Dulcie’s Cinnamon Rolls Recipe + More on Baking Talents


Hazel here. I found this recipe off The Wishin’ Kitchen and I thought, I HAVE to re-blog this! So I did just that. Find out how to bake these delicious cinnamon rolls below!


There are many talents in Pixie Hollow, some less known than others. There are the obvious few: Tinker Talent, Water Talent, Light Talent, Garden Talent and the Animal Talent… but the most important talent of all can arguably be seen as that of the Baking Talents.

One of the more obscure Pixie Hollow residents is Dulcie, the Baking Talent fairy with her very own kitchen. She’s a valuable player on Neverland. Without those clever Cooking, Baking and Kitchen Talents, how would Tinkerbell and the gang ever manage? They can’t just live off raspberries, you know. Sometimes those raspberries need to be turned into raspberry cupcakes, sunflower seeds need to be roasted and warm treats need to be baked for voyages into the mysterious Winter Woods.

One warm winter favorite treat of the Winter Fairies is cinnamon rolls. The exotic spice doesn’t grow well on the icy plains of the Winter Woods, and receiving such a cosy dessert is always welcome–alongside the company of a few of the visiting warm fairies!


These cinnamon rolls don’t take long, and don’t require the use of a bread maker! And they’re sure to keep any Winter Fairy nice and warm during those cold nights.

It starts with a quick dough, made by mixing flour, sugar, salt, instant yeast, butter, milk, and egg and kneading until smooth. Let it rise for 10 minutes!


In the meanwhile, gather the ingredients for the best part of the cinnamon bun – the filling! Butter, sugar and cinnamon become a spreadable paste for the inside of the cinnamon rolls.


Roll out the dough and spread with the cinnamon-butter mix. Roll up the whole package, snug as a bug in a rug, and cut into even slices. Place them either in a glass dish or, if small enough, into lightly greased muffin tins. Cover and let rise until they’ve doubled in size for about half an hour, then put them in a 375 degree oven for 20 minutes or until tops are beautifully golden. Serve warm and enjoy!



3/4 cup milk

1/4 cup butter, softened

3 1/4 cups all-purpose flour

1 (.25 ounce) package instant yeast

1/4 cup white sugar

1/2 teaspoon salt

1/4 cup water

1 egg

1 cup brown sugar

1 tablespoon ground cinnamon

1/2 cup butter, softened


  1. Heat the milk in a small saucepan  just until it begins to bubble, then remove from heat. Mix in butter and stir until melted. Let cool until lukewarm.
  2. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt. Combine thoroughly. Add water, egg and the milk mixture and beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
  3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened butter.
  4. Roll out dough into a 12 x 9 inch rectangle. Spread dough with cinnamon-sugar mixture. Sprinkle with raisins or nuts if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in  lightly greased muffin cups or a glass dish. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
  5. Bake in the preheated oven for 20 minutes, or until browned. Serve warm and enjoy!

*Bonus: Try some cream cheese frosting to go along with them if you desire. They add moisture if the cinnamon rolls are slightly overcooked, and who doesn’t love frosting on their cinnamon rolls?

6 oz cream cheese

3 tablespoons butter

1/4 teaspoon vanilla

1 cup powdered sugar

2 -3 tablespoons milk


Heat cream cheese and butter in a small microwavable bowl for about 30 seconds to soften. Watch closely!
Once softened, stir to combine.
Add powdered sugar about 1/4 cup at a time. Add vanilla, milk, and last bit of powdered sugar and stir to combine well.
Add more milk for a thinner consistency and more sugar for a thicker consistency. Spread/pour over hot rolls.
I hope your Cinnamon Rolls tasted scrummy!
Hazel Flutterfly


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