tabicakes

I’ve been craving cinnamon rolls for quite some time now.  With just the two of us, I really couldn’t justify baking some.  Do I really need a whole pan to myself? …and I’d eat it too.  Last week some friends did a good deed for Husband, so I thought it would be perfect thank you…and I’d be sure to sample a couple myself, thank you very much.

The cinnamon rolls that I grew up on are my absolute favorite.  However, the recipe makes not one, but a few 9×13 pans.  This was just too many for only four people, plus I wasn’t that motivated.  Too much rising and rolling.  The recipe I used, from Cuisine at Home Magazine, isn’t quite the same, but they are delish.  The only change I’d make is the frosting.  It’s a cream cheese frosting that I just don’t think is sweet enough.  I did add extra powdered sugar, but I’d probably make a simple butter/sugar/milk frosting next time.

Please forgive the way the recipe (below) came out.  I guess I haven’t quite figured wordpress out?!?

Jumbo Cinnamon Rolls (adapted from Cuisine at Home Magazine)

Makes 12
Total time: 2 hours + rising

For the Dough:

1 packet active dry yeast (2 ¼ t.)

1 c. warm water (100 – 110 degrees)

¾ c. whole milk

½ c. buttermilk

3 T. sugar

2 T unsalted butter, room temp.

5 c. all purpose flour, divided  (I added one more cup of flour - it was just too wet)

1 ½ t. kosher salt

For the Filling :

¾ c. unsalted butter, room temp.

1 ¼ c. sugar

1/4 c. ground cinnamon
(I add raisins as well.  I hoping the friends are raisin people.  We’ll see).

Proof the yeast for the dough in warm water in the bowl of a stand mixer for 5 minutes or until foamy.

Warm the milk to 100 degrees in a saucepan over low heat while yeast is proofing. Add warmed milk, buttermilk, 3 T. sugar, 2 T. butter, and 3 ½ c. flour, and salt to the proofed yeast. With a paddle attachment, mix on low speed until combined then increase speed to high. Beat for 3 more minutes.

Switch to the dough hook and add the remaining 1 ½ c. flour. Mix on low speed until incorporated, then increase speed to medium. Mix for 5-7 minutes, or until dough pulls away from the sides of the bowl. Cover bowl with plastic and let dough rise in a warm place for 1 1/2 hours, or until doubled. Butter two 9” square pans.

Soften ¾ c. butter for the filling in a bowl in a microwave for 30 seconds. Use a hand mixer to blend in the sugar and cinnamon. Set aside. Do not chill.

Once the dough has risen, hook your fingers under the edges to release the dough from the bowl. Scrape it onto a well-floured surface. Sprinkle flour over the top, and press gently to remove air bubbles. Divide the dough in half and roll one portion into a 10×16 rectangle.

Spread half of the filling onto the dough, leaving a 1/3 inch border. Starting at the shortest edge roll the dough jelly roll-like into a log. Repeat rolling and filling with the second piece of dough. Transfer log to a baking sheet and freeze for 10 minutes.

Slice each log into 6 rolls and arrange them in the prepared pans. Cover rolls with a towel and let rise for 1 hour. Preheat oven to 350 degrees. Uncover rolls and bake 25-30 minutes or until browned. Cool rolls in the pans for 10 minutes then remove and frost with Cream Cheese Icing.

Cream Cheese Icing
Beat together:

8 oz. softened cream cheese

1 ½ c. powedered sugar

¼ c. heavy cream

1 t. orange zest, minced (I omitted this)

Tags: bread, breakfast, dessert