Better than those other guys. You know who I'm talking about.
Yeah, I said it. BETTER. I won’t blather on, so let’s get to it. This particular recipe calls for the notes to be first.
Notes:
Yeast – Use any yeast you want, instant or regular. I am using Red Star Platinum Instant Baking Yeast for this recipe. Milk for this yeast should be warmed to around 115 degrees F. Follow the package directions for liquid temperatures and rise times on your brand of yeast.
Cinnamon filling – I use a heaping tablespoon of cinnamon and a scant tablespoon of pumpkin pie spice because I like that little addition of clove, nutmeg, and ginger. Or you can just do cinnamon. I don’t care. I've even sprinkled a little thin, crispy bacon crumble in there. Make your butter soft, but don’t melt it, or it will run out of your rolls. Undesirable outcomes. You know.
Icing - I find the amount given is enough for a dozen. If you believe you need more, double it.
DOUGH WILL BE STICKY. You aren’t doing anything wrong and for Heaven’s sake, DON’T ADD MORE FLOUR. We’ll go over that again. And don’t forget that cream on the dough right before you put them in the oven. Trust me.
OK. Here ya go. You’re on your own. Follow the directions.
Ingredients
Dough:
4 ½ Cups All Purpose Flour
1 tsp salt
½ Cup Granulated sugar
1 packet (or 2 ½ tsp) Instant Yeast
1 Cup Warm Milk
2 large Eggs, room temp, slightly beaten
1/3 Cup Butter, melted
1/3 Cup heavy cream, room temp (save this for later - right before baking)
Filling:
1/2 Cup (1 stick) Butter, very soft but not melted
1 Cup Brown Sugar, firmly packed
2 Tablespoons Cinnamon
Icing:
3 oz Cream Cheese, room temp
3 Tablespoons Salted Butter, room temp
1 Cup Confectioner’s Sugar
1 tsp Vanilla Extract
Instructions
Place the dry dough ingredients into the bowl of a stand mixer and whisk to combine. Using the paddle attachment, turn mixer on low and pour the warm milk slowly into dry ingredients. Add eggs and butter, then mix until just combined. Allow mixture to rest about 5 minutes.
Change paddle attachment to dough hook. Beat the dough on medium speed for around 5-7 minutes or until the dough is elastic and smooth. This dough will be very tacky and will still be sticking to the sides of the bowl. This is how it is supposed to be. RESIST ALL URGES TO ADD FLOUR!
Using a rubber spatula or plastic scraper, remove the dough from the mixing bowl and place into a large, greased bowl. Cover bowl with plastic wrap and set in a warm area, and allow the dough to rise until doubled in size – approximately 45-60 minutes.
While the dough is rising, prepare the filling. Combine the softened butter, brown sugar and cinnamon and mix until well combined. Set aside.
After the dough has finished its first proofing, sprinkle a pastry mat with flour, then turn out the dough onto the mat and sprinkle the top of with a little additional flour to prevent sticking to rolling pin.
Roll dough to about a 15 x 22” rectangle (approximate size of avg pastry mat). Using a rubber spatula, spread the cinnamon filling over the entire surface of the dough.
Beginning at the long end, roll the dough tightly (like a jelly roll). Smooth and even out the dough log. Cut off the uneven ends, then cut into 12 equal slices and place cinnamon-side up into a 9x 13 greased baking pan. Cover and allow the rolls to rise again for another 30 minutes or double.
Preheat the oven to 375 degrees.
After the dough has done its second rise, warm the heavy cream just until the chill is off. Any hotter and it may interfere with the rise of the dough. Pour the warmed cream over the top of the rolls and allow it to soak down into and around the rolls.
Bake at 375 degrees for 18-20 minutes – until the rolls are a light golden brown.
While the rolls are baking, prepare the cream cheese icing mixture. In a large bowl, combine the softened cream cheese, vanilla extract and butter using a hand mixer. Blend well. I like to use salted butter for the icing to balance the sweetness. Add powdered sugar and beat until creamy.
Spread icing over warm (not blazing hot) cinnamon rolls and serve. Store any leftovers in an airtight container.
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