Cinnamon Rolls


Something exciting has happened behind the scenes of Sweet Precision that I’ve been remiss in sharing with you. There has been a very important addition to my kitchen within the past month. I finally bit the bullet and bought myself… a Kitchen Aid mixer! And to answer the next most obvious question, the color was candy apple red.

The list of things that I’d been planning to do with my new mixer was endless. One of the first things I decided to tackle was making bread. After suffering through gooey fingers and sticky counter tops when trying to make bread by hand, I was more than ecstatic to put my new mixer and dough hook to the test. My plan was simple—I wanted to make cinnamon rolls for breakfast. When I think about cinnamon rolls my mind imagines soft rolls that have just been taken out of the oven and are fragrant and warm. The finishing touch is the frosting drizzled over the top… simply delicious.

The recipe that I’m sharing with you today promises to deliver all this, and more. The added bonus to these rolls is the delicious cream cheese frosting that gets added after the rolls come out of the oven. It’s a truly decadent breakfast dessert that you will want to make when you have company. Be forewarned though, this is a recipe that takes a bit of time, so make sure you set aside a couple of hours in advance.

Cinnamon Roll Recipe
Adapted from Epicurious

Dough Ingredients
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 yeast (from 2 envelopes yeast)
1 teaspoon salt
Nonstick vegetable oil spray

Filling Ingredients
3/4 cup (packed) golden brown sugar
2 tablespoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, room temperature

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

Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 21/2 cups flour. 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. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball. Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.

Mix brown sugar and cinnamon in medium bowl.

Punch down dough. Transfer to floured work surface. Roll out to 15×11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide). Spray two 9-inch square glass baking dishes with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.

Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.

Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.

Heather’s Helpful Hints
When you go to the grocery store to buy your yeast, make sure you pay particular attention to what type you are buying. There are two types of dry yeast: Active Dry Yeast and Rapid-Rise Yeast. While there are some minor differences in shape and nutrients between the two, they can for the most part be used interchangeably in a recipe. Active Dry Yeast requires you to activate it in a little bit of warm water before being added to the rest of the ingredients. Rapid-Rise Yeast is a little more potent and can be mixed in with your dry ingredients directly.



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