Cinnamon rolls are not something I crave. I love sweets but, I don't particularly care for them in the morning. I am an egg girl and maybe a bite of sweet at the end of the meal. I love breakfast for dinner and I love making a breakfast sweet to add to the meal because it incorporates dessert right in. Brad loves cinnamon rolls and grew up eating the ones out of the can. I do not like those. I don't like the tough roll or the film the icing leaves on the roof of your mouth. I like the homemade warm, gooey, sweet ones that are filled with sugar and spice. Honestly I really only like the middle piece that is covered in everything good about the cinnamon roll. When we go out for breakfast and Brad orders a cinnamon roll I am left eating the outer edge because I can't claim the best part of his treat when I always claim I am not much of a fan. When I saw this recipe I thought I would give it a try. It made two pans so, I baked one this evening and the other is in the freezer for a Sunday breakfast. Carter took one bite and exclaimed he loved these. Made all the waiting, kneading, rising, waiting, rolling worth it. I thought they were good and definitely filled the sweet note of the meal. They are not overly sweet or buttery so, you can tell they are light but, not in a bad way. The pan is almost gone but, even better then the cinnamon rolls was finding out that Campbell likes eggs! She had her first egg and gobbled it up and then cried when the tiniest piece hit the floor. One more thing to add to the meal list.
cinnamon rolls
adapted: cooking light
- 1 cup warm milk (100° to 110°)
- 6 tablespoons melted butter, divided
- 1/3 cup granulated sugar, divided
- 1 package quick-rise yeast
- 16.88 ounces all-purpose flour (about 3 3/4 cups)
- 1 large egg, lightly beaten
- 1/4 teaspoon salt
- Cooking spray
- 2/3 cup packed brown sugar
- 1 1/2 tablespoons ground cinnamon
- 3 tablespoons butter, softened
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
1. To prepare rolls, combine milk, 3 tablespoons melted butter, 1 tablespoon granulated sugar, and yeast in a large bowl; let stand 5 minutes. Weigh or lightly spoon flour into dry measuring cups. Add egg and remaining granulated sugar to milk mixture. Stir in 4.5 ounces (1 cup) flour; let stand 10 minutes.
2. Add 11.25 ounces (about 2 1/2 cups) flour and salt to milk mixture; stir until a soft dough forms (dough will be sticky). Turn out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray; turn to coat top. Cover with plastic wrap and let rise in a warm place (85°), free from drafts with a towel over bowl , 35 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rise 35 minutes or until doubled in size. Punch dough down; cover and let rest 5 minutes.
3. Combine brown sugar and cinnamon. Turn dough out onto a lightly floured surface; roll dough into an 18 x 11–inch rectangle. Brush remaining 3 tablespoons melted butter over dough; sprinkle evenly with brown sugar mixture. Beginning at one long side, roll up dough tightly, jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut dough into 18 (1-inch) slices. Arrange 9 slices, cut sides up, in each of 2 (8-inch) square baking dishes coated with cooking spray. Cover and let rise 35 minutes or until doubled in size.
4. Preheat oven to 350°.
5. Uncover rolls. Bake at 350° for 22 minutes or until lightly browned. Cool 10 minutes in dishes on a wire rack. Turn rolls out onto wire rack; cool 5 minutes. Turn rolls over.
6. To prepare icing, combine 3 tablespoons softened butter and cream; stir with a whisk. Stir in vanilla. Gradually add powdered sugar; stir until blended. Spread icing over rolls; serve warm.
2. Add 11.25 ounces (about 2 1/2 cups) flour and salt to milk mixture; stir until a soft dough forms (dough will be sticky). Turn out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray; turn to coat top. Cover with plastic wrap and let rise in a warm place (85°), free from drafts with a towel over bowl , 35 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rise 35 minutes or until doubled in size. Punch dough down; cover and let rest 5 minutes.
3. Combine brown sugar and cinnamon. Turn dough out onto a lightly floured surface; roll dough into an 18 x 11–inch rectangle. Brush remaining 3 tablespoons melted butter over dough; sprinkle evenly with brown sugar mixture. Beginning at one long side, roll up dough tightly, jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut dough into 18 (1-inch) slices. Arrange 9 slices, cut sides up, in each of 2 (8-inch) square baking dishes coated with cooking spray. Cover and let rise 35 minutes or until doubled in size.
4. Preheat oven to 350°.
5. Uncover rolls. Bake at 350° for 22 minutes or until lightly browned. Cool 10 minutes in dishes on a wire rack. Turn rolls out onto wire rack; cool 5 minutes. Turn rolls over.
6. To prepare icing, combine 3 tablespoons softened butter and cream; stir with a whisk. Stir in vanilla. Gradually add powdered sugar; stir until blended. Spread icing over rolls; serve warm.
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