This is my favorite "from scratch" cinnamon roll recipe. They come out soft, warm and delicious! The cream cheese frosting is the perfect final touch. Great on those chilly winter days, with coffe or a big lgass of milk.
Melissa’s Cinnamon Rolls
(With Cream Cheese Icing)
Dough
1 cup warm milk (110
degrees F)
2 eggs, room temperature (soak them in a glass of hot tap water for 10 minutes)
1/3 cup butter
melted
4 ½ cups all purpose
flour
1 tsp salt
½ cup white sugar
2 ½ tsp (1 packet)
Active Dry Yeast
Filling
1 cup brown sugar
2 ½ tablespoons ground
cinnamon
1/3 cup butter softened
Icing
1 3-oz package cream
cheese
¼ cup butter softened
1 ½
cups confectioners (powdered) sugar
½ tsp vanilla extract
1/8 tsp salt
Directions:
1. Dissolve yeast in warm milk, stirring with a
wire whisk. Mix in eggs, margarine, salt, sugar and blend well
until sugar is dissolved.
2. Add flour, a little bit at a time, blending
after each addition, until a dough forms. Dough will be
sticky. Cover with plastic and let dough set for 10
minutes.
3. Place dough on a lightly floured surface.
Knead for one minute until smooth. Dough still may be slightly
sticky. This is ok, because you don’t want a very dry or dense
dough, it should be somewhat soft.
4. With a rolling pin, start rolling dough into a
rectangle about 12 x 14 inches. Sprinkle extra flour on rolling surface and over dough, if dough seems
too sticky. You can also help shape it with your hands.
5. Mke sure dough can be easily peeled away from rolling surface. If not, gently peel dough away from rolling surface
after shaping, sprinkle a light amount of flour on the rolling surface, and
gently lay the dough back down, without pressing on it. This will help you roll
it more easily later.
6. In small bowl, mix the “filling” ingredients
together. Spread filling over the entire surface of the dough gently with
the back of a spoon.
7. Roll the dough up into a log, starting at one
12-inch end going toward the other.
Place dough roll crease-side-down on the rolling surface.
8. Holding log firmly, use a very sharp knife to
cut the log into 1-inch slices. This may be messy and a bit
sloppy. That is ok. The best way is to hold the dough
steady, while you saw gently through the first half of the slice, then just
chop through the second half. This makes it less messy.
9. Place slices on their (swirly side facing up) into
lightly greased pan/pans, close enough to where they touch, but they don’t
crowd each other. Cover with plastic and let them rise for 30 minutes.
10. While rolls are rising, mix all the icing ingredients together in
a bowl. Cover and place in the fridge until rolls are done.
11. Preheat oven to 400 degrees.
12. Bake cinnamon rolls for 20 minutes, or until tops are lightly
browned. Remove from oven and let stand for 5minutes. Spread
icing over evenly over the tops of the rolls while they are still hot. Serve warm.
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