Second to that is all of the spiced goodies that are perfect for this chilly weather. Cinnamon is a favorite spice in this house. Whether it be apple cider, coffee cake or simply a cinnamon scented candle, we love it all! However, my absolute favorite has always been cinnamon rolls.
When we were first married I used to buy the 8 pack rolls in the refrigerated section at Fredmeyer. They would go straight in the oven and I would proceed to snack and finish all 8 by the end of the day. I couldn't help myself! As I started exploring the cooking world more, I came to the mindset of "why buy it when I can make it myself?"
With that in mind, I thought it would make a great first instructional post for my new readers. This recipe will make 12 large cinnamon rolls(think Cinnabon!) with a rich cream cheese frosting. I am taking a step out of my boundaries as well. I never fail to cheat and use my bread machine, and I've decided to set it aside for this post so that anyone without a bread maker can see how its done. But I do give you this tip! If you absolutely hate mixing and kneading dough, go to your nearest thrift store and check for a bread maker. I see them at thrift stores on a regular basis for around $5. Not a bad deal..most of them look barely used! I've even considered getting a second one for when I'm doing large batches for parties.
To start with this recipe we need to warm up 1 cup milk(to 105F). I do this on the stove because we don't own a microwave, plus you are less likely to let it overheat(you DO NOT want your milk too hot, it will kill the yeast and wont rise). Then put it in a small bowl and stir in a pinch of sugar and 2 1/2 tsp dry active yeast(it is best if it is room temperature, but I've done it straight from the fridge and still had it work fine). Let it sit for 15 min, or until mixture has bubbled and expanded. If mixture does not bubble then try again(your milk may have been to warm). If it still doesn't work it means your yeast is no longer active.
While waiting for the yeast, mix together your dry ingredients: 4 1/2 cups bread flour, 1/2 cup sugar, and 1 tsp salt. Add wet ingredients 1/3 cup melted butter, 2 eggs(room temperature) and mix until just combined.
Add your yeast
Mix until dough is easy to handle, and can be formed into a ball. Then turn it over onto a lightly floured surface.
Knead your dough for 5-10 minutes, lightly flouring as needed to prevent sticking.
Place in well greased bowl, cover with a damp towel and let rise in a warm spot until doubled in size(about 1-1 1/2 hours) I usually place mine in the oven and turn the oven light on. (while your waiting this is a great time to make your frosting and cinnamon mixture)
Punch down dough.
Then turn out onto lightly flour surface and roll into a 16 x 21 inch rectangle. Take your time, this does take awhile. The dough will resist you a bit, don't give up, just keep rolling. Another option I've read but haven't tried, is you can let your dough rest covered for another 15 minutes before rolling out. This is supposed to help relax the gluten in the dough and make it easier to roll.
Spread with softened butter. You can use more than the recipe calls for if needed. This part can be a bit tricky sometimes and I've used extra once in awhile with no ill effects. Then mix together 1 cup brown sugar, 2 1/2 T ground cinnamon, and 1/4 cup flour and sprinkle over top. Do not forget the flour! Many recipes do not call for this but it helps to prevent the cinnamon mixture from oozing out of the bottom of the rolls instead of sticking in between the layers!
Roll up dough(rolling sideways from the 16" side) but not too tight as it can affect the rising and baking(we are not rolling up a sleeping bag here!). Cut log into 12 rolls(I start with a cut in the middle then cut each piece evenly in half to make 4 logs and cut each of those 4 into 3 even pieces...each piece should be between 1-1 1/2"). The end pieces look a bit scraggly... if you want to prevent this cut the long ends straight before rolling or just roll it up as is, I do. Their still cinnamon rolls, just ugly ones, and once they are baked and covered in frosting nobody really cares do they?
