Cinnamon Rolls

I got the basic idea for the recipe here (thanks Emily! and Adrianne!) but changed it a little after having made a couple of batches of them. The dough is very tender and melt-in-your-mouth! I used to think that the dough component of cinnamon rolls didn't make much difference, and that it was mostly the filling & frosting that mattered. BUT, this dough is excellent for cinnamon rolls... give it a try!

Dough + filling (see below for frosting ingredients)

2 1/2 c warm water
2 T yeast
4 eggs
1/2 c sugar
1 c semi-melted butter
7 1/2 c flour
2 tsp salt

1/2 c melted butter
3 T cinnamon
2/3 c brown sugar

Dissolve yeast in warm water. In a large bowl (I use my Kitchenaid) put eggs, sugar, and 1 cup butter. Mix and then add yeast/water mixture. Add salt, then add flour gradually. Once ingredients are incorporated, mix on low speed (knead) with the dough hook for about 5 minutes. Cover and let rise for 20 minutes.

Working with half the dough at a time, roll out on a generously floured surface into a large rectangle. This dough is really sticky, so have plenty of flour on hand to sprinkle! Pour half the melted butter (1/4 c) onto the rectangle. I spread it all around with my hands. Mix brown sugar with cinnamon; sprinkle 1/2 the mixture evenly over the buttered dough. (I think that some finely chopped pecans mixed with the brown sugar & cinnamon would taste good too; I'll try that next time!) Working back & forth across the long side, roll up the rectangle (I do it towards me) and make sure to keep it tight. When it's all rolled up, squeeze the roll along to make it an even thickness throughout.

I get 16 cinnamon rolls out of half the dough; you can make more or less depending on how big you want them. 16 is easy to divide... four sections of four... so using a very sharp knife, cut the long roll into 16 equal pieces. Put them on a greased baking sheet or one lined with a Silpat like I use, with the prettiest side up. I give them each a little smash with the palm of my hand to make sure they bake evenly. Repeat entire process with the other half of the dough, so you'll end up with 32 cinnamon rolls.

Allow to rest/rise, covered, for 25 minutes. Then bake at 350 for 15-18 minutes; just until the edges barely show a little color. While they're baking, prepare your frosting:

4 oz (half a brick) cream cheese, softened
1/4 c butter, softened
3 T milk
1 tsp vanilla
powdered sugar... I'm not sure how much so just have plenty on hand

Cream the butter & cream cheese together with a hand mixer; add milk & vanilla, then add as much powdered sugar as necessary for the consistency you want. I like mine a little runny, like a thick glaze. You'll probably need at least 4 cups of powdered sugar; if the frosting becomes too thick just add a tiny bit more milk.

Frost the cinnamon rolls when they've been out of the oven about 5 minutes.

I made a batch of these for a group of people that came over to my house this morning; I had planned to take a picture of the cinnamon rolls but everyone ate them up too quickly! No leftovers for my breakfast tomorrow; sad.


Angela Jensen said...

Only 45 minutes rise time? I am dying to try this one, it sounds great. Thanks for the recipe.

Kristin said...

Mine are in their final rise right now and look beautiful. Can't wait to eat them for FHE tonight.

Tara said...

I made these for breakfast today. Really yummy. Thanks for doing the research and modifying the recipe.

leigh said...

I just made these today and they were SO good! Do you use a large aluminum jelly roll pan? Mine in the center were not quite done. Also - my grandma always uses bread dough, have you tried that? I love the eggy dough.

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