It’s my day off, I’m in the kitchen, and it’s cold outside. A perfect day to make myself some homemade cinnamon rolls! This is not a family recipe, but I was intrigued by the technique of mixing the yeast into the dry ingredients! That’s a first for me, and quite frankly I was worried about the amount of rise I would see. As with most first-time recipes, TRUST THE PROCESS! I would change it later if it didn’t work.
Well guess what – it worked! These lovely cinnamon rolls rose up beautiful and round, little pillows of goodness for sure~!
CINNAMON ROLL DOUGH RECIPE
Makes a dozen large rolls.
Ingredients:
* 4 1/2 – 5 c all purpose flour
* 1/3 c granulated sugar
* 2 packets rapid rise yeast
* 1 tsp salt
* 1 1/2 c water
* 6 Tbsp unsalted butter
* 1 large or extra large egg
FILLING:
* 6 Tbsp unsalted butter, at room temp
* 3/4 c light brown sugar
* 1 Tbsp cinnamon
CREAM CHEESE ICING:
* 4 oz softened cream cheese
* 4 Tbsp unsalted butter, room temp, cut into 4 pieces
* 4 c powdered sugar
* 1/2 c milk (use more or less depending on how thick/thin you like it)
* 1 tsp vanilla extract
METHOD FOR DOUGH:
In a large mixing bowl (using a stand mixer), add 2 c flour, sugar, yeast, and salt. Stir to combine.
Using a microwave safe bowl, combine water and butter. Heat on high in the microwave for 30 second intervals, til butter is ALMOST melted, and mixture is warm to the touch but not boiling. Pour into the dry ingredients, add the egg, and blend using a dough hook on medium speed til combined. Gradually add 2 1/2 more cups of flour, and blend til incorporated. Mixture should come together, and still be slightly sticky. Add another 1/4 of flour, til the dough is smooth and soft, and just a little tacky. Add another 1/4 of flour ONLY if necessary at this point (I did not need to add this). Mix the dough using the bread hook for about 5 minutes on medium speed. (This is a lot easier than kneading with your hands, and is just as effective).
Place the dough in a buttered glass bowl. Cover with a towel, and set aside to rest for 10-15 min.
Punch the dough down. Place it onto a lightly floured surface, and roll out to about a 15″ x 20″ rectangle, about 1/4″ thick. (cut the edges straight if you like, but not necessary).
ADD THE FILLING:
Spread the butter in a thin layer over the dough. Leave about a 1/2″ border around the edges. Sprinkle with brown sugar, then cinnamon.
Roll up along the longer side, into a tight roll. Place seam side down. Gently stretch the roll out to 24″.
CUTTING THE ROLLS:
Mark 12 even cut marks (gently mark the dough with just a little dent, using a small knife) along the “log”. Use a ruler to be precise, marking at 2″ intervals.
Use a piece of DENTAL FLOSS to cut the slices – yes, don’t skip this step. It really doesn’t matter if it’s mint, or regular floss – you can’t tell the difference. It makes for perfectly straight cuts! I used to slice with a sharp knife, but never realized what I was missing here! A knife actually presses down, and kind of “squishes” the slices, making it hard to get them back into a round shape.
Use a long piece of floss, placing it under the log, at one of the cut marks. Pull the ends together and cross 1 end over the other forming an “x”. Pull each end in the opposite direction until the floss cuts through the dough. Cut 12 even rolls this way.
Butter a 13″ x 9″ glass pan.
Place the rolls cut side up in the pan, spacing them evenly. There will be space between each one. Set the pan in a warm location to rise for 1 hour.
The rolls will double in size, and touch each other after the rise.
Preheat oven to 350 degrees.
Bake for 20 – 22 minutes, til lightly browned on the top and bottom.
Allow to cool, while you make the icing.
CREAM CHEESE ICING:
Combine the cream cheese, butter, and vanilla extract in a stand mixer, using a paddle attachment – mix til smooth. Gradually add powdered sugar 1 c at a time. Blend til smooth. Add milk gradually, to your desired consistency. It should be very soft, and spreadable.
Spread icing over the slightly warm cinnamon rolls – as little, or as MUCH as you like! I cut myself one of these as soon as they were frosted!
