CINNAMON ROLLS

April 24, 2009
cinnamon rolls, cinnamon buns, dessert, breakfast, sweet treat, baking, homemade

I’ve been eying this recipe on SmittenKitchen since she posted it about a week ago. I absolutely can’t get enough of her blog. I love how she mixes in current events in her life and breaks news along with her delicious recipes! I am so happy for her as she has recently moved in to her new appt in the East Village in NYC and she and her husband themselves have a bun in the oven and are due in September! That blog was so beautifully pieced together as she drew a parallel between her bun in the oven and the cinnamon buns. 🙂

As much as I am trying to stay away from carbs I figured I could surely afford to break the car bank a bit! All i have to say is…those Pilsbury cinnamon rolls….have nothing on theses. HOLY SMOKES they’re delicious! You’ll totally fall in love with these just as I have! Love at first bite…all with this tasty and sweet treat! Enjoy your buns! Ha! Ha!

cinnamon rolls, cinnamon buns, dessert, breakfast, sweet treat, baking, homemade

cinnamon rolls, cinnamon buns, dessert, breakfast, sweet treat, baking, homemade

Cinnamon Rolls

Ingredients

Dough
1 cup whole milk
3 tablespoons unsalted butter
3 1/2 cups (or more) unbleached all purpose flour, divided
1/2 cup sugar
1 large egg
2 1/4 teaspoons rapid-rise or instant yeast (from 2 envelopes yeast)
1 teaspoon salt
Nonstick vegetable oil spray
plastic wrap
Filling
3/4 cup (packed) golden brown sugar
2 tablespoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, at room temperature
Pinch of salt

Glaze
4 ounces cream cheese, at room temperature
1 cup powdered sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1/2 teaspoon vanilla extract

Prepare

For dough:
1. Combine milk and butter in glass measuring cup.
2. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, about 30 to 45 seconds.
3. Pour into bowl of stand mixer fitted with paddle attachment.
4. Add 1 cup flour, sugar, egg, yeast, and salt.
5. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl.
6. Add additional 2 1/2 cups flour.
7. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl.
8. Turn dough out onto lightly floured work surface.
9. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. (You may also use a KitchenAid’s dough hook for this process.)
10. Form into ball.
11. Lightly oil large bowl with nonstick spray.
12. Transfer dough to bowl, turning to coat.
13. Cover bowl with plastic wrap, then kitchen towel.
14. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
For filling and dough continued:
1. Mix brown sugar, cinnamon and pinch of salt in medium bowl.
2. Press down dough.
3. Transfer to floured work surface.
4. Roll out to 15×11-inch rectangle. Spread butter over dough, leaving 1/2-inch border.
5. Sprinkle cinnamon mixture evenly over butter.
6. Starting at the longer side, roll dough into log, pinching gently to keep it rolled up.
7. With seam side down, trim ends straight if they are uneven (we baked them in a ramekin, incapable of discarding such deliciousness) cut remaining dough crosswise with thin sharp knife (a good serrated worked well here) into 18 equal slices (each about 1/2 to 3/4 inch wide).
8. Spray two 9-inch square glass baking dishes (an 8-inch square metal pan worked just fine, too) with nonstick spray.
9. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls).
10. Cover baking dishes with plastic wrap, then kitchen towel.
11. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes, though yours, like mine, may take longer.
12. Position rack in center of oven and preheat to 375°F.
13. Bake rolls until tops are golden, about 20 minutes.
14. Remove from oven and invert immediately onto rack.
15. Cool 10 minutes.
16. Turn rolls right side up.
For glaze:
1. Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl.
2. Using electric mixer, beat until smooth.
3. Spread glaze on rolls.
4. Serve warm or at room temperature.

Cinnamon Rolls
Serves 8
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Prep Time
25 min
Cook Time
2 hr 20 min
Total Time
2 hr 45 min
Prep Time
25 min
Cook Time
2 hr 20 min
Total Time
2 hr 45 min
Ingredients
  1. Dough
  2. 1 cup whole milk
  3. 3 tablespoons unsalted butter
  4. 3 1/2 cups (or more) unbleached all purpose flour, divided
  5. 1/2 cup sugar
  6. 1 large egg
  7. 2 1/4 teaspoons rapid-rise or instant yeast (from 2 envelopes yeast)
  8. 1 teaspoon salt
  9. Nonstick vegetable oil spray
  10. plastic wrap
  11. Filling
  12. 3/4 cup (packed) golden brown sugar
  13. 2 tablespoons ground cinnamon
  14. 1/4 cup (1/2 stick) unsalted butter, at room temperature
  15. Pinch of salt
  16. Glaze
  17. 4 ounces cream cheese, at room temperature
  18. 1 cup powdered sugar
  19. 1/4 cup (1/2 stick) unsalted butter, room temperature
  20. 1/2 teaspoon vanilla extract
For dough
  1. Combine milk and butter in glass measuring cup.
  2. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, about 30 to 45 seconds.
  3. Pour into bowl of stand mixer fitted with paddle attachment.
  4. Add 1 cup flour, sugar, egg, yeast, and salt.
  5. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl.
  6. Add additional 2 1/2 cups flour.
  7. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl.
  8. Turn dough out onto lightly floured work surface.
  9. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. (You may also use a KitchenAid’s dough hook for this process.)
  10. Form into ball.
  11. Lightly oil large bowl with nonstick spray.
  12. Transfer dough to bowl, turning to coat.
  13. Cover bowl with plastic wrap, then kitchen towel.
  14. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
For filling and dough continued
  1. Mix brown sugar, cinnamon and pinch of salt in medium bowl.
  2. Press down dough.
  3. Transfer to floured work surface.
  4. Roll out to 15×11-inch rectangle. Spread butter over dough, leaving 1/2-inch border.
  5. Sprinkle cinnamon mixture evenly over butter.
  6. Starting at the longer side, roll dough into log, pinching gently to keep it rolled up.
  7. With seam side down, trim ends straight if they are uneven (we baked them in a ramekin, incapable of discarding such deliciousness) cut remaining dough crosswise with thin sharp knife (a good serrated worked well here) into 18 equal slices (each about 1/2 to 3/4 inch wide).
  8. Spray two 9-inch square glass baking dishes (an 8-inch square metal pan worked just fine, too) with nonstick spray.
  9. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls).
  10. Cover baking dishes with plastic wrap, then kitchen towel.
  11. et dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes, though yours, like mine, may take longer.
  12. osition rack in center of oven and preheat to 375°F.
  13. Bake rolls until tops are golden, about 20 minutes.
  14. Remove from oven and invert immediately onto rack.
  15. Cool 10 minutes.
  16. Turn rolls right side up.
For glaze
  1. Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl.
  2. Using electric mixer, beat until smooth.
  3. Spread glaze on rolls.
  4. Serve warm or at room temperature.
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen
Florida Girl Cooks http://floridagirlcooks.com/
cinnamon rolls, cinnamon buns, dessert, breakfast, sweet treat, baking, homemade

cinnamon rolls, cinnamon buns, dessert, breakfast, sweet treat, baking, homemade

author: Teresa Gonzalez

<p>Teresa is a South Florida native who is a photographer that also has a passion for food. She’s a seeker of sunshine, lazy days at the beach, and exquisite food.</p>

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