Dr. Strange Portal Cinnamon Rolls
Updated: Aug 26, 2020
Dr. Strange Portal Cinnamon Rolls
If your family is anything like mine, you gave a standing ovation during Endgame (spoiler alert!) when the portals started opening up and all of our favorite heroes came to save the day. These cinnamon rolls inspired by Doctor Strange’s portals just might be good enough for a standing ovation of their own!
These cinnamon rolls are soft and buttery with a delicious cinnamon pecan filling. They are topped with a simple caramel sauce and sprinkles reminiscent of Dr. Strange’s magic portals!
Servings: 12 Cinnamon Rolls
Prep Time: 1 Hour
Total Time: 4 Hours
Ingredients
Cinnamon Rolls
1/2 cup unsalted butter, melted
2 cups whole milk, warm
2 1/4 teaspoons active dry yeast
1 teaspoon baking powder
2 teaspoons kosher salt
1/2 cup sugar
5 cups all-purpose flour, divided into 4 cups and 1 cup
Filling
3/4 cup unsalted butter, softened
3/4 cup light brown sugar
2 tablespoons ground cinnamon
1 cup chopped pecans, toasted
Topping
1/4 cup unsalted butter
2 and 1/2 tablespoons heavy whipping cream
1/2 cup dark brown sugar
Red & gold sprinkles
Instructions
Cinnamon Rolls: Warm up 2 cups of whole milk in the microwave to 100-110˚F. If you don’t have a food thermometer, then you can judge the temperature using the tip of your finger. It should feel slightly warm, a little above your body temperature. If it’s too hot, then allow to cool before proceeding.
Cinnamon Rolls: Melt ½ cup of unsalted butter in the microwave. You are wanting it to be the same temperature as the milk, so you may want to melt the butter first and allow it to cool slightly before warming the milk.
Cinnamon Rolls: In a large bowl, stir together the milk, butter, and ½ cup of granulated sugar until fully incorporated.
Cinnamon Rolls: Sprinkle 2 ¼ teaspoons (a single packet) of active dry yeast over the liquid mixture. Stir the yeast into the mixture, and then leave out to bloom in a warm area for 10 minutes.
Cinnamon Rolls: Once the yeast has bloomed, add 4 cups of all-purpose flour. Stir until just combined. Cover with plastic wrap or a towel and allow to rise for 1 hour in a warm area. Allow the dough to rise until it has doubled in size.
Cinnamon Rolls: Prep 2 9-inch baking pans with butter and parchment paper. Set aside.
Pecan Filling: Toast 1 cup of chopped pecans in a skillet over medium heat until browned. Feel free to add some oil or a dash of cinnamon.
Pecan Filling: In a large bowl, mix together the pecans, ¾ cup light brown sugar, 2 tablespoons of ground cinnamon, and ¾ cup of unsalted butter (softened). Set aside.
Cinnamon Rolls: Once the dough has doubled in size, stir in an additional 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 2 teaspoons of kosher salt. Stir until just combined, but don’t worry if there is a lot of flour within the dough still. It will work itself into the dough in the next step.
Cinnamon Rolls: Lightly flour a kitchen counter or nearby surface and dump out the bowl onto the surface. Knead the dough for at least 10 minutes until the dough springs back when poked.
Cinnamon Rolls: Roll out the dough using a rolling pin into a large rectangle. When rolling, try to correct as you go to ensure the shape is a rectangle when finished. When done, you can sharpen the edges using a scraper, spatula, or knife. However, you do want them to be as sharp as possible.
Cinnamon Rolls: Spread the pecan filling onto the dough, making sure it’s an even spread across the entire surface area of the dough. Then roll the dough into a log, attempting to maintain the same diameter as you move. This is easiest accomplished by using your forearm and rolling the dough all at once instead of in parts. Pinch together the seam and then rest the log with the seam side down.
Cinnamon Rolls: Cut the log into equal pieces about 1 ½ inches thick using a knife or dental floss. Dental floss is a great trick because it doesn’t flatten the dough when slicing. Just put the dental floss under the log, and pull the two ends together until it slices cleanly through.
Cinnamon Rolls: Place cinnamon rolls along the edges of each of the prepared pan with one cinnamon roll in the center. Repeat for the second pan. Cover both pans with a towel and allow to rise for an additional 1 hour.
Cinnamon Rolls: Preheat the oven to 350˚F. Bake the cinnamon rolls for 25-30 minutes, or until golden brown. Allow to cool while making the caramel sauce.
Topping: Melt ¼ cup of unsalted butter on the stove. Once completely melted, add ½ cup of dark brown sugar and 2 1/2 tablespoons of heavy cream. Continue stirring over medium heat until completely melted. Allow the caramel to bubble for 3-4 minutes and then remove from heat. The caramel sauce hardens quickly, so you will need to immediately transfer onto the cinnamon rolls.
Topping: The best method is to drizzle over the top of the cinnamon rolls with a spoon or knife. The caramel sauce is VERY hot and will burn your hands if attempting to use a piping bag or handle closely. The best method would be to place on a spoon and then drizzle over the top of the cinnamon roll in a circular fashion along the lines of the cinnamon roll to create the portal effect. You can also spread evenly across the cinnamon rolls and then use sprinkles to create the circular effect.
Topping: Sprinkle red and yellow sprinkles along the top of the caramel sauce on the cinnamon rolls.
Enjoy!
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