Saturday, April 18, 2020

Cinnamon Rolls

Cinnamon Rolls with Cream Cheese Frosting
Makes about 12 Cinnamon Rolls

2 1/4 tsp instant yeast - (I used Platinum Red Star brand in a packet)
1/2 cup warm (100-110 degree) water + 2 teaspoons granulated sugar
1 Cup buttermilk-room temperature or slightly warmed
3 TBS Sugar
3 1/2 - 4 cups all-purpose flour + a little extra for rolling
1/2 teaspoon salt
5 Tablespoons unsalted softened butter

4-5 Tablespoons softened unsalted butter
2 teaspoons ground cinnamon
1/2 cup light brown sugar
1/4 cup dark brown sugar
1/8 tsp salt

4 Tablespoons butter
4 ounces softened cream cheese
1 cup confectioner's sugar
1/2 teaspoon vanilla
pinch of salt
2 Tablespoons milk or heavy cream to thin

Preheat oven to 350 degrees
Spray an 8-inch cake pan with non-stick vegetable spray, set aside.
Warm 1 cup of buttermilk-or let sit out for an hour to remove the chill

 (If you warm the buttermilk in the
microwave, be sure it is not warmer
 than 110 degrees... if it's too hot...
the yeast will die...and the recipe will not work.
Remember 110 degrees is just a touch warmer 
than body-temperature at 98.6 degrees.
 If you are not sure what 120 degrees
 feels like, use a thermometer.

Add one packet or 1/4 ounce of instant yeast
1/2 cup of warm water
1/4 ounce = 2 1/4 teaspoons
Add 2 teaspoons of granulated sugar.

Let yeast/water/sugar mixture sit for 3-5 minutes.

In a stand mixer:

Add the salt and the sugar, buttermilk and softened butter, then add the yeast/water

Add 3 1/2 cups all-purpose flour, one cup at a time until a dough forms.

Once combined, let the dough rest in a greased bowl, covered for 40 minutes to 1 hour.
Be sure the dough is resting in a warm, draft-free location.

After the dough has risen,
Turn the dough out onto a floured piece of parchment paper.

Roll the dough using a floured rolling pin.  
If the dough is sticky, add flour, a little at a time until the dough is workable.

Roll into a large 1/4 - 1/2 inch thick rectangle
About (9"x 12")

Make the filling:
1/4 cup dark brown sugar
1/2 cup light brown sugar
2 teaspoons cinnamon
1/8 tsp salt

Spread 4 Tablespoons of softened butter over the dough using an off-set spatula.
Sprinkle the butter with the sugar/cinnamon filling. 

Roll the dough into a log.  Use the floured parchment to help roll the log evenly.

Cut the log in half and then cut about 6 equal slices out of each half.  Place the cinnamon rolls into 2 greased cake pans or large casserole dish.  Be sure to leave at least 1 inch in between each roll so they have room to rise.

Cover and let the (rolls) dough rise 30-45 minutes

Bake in a preheated 350-degree oven
for 30-35 minutes or until the rolls are golden brown
and set in the center.

Let cool 5 minutes, before frosting.

For the Frosting:
Mix well 4 Tablespoons of softened butter, 4 ounces cream cheese softened--mix until light and fluffy, then add 1 cup confectioner's sugar, vanilla, salt, and a little milk or cream to thin if necessary.  Spread over warm cinnamon rolls.  The frosting can be made ahead.


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