Twisted Star Cinnamon Rolls #BrunchWeek

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Ok, how gorgeous is this bread?!?

I thought this beauty would be the perfect kickoff to #BrunchWeek!

Want to know the best part? 

It’s not nearly as difficult to execute as it looks!  If you can make regular cinnamon rolls, you can totally make these!

It holds up well to the star shape, yet it stays soft and tender at the same time!  Plus a little of that caramelized sugar oozes out of the star and caramelizes on the bottom of the bread!  Yum!

This bread is a show stopped anytime Mother’s Day, the 4^th of July, Christmas, you name it!

Before I get to the recipe, I want to thank the sponsors that made this recipe possible:

Red Star Yeast

 Web | Facebook | Instagram | Twitter | Google+ | Pinterest | YouTube

Dixie Crystals

Web | Facebook | Instagram | Twitter | Google+ | Pinterest | YouTube

Don’t forget to enter the Rafflecopter Giveaway and see theawesome prize pack here!

Twisted Star Cinnamon Rolls

Adapted from Taste of Home

2 ¼ tsp active dry yeast (1 packet), such as Red Star Yeast

¼ cup very warm water (110-115 degrees)

¾ cup very warm milk (110-115 degrees)

1 egg

¼ cup butter or bacon drippings, softened

¼ cup sugar, such as Dixie Crystals

1 tsp salt

3 ¾ cups flour

3 tbsp butter

½ cup brown sugar

1 tsp ground cinnamon

Combine the water and yeast in the bowl of a stand mixer.  Allow the mixture to rest until foamy.  Stir in the milk, egg, bacon drippings, sugar, salt, and 1 cup flour.  Mix until smooth.

Slowly add in the remaining flour, switching to the dough hook when needed.  Knead for 3-5 minutes or until smooth and elastic.

Place the dough into a grease bowl.  Cover with a lint fee kitchen towel and place in a warm, draft-free area to rise.  Allow the dough to rise for 1 hour or until doubled in size.

Line a pizza pan with parchment.

Punch down the dough and divide into 4 equal portions.  Roll the first portion into a 12-inch circle.  Place the dough onto the parchment (if the dough shrinks back, let it rest for about 5 minutes after rolling before moving it to the pan.

Spread one tablespoon of butter over the dough round, within 1/2 –inch from the edge.  Sprinkle with a third of the brown sugar, followed by a third of the cinnamon.

Roll the next dough ball into a 12-inch round and place on top of the first, followed by the butter, sugar, and cinnamon.  Repeat with the remaining dough, butter, sugar, and cinnamon, ending with the final dough layer.

Place a 2 ¼ in cookie cutter or cardboard circle in the center of the dough (do not cut through, this is only a guide).

Use a sharp knife to cut 16 evenly spaced slices from the center guide to the edges of the dough.  Remove guide.

Take 2 strips, twist outward twice, then pinch the ends together.  Repeat with the remaining strips.  Loosely cover and set aside to rise for 30 minutes.

Preheat the oven to 375 degrees F.

Bake the rolls for 18-22 minutes or until deeply browned.

Cool on a rack for 10 minutes and serve warm.

Serves 8

Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Homemade Orange Julius from A Day in the Life on the Farm
Kimchi Bloody Mary from kimchi MOM
Mimosa Bar from Love and Confections

BrunchWeek Egg Dishes:
Asparagus & Pancetta Frittata from The Chef Next Door
Breakfast Burritos from Books n' Cooks
Chilaquiles from The Redhead Baker
Coddled Eggs with Bacon and Cheddar from Family Around the Table
Eggs Benedict Breakfast Tacos from The Spiffy Cookie
Parmesan Polenta Brunch Bowl with Asparagus and Sausage from Cooking with Carlee
Put an Egg on it Mac and Cheese from Sew You Think You Can Cook
Smashed Sweet Potato Rosti with Butter Poached Egg from Nik Snacks
Smoked Eggs over Asparagus from Cindy's Recipes and Writings
Spinach Baked Eggs with Habanero Cheddar from Sweet Beginnings

