I’m thoroughly enjoying my newfound counter space, and have been utilizing it to bake. I started with homemade bread this afternoon. Then I happened to have cream cheese that needed using, so cinnamon rolls came to mind. I’m going a bit off-topic here today (hey, I referenced my kitchen counters), but these are all I can think about. Now I know that cinnamon rolls are a lot of work, but these are soooooo worth it! The recipe I use is my mom’s hybrid compilation of several recipes — and it is the best! It will forever spoil all other cinnamon rolls for you.
Mom’s Awesome Cinnamon Rolls with Cream Cheese Frosting
4 to 4 1/2 cups all-purpose flour
1 package active dry yeast
1 cup milk
1/3 cup butter or margarine
1/2 tsp. salt
In a large mixing bowl combine 2 cups of the flour and yeast; set aside. In a medium saucepan heat and stir milk, the 1/3 cup sugar, the 1/3 cup butter, and salt just till warm (120 to 130 degrees) and butter almost melts. Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed 30 seconds, scraping bowl. Beat on high 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn dough onto a floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl; turn once to grease dough. Cover and let rise in a warm place till double in size (about 1 hour).
Punch dough down. Turn onto a lightly floured surface. Divide in half. Cover and let rest 10 minutes. Lightly grease 2 9X1 1/2 inch round baking pans (I use 1 rectangle 9X13 pan). Make filling.
1 cup firmly packed brown sugar
1 cup sugar
1/2 cup margarine or butter, softened
1/4 cup all-purpose flour
1 1/2 T cinnamon
Mix on medium until combined, but still crumbly (about a minute)
Roll each portion of the dough into a 12 X 8 rectangle.
Spread 1/2 filling onto each rectangle.
Roll up, jelly-roll style, starting from a long side. Seal seam.
Slice each roll into 12 equal pieces and place in prepared pans. Repeat with the other dough half.
Cover and let rise in a warm place till nearly double. Bake at 375 degrees for 20 to 25 minutes or until golden. Remove from oven and let sit a minute or two (don’t allow to cool).
Turn pan over onto a serving tray (if I’m not concerned about presentation, I use a large piece of aluminum foil so I can quickly wrap up the left-overs — this also seems to keep it warmer for transporting).
Frost and serve while still warm (although still very good when cooled).
Cream Cheese Frosting:
4 T softened butter
1/2 tsp vanilla extract
3 ounces cream cheese
1/8 tsp salt
1 1/2 cup powdered sugar
Combine in a mixing bowl until well blended. Frost cinnamon rolls.
We all know that cinnamon rolls are best right out of the oven, but who wants to get up at early o’clock in order to make them and have them ready for breakfast (well, somebody might, but not me!). I like to prepare mine the night before, but not bake them. I cover them loosely with plastic wrap and refrigerate over-night. When I’m ready for them (at a much more reasonable hour) I uncover and let stand at room temperature for 30 minutes, then bake.
If you want to make them extra gooey (and extra fattening — might as well, you’ve gone this far), after greasing pan(s), add a few slices of butter around the bottom and sprinkle with brown sugar. You can also add your favorite nut (walnuts, pecans) here. Place the rolls on top of this. My kids prefer just this extra goo to the cream cheese frosting. I prefer both. If I’m going to eat a cinnamon roll, I’m going to eat a CINNAMON ROLL!
If you want to pretend to make these healthy (ha, ha) or if you just like the flavor, add raisins to your filling.
Check out the Weekend Potluck here. Lots of fun recipes, including this one.