cinnamon rolls

I decided to surprise Joe with a warm batch of cinnamon rolls for breakfast last Saturday. This was my first time making cinnamon rolls, so I was ecstatic when they turned out just how I wanted them to: soft and gooey. And they weren't sickly sweet. 
I rolled out the dough quite thin so that I could maximize how much surface area got covered with the filling.
The great thing about this recipe is that you actually make the rolls the night before you want to bake them. Once formed, just place them in the fridge to rest overnight.
The next morning, after coming up to room temp, the rolls get baked, frosted, and are ready to eat!
1/2 C milk
1/4 C heavy cream (can substitute with milk)
1 pkg rapid-rise yeast
3 eggs
4 1/4 C flour
1/2 C cornstarch
1/2 C sugar
1 1/2 tsp salt
14 tbsp butter, room temp,cut into cubes

filling: if you want extra gooey rolls, add more butter and sugar

1 1/2 C brown sugar
2 tbsp cinnamon
1/4 tsp salt
6 tbsp butter, melted


1/3 pkg cream cheese, room temp
1 tbsp milk
1 1/2 C icing sugar
1 1/2 tsp pure vanilla extract

For the dough: 

1. In a bowl, combine the milk and cream and heat in the microwave until warm. Add in the yeast and dissolve. Whisk in the eggs.
2. In the bowl of a stand mixer fitted with a dough hook (or by hand), mix the flour, cornstarch, sugar and salt. Add in the milk mixture in a steady stream until the dough starts coming together. Add in the butter, one piece at a time, until incorporated. Continue to mix until the dough is smooth and comes away from the bowl (about 5 minutes). Add more flour if your dough is too wet.
3. Place dough in an oiled bowl, cover with plastic wrap and let rise in a warm place for two hours or until it doubles in size.

Rolling and filling:

1. Combine the brown sugar, cinnamon and salt. 
2. Roll out the dough into a large rectangle on a lightly floured surface. Brush the melted butter all over the dough and sprinkle with sugar.
3. Roll up the dough tightly and cut into two-inch pieces. Place rolls in a baking pan lined with parchment paper or tin foil. Cover with plastic wrap and place in the fridge overnight.

Baking and frosting:

1. Remove the rolls from the fridge 1 1/2 hours before you want to bake them and let them sit at room temperature.
2. Bake at 350-degrees for 35-40 minutes or until golden. Let rest for 5 minutes.
3. Meanwhile make frosting by whisking cream cheese, sugar, vanilla and milk until smooth. Smear (heavily) over warm rolls.

1 comment:

  1. These look amazing Vern-dogg! Great job! Joe's a lucky guy.