BrunchWeek Breads, Grains and Pastries:
Apple Cinnamon Pull Apart Bread from Pink Cake Plate
Apple Crumble Bread from Hezzi-D's Books and Cooks
Apple, Sausage & Cheddar Oven Pancake from Wholistic Woman
Cheddar Asparagus Breakfast Tarts from It Bakes Me Happy
Cinnamon Roll Oatmeal from Big Bear's Wife
Cinnamon Roll Pizza from Palatable Pastime
Best Dutch Baby Pancake Recipe from That Skinny Chick Can Bake
English Raisin Scones with Apple Jam from The Crumby Cupcake
Gluten Free Cinnamon Rolls from Gluten Free Crumbley
Strawberry Lemonade Muffins from An Edible Mosaic
Strawberry Rolls with Orange Icing from The Nifty Foodie
Tiramisu French Toast from Brunch-n-Bites
Twisted Star Cinnamon Rolls from Amy's Cooking Adventures

BrunchWeek Main Dishes:
Biscuits and Gravy Bubble Up from A Kitchen Hoor's Adventures
Cheesy Bacon Chile Rellenos from Rants From My Crazy Kitchen
Country Fried Steak & Eggs with Habanero Cheddar Gravy from Forking Up
Homemade Chicken Sausage & Egg Stromboli from Hardly a Goddess
Spinach, Artichoke and Asparagus Strata from Cooking in Stilettos
Ultimate Cheddar Grits Bowl from The Barbee Housewife
Veggie Loaded Breakfast Enchiladas from Sarcastic Cooking

BrunchWeek Fruits, Vegetables and Sides:
Apple and Creamy Ricotta Crepes from From Gate to Plate
Apple Cheddar Bites with Honey and Pepper from Feeding Big
Spring Asparagus Salad from Girl Abroad
Sweet Pea Sipper from Culinary Adventures with Camilla
Thai Asparagus Slaw from Jane's Adventures in Dinner

BrunchWeek Desserts:
Baltimore Peach Cake from Cookaholic Wife
Mandarin Orange Bundt Cake from My Catholic Kitchen

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

print recipe

Twisted Star Cinnamon Rolls

by Amy's Cooking Adventures May-8-2017

Twisted Star Cinnamon Bread is perfect for brunch on Mother's Day, 4th of July or Christmas! #BrunchWeek

Ingredients

• 2 1/4 tsp active dry yeast
• 1/4 cup Water
• 3/4 cup milk
• 1 egg
• 1/4 cup butter
• 1/2 cup sugar
• 1 tsp salt
• 3 3/4 cup flour
• 3 tbsp butter
• 1/2 cup brown sugar
• 1 tsp cinnamon

Instructions

Combine the water and yeast in the bowl of a stand mixer. Allow the mixture to rest until foamy. Stir in the milk, egg, bacon drippings, sugar, salt, and 1 cup flour. Mix until smooth.Slowly add in the remaining flour, switching to the dough hook when needed. Knead for 3-5 minutes or until smooth and elastic.Place the dough into a grease bowl. Cover with a lint fee kitchen towel and place in a warm, draft-free area to rise. Allow the dough to rise for 1 hour or until doubled in size.Line a pizza pan with parchment.Punch down the dough and divide into 4 equal portions. Roll the first portion into a 12-inch circle. Place the dough onto the parchment (if the dough shrinks back, let it rest for about 5 minutes after rolling before moving it to the pan.Spread one tablespoon of butter over the dough round, within 1/2 –inch from the edge. Sprinkle with a third of the brown sugar, followed by a third of the cinnamon. Roll the next dough ball into a 12-inch round and place on top of the first, followed by the butter, sugar, and cinnamon. Repeat with the remaining dough, butter, sugar, and cinnamon, ending with the final dough layer.Place a 2 ¼ in cookie cutter or cardboard circle in the center of the dough (do not cut through, this is only a guide). Use a sharp knife to cut 16 evenly spaced slices from the center guide to the edges of the dough. Remove guide.Take 2 strips, twist outward twice, then pinch the ends together. Repeat with the remaining strips. Loosely cover and set aside to rise for 30 minutes. Preheat the oven to 375 degrees F.Bake the rolls for 18-22 minutes or until deeply browned.Cool on a rack for 10 minutes and serve warm.

Details

Prep time: 2 hour Cook time: 20 mins Total time: 2 hour 20 mins Yield: 8 Rolls