Cinnamon Rolls

IMG_5202I made these some soft, fluffy, buttery cinnamon rolls for Christmas morning breakfast.  And no, I did not wake up at the crack of dawn to make them.  The time-saving secret here is to let them sit in the fridge overnight and then just pop them into the oven for 25 minutes and voila: have everyone wake up to warm, fresh, cinnamon goodness.  Doesn’t that sound heavenly?  The second time I made these cinnamon rolls, I did not use the ‘overnight’ method.  Instead, I allowed the rolls to rise at room temperature for about 45 minutes and then baked them.  And they turned out perfect as well.  (Just ask my coworkers).  Nothing beats a classic, incredibly fluffy, buttery, soft cinnamon roll!

*recipe courtesy of Oksana/sisterhoodofthesimmeringpots

Ingredients for Dough

  • 1 cup whole milk
  • ⅔ cup granulated sugar
  • 1½ tablespoons active dry yeast
  • ½ cup unsalted butter, room temperature cut into 4 pieces
  • 2 large eggs, room temperature
  • ½ teaspoon salt
  • 4½ cups all-purpose flour
  • Ingredients for Filling
  • 6 tablespoons unsalted butter, room temperature
  • ½ cup granulated sugar
  • 1½ tablespoons ground cinnamon

Ingredients for Cream Cheese Icing

  • 2 ounces cream cheese, room temperature
  • 1¼ cups powdered sugar
  • 3 tablespoons milk
  • ½ teaspoon vanilla extract
INSTRUCTIONS
  1. Warm 1 cup milk over low heat until lukewarm (95-100 degrees).02-IMG_5243-300x200
  2. Pour warm milk into bowl of stand electric mixer. Add ⅔ cups sugar and 1½ tablespoons active dry yeast and stir with spoon. Cover with clean towel and allow mixture to stand, 5-10 minutes.03-IMG_5244-300x20039-IMG_5294-300x20004-IMG_5245-300x20005-IMG_5246-300x200
  3. Attach dough hook, add ½ cup room temperature butter and beat on low speed until butter is slightly broken up. Add 2 eggs, one at a time. Add 1/2 teaspoon salt.                                                                  10-IMG_5252-300x20009-IMG_5251-300x20011-IMG_5253-300x200
  4. Continuing on low speed, gradually add 4½ cups flour. Once flour is all added, increase speed to medium and beat until dough is soft and comes together, about 6 minutes. Transfer dough to lightly floured work space and knead by hand for 1 minute. Shape dough into ball and transfer it to a lightly greased bowl. Cover with plastic wrap and let sit in a warm place until doubled in size, 1 hour.15-IMG_5257-300x20019-IMG_5262-300x20021-IMG_5264-300x20024-IMG_5269-300x20025-IMG_5270-300x200
  5. Grease 9×13 inch baking dish with nonstick spray. Turn dough out onto a lightly floured workspace. Using a rolling pin, roll dough into 13×18 inch rectangle.
  6. Spread 6 tablespoons room temperature butter onto rolled out dough. Combine ½ cup sugar and 1½ tablespoons ground cinnamon and evenly sprinkle over the dough.IMG_5276
  7. Tightly roll up the dough to form a log. Pinch the seam to the roll. Cut the log into the 12 even rolls and arrange them in the prepared baking dish.
  8. Now, if you want to serve these fresh for breakfast, cover dish with plastic wrap and stick the rolls into the refrigerator overnight. In the morning, take the cinnamon rolls out while you preheat oven to 375 degrees F. Once oven is preheated, take off plastic wrap and bake cinnamon rolls for about 25 minutes.
  9. If planning to bake the rolls right away, allow the rolls to rise for about 45 minutes or so in a warm place. Preheat oven to 375 degrees F and bake for about 25 minutes.34-IMG_5288-300x20035-IMG_5290-300x20040-IMG_5295-300x200
  10. To prepare the cream cheese icing, beat 2 ounces cream cheese until smooth. Add 1¼ cups powdered sugar, 3 tablespoons milk, and ½ teaspoon vanilla extract and beat on high speed until smooth and creamy, about 2 minutes.
  11. Spread icing over warm rolls and serve.41-IMG_5296-300x20042-IMG_5298-300x200IMG_52041

For EASY PRINTING, copy and paste into word document.

Cinnamon Rolls

Ingredients for Dough

  • 1 cup whole milk
  • ⅔ cup granulated sugar
  • 1½ tablespoons active dry yeast
  • ½ cup unsalted butter, room temperature cut into 4 pieces
  • 2 large eggs, room temperature
  • ½ teaspoon salt
  • 4½ cups all-purpose flour
  • Ingredients for Filling
  • 6 tablespoons unsalted butter, room temperature
  • ½ cup granulated sugar
  • 1½ tablespoons ground cinnamon

Ingredients for Cream Cheese Icing

  • 2 ounces cream cheese, room temperature
  • 1¼ cups powdered sugar
  • 3 tablespoons milk
  • ½ teaspoon vanilla extract
INSTRUCTIONS
  1. Warm 1 cup milk over low heat until lukewarm (95-100 degrees).
  2. Pour warm milk into bowl of stand electric mixer. Add ⅔ cups sugar and 1½ tablespoons active dry yeast and stir with spoon. Cover with clean towel and allow mixture to stand, 5-10 minutes.
  3. Attach dough hook, add ½ cup room temperature butter and beat on low speed until butter is slightly broken up. Add 2 eggs, one at a time. Add ½ teaspoon salt.
  4. Continuing on low speed, gradually add 4½ cups flour. Once flour is all added, increase speed to medium and beat until dough is soft and comes together, about 6 minutes.
  5. Transfer dough to lightly floured workspace and knead by hand for 1 minute. Shape dough into ball and transfer it to a lightly greased bowl. Cover with plastic wrap and let sit in a warm place until doubled in size, 1 hour.
  6. Grease 9×13 inch baking dish with nonstick spray. Turn dough out onto a lightly floured workspace. Using a rolling pin, roll dough into 13×18 inch rectangle.
  7. Spread 6 tablespoons room temperature butter onto rolled out dough. Combine ½ cup sugar and 1½ tablespoons ground cinnamon and evenly sprinkle over the dough.
  8. Tightly roll up the dough to form a log. Pinch the seam to the roll. Cut the log into the 12 even rolls and arrange them in the prepared baking dish.
  9. Now, if you want to serve these fresh for breakfast, cover dish with plastic wrap and stick the rolls into the refrigerator overnight. In the morning, take the cinnamon rolls out while you preheat oven to 375 degrees F. Once oven is preheated, take off plastic wrap and bake cinnamon rolls for about 25 minutes.
  10. If planning to bake the rolls right away, allow the rolls to rise for about 45 minutes or so in a warm place. Preheat oven to 375 degrees F and bake for about 25 minutes.
  11. To prepare the cream cheese icing, beat 2 ounces cream cheese until smooth. Add 1¼ cups powdered sugar, 3 tablespoons milk, and ½ teaspoon vanilla extract and beat on high speed until smooth and creamy, about 2 minutes.
  12. Spread icing over warm rolls and serve.
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