I LOVE cinnamon rolls, but for some reason have always been intimidated
to make them.
My cousin Travis and I both like to cook. So whenever I go visit him we cook together and show each other favorite recipes. When I was there this last summer I asked him what he had yet to master. We both had homemade pizza down, french fries from scratch, homemade ice cream,,, so on and so forth. He said he still hadn't made cinnimon rolls. I said I hadn't either so we challenged each other to make cinnamon rolls. Not just make them but find a good recipe before I came to visit next summer.
So I did it! I found a great recipe but with coffee icing (no thanks) so I found the perfect icing recipe to go with these delicious cinnamon rolls. I found a winner. I will make these again for sure. What are the chances that I would do so well on the first attempt?
So here is the recipe
Rolls
* 2 and 3/4 cups of flour
* 1/4 cup sugar
* 1 tsp salt
* 2 and 1/4 tsp instant yeast
* 1/2 cup whole milk
* 1/4 cup water
* 3 Tbsp butter
* 1 large egg
Filling
*3 Tbsp butter
*1 Tbsp ground cinnamon
*1/4 cup sugar or packed light or dark brown sugar
Icing
* 2oz cream cheese, softened
* 7 Tbsp butter, softened
* 1/2 tsp vanilla
* 2 Tbsp milk
* 1 1/2 cups powdered sugar
* 1/4 tsp salt
Directions:
- Make the dough. Whisk the flour, sugar, salt and yeast together in a large bowl. Set aside.
- Combine the milk, water and better in a heatproof bowl, Microwave or use the stove and heat until the better is melted and the mixture is warm to touch. Pour into the dry ingerdients, add the egg, and stir until it forms a soft dough or use your mixer. (I used my bread machine to make the dough)
- On a lightly floured surface using floured handsm knead the dough for 3 minutes. Place in a lightly greased bowl. Cover loosely, and let rest for about 10 minutes.
- Fill the rolls. After 10 minutesm roll the dough out in a 14x8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar. Sprinkle it all over the dough. Roll up the dough tightly. Cut into 10-12 even rolls and arrange in a lightly greaced 9 inch round cake pan or pie dish
- Rise: Tightly cover the rolls with aluminum foil or plastic wrap and allow to rise in a warm, draft free environment for 60-90 minutes.
- Bake: After the rolls have doubled in size, preheat the oven to 375 degrees. Bake for 25-28 minutes until lightly brown. If you notice the tops are getting too brown too quickly, loosely cover the rolls with aluminum foil and continue baking.
- Make icing: Beat together the cream cheese and butter with an electric mixer in a large bowl until creamy. Mix in the vanilla and milk, then gradually mix in the powdered sugar and salt until smooth and fluffy
- Cover leftover frosted or unfrosted rolls tightly and store for up to 3 days at room temperature or up to 5 days in the refrigerator.
