Orphan Girl Cinnarolls

Just in time for the holidays, these gooey and sticky cinnamon rolls pair perfectly with a snow day. We add our Orphan Girl Bourbon Cream Liqueur for a creamy kick to top them off.

Dough
1 packet of Instant Yeast
2 ¾ cups of Flour
3 tbsp Sugar
½ cup Lukewarm Water
¼ cup Milk
2 tbsp Melted Butter
1 Egg

Filling
¼ cup Melted Butter
2 tbsp Cinnamon
¼ cup Brown Sugar

Glaze
1 cup Powdered Sugar
3 tbsp Melted Butter
1 tbsp Vanilla Extract
1 shot of Orphan Girl Bourbon Cream Liqueur
Pinch of Cinnamon

Directions
In a bowl, start your dough by combining lukewarm water and yeast. Mix until you see bubbles and the yeast dissolves. Add your sugar, milk, egg and melted butter and mix. Slowly fold in the flour. Once combined, loosely cover the bowl of dough in plastic wrap and keep in a warm area of the kitchen for 2 hours or until the dough has doubled in size.

Preheat the oven to 350°F. 

Powder your working surface with flour. Take your dough and begin rolling it out into a rectangular shape. 

Mix all of your filling ingredients in a bowl and spread evenly across the dough. 

Take the long side of your dough and begin to roll, like a sleeping bag, the dough into itself. Using a sharp knife, cut the dough vertically to make small pucks – 2 inches thick. Once all your cinnamon rolls have been cut, place them on an oiled cookie sheet and in the oven for 15 minutes or until the dough is firm. 

Combine your glaze ingredients into a bowl, saving the Orphan Girl Bourbon Cream Liqueur for last. Immediately pour your glaze over your warm cinnamon rolls and enjoy!

Thank you to Julia Bryant – Barrantes for this delectable dish! Share your recipes with us on social media with our hashtag #HeadframeRecipes or send them to marketing@headframespirits.com to be featured on our website!