Wednesday, August 21, 2013

Cinnamon Rolls Supreme: you'll never be sorry you've made these!

Cinnamon Rolls (Farm Chicks in the Kitchen)
1 cup milk
2 ¼ teaspoon yeast
½ cup sugar
½ cup butter (1 stick), softened
2 large eggs
4 cups all-purpose flour
½ teaspoon salt
1 cup brpwn sugar
2 teaspoons cinnamon
Cream Cheese icing -- recipe below
Make the dough: Heat milk in a small saucepan over low heat or in a microwave until it
is warm, not hot (105ºF - 115ºF). Add it to a large mixing bowl. Sprinkle yeast on top and
let it sit until dissolved - about 3 minutes. Meanwhile, melt ¼ cup butter in a small
saucepan over low heat or in a microwave. Whisk the sugar, eggs and melted butter
into the milk mixture. Stir in the flour and salt with a wooden spoon, mixing until the
ingredients are well combined. (This is where I use the stand mixer). Cover the bowl
with plastic wrap and let rest for 30 minutes.
Proof the dough: turn the dough out onto a lightly floured surface and knead for 3
minutes. Lightly oil another large bowl. (Dang, I just clean out the one I just emptied).
Place the dough in the bowl, turn to coat the dough with oil. Cover with plastic wrap of a
towel and let it rise in a warm place, draft-free, until double in volume--30 - 40 mins.
(Hereʼs where temperature, yeast have a way with this time frame, the most important
thing here is to let it rise until doubled).
Make the filling and Cream Cheese icing: While the dough is rising, mix the brown
sugar and cinnamon in a small bowl for the filling and set aside. Prepare the Cream
Cheese Icing and set it aside. (Cream Cheese Icing: Beat 4 tablespoons of softened
butter with 2 tablespoons softened cream cheese in a medium-sized bowl with an
electric mixer on medium speed until well blended. Beat in ¾ cup confectionerʼs sugar
and ½ teaspoon vanilla until well blended. Cover with plastic wrap until ready to use.)
Form the rolls: Butter a jelly roll pan. Once the dough has risen, punch it down, then
transfer it to a lightly floured surface and roll it into a 15 x 20 inch rectangle. Spread the
remaining ½ cup butter evenly over the dough using a spatula and sprinkle with the
brown sugar-cinnamon mix. Starting at 1 long side, roll up the dough jelly roll style,
forming a log. Pinch the seam and ends to seal. Use a serrated knife to cut the log
crosswise unto 12 equal sections. Arrange the rolls about 1 inch apart spiral side up, in
the prepared pan. Cover with parchment paper and a kitchen towel and let rise until
doubled in size - about 1 hour. After 45 minutes, heat the oven to 375ºF.
Bake the rolls: Once the rolls have risen, uncover them and bake until light golden
brown-12 to 15 minutes. Remove from the oven and immediately invert onto a wire
rack. Cool 10 minutes. Turn the rolls right side up. Spread with Cream Cheese Icing and
serve warm.

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