Cinnamon roll lovers unite for this delicious party!
Amy Richardson shares all the details to host a sweet roll soiree.
Party Menu
Large Fresh Baked Cinnamon Roll
Fresh Strawberry Buttercream
Vanilla Bean Buttercream
Brown Sugar Buttercream
Lemon Thyme Cream Cheese Buttercream
Tangerine Vanilla buttercream
Compotes:
Blueberry Meyer Lemon
Strawberry Rhubarb
Morello and Dark Cherry
Fresh berries:
Raspberries
Blueberries
Strawberries
Toppings:
Meringue Crumble
Salted Pecans
Salted Almonds
Dessert Syrups:
White Chocolate
Caramel
Dark Chocolate
Salted Chocolate Caramel
Sweet Roll Recipe
1/2 cup + 1 cup very warm water
1 tbsp yeast
2 eggs
1/2 cup sugar
1/2 cup butter, melted
1 tsp salt
5-5 1/2 cups flour
Filling:
1/4-1/2 butter, melted
1/4 cup brown sugar
1/2-1 tsp cinnamon
In a large mixing bowl, sprinkle yeast over 1/2 cup or warm water, stir to soften. Add additional water and eggs. Beat with an electric mixer on high, until frothy.
Add sugar, butter, and salt. Repeat.
With dough attachment, add about 2 1/2 cups of the flour. Stir until it forms a smooth elastic dough. Add the rest of the flour. Mix until the dough starts to pull away from the sides.
Grease bowl, turn the dough to coat. Cover and let rise until double in size.
On a lightly floured board, divide dough in half. Using a rolling pin roll dough into rectangle. Spread half of the filling on top in a thin layer. Shape into a roll and slice into 2 inch pieces, and place on buttered cookie sheet. Repeat with other half of dough. Cover and let rise in a warm place until doubled, about 40 minutes.
Bake at 400 degrees for 12-15 minutes or until golden brown. Let cool for s few minutes, then spread tops with frosting.
For additional menu and party recipes visit www.greattastebuds.wordpress.com.
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