Where has March gone? Do you realize that Easter is next weekend, which also is the start of April? To help you prep for your Easter brunch or breakfast after sunrise service, we are sharing a delicious cinnamon roll with Kerrygold icing. You are probably thinking, “Fresh baked cinnamon rolls are quite a chore.” We are telling you that this recipe if fairly easy and foolproof.
You may have seen our tease on instagram, where we brought in the big gun, Grandma Ruth, to help. Grandma Ruth is a cinnamon roll baking pro, and she was able to share some helpful tips to making rolls taste great. We got our recipe from kerrygoldusa.com, and of course changed a few parts here and there.
First we prepped the dough. We put our dough hook on our mixer and combined the yeast and warmed milk. We used a kitchen thermometer to make sure that the milk was a cozy 110 degrees. We stirred in the sugar and let it sit for about 10 minutes until it was foamy. (This is when the yeast begins to activate. Don’t skip this important step.) We added the eggs and the flour. Add eggs and especially the flour slowly in order to get them incorporated with the dough.
Next, gently knead the dough with the mixer. We had to abandon the mixer fairly quickly at this step. The dough kept wrapping around the dough hooks and was not kneading well. We kneaded it within the bowl. Next, knead in the soften butter in chunks. You can add more flour if the dough looks sticky. Ours did not need extra flour.
We removed the dough from the bowl and gently kneaded it on a lightly floured surface (about 10 times). Then we rolled the dough into a ball and placed it in a bowl sprayed with cooking spray. We covered with plastic and a clean kitchen towel. The dough was placed in a warm area for about 1 1/2 – 2 hours or until it doubled.
In a small bowl we prepared the filling — brown sugar, cinnamon, and cornstarch.
When the dough doubled in size, we removed it from the bowl. We divided the dough in half, and gently rolled it out on a floured surface with a rolling pin. Make sure to roll your dough into a rectangle about the same size as a 9 x 13 baking dish. Then we spread softened butter over the dough and sprinkled with half of the filling mixture. Starting at the long end, we rolled the dough up into a log. After rolling, we cut it in half and then cut the halves into thirds. The rolls were placed in a 9 x 13 inch baking dish which was sprayed with baking spray. We repeated the steps with the other half of the dough.
We covered the baking dish with a clean kitchen towel and placed in a warm area until slightly risen. We waited about 30 minutes. The rolls were baked at 375 degrees on the middle rack for about 20-25 minutes. Make sure not to overcook your rolls or they will be dry and hard.
While rolls were baking, we prepared the frosting by combining softened butter, powdered sugar and Kerrygold Irish Cream. The frosting was beaten with a small electric hand mixer until smooth and fluffy.
We frostened our rolls when they were slightly warm, so the frosting glazed the top. You may want to frosten the rolls when completely cooled.
You can serve the rolls warm or at room temperature with a mimosa or Hot Chocolate with a Twist. These rolls will be sure to bring a smile to everyone’s face on Easter morning.
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- 1 package active dry yeast
- 3/4 cup of warm milk
- 1/4 cup granulated sugar
- 4 eggs
- 4 1/2 - 3/4 cup of flour
- 6 tbsp. Kerrygold salted butter, softened
- 1 cup brown sugar, packed
- 3 tsp. cinnamon
- 2 tsp. cornstarch
- 6 tbsp. Kerrygold salted butter, softened
- 4 tbsp. Kerrygold salted butter, softened
- 2 cups of powdered sugar
- 3 tbsp. Kerrygold Irish Cream
- In a stand mixer with a dough hook combine yeast and warmed milk (110 degrees). Stir in the sugar and let sit for 10 minutes until foamy. Add the eggs and 4 1/2 cups of flour in small amounts at a time making sure that the flour is well incorporated. Starting the mixer on low, gently knead the dough together. Once it comes together add the softened butter in chunks. Add more flour if the dough looks too sticky. Knead the mixture on low for about 10 minutes. You may choose to knead by hand in the bowl for the last few minutes.
- Remove from the bowl and gently knead by hand on a lightly floured surface about 10 times. Roll the dough into a ball and place in a bowl sprayed with cooking spray. Cover with plastic wrap and a clean towel. Place in a warm spot to for about 1 1/2 - 2 hours or until it doubles in size.
- In a small bowl prepare the filling by combining the brown sugar, cinnamon and cornstarch.
- Once the dough has risen remove from the bowl and split in half. Gently roll out half of the dough on a floured surface with a rolling pin. Roll it into a rectangle about 9 x 13 inches. Spread half of softened butter on the dough and sprinkle half of the filling mixture evenly. Roll up the dough into a log starting at the long end. After rolling, cut the log in half and then each half into thirds. Place rolls cut side up in a greased 9 x 13 inch baking dish. Repeat steps with other half of the dough.
- Place the rolls in a warm spot and cover with a clean towel for about 30 minutes to allow the rolls to rise slightly. Preheat the oven to 375 degrees.
- Bake the rolls at 375 degrees for 20-25 minutes making sure not to over bake. Remove from the oven and let cool.
- While cooling prepare icing. Combine butter, powdered sugar and Kerrygold Irish Cream in a small bowl and beat with an electric mixer until fluffy and smooth.
- Spread frosting on cooled rolls and serve.
Thanks for visiting us at The Blind Pig Blog. We are happy that you stopped by. Let us know if you serve Kerrygold Cinnamon Rolls for a special breakfast.