Monday, December 16, 2013
Years ago on this blog, I posted my recipe called "Bloomin' Onion Bread". Interesting to see an idea take off and morph into so many adaptations - that's what I love about cooking and recipes.
So I wasn't at all surprised to see this same idea turned into a cinnamon roll adaptation by plainchicken.com, which I thought was genius. I tried it and posted it 2 years ago ~ the link is HERE.
That recipe called for starting with a large king-size bread. This is an adaptation with small rolls. A great idea for Christmas morning brunch. Easy to put together beforehand and pop into the oven as you winding up opening gifts. Then - when everyone notices their tummies rumbling, 'wow' them with these sensational personal size cinnamon treats to go along with the rest of your meal.
Personal Size Cinnamon Roll Pulls
*Note: You can make this into one large loaf, or use small ciabatta (or other round rolls) to make individual cinnamon roll pulls.
1 large unsliced round loaf of artisan bread (can use sourdough, but I prefer cinnamon flavors with PLAIN bread instead) - OR - 6 round artisan rolls (hard rolls are preferred, as they hold their shape).
Vanilla Honey Butter:
1/2 cup butter, softened
1/4 cup powdered sugar
1/4 cup honey
1 tsp pure vanilla extract
Cinnamon Sugar Topping:
1 cup sugar
1-1/4 tsp cinnamon
1 cup powdered sugar
1-2 Tbs milk
Cut the rolls lengthwise & crosswise into 1/2" slices, withOUT cutting through the bottom crust.
Blend together the ingredients for the Vanilla Honey Butter - OR - use cinnamon sugar only in the softened butter (to taste) for a less-sweet filling.
Spread softened butter mixture in between the cuts. This doesn't need to be perfect - just be sure there is enough butter to coat all cut surfaces.
Place each roll on a square of aluminum foil. Now generously sprinkle cinnamon sugar topping on top of rolls and in between all cuts. Gently wrap foil around rolls, without pressing out air as you do so.
Place rolls on baking sheet and place in 350° oven. Bake until rolls are warmed through - about 25-30 minutes (or less, depending on size of rolls).
Unwrap and place each roll on serving plate. Now drizzle with powdered sugar glaze.