Cocktail hour - what’s on our minds  

Cinnamon Roll Quoogles 

• Cinnabon’s busiest time of year is Thanksgiving 

• 8,300 an hour - execs call this time of year jollybod 

• Some recipes call for extra starch from a potato - either mashed potatoes in dough or water from a boiled potato - Iowa state fair competition winning recipe 

• Can bake toppings in the bottom like an upside down cake 

• Watch your portion sizes? No thank you!

• Cinnamon Rolls have their root in Parker House Rolls - because it took a while for the dough to rise people would be up early putting these rolls in the oven so its hard to serve these for dinner 

• Some restaurants started using the dough for breakfast rolls instead so they could rise overnight 

• 1950s people start making them at home 

• Pillsbury debuted canned refrigerated cinnamon rolls in 1956

• Monkey bread was called bubble bread 

• Finland up to 8 inches in diameter

• Sweden has a Cinnamon Bun day also use cardamom in dough 

• Cinnamon buns are very popular in Sweden

• Feb 21 US National Sticky Bun Day 

• Called cinnamon snails in some places 

• Coffee glaze in north 

• Honeybun in south

• Philly style has raisins and nuts in filling 

• Apparently very common in some states in the US to have cinnamon roll with chili 

Recipe Source

The Best Cinnamon Rolls You'll Ever Eat | Ambitious Kitchen

Ingredients 

For the dough:

• ¾ cup warm milk (whole milk or 2% preferred) (110 degrees F)

• 2 ¼ teaspoons quick rise or active yeast (1/4-ounce package yeast)

• ¼ cup granulated sugar

• 1 egg plus 1 egg yolk, at room temperature

• ¼ cup butter, melted (I prefer salted, but unsalted works, too)

• 3 cups bread flour, plus more for dusting

• 2 t Cardamom

• 3/4 teaspoon salt

For the filling:

• ⅔  cup dark brown sugar (light brown sugar also works)

• 1 ½ tablespoons ground cinnamon

• ¼ cup butter, softened

For the cream cheese frosting:

• 4 oz cream cheese, softened

• 3 tablespoons butter, softened

• ¾ cup powdered sugar

• ½ teaspoon vanilla extract

Special Equipment 

Stand Mixer

Rolling pin.

Serrated knife- or Floss

9×9 inch pan or 9-inch circular pan

Steps in Detail

1. Warm milk to around 110 degrees F. I like to do this by placing milk in a microwave safe bowl and microwaving it for 40-45 seconds. It should be like warm bath water. Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.

2. Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. If it's TOO sticky (meaning it's sticking to the bottom of the mixer, add in 2 tablespoons more bread flour.) If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.

3. Transfer dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size. This may more or less time depending the humidity and temperature in your home.

LET DOUGH RISE

1. After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14x9 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.

2. In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle 0mixture over the buttered dough, then rub the brown sugar mixture into the butter.

3. Tightly roll dough up, starting from the 9-inch side and place seam side down making sure to seal the edges of the dough as best you can. You will probably need to cut off about an inch off the ends of the dough as the ends won’t be as full of cinnamon sugar as we’d want it to be.

4. Cut into 1 inch sections with a serrated knife or floss. You should get 9 large pieces.

5. Place cinnamon rolls in a greased 9x9 inch baking pan or round 9 inch cake pan. (I also recommend lining the pan with parchment paper as well, in case any of the filling ends up leaking out.) Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.