Cinnamon Rolls

Sometimes you just need a cinnamon roll. Right? For me they have an amazing ability to take me back to my childhood. My Oma went to state fair of Oklahoma just for a cinnamon roll and my Meme would crack open a can of refrigerated cinnamon rolls and bake them off for us on Saturday mornings when we were kids. My dear friend Tiffany came in town this weekend for the OU/TX game (BOOMER SOONER) and I decided that I could probably make a version that was even more delicious while also being easy enough for a beginner baker. I was right! Nuking them in the microwae for 20 seconds the next you couldn't even tell they weren't fresh out of the oven. Behold:

This is a single batch of icing.....

This is a double batch of icing!! Yummy :)

Cinnamon Rolls

DOUGH

1 cup milk (heated approximately 1 minute in microwave)
1/4 cup warm water (110 degrees F.)

1 teaspoon pure vanilla extract

1/2 cup butter, room temperature

2 eggs, room temperature and beaten

1/2 teaspoon salt

1/2 cup sugar

5 cups bread flour

3 teaspoons instant active dry yeast (from two 1/4 oz packages)

Cinnamon Filling (see recipe below)

Butter Frosting (see recipe below)

CINNAMON FILLING:

1/2 cup butter, softened

1 cup firmly-packed light brown sugar

4 to 5 tablespoons ground cinnamon

In a large bowl or in the bowl of a 5 quart stand mixer, combine all the ingredients (for the dough) in the order given. Using a dough hook, mix everything together until a soft dough forms. Turn the dough out onto a lightly oiled surface (you can spray the counter with cooking spray, you just don’t want to add a lot more flour if it is sticky), and knead until elastic, approximately 10 minutes. If you just want to use your mixer, turn the speed on 4 and let it go for 8 minutes.  Cover the bowl with plastic wrap and let the dough rest in a warm place for 10 minutes.

Butter a 9×13x2-inch baking pan; set aside. After dough has rested, roll and stretch the dough into approximately a 15×24-inch rectangle. Brush the softened butter over the top of the dough with a rubber spatula. Combine the cinnamon and sugar well in a separate bowl. Sprinkle the cinnamon filling over the butter. Starting with long edge, roll up dough; pinch seams to seal.

With a knife, lightly mark roll into 1 1/2-inch section. Use a sharp knife or slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and criss-crossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place cut side up in prepared pan, flattening them only slightly. The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.

To bake immediately: cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan). Preheat oven to 350 degrees F. Bake for approximately 20 to 25 or until they are a light golden brown.

To bake the next morning: Put them in the refrigerator covered. They will rise slowly overnight. Put them into the oven the next morning and follow above cooking instructions.

To freeze: Wrap in plastic wrap. Take them out the night before baking and leave out of the fridge. Allow them to thaw and rise before baking.

Once baked, let cool for 5 minutes then spread the warm rolls with cream cheese frosting. Mmmmm

CREAM CHEESE FROSTING: (If you love a ton of frosting or want to serve with extra, double this!)

2 ounces cream cheese, room temperature
1/4 c. butter, room temperature
1 c. powdered sugar
1/2 tsp. pure vanilla extract
Pinch of salt


In a medium bowl combine cream cheese and butter until creamy.  Add powdered sugar, vanilla extract and salt and mix until combined and creamy.  Slather over warm rolls and enjoy!

NOTES:

*Because the dough is so soft, I highly recommend using the floss method to cut the cinnamon rolls.  This prevents the rolls from being squished and mishapen when baking them.

* This recipe yields appx 15 rolls, but the one from each end didn't have any filling in them for some odd reason (I never said I was an expert) and I can't back 13 for obvious superstitious reasons.