Cinnamon Rolls

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Ok, every blog should have a recipe for cinnamon rolls.  Today, I am posting mine. The title for this recipe from sweetpeaskitchen.com is actually Sensational Cinnamon Rolls.  I perfect name, for a perfect recipe! These are amazing! My mom asked me to make these last week and I immediately said yes. (always need an excuse to make cinnamon rolls, and parental suggestion is a good one.) I triple this recipe when I make it for our family. Of course, I also stick some in the freezer for another morning when breakfast is not happening. They freeze wonderfully in case you are wondering.  I have frozen them for up to three months and they have been fine.

Go ahead! Make ’em!

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Here is the link to the recipe I am happy to have found: http://sweetpeaskitchen.com/2011/07/sensational-cinnamon-rolls/

Sensational Cinnamon Rolls

Ingredients:

For the Cinnamon Rolls:

1 cup warm milk (110 degrees F)

1/2 cup white sugar plus

1 tablespoon sugar

2½ teaspoons (1 envelope) active dry yeast

1/3 cup butter, melted

2 eggs, room temperature

4½ cups bread flour

1 teaspoon salt

For the Filling:

1 cup brown sugar, packed

2½ tablespoons ground cinnamon

1/3 cup butter, softened

For the Frosting:

1 (6 ounce) package cream cheese, softened

1/2 cup butter, softened

3 cups confectioners’ sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

Directions:

Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut off. In the bowl of a stand mixer combine the milk and 1 tablespoon of sugar; add yeast and let rest 10 minutes until foamy. Add butter, eggs, flour, remaining ½ cup sugar and salt to the yeast mixture and mix with the dough hook on medium-low until thoroughly combined, about 5 minutes Transfer the dough to a lightly oiled bowl, cover with plastic wrap and place in warm oven. Let rise until doubled in size, about 1 hour. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Line 9×13 inch baking pan with parchment paper, allowing excess to hang over pan edges. Butter the parchment. Roll dough into a 16×21 inch rectangle. Spread dough with ⅓ cup butter, leaving a 1/4″ margin at the long side of dough. Sprinkle evenly with sugar/cinnamon mixture. Use the rolling pin to roll over the sugar/cinnamon mixture a few times. Roll up the dough tightly, under-tucking after each completed rollover. Cut into 12 rolls. Place rolls into prepared 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 350 degrees F. In the bowl of a stand mixer fitted with the paddle attachment, beat together cream cheese, ½ cup butter, confectioners’ sugar, vanilla extract and salt. Bake rolls in preheated oven until golden brown, about 20-22 minutes. Once finished baking flip the pan over to allow all of the cinnamon drippings to recoat the rolls, let sit 1-2 minutes. Turn rolls back over and spread with half of the frosting, let sit 2-3 minutes and then spread with remaining frosting.

Recipe Notes: After shaping the rolls and placing them in the greased pan, they can rest, covered, in the refrigerator overnight. In the morning, place them into the preheated oven and bake. Unbaked rolls also freeze well. The night before you want to bake them, place the pan in the refrigerator. In the morning, place in preheated oven and bake.

Source: adapted from allrecipes.com

Read more at http://sweetpeaskitchen.com/2011/07/sensational-cinnamon-rolls/#iMuTdjkCCo3ohZYl.99

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Please, enjoy!
~Kloé Sundberg ♪
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5 responses to “Cinnamon Rolls

  1. I’ve never made cinnamon rolls until I tried this recipe and during my second rise all the butter melted out of the rolls and made a huge mess 😦 I know it was my fault but I cannot figure out what I did wrong. Any suggestions would be super helpful! Also wondering do you freeze unbaked rolls before or after the second rise? If you freeze them before then pull them out the night before baking will they rise in the fridge overnight? (Sorry for the silly questions… I’m new to making everything from scratch and ALL help is deeply appreciated!)
    Thanks for an AWESOME blog!!

    • I think the butter splattered because it was either too melted or maybe there was too much of it. Next time, melt it until it spreads easily and thoroughly, but is not soupy or maybe just try a little less. When I have made them after baked there is always a puddle that the rolls are sitting in. At this point, once they come out of the oven, you flip the pan over on a cutting board letting the rolls fall onto the board. (be careful sometimes the rolls do not fall out so you will want to pull the rolls out evenly or they will break) Now leave the pan over the rolls and let the soup seep back in giving it that marvelous flavor! Although honestly even if it made a mess it should still taste fine! I am convinced messy foods are some of the best.

      You should freeze them after the second rise. In my experience though it is best to freeze them after cooking and before frosting. Then take them out of the freezer the night before you want then and put them in the fridge to defrost. I really hope this helps! I am sure that they will turn out fine.

      Happy Baking!
      Kloé ♥

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