CINNAMON ROLLS

Cinnamon Rolls can become addicting if you have ever eaten a really fresh baked one.  One that is made with real Brown Sugar and Cinnamon and creamy Butter with Dough that is fluffy and Buttery.

There are some that prefer a Cream Cheese Icing and others like a simple Powdered Sugar Icing but many people like them plain with nothing more than a hot cup of Coffee.  As they bake, the aroma of the sweet Cinnamon and Brown Sugar spreads from the kitchen and will all of a sudden draw a crowd from far and wide.  Don't let the steps below keep you from trying this recipe.  It is broken up into easy steps that make it seem not so hard once you are doing it.  And the end result is worth it all.  You can use a basic Yeast Bread Recipe for fluffy sweet Cinnamon Rolls or for Buttery rich Cinnamon Rolls use my Brioche Bread recipe.  Either one works perfect.  You'll be tempted to eat the fresh Cinnamon Rolls as soon as they come out of the oven but they need to cool some before eating.  The gooey filling is bubbling hot.  I must say I have not listened to my own advice and burned a lip once or twice...and it was worth it because I was Cooking The Amazing.

Here is the recipe.


1. STEP ONE:  First make the Bread Dough.  Either one of these recipes will work perfectly.   The Brioche Dough requires over night refrigeration if you are not planning on making these today.  It is worth the wait!  Brioche makes the best Cinnamon Rolls!

Here is the recipe for Brioche Bread Dough.

Or you can use Yeast Bread Dough which can be make the same day using your Bread machine to do all the work of kneading then it is baked in the oven. 

Here is the recipe for  Yeast Bread Dough.

2.  STEP TWO:  Follow the directions to making the recipe you choose for the Bread up to the point of:

BRIOCHE DOUGH:  Remove it from the refrigerator after over night resting and cut the Dough ball in half on Floured surface for rolling.  You are now ready to roll out your dough see STEP THREE.

YEAST BREAD DOUGH:  After the Dough has risen the first rise in the Bread machine, remove the Dough from the Bread machine to a Floured surface for rolling.  You are now ready to roll out your Dough see STEP THREE.

3.  STEP THREE:  Flour a board with 1/4 c All Purpose Flour and roll out your Dough to 1/4 inch thickness evenly in a rectangle shape.  I cut the Dough in half and make two separate batches from the Dough.  Total 24-30 Cinnamon Rolls.

4.  STEP FOUR:  Make the Cinnamon Filling.  Mix all the following ingredients in a medium bowl until it forms a paste using a fork. 

• 2 1/4 c  Dark Brown Sugar, packed
• 2 T   Ground Cinnamon
• 1  Stick Butter, unsalted, softened
• 2 t  Vanilla Extract
• 1 c Pecans, toasted and chopped (optional)

5.  STEP FIVE:  Spread the Cinnamon Filling evenly across the Dough to about 1/4 inch of the edge.

6.  STEP SIX:  Using your hands, roll the Dough from the bottom to the top.  Be careful not to compress the Dough to keep it fluffy after it bakes.

7.  STEP SEVEN:  Cut the Cinnamon Rolls from the rolled up Dough approximately 1 1/2 inch wide.  Cut gently so that they do not smash flat.  Use your hands to reform them into a round shape.  Makes about 24-30 Cinnamon Rolls.

8.  STEP EIGHT:  Place the cut Cinnamon Rolls an 1 1/2 inches apart in a prepared baking pan sprayed with Pam.  Either a 9 X 13 or 2 Cake pans will work.  Dark metal pans will cook them best.  Set them in a warm area to rise, doubling in size.  The Brioche will rise in about 2-2 1/2 hrs.  The Yeast Bread will rise in about 1 1/2- 2 hours.  I use my oven as a warm spot for rising by turning it on 200 degrees for 2 minutes then turn it off and opening the door and allowing most of the heat to escape.  Then I place the Cinnamon Rolls in the pans in the oven and close the door until double in size.

9.  STEP NINE:  After the Cinnamon Rolls have risen to double in size preheat your oven to 350 degrees and bake for 20-25 minutes in the center of the oven until the tops are browned.  Your oven may vary and require longer baking time.

10.  STEP TEN:  Allow to cool in the pan then ice with Icing if you desire.  Below are popular Icing recipes.

CREAM CHEESE ICING

2  sticks Butter, unsalted, softened

16 oz. Cream Cheese, softened (2 bars)

4 c  Powdered Sugar

4 t  Vanilla Extract

1/4  t  Almond Extract

1 pinch  Salt (very small pinch)Total Prep Time: 7 minutes (except time to soften butter and cream cheese.)

1. Allow Butter and Cream Cheese to sit out until it is room temperature and softened.
2. In a large bowl, place the softened Butter.
3. Cream the Butter with a hand mixer for 2 minutes.  Then add the Cream Cheese and cream for 2 minutes or so more.
4. 1 cup at a time, add the Powdered Sugar and blend well.
5. Add Salt, Vanilla and Almond Extracts and mix well.  Keep Cream Cheese Icing at room temperature for the best consistency to ice cakes.
6. Refrigerate unused icing. To use again, bring to room temperature then mix with a hand mixer for about 1 minute before using.
7. OPTION:  For those that like a very strong Cream Cheese taste add another 4 oz. of Cream Cheese for a more intense flavor.

SIMPLE POWDERED SUGAR ICING

2 c  Powdered Sugar

1 1/2  t   Vanilla Extract

1 1/2  T  Milk

1.  Combine all the ingredients in a medium bowl and whisk or blend with a hand mixer until completely mixed well and runny. It takes a minute or two of mixing to become the right consistency.  Add 1 t more of Milk as needed if too thick.

2.  Pour over the cooled Cinnamon Rolls and allow to set before serving.

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