Weeknight Baking: Confetti Cinnamon Rolls with Hummingbird High


There’s nothing that lifts the spirits like a sweet and special treat. And this week, we’re especially in need of some mood-lightening. Lucky for us, Michelle Lopez of Hummingbird High has just the thing. A blogger, baker, and all-around quality human (we witnessed this firsthand - she brought us an entire cake when she came to visit!), Michelle is also the author of Weeknight Baking, a cookbook with timesaving yet tasty recipes that can easily be executed on any day of the week. Delicious and delightful, her creations are the perfect cure for midweek fatigue. Below, she shares a simple and scrumptious cinnamon roll recipe that feels oh-so-right for these upcoming months. 

 


 

Confetti Cinnamon Rolls 

 

For the Dough:

  • 31⁄2 cups (15.75 ounces) all-purpose flour, plus more for dusting 

  • 3 tablespoons granulated sugar

  • 11⁄2 teaspoons instant yeast

  • 1⁄2 teaspoon baking soda

  • 1 teaspoon kosher salt

  • 1 cup (8 ounces) buttermilk, warmed to between 120° and 130°F 

  • 1 large egg, at room temperature

  • 1⁄4 cup (2 ounces) canola oil

 

For the Filling:

  • 4 tablespoons (2 ounces) unsalted butter 

  • 1⁄3 cup (2.35 ounces) granulated sugar

  • 2 teaspoons ground cinnamon

 

For the Cream Cheese Glaze:

  • 3 tablespoons (1.5 ounces) cream cheese, at room temperature 

  • 1 tablespoon whole milk

  • 1⁄2 teaspoon pure vanilla extract

  • 3⁄4 cup (3 ounces) confectioners’ sugar, sifted if lumpy

  • nonpareil sprinkles, for garnish

 

Day 1 - Make the Dough:

  1. In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast, baking soda, and salt. Knead on low to combine, about 30 seconds. Make a well in the center of the dry ingredients.

 

  1. In a large liquid measuring cup, whisk together the buttermilk, egg, and oil. Pour the mixture into the well in the dry ingredients and knead on medium- low for 10 minutes, or until smooth and elastic, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary.

 

  1. Tip the dough out onto a lightly floured counter. Dust your hands with flour and knead the dough once or twice into a rough ball. Scrape down the bottom and sides of the bowl to remove any excess dough. Spray the bowl with cooking spray and place the dough back in the bowl. Cover with plastic wrap. Refrigerate overnight.

 

 

Day 2 - Shape, Bake, and Glaze the Buns:

  1. Uncover the dough and discard the plastic wrap. Tip it onto a lightly floured counter. Line a quarter sheet pan with parchment paper.

 

  1. Make the filling: Melt the butter in the microwave (or in a small, heavy- bottomed saucepan over medium-low heat). In a small bowl, whisk together the sugar and cinnamon.

 

  1. Use a rolling pin to roll the dough into a large rectangle about 12 inches wide and 20 inches long. Press a bench scraper against the sides of the dough to create straight edges. Pour the melted butter into the center of the dough and use an offset spatula to spread it evenly to the edges. Sprinkle the sugar- cinnamon mixture evenly over the butter.

 

  1. Starting from one of the short ends, roll the dough into a tight log. Use a serrated knife to cut the log crosswise into 6 rolls, each about 2 inches wide. Place the rolls cut-side up and at least 3 inches apart on the prepared pan. Cover with plastic wrap and let sit in a warm spot for 1 to 2 hours, or until doubled in size.

 

  1. About 30 minutes into the second rise, position a rack in the center of the oven and preheat the oven to 350°F.

 

  1. Meanwhile, make the glaze: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, milk, and vanilla and beat on low until just combined. Gradually add the confectioners’ sugar and beat until smooth and fluffy.

 

  1. Bake the buns for 30 to 35 minutes, or until the edges are golden brown and a skewer inserted into the center of a roll comes out clean.

 

  1. Immediately use an offset spatula to spread a generous amount of the glaze over the top of each cinnamon roll—the residual heat will help melt and spread the glaze. Garnish with nonpareil sprinkles. Serve warm or at room temperature. The cinnamon rolls can be stored at room temperature, under a cake dome or a large bowl turned upside down, for up to 1 day. After that, transfer the cinnamon rolls to an airtight container and refrigerate for up to 2 days more.

  


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Photos and recipe courtesy of Michelle Lopez