Thursday, October 13, 2011

Hot Gooey Sweet

If you have an infatuation with homemade Cinnamon Rolls like I do, you must try these. I promise you will not be disappointed. They are best served fresh out of the oven when they are still warm and gooey. I have made these several times; each time I have never regretted my decision. I think you will enjoy them too. I think they may be calling my name to make them again really soon.

Cinnamon Rolls

1 cup whole milk (2% works too)
4 T salted butter
3 1/2 cups (or more) all-purpose flour, divided
1/2 cup sugar
1 egg, beaten
1 T yeast

Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is warmed (about 30 - 45 seconds) Pour into bowl of stand mixer with dough hook attachment. Add 1 cup flour, sugar, egg, abd yeast. Beat on low for 3 minutes or so, scrapping sides on occasion too. Add 2 1/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Knead until smooth and elastic (about 10 minutes). Oil large bowl with non stick spray. Transfer dough. Cover and let rise for about 2 hours until doubled in size.

3/4 cup packed brown sugar
2 T ground cinnamon
4 T salted butter, room temperature

Mix brown sugar and cinnamon in a bowl.

Punch down dough. Transfer to floured work surface. Roll into 15x11 inch rectangle. Slather with butter. Sprinkle with cinnamon sugar evenly over butter. (additional treat: add 1/2 of 10oz bag of cinnamon chips). Roll dough up jelly-roll style. Cut into 18 equal slices. Place slices in a greased 9x13 pan. (It will be a close fit). (Sprinkle with remaining cinnamon chips). {The dough can be refriderated at this point. Bring to room temperature (about 2 1/2 hours before baking). } Let rise until doubled.

Bake at 375 for about 20-25 minutes until golden brown. Remove from oven. Flip IMMEDIATELY on to cooling rack. After 10 minutes transfer to serving platter.

Icing (I cheat and use the store bought cream cheese frosting or just omit it)
4 oz cream cheese, room temperature
1 cup powdered sugar
4 T butter, room temperature
1/2 t vanilla extract

Combine all icing ingredients. Spread over slightly cooled rolls.

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