It’s Saturday morning, or Sunday (why not), you’re waking up slowly to something that smells…well…you’re not sure but it’s good. You’re stretching…looking outside the soft sun rays are peaking through…no rush today. Your nose tickles…you make a “sniffing” face…you smell something. Is someone in the kitchen? You’re getting out of bed…wild big bed-head is sitting on your shoulders (happens to me every time). You’re dragging your feet and follow the tantalizing aroma. The closer you get to the kitchen the stronger it is. It’s warm, it’s fragrant, it’s a smell you wanna hug.
You’re in the kitchen now and you see this:
These cinnamon buns are so fluffy and light they literally disappear in your mouth. The frosting adds a beautiful gentle touch because it’s so light and airy and it wont make you feel guilty. Well…maybe a little bit.
My mother bakes this gorgeous challah bread every Jewish new year and fills it up with nuts and goodies. I took her recipe and twisted it a bit: I used ready-made bread dough but divided it into little “bread” rolls, reduced the amount of sugar usually found in traditional rolls and for the frosting I used low-fat yogurt with a touch of sugar. My frosting recipe is so light and fluffy you can eat it on its own or spread it on a toasted bread. But here – it’s the cinnamon rolls’ best friend. And it can be yours too.
The images below shows how easy, simple and fun it was to make:
I then unrolled the thawed bread dough to a rectangle and sprinkled on the nut mix.
I then placed the mini rolls in a 9″ oven proof baking pan and sprinkled brown sugar on top.
I like just a hint of cinnamon so only a bit was used. It’s lightly sweetened and spiced (I mean it) so it’s not overpowering. This recipe feels just right but it’s flexible and you can adjust quantities if you wish.
store-bought frozen bread dough, thawed
3/4 cup of chopped hazelnuts
1/4 cup brown sugar
1 tbsp brown sugar (for garnish)
pinch of salt
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
2 tbsp melted butter
for the icing:
1/2 a cup of low-fat Greek yogurt
1 tbsp granulated sugar
1 tsp vanilla extract
Heat oven to 350º. With a rolling-pin roll the dough into a rectangular shape, about 9″x14″. No science here just roll even to a square, about 1/4″ thick. I happened to get a rectangular. Brush with melted butter. In a medium bowl combine nuts, sugar, salt and spices. Mix with a fork. Spread mixture on rolled dough. Begin rolling the dough from top to bottom creating a log. Seal edges by pressing log gently and leave it seal side down. With a sharp knife slice dough to pieces about 2″ thick (see photo above).
In a greased 9″, or larger if you like, oven proof pan place rolls cut side down (see picture above), close to each other. Be gentle – nuts get a little naughty and may slide out. Stuff them back in. Sprinkle with brown sugar. Cover with a clean towel and let it rise for 40 minutes. Bake for about 25-30 minutes until rolls turn dark golden color or until a tooth pick inserted in the center comes out dry.
Frosting: combine all ingredients and whisk for about a min. Refrigerate to thicken and until use.
Let rolls cool in pan until warm then with a spoon pour yogurt frosting on top in a swirling motion. Show it off and eat.