Cinnamon Rolls

Hubby looveess cinnamon rolls. Honestly, love is probably an understatement. I remember in high school when hubby used to eat an entire can of the Pillsbury cinnamon rolls in one sitting! He was a growing boy I guess   He has gotten older and probably couldn’t eat a whole can anymore but he still loves his cinnamon rolls with a passion. And I hate to admit that until last week, I had never made cinnamon rolls for him. The effort just seemed to be too much especially since I’m not a huge cinnamon roll fan! I love cinnamon but for some reason cinnamon rolls have never really done it for me! But then I made these and I fell in love too.

The instructions for homemade cinnamon rolls have always intimidated me. Not that I couldn’t do them cause I’ve made plenty of things with yeast. But the instructions are always so dang lengthy that I felt like it would take a lifetime to make. Well it wasn’t a lifetime but not something I’d whip up all the time. They were worth the effort though and really not that bad! The in-laws all got a taste of them too and raved as well. You really can’t go wrong with homemade cinnamon rolls!

Cinnamon Rolls

3/4 c light brown sugar, packed
4 tsp ground cinnamon
1/4 tsp ground cloves
flour for counter
1 Tbsp butter, melted plus extra for the pan

For the dough:
3/4 c buttermilk, warm (~ 110 degrees)
6 Tbsp unsalted butter, melted and cooled
3 large eggs, lightly beaten
4 1/4 c all-purpose flour
1/4 c granulated sugar
1 envelope rapid-rise yeast
1 1/4 tsp kosher salt

For the icing:
3 Tbsp cream cheese, softened
3 Tbsp milk
1 c confectioners’ sugar

For the dough: Whisk the buttermilk, butter and eggs together in a large liquid measuring cup. Mix 4 cups of the flour, sugar, yeast and salt in a stand mixer fitted with a dough hook. With the mixer on low speed, add the buttermilk mixture and mix until the dough comes together, about 1 minute.

Increase the speed to medium-low and knead until the dough is smooth and elastic, about 10 minutes. (If after 5 minutes, more flour is needed, add the remaining 1/4 cup of flour, 1 Tbsp at a time, until the dough clears the side of the bowl but sticks to the bottom).

Turn the dough out onto a clean counter and knead by hand to form a smooth round ball, about 1 minute. Place the dough in a light oiled bowl and wrap tightly in plastic wrap. Let rise in a warm place until doubled in size, 2 to 2 1/2 hours.

To make the buns: Mix the brown sugar, cinnamon, and cloves together in a small bowl. Set aside. Turn the dough onto a lightly floured surface and press into a 12×16 inch rectangle with the long side facing you. Brush the dough with melted butter. Sprinkle the brown sugar mixture over the dough leaving a 3/4 inch border along the top edge. Press on the filling to adhere it to the dough.

Roll the dough into a tight cylinder (lengthwise) and pinch the seam close. Roll the cylinder over so that it is seam-side down. Gently stretch the cylinder until it is 18-inches in length with an even diameter. Pat the ends of the cylinder to even them.

Slice the cylinder into 12 evenly sized rolls using a serrated knife. Arrange the rolls cut-side down in a greased 9×13 metal baking dish and wrap tightly in greased plastic wrap. If preparing in advance, stop here and refrigerated rolls for up to 16 hours (when ready to continue, remove from fridge and bring to room temperature and proceed).

Let rise in a warm place until the rolls have nearly doubled in size and are pressed against one another, 1 to 1 1/2 hours. Adjust oven rack to middle position and heat preheat oven to 350°. Bake until rolls are golden and puffed, 25 to 30 minutes.

Flip the rolls out onto a wire rack and let cool for 5 minutes. Whisk the cream cheese and buttermilk together in a large bowl until thick and smooth. Sift the confectioners’ sugar over the mixture and whisk until smooth, about 30 seconds. Flip the rolls upright and using a large spoon, drizzle the glaze over the warm rolls. Serve warm.

Source: Adapted from America’s Test Kitchen Family Cookbook, 2006.

Tagged as: Breakfast, Sweets