• Recipes

cheeky churro cinnamon rolls

these cinnamon rolls really take breakfast to the next level. it has us asking why haven't we made these sooner? looking for that perfect brunch treat - or breakfast for dinner for that matter - this is it! 

INGREDIENTS

  • For the dough:
  • ¾ cup warm milk (110 degrees F)
  • 2 ¼ teaspoons active yeast (1/4-ounce package yeast)
  • ¼ cup granulated sugar
  • 1 egg plus 1 egg yolk, at room temperature
  • ¼ cup unsalted butter, melted
  • 3 cups bread flour
  • 3/4 teaspoon salt
  • For the filling:
  • 2 CCC bars
  • ¼ cup unsalted butter, softened
  • For the cream cheese frosting:
  • 4 oz cream cheese, softened
  • 3 tablespoons unsalted butter, softened
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla extract
  • potentially some milk to thin it out

INSTRUCTIONS

  1. Add warm milk to the bowl and sprinkle yeast on top. You’ll know your yeast has activated if it begins to foam after a few minutes. If it hasn’t, then start over; your milk was either too hot or too cold.
  2. Once yeast begins to foam, add in sugar, egg, egg yolk and butter. Mix until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.
  3. Mix dough on medium speed for 8 minutes, or use your hands to mix dough. Dough should form into a nice ball and be slightly sticky. 
  4. 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.
  5. After the dough has doubled in size, transfer the dough to a well-floured surface and roll out into a rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.
  6. Finely chop cheeky cheeky churro bars. Use your hands to sprinkle them over the buttered dough, then gently rub in into the butter a little. Tightly roll the dough up, starting from the short side and place seam side down making sure to seal the edges of the dough as best you can. Cut into 1-inch sections with a serrated knife or floss. You should get 9 large pieces.
  7. 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 minutes.
  8. Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for a 5 minutes before frosting. Makes 9 cinnamon rolls.
  9. To make the frosting: Mix cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and fluffy. Spread over cinnamon rolls and serve immediately.