Ingrédients
Cinnamon rolls ingredients:
- 1 cup of milk (I used 2% milk)
- 1/2 cup butter, softened and divided
- 3 1/2 cups all-purpose flour, divided
- 1/2 cup granulated sugar, divided
- 1/2 teaspoon of salt
- 1 envelope (2 1/4 teaspoons) instant yeast
- 1 egg
- 1/4 cup packed brown sugar
- 3 tablespoons of ground cinnamon
Ingredients for the cream cheese frosting (option 1):
- 4 ounces (1/2 cup) cream cheese
- 3 tablespoons of butter
- 1 teaspoon of vanilla extract
- 1 1/2 cup powdered sugar
- 1 to 2 tablespoons of milk (if necessary)
Traditional icing cream cheese ingredients (option 2):
- 1/4 cup melted butter
- 1 teaspoon of vanilla extract
- 1/2 cup sugar
- 1 to 2 tablespoons of milk
Instructions
- Heat the milk and butter. Combine milk and 1/4 cup butter in a microwave-safe bowl. Heat on full power for 1 minute, then remove and stir. Continue heating at 20-second intervals, stopping after each shaking, until the butter melts and the milk is warm to the touch but not hot. (Should be around 110 ° F - I recommend measuring the temperature with a cooking thermometer.) If the mixture is too hot, wait a few minutes for it to cool.
- Mix the dry ingredients. In another bowl, combine 3 cups of the flour (not all the flour), 1/4 cup of the granulated sugar and salt until combined.
- Mix the dough. In the bowl of a stand mixer fitted with the dough hook, add the hot milk mixture and sprinkle yeast on top, then briefly shake the mixture. Add flour mixture and egg and beat on medium-low speed until combined. If the dough sticks to the sides of the bowl, add the remaining flour, 1/4 cup at a time, until the dough begins to form a ball and pulls apart from the sides of the bowl. (Use no more than 3 1/2 cups of flour in total.) Continue beating for 5 minutes on medium-low speed. Remove the dough and form a ball with your hands. Put it in a greased bowl and cover with a damp towel. Leave to rest for 10 minutes.
- Combine the cinnamon and sugar filling. While dough is resting, prepare filling by whisking together the remaining 1/4 cup granulated sugar, brown sugar and ground cinnamon in a small bowl until combined.
- Roll out the dough (1st step). Once the dough is ready, place it on a floured work surface. Use a rolling pin to roll out the dough into a large rectangle, about 9 x 14 inches. (If you want all the edges to be even, you can use a pizza cutter to cut the dough into an even rectangle.) Use a knife or spatula to evenly distribute the remaining 1/4 cup of softened butter over the entire surface. dough surface. Then sprinkle the dough evenly * with the cinnamon-sugar mixture.
- Roll out the dough (second step). Starting at the 14 inch edge, roll up the dough tightly and pinch the final seam a little to seal. Use a piece of dental floss or a utility knife to cut both ends of the roll (only about 1/2 inch at each end, which you can throw away) so that the ends are even. Cut the remaining dough into 11 or 12 equal pieces. (11 rolls fit well in a pie pan, while 12 rolls fit in a rectangular pan.)
- Let the dough rise. Place each of the cut cinnamon rolls in a 9-inch oiled cake pan or 9x13-inch baking sheet. Cover the plate with a damp towel and leave it in a warm place for 25 minutes. Heat the oven to 350 ° F.
- Prepare the cherry. While dough is rising, combine cream cheese frosting or traditional frosting ingredients in bowl until smooth. If it seems too thick, add an extra tablespoon of milk at a time until it reaches the consistency you want. If it's too thin, add more powdered sugar.
- Cook. Once the rolls are mounted, uncover the plate. Place on the center rack of the oven and bake for 15 to 20 minutes, or until the buns are golden brown and cooked through. Remove and let cool on a wire rack for at least 5 minutes.
- Frost Drizzle with prepared icing and serve hot. And Enjoy !!
Notes
- To make the dough by hand: If you do not have an electric mixer with a dough attachment, you can simply mix the ingredients in a bowl. Then roll the dough on a floured surface and knead by hand for 5 minutes.
- Floss Cut Paste: Just break off a piece of string about 12 inches long. Then, carefully slide the dental floss under the paste at the exact point you want to "cut". Pull the ends of the dental floss up and cross the top of the paste. Then give the wire a gentle tug to cut the entire dough. (See the video above for a photo.) This is the best method I've found to make a clean cut through dough, although the standard knife method works as well.
- Freezing Instructions: Baked rolls can be frozen up to 2-3 months. Thaw overnight in the refrigerator and warm up before enjoying. You can also freeze the unbaked rolls and here’s how: bake the rolls in step 6 for only about 10 minutes at 375°F (191°C). Cool completely, then cover tightly and freeze. To serve, take the rolls out of the freezer and put into the refrigerator a few hours before serving. Then, finish baking them.
- Yeast: I highly recommend instant yeast. If you only have active dry yeast, you can use that instead. Active dry and instant yeast can be used interchangeably in recipes (1:1). Active dry yeast has a moderate rate of rising and instant dry yeast has a faster rate of rising; active dry yeast will create a slower rise time.