Recipes Breakfast & Brunch Breakfast Breads & Pastries Cinnamon Rolls Cinnamon Roses 4.0 (1) 3 Reviews This simple yeasted dough is soft and tender, yielding golden, tear-apart rolls. For the best “bloom,” tightly roll the dough, and use unflavored floss to cut roses; it pinches the rolls less than a using a knife. By Tzurit Or Updated on July 20, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Michael Piazza Yield: 14 roses Cook Mode (Keep screen awake) Ingredients 3 tablespoons warm water (100°F to 110°F) 1 3/4 teaspoons active dry yeast 2/3 cup plus 1 tablespoon granulated sugar, divided 1 3/4 teaspoons kosher salt 3/4 cup unsalted butter (6 ounces), very soft, divided 3/4 cup whole milk 1 large egg 3 1/3 cups bread flour (about 14 1/4 ounces), plus more for dusting surface Cooking spray 1/2 cup packed dark brown sugar 1 1/2 tablespoons ground cinnamon Directions Stir together 3 tablespoons warm water, yeast, and 1 teaspoon granulated sugar in a small bowl; let stand until foamy, about 5 minutes. Beat salt, 1/3 cup granulated sugar, and 6 tablespoons butter with a stand mixer fitted with paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. Add milk, egg, and yeast mixture; beat on low speed until incorporated, about 20 seconds, stopping to scrape sides of bowl as needed. (Mixture will look broken at this point.) With mixer running on low speed, gradually add flour, beating until all flour is incorporated, about 3 minutes. Remove paddle attachment, and replace with dough hook. Continue beating on medium speed until dough is smooth, elastic, and tacky, about 5 minutes. Spray a medium bowl lightly with cooking spray; add dough, and cover tightly with plastic wrap. Chill at least 8 hours or up to overnight. Turn dough out on a lightly floured surface. Gently roll into an 18- x 12-inch rectangle (about 1/4 inch thick). Spread remaining 6 tablespoons very soft butter onto dough. Stir together brown sugar, cinnamon, and remaining 1/3 cup granulated sugar; sprinkle mixture evenly over butter, pressing lightly to adhere. Starting with 1 long side, tightly roll dough, jelly-roll fashion. Using a serrated knife or unflavored floss, cut roll crosswise into 14 (1 1/2-inch-wide) slices. Line 2 (8-inch) round pans with parchment paper; spray lightly with cooking spray. Place slices, cut sides up, into prepared pans. Cover loosely with plastic wrap, and let stand at room temperature until almost doubled in size, 45 minutes to 1 hour and 15 minutes. Preheat oven to 350°F. Bake roses in preheated oven until light golden brown, 22 to 26 minutes. Carefully transfer roses from pan to a wire rack. Serve warm. Make Ahead Dough can be made ahead and chilled up to overnight. Notes To prepare these in a 9- x 13-inch baking pan or in a 12-cup muffin pan, cut roll into 12 slices, and place slices in a greased parchment-lined pan or muffin cups. Bake as directed. Originally appeared: March 2020 Rate It Print