Recipe:

Cinnamon Roll with Bourbon Cream Icing

CINNAMON ROLLS WITH BOURBON CREAM ICING

Baking with Brown Jug Bourbon Cream Liqueur couldn’t be more delicious. Our Cinnamon Rolls with Bourbon Cream Icing recipe makes a great weekend brunch dish.

Prep time: 25 minutes
Cook time: 25 minutes
Total time: 50 minutes
Makes approximately 12 servings

INGREDIENTS:

  • 1 packet instant yeast
  • 1 cup coconut milk or organic 2% milk
  • 1/2 cup grass-fed organic butter, divided
  • 1/4 tsp salt
  • 3 cups all purpose flour*
  • 1/2 Tbsp. vegetable oil
  • 1-2 Tbsp cinnamon
  • 1/4 cup + 1 Tbsp coconut sugar or brown sugar, divided
  • 2 cups powdered sugar
  • 3 Tbsp. Brown Jug Maple Cream
  • 1/2 tsp. vanilla extract

DIRECTIONS:

Preheat oven to 350. Grease an 8×8 square pan.

In a sauce pan, heat the milk and 3 Tbsp of butter until warm and melted, never reaching boiling. Remove from heat and let cool until milk is the temperature of bath water – you can test by placing your finger slightly in the milk, it should be just slightly warm to touch. Transfer milk mixture to a large mixing bowl and gently stir in yeast. Let activate for 10 minutes, then add 1 Tbsp sugar and the salt; stir.

Mix in flour to yeast mixture, 1/2 cup at a time, until just well-incorporated. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a soft dough ball. Rinse your mixing bowl out, lightly coat with vegetable oil, and place dough ball back in bowl. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.

On a lightly floured surface, roll out the dough into a 1/4 inch thick rectangle. Brush with 3 Tbsp melted Earth Balance and top with 1/4 cup sugar and 1-2 Tbsp cinnamon.

Starting at the long end, begin to tightly roll up the dough until the entire rectangle is rolled up in to a long tube of dough. Using a serrated knife, cut the dough into 1inch sections. Place dough circles on to prepared pan.

Bake rolls for 20-25 minutes or until slightly golden brown.

While the rolls are baking prepare the icing by mixing powdered sugar, Brown Jug Maple Cream and vanilla extract in a bowl using an electric mixture.

Once rolls are done baking, cool for a few minutes, top with icing and serve immediately.

*Note: to make this recipe gluten-free simply substitute the all-purpose flour with a gluten-free flour mix like Bob’s Red Mill or Cup 4 Cup brands.

CINNAMON ROLLS WITH BOURBON CREAM ICING

 

CINNAMON ROLLS WITH BOURBON CREAM ICING

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