Cinnamon Rolls are exactly how they should be: sweet, comforting, thick, blissful, soft, and fluffy. Well worth the work!
While writing this post yesterday the worst thing that can happen while writing something happened to me. I accidentally deleted it all before saving it. Can I just say it’s kind of DUMB that the “delete” button on your keyboard can also function as a “back” button on your internet browser?! Is there any way to change this? Because I get myself into trouble all the time by accidentally pressing “delete” while not in a textbox, causing me to unintentionally back out of what I was doing.
Anyways. Cinnamon Rolls. Also known as heaven for your nose. There’s just something about cinnamon that is absolutely blissful. Bake it into a homemade dough and top it with tangy cream cheese frosting and you can practically hear the angels singing.
Taste: These cinnamon rolls taste like how Ikea smells. I love that they’re not sickly sweet. There’s just enough sweetness and tang to offset the cinnamon and classify these rolls as dessert.
Texture: The outsides of these rolls are slightly crispy while the inside is soft and fluffy. Not to mention the thick and luscious icing.
Ease: Cinnamon rolls definitely have to be made on a weekend day or a day where you have time to wait for the dough to rise. Other than that your stand mixer does a lot of the dough work for you. Plus, the dough is an absolute dream to shape because it’s soft without being too sticky.
Appearance: Is there any dessert more beautiful than a cinnamon roll?
Pros: Way better than those cinnamon rolls at the mall that make you feel like death after only a few bites.
Would I make this again? Yes.
How to make Cinnamon Rolls
For the dough:
1/2 cup milk
8 tablespoons unsalted butter
1/2 cup warm water (110 degrees)
1 envelope (about 2 1/4 teaspoons) instant yeast
1/4 cup granulated sugar
1 large egg
2 large egg yolks
4 to 4 1/4 cups unbleached all-purpose flour, plus more for dusting
For the icing:
8 ounces cream cheese, softened but still cool
2 tablespoons light corn syrup
2 tablespoons heavy cream
1 cup confectioners’ sugar, sifted
1 teaspoon vanilla extract
For the filling:
3/4 cup packed light brown sugar
3 tablespoons high quality cinnamon
1/8 teaspoon salt
For the dough:
Heat the milk and butter in a small saucepan or in the microwave until the butter is melted. Let cool until lukewarm.
In a stand mixer fitted with the paddle attachment, beat the water, yeast, sugar, egg, and egg yolks on low speed until well combined. Add the salt, lukewarm milk mixture, and 2 cups of the flour and beat on medium speed until well combined, about 1 minute. Switch to the dough hook attachment, add another 2 cups of flour, and knead on medium speed, adding up to 1/4 cup more flour 1 tablespoon at a time, until the dough is smooth and doesn’t stick to the sides of the bowl, about 10 minutes. Shape the dough into a round and remove to a lightly oiled large bowl. Cover the bowl with plastic wrap and place in a warm, draft-free area until the dough is doubled in size, about 1 1/2 to 2 hours.
For the icing:
While the dough rises, combine all of the icing ingredients in a large bowl and using an electric mixer, beat on low speed until roughly combined, about 1 minute. Increase the speed to high and beat until the icing is smooth and lump-free, about 2 minutes. Cover icing with plastic wrap and refrigerate until ready to use.
To roll and fill:
After the dough has risen, press it down and turn it out on a lightly floured work surface. Using a rolling pin, shape the dough into a 16×12-inch rectangle with the long side facing you. Mix together the filling ingredients in a small bowl and sprinkle evenly over the dough, leaving a 1/2-inch border at the far edge. Roll the dough into a tight log, beginning with the long edge closest to you using both hands to pinch the dough with your fingertips as you roll. Moisten the top border with water and seal the roll. Grease a 13×9-inch baking dish. With unflavored dental floss or a very sharp knife, cut the log in half, cut each piece in half again, then cut each piece into 3 rolls for a total of 12 rolls. Place the rolls in the prepared baking dish and cover with plastic wrap. Place in a warm, draft-free area until doubled in size, about 1 1/2 to 2 hours.
When the rolls are almost fully risen, adjust an oven rack to the middle position and preheat the oven to 350°F. Bake the rolls until golden brown, about 25 to 30 minutes. Invert the rolls onto a wire rack and cool for 10 minutes before icing.
From the New Best Recipe cookbook
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