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Cinnamon Butterfly Rolls

Author: chefs-mate Cooking Method: Baking Cuisine: Global Courses: Baked Goods

Difficulty: Advanced

Servings: 18 Calories: 1821.4

Dietary:

V Vegetarian

Description

These Cinnamon Butterfly Rolls are the perfect centerpiece for a holiday breakfast or a cozy weekend brunch. The dough is soft, pillowy, and enriched with butter and eggs, providing a tender crumb that melts in your mouth. Each roll is generously filled with a spiced mixture of brown sugar, cinnamon, plump raisins, and crunchy pecans, creating a delightful contrast of textures. The unique "butterfly" shape is achieved by rolling the dough, cutting it into wedges, and pressing a spoon handle down the center to create wings. They bake up golden brown and fragrant, releasing an irresistible aroma into the kitchen. Serve them warm from the oven for the best experience. This recipe is forgiving and yields a large batch, making it ideal for sharing with family and friends or for potlucks where you want to impress.

Directions

In a large mixing bowl, combine 1/2 cup sugar, salt, yeast, and 1 cup of the flour.
In a saucepan over low heat, warm the milk and 1/2 cup (1 stick) of butter until very warm (120-130°F); the butter does not need to melt completely.
Using an electric mixer on low speed, gradually beat the warm milk mixture into the dry ingredients just until blended.
Increase speed to medium and beat for 2 minutes. Beat in the vanilla extract, 1 egg, and 1 cup of flour to form a thick batter.
Continue beating for another 2 minutes, scraping down the bowl often.
Using a wooden spoon, stir in 2 cups of the remaining flour to make a soft dough.
Turn the dough out onto a floured surface and knead until smooth and elastic, about 10 minutes, adding the remaining flour (about 1/3 cup) as needed.
Shape the dough into a ball and place it in a greased large bowl, turning to grease the top. Cover and let rise in a warm place (80-85°F) until doubled in size, about 1 1/2 hours.
Punch down the dough. Turn it onto a lightly floured surface, cut it in half, cover, and let rest for 15 minutes.
While the dough rests, grease two large cookie sheets. In a small bowl, mix the brown sugar, pecans, raisins, and cinnamon.
In a small saucepan over low heat, melt 4 tablespoons (1/2 stick) of butter.
Using a floured rolling pin, roll half of the dough into a 17 1/2 x 12 inch rectangle.
Brush the rectangle with half of the melted butter and sprinkle with half of the brown sugar mixture.
From the 17 1/2 inch edge, roll the dough up jelly-roll fashion and pinch the seam to seal.
Cut the roll into 9 wedges, slicing 2 1/2 inches wide at the wide end and 1 inch at the narrow end.
Turn the wedges so the narrow end is up. Press the handle of a wooden spoon firmly across the center of each wedge to create the butterfly wing shape.
Repeat the rolling, filling, cutting, and shaping process with the other half of the dough.
Place the rolls 2 inches apart on the prepared cookie sheets. Cover and let rise in a warm place until doubled, about 1 hour.
Preheat the oven to 350°F (177°C).
In a small cup, beat the remaining egg. Using a pastry brush, brush the tops of the rolls with the beaten egg.
Bake for 20 minutes or until golden brown.
Remove rolls from the cookie sheets and cool on wire racks before serving.

Nutrition Facts

Servings 18

Amount Per Serving
Calories 1821.4kcal

% Daily Value *
Total Fat 48.5g75%
Saturated Fat 10.9g55%
Cholesterol 187.7mg63%
Sodium 5379.7mg225%
Total Carbohydrate 306.1g103%
Dietary Fiber 13.2g53%
Sugars 87.3g
Protein 40.9g82%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Cinnamon Butterfly Rolls