Since opening Skratch Bakery in Lee’s Summit, Missouri, in 2019, owner Ron Kelly has filled the pastry case with everything from fancy chocolate croissants to strawberry jam-filled cruffins and buttery kouign-amann to the best-selling carrot cake. However, he quickly realized that customers also expect to find old-fashioned cinnamon rolls at the bakery. “[People] kept coming in for breakfast and asking if I had cinnamon rolls,” says Kelly, “so I put them on the menu.”
To make them right, though, the process takes time. The yeast dough proofs overnight, and in the morning, it’s rolled out and combined with plenty of butter, brown sugar and cinnamon. Once the rolls come out of the oven, each one is frosted by hand with a rich cream cheese frosting. “I think there is something about a cinnamon roll that takes people back to their childhood, especially in Kansas City,” says Kelly. “When I was a boy, we had them for school lunch with chili, and I still love a big, soft cinnamon roll.”
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Recipe courtesy of Ron Kelly, owner, Skratch Bakery
Yields | 12 cinnamon rolls |
- 1 cup milk, divided
- 1 package (2¼ tsp) active dry yeast
- ½ cup granulated sugar, divided
- 1¾ sticks butter, softened, divided, plus more for bowl and pan
- 4 cups all-purpose flour, plus more as needed
- 1 tsp salt
- 2 large eggs
- 1 cup packed brown sugar
- 3 Tbsp cinnamon
- 1 cup powdered sugar
- ¾ cup cream cheese, softened
- ½ tsp vanilla extract
- 1 pinch salt
| Preparation – Cinnamon Rolls | Warm milk in microwave, 30 to 45 seconds. (Milk should not exceed 105°F.) In a small bowl, add yeast, 1 tablespoon warm milk and 1 teaspoon granulated sugar; stir to combine and then let sit until bubbles appear on the surface, 5 minutes. Meanwhile, cut ¾ stick butter into cubes. In the bowl of a stand mixer fitted with the dough hook, add yeast mixture, butter cubes, flour, salt, eggs and remaining milk and granulated sugar; stir to roughly combine. On medium speed, knead dough until it forms a smooth ball, 10 to 12 minutes. If dough doesn’t form a ball, lower speed and add more flour, 1 tablespoon at a time, until it comes together. (Don’t add too much flour or dough will have a biscuit-like texture.) Take dough ball in your hands; pull sides of ball to the bottom and pinch them together to create a smooth surface. Place dough ball seam-side down in a greased bowl; cover bowl with a clean kitchen towel and let dough rise in a warm spot, 1 hour or until doubled in size.
Preheat oven to 350°F. Grease a 13-by-9-inch baking pan. Turn dough out onto a floured work surface; punch down and shape into a rectangle. Roll dough into an 18-by-12 inch rectangle, approximately ¼ inch thick. Spread remaining 1 stick butter over dough. In a small bowl, combine brown sugar and cinnamon; evenly sprinkle over butter. With the long side of the rectangle facing you, roll dough into a log; pinch seam to seal. Place log seam-side down; slice into 12 even rolls. Carefully place rolls in prepared pan; cover with a clean kitchen towel and let rise, 30 minutes. After allotted time, bake cinnamon rolls, 18 to 22 minutes. Meanwhile, make frosting.
| Preparation – Frosting | In a medium bowl, combine all ingredients; mix until smooth.
| To Serve | Remove cinnamon rolls from oven; let sit, 5 minutes. Frost rolls while still warm. Serve and enjoy.