As the holidays approach us, I've been getting in the mood to start making my favorite desserts. In my family, we always make cinnamon rolls to enjoy for breakfast or really any time of the day.
Making doughs might seem daunting, but follow these easy steps and you’ll be enjoying these soft, fluffy, gooey cinnamon rolls on any occasion.
Cinnamon Rolls
Yield: 12 cinnamon rolls
Active time: 40 minutes
Start to finish: 3 hours
For the dough:
1 cup whole milk
4 Tablespoons butter
1/2 cup granulated sugar
1 Tablespoon active dry yeast
1 teaspoon granulated sugar
1/4 cup lukewarm water
1 egg, beaten
3 3/4 cup all purpose flour
1/2 teaspoon sea salt
1 stick butter, softened for filling
For the filling:
1 1/2 cups brown sugar
1 1/2 Tablespoons cinnamon
For cream cheese frosting:
8oz package cream cheese
4 Tablespoons butter
1 ½ cup powdered sugar
1 teaspoon vanilla extract
1. In a small saucepan, combine the milk, butter, and ½ cup sugar. Bring to a simmer over low heat. Once butter has melted turn off heat and cool to room temperature.
2. While the milk is cooling, stir together the yeast, 1 teaspoonof sugar and water in the bowl of a stand mixer fitted with a dough hook. Allow to sit for about 2-3 minutes, or until frothy, to ensure the yeast is alive.
3. Add the cooled milk mixture, beaten egg, and flour. Start mixing on low speed until the mixture is at a shaggy constituency. Then add the salt.
4. Mix the dough for about 10 minutes or until the dough is smooth and elastic. The dough should be tacky, but not sticky.
5. Cover the bowl with plastic wrap and allow to rise until doubled in size, about 1 hour.
6. Once the dough has doubled in size, punch down the dough and turn it out onto a lightly floured surface.
7. Use a rolling pin to roll the dough into a rectangle that is about 18 by 10 inches and about ¼ inch thick.
8. Spread softened butter over the dough, going all the way to the edges, sprinkle the brown sugar and cinnamon evenly over the butter.
9. Starting on one of the long sides, roll up the dough into a tight log. Then slice the log into 12 equal pieces. Place in a baking dish or on a sheet pan.
10. Lightly spray them with pam, and cover with plastic wrap. Allow to proof until doubled in size, about 1 hour.
11. Bake at 350 degrees for about 35-40 minutes.
12. While cinnamon rolls are baking, prepare the frosting. In a medium size bowl, mix together cream cheese, butter, vanilla, and powdered sugar until well combined.
13. Frost cinnamon rolls as soon as they come out of the oven.
If you enjoyed this recipe and would like to learn more about bread making or pastries, don't miss How to Bake Bread on Wednesday, November 22 11am at Lincoln Square.