Posted in Breakfast

Minnesota Delights: Road Trip Cinnamon Rolls

Minnesota is known for it’s lake cabin resorts on its 10,000 plus lakes and the season is about to begin. Every year growing up we would stop at Tobie’s in Hinkley for their “World Famous” Caramel and Cinnamon Rolls on way up north to our Labor Day family reunion. I was never disappointed. My dad loved them as much more than my brother and I. Now that we grown and our family doesn’t go to that resort anymore I don’t get my annual gigantic cinnamon roll. I’ve tried many recipes to replicate it, but say uh! to most of them. This recipe will not disappoint so thankful to a pastry chef friend in suggesting using a brioche dough.


Road Trip Cinnamon Rolls

Makes 6 huge or 9 large rolls

2 1/2 pounds Brioche dough
1/2 cup sugar
1/2 cup brown sugar
1 tablespoon cinnamon
1 teaspoon orange zest
6 tablespoons butter, melted

Cream Cheese Icing:
8 ounces cream cheese, at room temperature
6 tablespoons confectioners’ sugar
4 tablespoons heavy cream
1 teaspoon vanilla extract
1/2 teaspoon orange zest

Brioche Dough:
1 1/2 cups lukewarm water
1 tablespoon Active Dry, or Quick-Rise yeast (1 packet)
1 to 1 1/2 tablespoons kosher salt
8 large eggs, lightly beaten
1/2 cup honey
1 1/2 cups (3 sticks) unsalted butter, melted
7 1/2 cups unbleached all-purpose flour

Prep Day:

To Make Dough – Mix the yeast, salt, eggs honey and melted butter with the water in a 5-quart bowl, or lidded (not airtight) food container. Mix in the flour, using a spoon until all of the flour is incorporated.Cover (not airtight), and allow to sit at room temperature for about two hours.

Assemble the Rolls – The secret to getting the right texture for the buns is to activate the gluten in the dough. Fold it over three or four times upon itself to get it all stretchy and ready.

Roll it to 1/4-inch thick rectangle. Brush the entire surface with the melted butter. In a small bowl mix together the sugars, cinnamon and zest. Spread the mixture over the butter topped dough. Use your hands to make sure you have an even coat of the sugar. Roll the dough up, starting at the short end.

Cut the log into 6 or 9 equal pieces. Set the buns on a parchment lined sheet pan or in a buttered baking dish. Give them about 1 1/2 to 2-inches between them. It is okay if they rise together in the oven. Loosely cover the buns and let them rest overnight in the refrigerator.

Serve Day: In the morning take them out and let them sit on the counter for about 45 minutes to an hour.

Preheat the oven to 350°F and place the rack in the middle of the oven. Bake for about 25 to 30 minutes, just until the centers are set when poked with your finger (they should be caramel colored). Let them cool for about 10 minutes.

Mix together the ingredients for the icing and spread over the warm buns.