Yesterday I made some Cinnamon Rolls. I have been using this recipe for about 6 mo. now and this is th 4th time I've made them. They really are delicious, and much better than Cinnabon! The beauty part is that you can make them the day before, keep the unrisen rolls in the refigerator overnight, then take them out a few hours before you want to bake, let them rise, bake and have wonderful, fresh baked Cinnamon Rolls. The only change I have added it that when I make the filling I add 1 tsp of cornstarch, it helps the filling to stay in place in the rolls during baking. And this time, since I didn't have any Cream Cheese on hand I just made a basic powdered sugar buttercream instead for the frosting and we both liked it even better than the Cream Cheese Frosting.
Anyway, if you like Cinnamon Rolls give it a try. It's especially easy if you use a KA mixer to do the kneading. Hope you like them.
Eddie
Baker Bettie
YIELDS 12
OVERNIGHT CINNAMON ROLLS
3 hr
Prep Time
35 min
Cook Time
3 hr, 35
Total Time Save Recipe Print Recipe
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Ingredients
For the Dough
1 cup whole milk (lower fat milk can be substituted)
1 package (0.25 oz) active dry yeast (not instant or rapid rise) (2 1/4 tsp if measuring from bulk yeast)
1/2 cup granulated sugar
1/3 cup unsalted butter, room temp
2 eggs, room temp
1 tsp salt
4 cups all-purpose flour
For the Cinnamon Filling
1/3 cup unsalted butter, room temp
3 TBSP cinnamon
1 cup brown sugar, packed
For the Cream Cheese Frosting
1/4 cup unsalted butter, room temp
4 oz cream cheese, room temp
1 tsp vanilla
2 cups powdered sugar
Instructions
For the Dough
In a saucepan, heat the milk over medium heat until it just starts to barely bubble. Just under a simmer. Remove the milk from the heat, pour into a bowl, and let cool for 5 minutes.
When the milk is cooled to warm, add the yeast to the milk and stir together. Let sit for 5 minutes to proof.
In a large bowl, stir together the sugar, butter, eggs, salt, and flour. Add the milk/yeast mixture and stir together until it forms a dough.
On a lightly floured surface, knead the dough for about 5 minutes until its smooth and elastic. Alternatively, you can knead with a dough hook in a stand mixer.
Place the dough in an oiled bowl, turn to coat, cover with a towel, and let rise in a warm place until doubled in size, about 1 hour.
Deflate the dough by gently pushing your fist in the center and folding the sides over. On a floured surface, pat the dough out to a rectangle. Use a lightly floured rolling pin to roll the dough out to about a 16X12" rectangle.
Combine all of the ingredients for the filling together in a bowl. Spread the filling evenly over the rolled out dough, leaving about a 1/2" border. Starting on the long end, roll the dough into a log and pinch the seam closed.
Using a serrated knife, trim the ends off the roll. Cut the roll in half and then cut each half in half. Cut the roll into 12 pieces by cutting each section in 3 even pieces.
In an oiled 9X13 pan, space the rolls out evenly. Lay a piece of plastic wrap directly on top of the rolls and press down so no rolls are exposed. Refrigerate the rolls overnight.
About 2 hours before baking, take the rolls out of the refrigerator, remove the plastic wrap, cover with a towel, and let come to room temp and rise. You can place the pan next to a heating oven to speed up the process.
Preheat the oven to 350F. When the rolls are doubled in size, bake for 35 minutes.
Frost the rolls while still hot so the frosting seeps into the rolls.
For the Cream Cheese Frosting
With a hand mixer, cream together the butter and cream cheese. Add the vanilla and powdered sugar and mix until smooth.
Notes
Cinnamon Roll Recipe adapted from More Top Secret Recipes
Anyway, if you like Cinnamon Rolls give it a try. It's especially easy if you use a KA mixer to do the kneading. Hope you like them.
Eddie
Baker Bettie
YIELDS 12
OVERNIGHT CINNAMON ROLLS
3 hr
Prep Time
35 min
Cook Time
3 hr, 35
Total Time Save Recipe Print Recipe
My Recipes My Lists My Calendar
Ingredients
For the Dough
1 cup whole milk (lower fat milk can be substituted)
1 package (0.25 oz) active dry yeast (not instant or rapid rise) (2 1/4 tsp if measuring from bulk yeast)
1/2 cup granulated sugar
1/3 cup unsalted butter, room temp
2 eggs, room temp
1 tsp salt
4 cups all-purpose flour
For the Cinnamon Filling
1/3 cup unsalted butter, room temp
3 TBSP cinnamon
1 cup brown sugar, packed
For the Cream Cheese Frosting
1/4 cup unsalted butter, room temp
4 oz cream cheese, room temp
1 tsp vanilla
2 cups powdered sugar
Instructions
For the Dough
In a saucepan, heat the milk over medium heat until it just starts to barely bubble. Just under a simmer. Remove the milk from the heat, pour into a bowl, and let cool for 5 minutes.
When the milk is cooled to warm, add the yeast to the milk and stir together. Let sit for 5 minutes to proof.
In a large bowl, stir together the sugar, butter, eggs, salt, and flour. Add the milk/yeast mixture and stir together until it forms a dough.
On a lightly floured surface, knead the dough for about 5 minutes until its smooth and elastic. Alternatively, you can knead with a dough hook in a stand mixer.
Place the dough in an oiled bowl, turn to coat, cover with a towel, and let rise in a warm place until doubled in size, about 1 hour.
Deflate the dough by gently pushing your fist in the center and folding the sides over. On a floured surface, pat the dough out to a rectangle. Use a lightly floured rolling pin to roll the dough out to about a 16X12" rectangle.
Combine all of the ingredients for the filling together in a bowl. Spread the filling evenly over the rolled out dough, leaving about a 1/2" border. Starting on the long end, roll the dough into a log and pinch the seam closed.
Using a serrated knife, trim the ends off the roll. Cut the roll in half and then cut each half in half. Cut the roll into 12 pieces by cutting each section in 3 even pieces.
In an oiled 9X13 pan, space the rolls out evenly. Lay a piece of plastic wrap directly on top of the rolls and press down so no rolls are exposed. Refrigerate the rolls overnight.
About 2 hours before baking, take the rolls out of the refrigerator, remove the plastic wrap, cover with a towel, and let come to room temp and rise. You can place the pan next to a heating oven to speed up the process.
Preheat the oven to 350F. When the rolls are doubled in size, bake for 35 minutes.
Frost the rolls while still hot so the frosting seeps into the rolls.
For the Cream Cheese Frosting
With a hand mixer, cream together the butter and cream cheese. Add the vanilla and powdered sugar and mix until smooth.
Notes
Cinnamon Roll Recipe adapted from More Top Secret Recipes
