Wednesday, November 10, 2010

Cinnamon Rolls


Combining the smell of fresh baked bread with cinnamon is almost more than I can handle. I tried some awesome cinnamon rolls at the mall some years ago and set out to find the perfect replacement I could make at home. What follows is my recreation of those famous rolls. Wish you could smell them from your side of the screen! **NOTE** I made 1/2 of recipe the other half made Caramel Pecan rolls. Recipe coming soon.

1 yeast bread recipe (here)

Spread:
2 cup brown sugar
3 teaspoons cinnamon
1/2 cup soft margarine

Frosting:
1/2 cup softening butter or margarine (I used margarine.)
2 1/2 cups powdered sugar
4 ounces cream cheese, softened
1/2 teaspoon vanilla
1/2 teaspoon lemon juice

After the first rise of bread dough, roll out on a well floured surface. You want it to be approximately 1/4 inch thick and rectangular in shape. 18x21 inch would be a good size. I don't get out a yard stick and measure. I also don't panic if the edges aren't perfect.

The dough will spring back some so let it rest while you make the spread.

Combine the brown sugar, cinnamon and margarine until well mixed.

Roll out the dough just a bit more and when you are satisfied take a spatula and spread the filling evenly over the dough.

Grabbing the short end (18") start to roll into a log working your way up. After it is rolled make sure the seam side is facing down.

Cut the log into uniform pieces. An easy way to do this without measuring is to cut it in half, then cut the half in half and so on until you have approximately 1 inch rolls. I used a serrated knife but next time I am going to try using waxed floss to cut the pieces.


Place the rolls in a greased 9x13 inch cake pan.
Cover with a towel and let rise in a warm place until almost double in size.

Preheat oven to 400F. When the oven is hot bake the rolls for 15-20 minutes until the edges are brown and center is cooked. You will just have to eye it and if it isn't doughy then you're good to go.

While the rolls are cooling start making the frosting.

A stand mixer would be nice for this part, and using a timer is essential. I don't have a stand mixer so I had to switch hands every couple of minutes.

Cream the butter and cream cheese together. Add powdered sugar and blend on low until sugar is incorporated. Turn the mixer to high and continue to mix for 10 minutes. Yes! 10 minutes.

After 10 minutes add the vanilla and lemon juice and continue mixing on high for 2 more minutes.

Turn the rolls out onto a serving dish and pour the frosting over the warm rolls. They will be cool enough to let the frosting run down but not melt it into a glaze.



Cinnamon Rolls on FoodistaCinnamon Rolls

1 comment:

Alisa said...

I dont make this too often because its so addicting!I saw your blog from the foodie blog roll and I'd love to guide Foodista readers to your site. I hope you could add this foodista widget at the end of this post so we coud add you in our list of food bloggers who blogged about Cinnamon Rolls, Thanks!

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