Wednesday, November 9, 2011

Cinnamon Rolls

Before leaving on his elk hunting trip, Dustin requested these cinnamon rolls to take with him.  And am I ever glad he did because that means that I made a batch for myself to.  Ha!  Seriously, these are heaven.


Dania's Cinnamon Rolls

Dough:
1 cup milk, warmed
2 eggs, room temperature
1/3 cup butter, melted
4-1/2 cups flour
1 teaspoon salt
1/2 cup sugar
1 packet dry active yeast (or 2-1/4 teaspoons)

Filling:
1 cup brown sugar, packed
2-1/2 tablespoons ground cinnamon
1/3 cup butter, softened or melted

Frosting:
6 ounces cream cheese
1/2 cup butter, softened
3 cups powdered sugar
1 teaspoon vanilla
1/4 teaspoon salt

Microwave the milk for 60 seconds.  Place in stand mixer bowl.  Add yeast and dissolve.  Mix in sugar, eggs, salt, and butter.  Add flour and mix well.  Using a dough hook, knead dough into a large ball (I set my mixer to speed 2 and mix for 5-10 minutes, until the dough is in a ball and starts pulling away from the sides of the bowl).  Cover and let rise in a warm place for one hour or until doubled in size.

Roll out dough into a large rectangle on a floured surface.

At this point, you have two options for proceeding:

Option 1: In a small bowl, combine the brown sugar and cinnamon.  Spread the dough with 1/3 cup softened butter and sprinkle with cinnamon and sugar mixture.

Option 2: In a small bowl, melt 1/3 cup butter.  Add brown sugar and cinnamon and mix.  Spread the dough with butter, cinnamon, and sugar mixture.

I prefer option 2 overall.  It's a little harder to spread this mixture than option 1, but when rolling the cinnamon rolls later in the recipe, the cinnamon and sugar stay put in option 2, where it can get a little messy with option 1.

Roll up dough and cut into 12 equal pieces.  Place rolls in a lightly greased 13x9" baking dish or two 9" pie plates.  Cover and let rise for 30 minutes.  While the rolls are rising, beat together cream cheese, 1/2 cup butter, powdered sugar, vanilla, and salt.*

At this point, you have three options for proceeding:

Option 1: Bake rolls for 15 minutes in 400 degree F oven.

Option 2: Cover rolls with plastic wrap or foil.  Place rolls in the refrigerator for up to 24 hours.  Remove rolls from refrigerator 30 minutes prior to baking.  Bake rolls for 15-20 minutes in 400 degree F oven.

Option 3: Cover rolls with plastic wrap and foil.  Place rolls in the freezer.  Remove rolls from freezer and place in refrigerator the night before baking.  Remove rolls from refrigerator 30 minutes prior to baking.  Bake rolls for 15-20 minutes in 400 degree F oven.

* This makes quite a bit of frosting.  Some people like a little, some people (like me) like a lot.  I generally add a little frosting at a time until I reach the amount that looks perfect for me (rather than just dumping it all on at once).

I'm linking up with The How To Mommy for Tasty Thursday!

2 comments:

  1. Oh, I love cinnamon rolls. Your recipe makes me hungry!

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  2. Thanks Lisa. You should definitely try them, they are SO good! I want to eat them all the time!

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