Even though I am a couple of days late Happy Easter! It is pretty typical to go camping around Easter, but we chose to had a quiet week at home.
Unfortunately, it wasn't that quiet though because Wheatley has been really mischievous. He keeps jumping up on the counters and tables (which is a huge NO-NO for an occasional germaphobe) we constantly have to tell him No!!, but he is a really stubborn kitten. So around 11pm every night, he goes absolutely bananas! He sprints from the couch to the futon to love seat. He does these really insane flips and runs into the wall followed by scratching us.
So anywho, I made Cinnamon rolls late one night for my beau to have for breakfast before class. He ended up not even taking one class, which was kinda a bummer since I was up at 2 am.
They tasted really delicious. I probably could of taken them out of the oven 5 minutes earlier, because the top was well-done. The inside was really moist and the cinnamon filling was sticky and sweet, a perfect blend. The sweet glaze over the cinnamon buns could make any sugar-attack go away! I really was not afraid of going crazy with the glaze, and I am glad I did! The recipe is really straightforward and fairly easy. I didn't encounter any problems during any part of the production. YAY! The only thing is that I had to make the dough by hand since I do not have a mixer. I love working with dough so it was not a problem for me.
Yield: 9 (you may get more/less depending on cutting)
½ cup milk
7 T unsalted butter
½ cup warm water (110F/43C)
1 envelope yeast (2¼ tsp)
¼ cup (1¾ oz) sugar
1 large egg, and 2 large egg yolks
1½ tsp salt
4-4 ½ cups (20- 21.25 oz) all-purpose flour
¾ cup (5¼ oz) light brown sugar
2 T ground cinnamon
1/8 tsp salt
1 T melted butter
1 cup (4 oz) confectioners sugar (sifted)
1 oz cream cheese, softened
½ tsp vanilla extract
1-2 T milk
1. Heat the milk and butter in a saucepan or in the microwave until the butter melts. Remove the pan from the heat and set aside until the mixture is lukewarm (about 100F/37C).
2. In the bowl of a standing mixer fitted with a paddle, mix together the water, yeast, sugar, egg, and yolks at low speed until well mixed. Add the salt, warm milk mixture, and 2 cups of the flour and mix at medium speed until thoroughly blended, about 1 minute. Switch to a dough hook, add another 2 cups of the flour, and knead at medium speed (adding up to ¼ cup more flour at a time) until the dough is smooth and freely clears the sides of the bowl, about 10 minutes. Shape the dough into a round ball, place it in a lightly oiled large bowl, and cover the bowl with plastic wrap. Leave in a warm, draft-free spot until doubled in bulk, 1.5- 2 hours.
3. Mix together the filling ingredients in a small bowl. Grease a 13 by 9-inch baking dish.
|sorry for the shadow, it was indeed late|
4. After the dough has doubled in bulk, press it down and turn it out onto a lightly floured work surface. Using a rolling pin, shape the dough into a 16 by 12-inch rectangle, with the long side facing you. Mix together the filling ingredients in a small bowl and sprinkle the filling evenly over the dough, leaving a ½-inch border at the far edges. Roll the dough, beginning with the long edge closest to you and using both hands to pinch the dough with your fingertips as you roll. Moisten the top border with water and seal the roll. Lightly dust the roll with flour and press on the ends if necessary to make a uniform 16-inch cylinder. Cut the roll in 12 equal pieces and place the rolls cut-side up in the prepared baking dish. Cover with plastic wrap and place in a warm, draft-free spot until doubled in bulk, 1½ to 2 hours.
5. When the rolls are almost fully risen, preheat the oven to 350F/176C. Bake the rolls until golden brown and an instant-read thermometer inserted into the center of one reads 185-188 F(85C), 25 to 30 minutes. Cool for 10 minutes. Meanwhile, stir the glaze ingredients together until smooth. Glaze the rolls and serve.
|just starting to go crazy....|