Monthly Archives: April 2012
I found this recipe the other day on Pinterest.
It originally comes from a site called A Little Bit Crunchy, A Little Bit Rock and Roll.
Talk about a great recipe! Tender bread sticks, lots of crunchy cinnamon topping and delicious icing with a couple different variations to change things up. These were a huge hit at my house this morning, and I bet they will be at yours too…they are quick and easy to make, and would be wonderful to serve at a brunch.
One batch makes an entire 10 by 15 cookie sheet full, about 24 sticks when you cut them in half.
I only let mine cool about 10 minutes before I put the icing on…had I waited longer, the icing wouldn’t have melted as it did.
It really didn’t matter though, these were promptly devoured.
Cinnamon Roll Bread Sticks
For the bread sticks:
1 tablespoon yeast
1 1/2 cups warm water
3 tablespoon sugar
1/2 teaspoon salt
3 1/2 to 3 3/4 cups flour
1 stick butter (plus 2 additional tablespoons needed for the cinnamon topping, 10 tablespoons total)
For the cinnamon topping:
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
2 teaspoons cinnamon
1/8 teaspoon cloves (optional)
1/8 teaspoon salt
2 tablespoon of melted butter (from the above melted butter)
For the icing:
1 cup powdered sugar
2 tablespoons buttermilk (or regular milk)
2 tablespoons soft butter (or cream cheese)
1 teaspoon vanilla
1. In a large mixing bowl, dissolve the yeast, sugar, and water together. Allow it to sit for a few minutes until bubbly.
2. Add the salt and 3 1/4 cups of flour. Knead for about 3 minutes. (If you have a dough hook on your mixer, now is the time to use it.) If the dough is too sticky, add more flour, 1/4 cup at a time until the dough has pulled away from the mixing bowl and formed a nice ball around the dough hook. (I usually end up using 3 3/4 cup of flour total.)
3. On a generously floured surface, place the dough and allow it to rest for 10 minutes.
4. Meanwhile, in a 15x10x1-inch rimmed sheet pan, melt 8 tablespoons of unsalted butter in a 375 degree F oven. (Do not try and skimp on the butter. There is no fat in the dough so feel free to justify the use of all this butter.) Remove from the oven before it begins to brown.
5. Mix your cinnamon mixture together along with 2 tablespoons of the melted butter from the pan. Mix until it resembles wet sand. Set aside.
6. Roll the dough to fit the rimmed sheet pan. With a pizza wheel, cut strips about 1 1/2 inches wide. (I usually get about 11-12 bread sticks.) Dip each bread stick into the pan of melted butter. First one side, then the other. Line the breadsticks up next to each other until you’ve got them all on the pan.
7. Cover the bread sticks with the cinnamon mixture and allow them rise for about 10-20 minutes on the warm sheet pan.
8. Bake for 15-20 minutes. Meanwhile, prepare the glaze.
9. Allow the bread sticks to cool for 10 minutes before frosting. (Extra frosting can be thinned with more milk and used for dipping.)
I hope you’ll enjoy these as much as we did! This recipe will become a staple in my recipe file!