Cinnamon Rolls

Cinnamon Rolls

In a small bowl, mix and let start to rise/bubble up 

1/2 C warm water
2 T dry yeast


Add to a stand mixer:

1 1/2 C. lukewarm milk
1/2 C. sugar
2 eggs
1/2 C soften shortening or 1/2 C melted butter
2 tsp. salt

*add yeast mixture

Gradually add:
7 C flour 

(I add 4 cups and mix and then the remaining 3 cups)

Cover with a towel. Let rise 1 1/2 X. (I recommend a warm spot in the house or the garage in the summer) Punch down. Roll into one large rectangle piece, 1/2" thick.  Spread with 1/2 cup softened butter, coat with a layer of brown sugar over the butter & sprinkle cinnamon on top of the brown sugar. Roll up.  Cut in 1" pieces. Arrange on a greased jelly roll pan. 

Bake 375* 10-15 minutes. Start checking after 10 minutes. 

Buttercream

1 C. salted butter
3 tsp. vanilla
4 C. powdered sugar
4-5 T heavy cream  (or 1/2 & 1/2)

Cream butter until light & creamy.  Add sugar, cream, and vanilla

Another option:

Cream Cheese Frosting

8 oz cream cheese 

1/2 C butter, softened to room temperature 

1 tsp vanilla 

3 C powdered sugar 

2-3 T milk

                  It will look lumpy and unappealing, until the flour is added. This is normal. 

                                                  Here is after 4 cups of flour are added

The dough after all the flour is added

I roll it in a large rectangle. Approximately  20"X 24"

Spread 1 stick of softened butter over dough

Cover with brown sugar and sprinkle with cinnamon

Roll up and try to make as even as you can 

Cut into rolls

Line with parchment paper 

Bake

Frost

Here’s another recipe I’d like to try from Sally’s Baking

Dough

1 cup warm whole milk (about

110°F/43°C), plus more as needed (240g/ml)

2/3 cup granulated sugar, divided (133g)

1½ tablespoons instant or active dry yeast (2 standard packets)

(14g)

8 tablespoons unsalted butter, at room temperature, cut into

4 pieces (113g)

4½ cups all-purpose flour or bread flour, plus more as needed (563g)

2 large eggs, at room temperature

½ teaspoon salt

Nonstick spray or butter, for the bowl and pan

Filling

8 tablespoons unsalted butter, softened (113g)

2/3 cup brown sugar (133g)

1½ tablespoons ground cinnamon

Cream Cheese Icing

4 ounces full-fat brick cream cheese, at room temperature (113g)

1 cup powdered sugar (120g)

1 tablespoon heavy cream or milk

½ teaspoon vanilla extract

1. Make the dough: In the bowl of a stand mixer fitted with the dough hook, whisk the warm milk, 2 tablespoons of sugar, and the yeast. Cover and let sit for 5 to 10 minutes or until foamy and frothy on the surface. (If you don't have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or spatula in the next step.)

2. Add the remaining sugar and the butter and beat on medium speed until the butter is slightly broken up. Add 1 cup (125g) of the flour, the eggs, and salt. Beat on low speed for 30 seconds, scrape down the sides of the bowl, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If it seems too sticky and clings to the sides of the bowl instead of forming a rough mass around the dough hook or spoon, add more flour, 1 tablespoon at a time, and continue to mix until the dough pulls away from the sides of the bowl but is still moist and tacky. If it feels dry and crumbly, add more milk,

1 teaspoon at a time, mixing well after each addition.

3. When the dough reaches the proper consistency, beat on low speed for

5 minutes more or until it is smooth, supple, and elastic. (Or knead by hand on a lightly floured surface for 5 minutes. Keep a small bowl of flour nearby to lightly flour your hands and/or the dough as needed, as it can be quite sticky.) To see if the dough is ready, use the poke test or the windowpane test (see page 241). If it's not ready, keep kneading.

4. Lightly grease a large bowl with nonstick spray. Place the dough in the bowl, turning it to coat. Cover the bowl with a tea towel or plastic wrap and let the dough rise at room temperature for 1½ to 2 hours or until doubled in size.

5. Add the filling: Grease a metal or glass 9 × 13-inch baking pan with nonstick spray or line it with parchment paper. When the dough is risen, punch it down to release the air. Place the dough on a lightly floured surface and, with a floured rolling pin, roll the dough to a 12 × 18-inch rectangle (1). If the dough shrinks as you try to roll it out, cover it loosely and let the dough rest for 10 minutes before trying again. Spread the softened butter all over the dough (2). (The softer the butter is, the easier it is to spread in this step. Heat it in the microwave for a few seconds to soften if needed.) In a small bowl, mix the brown sugar and cinnamon; sprinkle this evenly over the butter (3). Tightly roll up the dough to form an 18-inch-long log (4). If some filling spills out, sprinkle it on top of the roll. With an extra-sharp knife or bench scraper, cut 12 even rolls, each about 1½ inches thick (5).

6. Arrange the rolls in the prepared pan, cut side up (6). Cover the pan with a tea towel or plastic wrap and let the rolls rise at room temperature until puffy, about 1 hour. (Or use the overnight option, left.)

7. Preheat the oven to 350°F (177°C).

8. Bake the rolls for 25 to 28 minutes or until golden brown on top, rotating the pan halfway through. If the tops are browning too quickly, loosely tent aluminum foil over the rolls. Let the rolls cool in the pan set on a cooling rack for about 10 minutes while you make the icing.

9. Make the cream cheese icing: In a large bowl using a handheld or stand mixer fitted with the paddle, beat the cream cheese on medium speed until smooth and creamy. Add the powdered sugar, cream, and vanilla. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 minute.

Using a knife or icing spatula, spread the icing on the warm rolls and serve immediately. Store covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.