Grease a cookie sheet or line with parchment paper and place cinnamon rolls about an inch or so apart. I usually just cook 4 so I freeze the other 8 on a plastic wrap covered cookie sheet, and vacuum seal once frozen.(when I want to use, just thaw them over night in the refrigerator and let sit out for 30 minutes to an hour on the oven before baking). Cover with a warm damp towel or plastic wrap and let rise until nearly doubled(about 30 minutes). For this rise I set them near the oven but not in or on it as I will need to start preheating to 400F about 20 minutes into the second rising time.
Bake until golden(about 15 min)
While baking make the frosting. Whip together 4 oz softened butter and 4 oz softened cream cheese until creamy. Add in your 2 cups of powdered sugar and 1 tsp vanilla extract and mix until thoroughly combined. cover and set aside until cinnamon rolls are ready.
Once cinnamon rolls are golden, pull them out of the oven and spread the frosting over top. Save the extra for dipping and freeze anything that is left over. (I use a freezer safe canning jar to prevent any weird flavors getting absorbed from the freezer).
Enjoy!!
Cinnamon Rolls:
Dough:
1 cup warm milk
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups bread flour
1 tsp salt
1/2 cup white sugar
2 1/2 tsp dry active yeast
Filling:
1 cup brown sugar
2 1/2 T ground cinnamon
1/4 cup all-purpose flour
1/3-1/2 cup butter, softened
Cream Cheese Frosting:
4 oz softened butter
4 oz cream cheese
2 cups powdered sugar
1 tsp vanilla extract
Directions:
Warm up 1 cup milk(to 105F). Put it in a small bowl and stir in a pinch of sugar and 2 1/2 tsp dry active yeast(it is best if it is room temperature, but I've done it straight from the fridge and still had it work fine). Let it sit for 15 min, or until mixture has bubbled and expanded. If mixture does not bubble then try again(your milk may have been to warm).
While waiting for the yeast, mix together your dry ingredients: bread flour, sugar, and salt. Add melted butter and eggs(room temperature) and mix until just combined.
Add your yeast mixture and mix until dough is easy to handle, and can be formed into a ball. Then turn it over onto a lightly floured surface.
Knead your dough for 5-10 minutes, lightly flouring as needed to prevent sticking.
Place in well greased bowl, cover with a damp towel and let rise in a warm spot until doubled in size(about 1-1 1/2 hours) I usually place mine in the oven and turn the oven light on. (while your waiting this is a great time to make your frosting and cinnamon mixture)
Punch down dough.
Then turn out onto lightly flour surface and roll into a 16x21" rectangle. Take your time, this does take awhile. The dough will resist you a bit, don't give up, just keep rolling.
Spread with softened butter. To make this easier, whip the butter in a bowl first then use a spatula to apply. Mix together 1 cup brown sugar, 2 1/2 T ground cinnamon, and 1/4 cup flour and sprinkle over top. Do not forget the flour! Many recipes do not call for this but it helps to prevent the cinnamon mixture from oozing out of the bottom of the rolls instead of sticking in between the layers!
Roll up dough(rolling sideways from the 16" side) but not too tight as it can affect the rising and baking. Cut log into 12 rolls(I start with a cut in the middle then cut each piece evenly in half to make 4 logs and cut each of those 4 into 3 even pieces...each piece should be between 1-1 1/2"). The end pieces look a bit scraggly... if you want to prevent this cut the long ends straight before rolling or roll up as is, I do. Their still cinnamon rolls, just ugly ones, and once they are baked and covered in frosting nobody really cares.
Grease a cookie sheet or line with parchment paper and place cinnamon rolls about an inch or so apart. Cover with a warm damp towel or plastic wrap and let rise until nearly doubled(about 30 minutes). Preheat oven to 400F about 20 minutes into rising time.
Bake until golden(about 15 min)
While baking make the frosting. Whip together 4 oz softened butter and 4 oz softened cream cheese until creamy. Add in your 2 cups of powdered sugar and 1 tsp vanilla extract and mix until thoroughly combined. cover and set aside until cinnamon rolls are ready.
Once cinnamon rolls are golden, pull them out of the oven and spread the frosting over top.
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