Another indulgence.....from-scratch cinnamon rolls, gooey, delicious, and hot out if the oven. The perfect way to start Christmas morning (or any morning really, because when could a fresh hot cinnamon roll be bad???).
These work especially well for busy mornings because you can prep them the night before, then keep them in the fridge until you are ready to bake them. And nobody needs to be the wiser. Let them think you slaved away. But really, who the heck gets up 3-4 hours ahead of time to make these fresh? I enjoy my sleep way too much for that.
Cinnamon Rolls
Makes 12
Dough:
1 cup milk, warm
2 TB sugar
2 1/4 tsp active dry yeast (1 envelope)
1/2 cup sugar
1/3 cup butter, melted
2 eggs
4 cups flour
1 tsp salt
Filling:
1/2 cup butter (1 stick)
1 cup brown sugar
1/4 tsp salt
3 TB cinnamon (I like Saigon best)
Icing:
4oz cream cheese, softened
4 TB butter, softened
1 tsp vanilla
1 1/2 cups powdered sugar
1. Make sure the milk is warm but not hot. Mix with the 2 TB sugar in the bowl of your electric mixer fitted with the dough hook, sprinkle the yeast over the top and let it sit until foamy, about 10 minutes. Mix in the sugar, melted butter, eggs, salt, and flour. Mix over medium speed until the dough is smooth, elastic, and coming off the sides of the bowl to form a ball. It will still be a little sticky.
2. Spray a large mixing bowl with cooking spray. Remove dough from mixer, kneading once or twice, and scraping to form a ball shape. Transfer to sprayed bowl, and lightly cover. Set aside in a warmer area to rise until roughly doubled in size, about 2 hours.
3. Punch dough down, and turn out onto a well floured surface. Roll it out into a rectangle until the dough is somewhere between 1/4 and 1/2 inch thick, about 10x20 in size.
4. Make filling: mix the brown sugar with the salt and cinnamon. Soften the butter until it is almost melted, but still solid form. Spread the butter over the entire surface of the dough rectangle and sprinkle the cinnamon sugar mix over the butter. Use the rolling pin to gently press the sugar into the butter. Then, starting at the top of the dough, slowly roll it toward you, getting it as tightly rolled as possible to form a giant log. Pinch the seam to seal.
5. Spay a 13x9 pan with cooking spray. Slice the dough into 12 even rounds and lay in the pan, reforming if needed. At this point, you can tightly cover and keep in the refrigerator up to 18 hours. Or you can let them sit for the second rise and bake right away.
6. Allow rolls to sit at room temperature for ~30 minutes to rise a second time. Heat oven to 375 and bake until golden brown, about 22 minutes.
7. Make icing by beating powdered sugar, cream cheese, butter, and vanilla until smooth. Spread over hot cinnamon rolls and serve.
Another indulgence.....from-scratch cinnamon rolls, gooey, delicious, and hot out if the oven. The perfect way to start Christmas morning (or any morning really, because when could a fresh hot cinnamon roll be bad???).
These work especially well for busy mornings because you can prep them the night before, then keep them in the fridge until you are ready to bake them. And nobody needs to be the wiser. Let them think you slaved away. But really, who the heck gets up 3-4 hours ahead of time to make these fresh? I enjoy my sleep way too much for that.
Cinnamon Rolls
Makes 12
Dough:
1 cup milk, warm
2 TB sugar
2 1/4 tsp active dry yeast (1 envelope)
1/2 cup sugar
1/3 cup butter, melted
2 eggs
4 cups flour
1 tsp salt
Filling:
1/2 cup butter (1 stick)
1 cup brown sugar
1/4 tsp salt
3 TB cinnamon (I like Saigon best)
Icing:
4oz cream cheese, softened
4 TB butter, softened
1 tsp vanilla
1 1/2 cups powdered sugar
1. Make sure the milk is warm but not hot. Mix with the 2 TB sugar in the bowl of your electric mixer fitted with the dough hook, sprinkle the yeast over the top and let it sit until foamy, about 10 minutes. Mix in the sugar, melted butter, eggs, salt, and flour. Mix over medium speed until the dough is smooth, elastic, and coming off the sides of the bowl to form a ball. It will still be a little sticky.
2. Spray a large mixing bowl with cooking spray. Remove dough from mixer, kneading once or twice, and scraping to form a ball shape. Transfer to sprayed bowl, and lightly cover. Set aside in a warmer area to rise until roughly doubled in size, about 2 hours.
3. Punch dough down, and turn out onto a well floured surface. Roll it out into a rectangle until the dough is somewhere between 1/4 and 1/2 inch thick, about 10x20 in size.
4. Make filling: mix the brown sugar with the salt and cinnamon. Soften the butter until it is almost melted, but still solid form. Spread the butter over the entire surface of the dough rectangle and sprinkle the cinnamon sugar mix over the butter. Use the rolling pin to gently press the sugar into the butter. Then, starting at the top of the dough, slowly roll it toward you, getting it as tightly rolled as possible to form a giant log. Pinch the seam to seal.
5. Spay a 13x9 pan with cooking spray. Slice the dough into 12 even rounds and lay in the pan, reforming if needed. At this point, you can tightly cover and keep in the refrigerator up to 18 hours. Or you can let them sit for the second rise and bake right away.
6. Allow rolls to sit at room temperature for ~30 minutes to rise a second time. Heat oven to 375 and bake until golden brown, about 22 minutes.
7. Make icing by beating powdered sugar, cream cheese, butter, and vanilla until smooth. Spread over hot cinnamon rolls and serve.
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