Monday, February 25, 2013

Cinnamon Rolls

Memory lane... Everyone takes a stroll down it from time to time. When you have history with someone, it can be one of the best things to do. My husband and I like to look through old pictures, cards, love notes. It reminds us of how we fell in love and why we keep the love alive. I highly recommend you go down memory lane with your partner. Even if you have only been together a few months, it still adds a big spark. 
Romantic Tip: Create a romantic slideshow using old photos of you and your love. Sort pictures by years and events starting from when you first met until present. Add some romantic music then set a date for both of you to enjoy.

Now on to today's recipe. Cinnamon rolls are a favorite of my hubby. This recipe makes 8 so there was plenty left over for him to take to the office and share. If you like Cinnabon, then this recipe is for you.

Cinnamon Rolls
adapted from Lauren's Latest

for the dough-
3/8 cup warm water
1 1/8 teaspoons active dry yeast {use the fast acting kind!}
1/4 cup granulated sugar
1/2 teaspoon salt
1/8 cup buttermilk, at room temperature
1 egg
1/8 cup canola or vegetable oil
2 1/2 cups all purpose flour

for the filling-
1/4 cup softened butter
1/2 cups packed light brown sugar
1 1/4 tablespoons ground cinnamon
1 tablespoon cornstarch

for the frosting-
2 oz. cream cheese, at room temperature
1/4 cup softened margarine
1 teaspoon vanilla extract
1/2 tablespoon corn syrup
1 1/4 cups powdered sugar

  • In the bowl of a stand mixer fitted with a dough hook, pour in water, yeast and 1 tablespoon of the granulated sugar. 
  • Once mixture looks bubbly and frothy, pour in remaining sugar and salt. 
  • In a small bowl, measure buttermilk, oil and egg. 
  • Whisk ingredients together until egg is incorporated to other two ingredients. Pour contents into the water and yeast mixture. Stir  20 seconds in the mixer. 
  • Pour 2 cups of flour into mixer and stir on low until incorporated. Sprinkle flour in by 1/4 cup increments until dough cleans the sides and bottom of the bowl.
  • Once it has reached this stage, turn mixer on and knead for 5 minutes. Remove dough from bowl, grease and replace back into same mixing bowl. 
  • Cover with plastic wrap and a dish towel. Place in a warm place. Rise 1-2 hours or until dough has doubled in size.
  • In a medium size bowl, stir brown sugar, cinnamon and cornstarch together until combined. Set aside. Punch down dough. Flour a large clean table liberally with flour. 
  • Roll dough out to be a 20x30 rectangle, while moving dough around to ensure it's not sticking to your work surface.
  • Spread softened butter over dough, being sure to go right to the edges leaving a 1-inch strip untouched on one of the longer sides of dough. 
  • Dump brown sugar mixture onto the middle of the dough and spread with your hands, creating an even layer over top of the butter, still leaving that 1-inch strip of dough untouched. Roll the dough up into a tight log, finishing with the plain dough on the bottom to seal the entire thing together. 
  • Cut off the uneven ends to even out the log. Score log every 2 inches and then slice your rolls using those marks. Place into parchment paper lined, butter greased pans. 12 into a 9x13, 3 remaining into a loaf pan, or 8x8 with the small ends. Cover pans with plastic wrap and dish towels. Let rolls rise another 1-2 hours or until they are touching and have risen almost double. 
  • Bake in a preheated 350 degree for 17 minutes, or until tops start to brown. 
  • While the rolls are baking, whip cream cheese and butter together. Stir in vanilla, and corn syrup. 
  • Scrape sides and mix again. Pour in powdered sugar and stir slowly until it starts to incorporate. 
  • Then mix on high for 5 minutes or until frosting starts to lighten in color. Scrape sides and mix again briefly. 
  • Once rolls have been removed from the oven, frost using half the amount made. Then after they have cooled a few more minutes, frost again with remaining frosting. The first frosting will melt down into the rolls and the second layer should stay put. 
  • Serve warm.

1 comment:

  1. These look lovely and I can't wait to try and make them. Whenever I am in America I always have cinnamon rolls because you guys just make them so well. Thanks for the recipe.


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