple Kuchen by Liz at That Skinny Chick Can Bake
• Basic Focaccia by Holly at A Baker's House
• Buttermilk Sourdough Waffles by Renee at Magnolia Days
• Cinnamon Crescent Rolls by Krista at A Handful of Everything
• Cinnamon Rolls by Dionne at Try Anything Once Culinary
• Cinnamon Sugar Challah by Paula at Vintage Kitchen
• Olive Bread by Rossella at Ma che ti sei mangiato
• Mexican Hot Chocolate Bread by Lora at Cake Duchess
• San Francisco Sourdough Bread by Karen at Karen's Kitchen Stories
• Zucchini Pineapple Quick Bread by Lyn at The Lovely Pantry

#TwelveLoaves May: Open. Bake a bread, yeast or quick bread, loaf or individual. May is all about celebrating bread and the one year anniversary of #TwelveLoaves. Do you have a favorite bread? We would love to see it. Let's get baking!

Want to join the #TwelveLoaves group? It's easy!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone's posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this May, 2013, and posted on your blog by May 31, 2013.

Would you like to bake along with us each month? Email: cakeduchess@aol.com.