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Stuffed Cinnamon Rolls – Our Best Breakfast Recipe
Breakfast is the most important meals of the day. And honestly, it’s the tastiest! If I had to choose one meal to eat for the rest of my life, it would hands down, most definitely be breakfast. Eggs and bacon, french toast, waffles, omelettes, bagels and cream cheese….oh man.
I love breakfast!
With all of the delicious options you have at breakfast, it is really hard for me to choose a favorite. But if you twisted my arm I might just say cinnamon rolls. And these stuffed cinnamon rolls are an absolute dream. Seriously, you will be dreaming of them!
I also love the fact that you can stuff them with any kind of filling. These are delicious with apple, strawberry, blueberry or even cherry.
[Tweet “This Stuffed Cinnamon Roll #Recipe is amazing! So easy to swap out the filling too! pic.twitter.com/fVBMuVshxJ #YUM #Food”]
Seriously, fill them with your favorite fruit and mmm….enjoy!
- 2 teas. Yeast
- ¼ Cup Sugar
- ¼ Cup Warm Water
- ¾ Cup + 4 teas. Milk
- ½ Cup Butter
- 3-4 Cups Flour
- ½ teas. Salt
- 1 Egg
- 1 teas. Cinnamon
- 1 Cup Cherry Pie filling, pureed in a blender (Can substitute for other pie filling flavor)
- ¾ Cup Powdered Sugar
- In a small bowl combine the warm water, Sugar and yeast. Set aside.
- In a small sauce pan over medium heat, warm the ¾ cup milk until it is steaming but not simmering.
- Reduce the heat to medium low, add the butter and stir until melted. Remove from heat and let cool to lukewarm.
- In a mixing bowl combine 2 ½ cups of flour and salt.
- Slowly mix in the milk mixture then the egg.
- Slowly add additional Flour until a dough forms and pulls away from the sides of the bowl.
- Place on a lightly floured surface and knead until the dough is smooth. Place back in the mixing bowl and cover. Set in a warm area and let rise 20 minutes. I use the oven with the light on.
- Preheat the oven to 375˚ (Remove the resting dough first.)
- Roll the dough out on a floured surface into about a 15×10 inch rectangle.
- Sprinkle the rectangle with the Cinnamon.
- Spread the pie filling over the dough leaving a 1 inch gap along one of the long edges.
- Roll the dough so you end up with a 15 inch roll. Pinch the seam to seal. You may need to remove some of the filling as you roll so the dough can be sealed.
- Cut the roll with a dough cutter or sharp knife into 12 rolls. I start by cutting it in half. Cut the halves in half, giving you 4 rolls. Cut those in thirds.
- Place in a baking dish lined with parchment paper and bake at 375˚ until lightly browned, 20- 25 minutes.
- In small bowl Mix together the Powder sugar and 4 teas. Milk. Drizzle over the rolls and serve warm.
Don’t forget to pin!
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