Cinnamon Rolls

Friday Faculty Treats: A chance to impress teachers using tasty treats.

I decided to make cinnamon rolls as my form of persuasion.  Now let me tell you...I have never made cinnamon rolls before so why in the heck did I choose to make them I honestly don't know, but I will report that they turned out great.  I found the recipe on Rachel's Ramblings, but the recipe is below.  

Ingredients: 

Dough:

1 C milk (whole would be awesome, I used 2% and it was great)
1/4 C butter
3 1/2 C all-purpose flour, divided 
1/4 C sugar
1/2 tsp salt
1 envelope instant yeast, or 2 1/4 tsp
1 egg

Filling:

1/2 C sugar
1/2 C brown sugar
3 Tbsp cinnamon
1/2 C butter complete softened (not melted)

Cream Cheese Icing:

1/2 butter, softened
1/4 cream cheese
1 1/2 C powdered sugar
1-2 Tbsp milk (if needed)

Directions:

Combine milk and butter in a microwave-safe bowl. Heat on high for 1 minute, then remove and stir. Continue heating in 20 second intervals, pausing after each to stir, until the butter is melted and the milk is warm to the touch but not hot. If needed, let the milk mixture sit for a few minutes until it is warm but not hot.

In another bowl add 3 cups flour, yeast, sugar and salt. Stir by hand to combine. Add the egg and milk mixture, and beat on medium-low speed until combined. Add the remaining flour, 1/4 cup at a time, beating after each addition until incorporated. When the dough begins to form a ball and pulls away from the sides of the bowl, you have added enough flour (I used all 3 1/2 cups). Continue beating for 5 minutes on medium-low speed. Cover the dough with a damp towel and let rest for 10 minutes.

Meanwhile, make your filling by mixing together sugars and cinnamon in a bowl until combined.

When the dough is ready, turn it out onto a floured work surface. Then use a floured rolling pin to roll the dough out into a large rectangle, about 14 x 9 inches in size.  Use a knife or pastry spatula (or fingers) to spread the softened 1/2 cup of butter out evenly over the entire surface of the dough. Then sprinkle evenly with the cinnamon and sugar mixture.  (Using all the mixture is key it is delicious!)

tightly roll up the dough. And then give the final seam a little pinch so that it seals. Use a piece of dental floss to "cut" off the two ends of the roll (just a centimeter or so) so that they are even. (I just used a sharp knife and it worked great!)

Place each of the cut cinnamon rolls into a greased pie plate or 9 x 13-inch baking dish. Then cover again with a damp towel, and leave the dish in a warm place to rise for 25 minutes. 

While the dough is rising, make the icing.

When the rolls have risen, uncover the dish. Then place on the center rack of the oven and bake at 350 degrees F for 15-20 minutes, or until the rolls are golden and cooked through. Remove and let cool on a wire rack for at least 5 minutes. Drizzle with your icing.

Icing Directions:
Either in the bowl of an electric stand mixer, or a mixing bowl, beat softened butter and cream cheese together until combined. Then beat in powdered sugar until combined. If the icing is too thick, add a tablespoon or two of milk to thin.

Now I served these the next day. Pop them in the micro for 10 seconds, pour yourself a glass of milk and you are golden.

Wishing you the best!