Cinnamon Rolls
During dinner last night, Simon our 8 year old, out of the blue asks : "Mommy what are you baking for breakfast Christmas morning??" I couldn't help but laugh, and then asked him what he would like me to make. To which he quickly replied "you have to make those cinnamon rolls, you made last year " and then he added "you should make them more often mommy" ! You know what Simon, you are right I should make them more often, and I think I should also share the recipe on the blog. Please don't be scared to make these, just be sure to give yourself plenty of time, I would suggest a lazy afternoon, when you are not in a rush. Homemade cinnamon rolls are easier to make than you think – I promise!
Cinnamon Roll Dough:
1 cup milk. warm
½ cup + 1 TBS granulated sugar divided
1 TBS Active dry yeast/ 1 package
2 large eggs room temperature, beaten
6 TBS butter melted
1 tsp pure vanilla extract
4 to 4 ½ cups all-purpose flour
1 tsp sea salt
1 tsp ground cinnamon
Cinnamon Sugar Filling:
1 cup brown sugar packed
2 ½ TBS ground cinnamon
6 TBS butter softened
Cream Cheese Frosting:
1 8 oz package cream cheese, softened
¼ cup butter softened
2 cups powdered sugar
½ tsp pure vanilla extract
1/8 tsp salt
Make the Cinnamon Roll Dough:
Warm the milk in the microwave for 45-60 seconds. It should be warm but not hot to the touch.
Place milk into the bowl of your standing mixer, then add 1 TBS sugar and 1 TBS yeast to the warm milk.
Stir and let it sit (proof) for five minutes or until it becomes foamy.
Add the ½ cup sugar, butter, eggs, and vanilla to the mixture in the bowl of your standing mixer. Use a dough hook to stir until combined
Add 4 cups flour, salt and cinnamon and stir the dough hook, starting on low and increasing to high.
Knead dough in the standing mixer until a large ball is formed.
The dough should be smooth and only slightly tacky to the touch.
If the dough seems too sticky and is not forming a ball, add more flour 1 TBS at a time until a smooth ball is formed.
Transfer dough to a floured surface and knead with your hands until it is smooth and elastic (about 3-5 minutes). Form it into a ball.
Grease a large bowl and place the dough inside.
Cover the bowl with a towel and put the bowl in a warm place to rise.
Let the dough rise in a warm place about 1 hour or until dough has doubled in size.
Make the filling:
Combine cinnamon and sugar in a bowl.
In another bowl melt the butter.
Assemble Cinnamon Rolls
Sprinkle a large work surface with flour.
Gently press the air out of the dough and form it into a large rectangle.
Roll the dough into a 24x12” ( 60cm x 30cm) rectangle, about 1/4 inch thick.
Next spread the melted butter all over the dough.
Then sprinkle the dough with cinnamon sugar and pat it down gently to insure it sticks.
Roll up dough,the long side, roll up nice and tight, and cut into 12 equal sized rolls (feel free to measure and cut each roll to be 2” long).
Line a 9x13 inch glass or tin baking dish with parchment paper and lightly grease.
Then place rolls in 4 rows of three, evenly spaced.
Cover and let rise until nearly doubled, about 40 minutes and preheat the oven to 350 degrees F/ 180C
Bake Cinnamon Rolls
Once rolls are doubled in size, bake them in the preheated oven until golden brown, about 18-20 minutes. They will rise more in the oven.
Make the Cream Cheese Frosting
While rolls are baking, beat together cream cheese, butter, powdered sugar, vanilla extract and salt. Do NOT chill the frosting. Keep it at room temperature until the cinnamon rolls are baked.
Once the cinnamon rolls have bene removed from the oven, spread the cream cheese frosting on them while they are still warm.
****To make ahead:
After the cinnamon rolls have been assembled in a baking dish, wrap tightly with plastic wrap and cover with a tea towel or aluminum foil and place them in the refrigerator.
In the morning, remove the baking dish from the refrigerator and let them come to room temperature and finish rising (this takes about 30-40 minutes).
Then bake according to recipe instructions.
****try adding orange zest to the frosting, it´s one of our favorites
recipe found here
Cinnamon Roll Dough:
1 cup milk. warm
½ cup + 1 TBS granulated sugar divided
1 TBS Active dry yeast/ 1 package
2 large eggs room temperature, beaten
6 TBS butter melted
1 tsp pure vanilla extract
4 to 4 ½ cups all-purpose flour
1 tsp sea salt
1 tsp ground cinnamon
Cinnamon Sugar Filling:
1 cup brown sugar packed
2 ½ TBS ground cinnamon
6 TBS butter softened
Cream Cheese Frosting:
1 8 oz package cream cheese, softened
¼ cup butter softened
2 cups powdered sugar
½ tsp pure vanilla extract
1/8 tsp salt
Make the Cinnamon Roll Dough:
Warm the milk in the microwave for 45-60 seconds. It should be warm but not hot to the touch.
Place milk into the bowl of your standing mixer, then add 1 TBS sugar and 1 TBS yeast to the warm milk.
Stir and let it sit (proof) for five minutes or until it becomes foamy.
Add the ½ cup sugar, butter, eggs, and vanilla to the mixture in the bowl of your standing mixer. Use a dough hook to stir until combined
Add 4 cups flour, salt and cinnamon and stir the dough hook, starting on low and increasing to high.
Knead dough in the standing mixer until a large ball is formed.
The dough should be smooth and only slightly tacky to the touch.
If the dough seems too sticky and is not forming a ball, add more flour 1 TBS at a time until a smooth ball is formed.
Transfer dough to a floured surface and knead with your hands until it is smooth and elastic (about 3-5 minutes). Form it into a ball.
Grease a large bowl and place the dough inside.
Cover the bowl with a towel and put the bowl in a warm place to rise.
Let the dough rise in a warm place about 1 hour or until dough has doubled in size.
Make the filling:
Combine cinnamon and sugar in a bowl.
In another bowl melt the butter.
Assemble Cinnamon Rolls
Sprinkle a large work surface with flour.
Gently press the air out of the dough and form it into a large rectangle.
Roll the dough into a 24x12” ( 60cm x 30cm) rectangle, about 1/4 inch thick.
Next spread the melted butter all over the dough.
Then sprinkle the dough with cinnamon sugar and pat it down gently to insure it sticks.
Roll up dough,the long side, roll up nice and tight, and cut into 12 equal sized rolls (feel free to measure and cut each roll to be 2” long).
Line a 9x13 inch glass or tin baking dish with parchment paper and lightly grease.
Then place rolls in 4 rows of three, evenly spaced.
Cover and let rise until nearly doubled, about 40 minutes and preheat the oven to 350 degrees F/ 180C
Bake Cinnamon Rolls
Once rolls are doubled in size, bake them in the preheated oven until golden brown, about 18-20 minutes. They will rise more in the oven.
Make the Cream Cheese Frosting
While rolls are baking, beat together cream cheese, butter, powdered sugar, vanilla extract and salt. Do NOT chill the frosting. Keep it at room temperature until the cinnamon rolls are baked.
Once the cinnamon rolls have bene removed from the oven, spread the cream cheese frosting on them while they are still warm.
****To make ahead:
After the cinnamon rolls have been assembled in a baking dish, wrap tightly with plastic wrap and cover with a tea towel or aluminum foil and place them in the refrigerator.
In the morning, remove the baking dish from the refrigerator and let them come to room temperature and finish rising (this takes about 30-40 minutes).
Then bake according to recipe instructions.
****try adding orange zest to the frosting, it´s one of our favorites
recipe found here
Comments
Post a Comment