Tuesday, March 29, 2011

Cinnamon Rolls

My sister-in-law has gifted me a subscription to Cook's Country magazine for several years now and I LOVE it. Almost every recipe I've tried from them has been great. This one is their cinnamon roll recipe from the December/January 2009 issue.

Ingredients:

Dough
3/4c milk heated to 110 degrees
2 1/4tsp yeast (one envelope)
3 large eggs, room temperature
4 1/4c flour
1/2c cornstarch
1/2c sugar
1 1/2tsp salt
12 tablespoons butter cut into 12 pieces and softened

Filling
1 1/2c packed brown sugar
1 1/2Tbsp cinnamon
1/4tsp salt
4Tbsp butter, softened

Icing
4oz cream cheese, softened
1Tbsp milk
1tsp vanilla
1 1/2c powdered sugar

Mix milk and yeast, then add the eggsIn bowl of a mixer, combine flour, cornstarch, sugar and salt (note: an artisan kitchen aid is not big enough to accommodate a double recipe, the professional models are)

With mixer on (use the dough hook) slowly add the milk/yeast/egg mixture




With mixer on medium, add butter one piece at a time

Hammer the pin at the back of the mixer back in to place if yours is loose like mine...(update: or get clued in by a reader that there is a screw underneath the mixer to tighten this up so it doesn't happen!)

Continue kneading the dough with the mixer about 10 minutes, until dough pulls away from the sides of the bowl. Your mixer will walk itself off the counter if you're not careful, so stay close by



Turn dough out onto a clean surface and knead (I forgot and had to push all my flour off to the side, but there's so much butter, you don't need flour at all)

Let dough rise in an oiled bowl covered with saran wrap (about two hours)


Turn dough out onto lightly floured surface

Roll into a large rectangle

Brush the dough with the 4 Tbsp softened butter, leaving one long edge un-buttered

Mix brown sugar, cinnamon and salt together for filling

Sprinkle filling evenly over dough

Starting with the long side that has butter/filling to the edge, roll up the dough, keeping the roll tight. Press gently to seal the un-buttered end to the roll.

I use dental floss (plain, waxed) to cut the dough. I start in the middle and then work my way out to both ends. Slide the floss under the roll of dough to the middle

Cross the ends (this is really hard to do AND take pictures!)

Then pull the ends until the roll is cut

Slide the floss under the roll again and make another cut

Continue working your way to the end
Then go back and slice up the other half

Place the rolls in a greased 9x13 pan (I spray with non-stick cooking spray, you may want to line with foil and then grease that). Depending on how small you cut the rolls, you may also need a 9x9 pan. At this point, I cover the pans with saran wrap and put them in the fridge over night.

To make up the icing, mash up the cream cheese in a bowl

Add the vanilla and milk

Add the powdered sugar 1/2c at a time

If you are preparing this ahead of time, it's easy to put the icing in a sandwich bag and put it in the fridge with the rolls overnight. Then in the morning, you just clip a bottom corner off the bag and squeeze it onto the rolls


In the morning, get the cinnamon rolls and icing out of the fridge and turn the oven on to 350 degrees. Once the oven is pre-heated, bake the rolls for 35-40 minutes. Top rolls with about 1/2c icing immediately when they come out of the oven, then add extra icing once they've cooled a little bit




Tempt my Tummy Tuesdays

4 comments:

Elizabeth said...

I like the way you used the dental floss. I have tried that before, but I just went straight down and managed to squish the dough. Next time I will have to do the cross and up from the bottom. Great idea!

The Hills said...

That's actually Josh's trick he taught me right after we got married! He told me to use dental floss and I did just what you described and he clued me in about the technique.

Tamara said...

Yum! I will be making these. I love the pictures.

Lisa said...

Yum, nothing beats homemade cinnamon rolls for breakfast. I have a sweet treat linky party going on at my blog and I'd like to invite you to stop by and link your rolls up. http://sweet-as-sugar-cookies.blogspot.com/2011/04/sweets-for-saturday-11.html

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