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Cinnamon Rolls  Print

This recipe (from White on Rice Couple) appeared in Blows–Away–the–Doughboy’s Cinnamon Rolls on 01 Jan 2012
 

Cinnamon Rolls1 cup milk
4 teaspoons (1–1/2 packets) active dry yeast
1/4 cup sugar
1 teaspoon sea salt
1/2 cup (1 stick) unsalted butter, melted
3–1/4 cup all–purpose flour

Cinnamon Filling:
1/2 cup (1 stick) unsalted Butter, melted
1 cup brown sugar
1/4 cup sugar
2–1/2 tablespoons ground cinnamon (or 3 tablespoons freshly ground Vietnamese cinnamon)

Icing
2 ounces cream cheese, room temperature
1 cup confectioner’s sugar
2 tablespoons milk
 
Procedure:

Make the dough. Gently warm the milk in a saucepan to 110° F (lukewarm bath temp). Pour milk into a bowl with the yeast, sugar, and sea salt. Stir to combine and dissolve yeast. Stir in the melted butter.

Mix in the flour until a soft dough forms. You may have to add a little extra if dough is too sticky. (It should be slightly tacky but not overly sticky.)

Cover bowl and set in a warm place to rise for about an hour (or until doubled in volume). When the dough is almost done rising, melt the cinnamon filling butter. Combine sugars and cinnamon in a bowl and set aside.

Lightly butter a 9×11 baking dish. Put dough on a lightly floured work surface and roll it out until it is 1/4″ thick and 18″x14″.

Spread cinnamon filling’s melted butter evenly across the top surface. Evenly sprinkle cinnamon sugar mix over dough. Beginning with the longer side facing you, use both hands to roll the dough into a log. Slice the log into 12 even sections, about 11/2″ wide.

Place the rolls cut side up in the buttered baking dish. Cover and allow to rise for 30 minutes in a warm place. While rolls rise, preheat oven to 350° F.

Bake the rolls for about 15 minutes (or until golden in color). Remove from oven and allow to cool for 15–20 minutes.

While cinnamon rolls cool, make icing. Combine the cream cheese, confectioner’s sugar and milk in a bowl and mix until smooth. Drizzle icing over cinnamon rolls and serve.

WI wine recommendation: Since it’s Champagne season, that was what we drank with these and it was a mighty fine combination. It was a dry Champagne, which helped tame the sweetness of the rolls. Cremant (Champagne’s less–expensive cousin) would be another good choice, as would most any other sparkling wine.

Comments (1)



Chanae Rodriguez said:

This is one of my favorite treats! Warm cinnamon rolls and a cup of coffee on a rainy winter day…there is nothing like it. Thank you for the recipe I plan to try it out!