Cinnamon Rolls
Treat yourself to the ultimate comfort food with my homemade cinnamon roll recipe! These soft and fluffy rolls are made with the perfect blend of spicy cinnamon, molasses-rich brown sugar, as well as the classic flavors of homemade Greek bread (Ouzo, Metaxa, and Mastiha). Smothered in my Spiced Maple Cream Cheese Frosting, this indulgent treat is a must-try for all bakers, from novice to enthusiast.
KEY INGREDIENTS:
Ouzo: The national spirit of Greece, Ouzo, is a dry anise flavored liqueur made from grapes. Ouzo has a very strong flavor and scent and is typically sipped. If you cannot find Ouzo at your local liquor store, then you can use another anise flavored liqueur.
Metaxa: Made with various types of grapes, Metaxa is a Greek cognac that is fruity and spicy. Like Ouzo, many will sip Metaxa and it can be found at local liquor stores, as well. If you cannot find Metaxa then, you can substitute it with your favorite cognac.
Mastiha: Mastiha is a gum harvested from the mastic tree. It is known for it’s helpful digestive properties and is commonly used is Greek baking. Additionally, it can be found in oral hygiene and skin care products. The flavor of mastiha is often described as earthy, pine-like, as well as licorice tasting. You can find mastiha at a local Greek food store or online. Be sure to crush the mastiha into a fine powder using a mortar and pestle, meat mallet, or rolling pin.
SPICED MAPLE CREAM CHEESE FROSTING:
Take your desserts to the next level with my creamy and decadent Spiced Maple Cream Cheese Frosting. Elevated with a few simple ingredients, this frosting would be delicious on cinnamon rolls, carrot cake, red velvet cupcakes, or just eaten with a spoon.
KEY INGREDIENTS:
Cinnamon: I added cinnamon into this recipe, because I loved the way the warmth of the cinnamon in both the rolls and the frosting played off of each other. This tiny addition makes a huge difference in the flavor of your frosting, as well as the overall dish.
Maple Syrup: The addition of maple syrup to my cream cheese frosting adds just a hint of a nutty, caramel-like note. Adding the maple syrup helps balance the savory flavors of the butter and cream cheese while keeping the frosting from becoming sickly sweet.
Comment below if you have ever tried Ouzo, Metaxa, or mastiha!
Cinnamon Rolls
Ingredients
DOUGH:
- 1 cup milk warm
- 2 packets active dry yeast about 3 tbsp
- 1 ½ sticks unsalted butter melted
- 1 ¼ cups sugar
- 3 eggs
- ½ tbsp mastiha
- ½ shot ouzo about ½ ounce
- ½ shot metaxa about ½ ounce
- 4-5 cups flour
- ½ tsp salt
FILLING:
- 1 stick butter softened
- 1 cup brown sugar
- 2 tbsp cinnamon
SPICED MAPLE CREAM CHEESE FROSTING:
- 1 stick unsalted butter softened
- 1 (8 oz.) block cream cheese softened
- 2 tbsp maple syrup
- 2 tsp vanilla extract
- ¼ tsp salt
- ½ tsp cinnamon
- 2 cups powdered sugar
Instructions
- BLOOM THE YEAST: Heat milk in a pot on the stove until it is just warm (It should be body temperature or baby-bottle warm). Mix in the yeast and set aside for about 10 minutes while the yeast blooms. *Be careful not to heat the milk too much or it will kill the yeast. If necessary, let the milk cool for a few minutes before adding the yeast.
- MAKE THE DOUGH: In a mixer, add the milk/yeast mixture, sugar, and eggs. Beat until well combined. Add the butter, ouzo, and metaxa to the mixer and combine on a low speed. *Be sure the butter is cooled, so the eggs do not scramble.
- With the mixer on a low speed, add about a cup of flour at a time until the dough is formed, scraping down the sides of the bowl periodically to ensure it is thoroughly mixed. You will know to stop adding flour when the dough is slightly tacky (not sticky) and it is pulling away from the sides of the bowl. Add the salt and mastiha to the dough and mix until combined.
- KNEAD THE DOUGH: Set the mixer to a low-medium speed and knead the dough for about 5 minutes. At this point, the dough may look like it needs more flour, but do not add anymore.
- PROVE THE DOUGH: When the dough has kneaded, transfer it to a large, clean bowl, then cover the bowl with plastic wrap and a clean kitchen towel. Set the bowl somewhere warm to rise until it has doubled in size.
- SHAPE THE ROLLS: Once the dough has doubled, dust your surface with a little flour, dump the dough out, and then knead it by hand for about a minute. Roll out the dough into a rectangle until it is ½ inch thick. Spread the butter on the dough and sprinkle it with the brown sugar and cinnamon. Gently pat the brown sugar and cinnamon into the butter, so it sticks and stays put. Roll the dough tightly into a long log. Pinch the seam and gently roll the log to close it. Using a bench scraper or (cinnamon/unflavored) floss, cut the log in half, then cut each half in half. Continue cutting each half in half until you have about 16 cinnamon rolls. This should ensure that all of the rolls are similar in size. Place the cinnamon rolls in a baking dish or on a sheet pan.
- PROVE THE ROLLS (AGAIN): Cover the rolls with plastic wrap and a clean kitchen towel. Set the rolls somewhere warm to rise until they have doubled in size.
- BAKE THE ROLLS: Preheat the oven to 325°F. Bake for 20-30 minutes or until it is golden brown and a toothpick comes out clean. Cool completely, then serve.
- MAKE THE FROSTING: Place the butter and cream cheese into the bowl of your stand mixer and beat until light and fluffy (about 5 minutes). Scrape down the sides of the bowl. Add in the maple syrup, vanilla extract, salt, and cinnamon and mix thoroughly. Finally add the powdered sugar a little at a time and beat until well combined. Set the mixer to a medium speed and beat the frosting for another 5-10 minutes. Use a knife or an offset spatula to frost the cinnamon rolls and serve.
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