Cinnamon Rolls
Cinnamon Rolls
Dough 3/4 cups warm milk 8 tablespoons melted unsalted butter 4 cups unbleached all purpose flour 1/2 cup sugar 1 large egg 1 tablespoon & 1 teaspoon active yeast
1/2 cup warm water
1 teaspoon salt
Filling 1/4 cup brown sugar
1/2 cup granulated sugar 3 tablespoons ground cinnamon 1 stick(or less) unsalted butter, at room temperature Pinch of salt
Glaze 4 ounces cream cheese, at room temperature 1 cup powdered sugar 1/2 stick unsalted butter, room temperature 1/2 teaspoon vanilla extract
Dough
To activate the yeast, add two pinches of sugar. Then gently stir in the warm water and then let sit for 10 minutes. It should double in size.
Combine warm milk and melted butter and mix together. Pour yeast and milk mixture into stand mixer bowl, fitted with paddle attachment. Then add the egg, salt and 1/2 of sugar. Then start adding 1 cup of flour at a time. Once everything is combined beat dough on low speed for 5 minutes. Now flour your working surface and knead dough until it stops sticking to your hand (You will need to add more flour while kneading the dough.)
Spray a bowl with non-stick baking spray and transfer the dough into the bowl. Cover bowl with plastic wrap, then damp kitchen towel. Let dough rise in warm area until doubled in volume, about 1 or 2 hours. Then press down into the dough to deflate it.
Filling
Mix brown sugar, cinnamon and pinch of salt in medium bowl.
Rolling out
Transfer to floured work surface. Roll out to 15×11-inch rectangle. Spread softened butter over dough. Sprinkle cinnamon mixture evenly over butter. Starting to roll dough into log, pinching gently to keep it rolled up. Use a string or knife to cut the rolls.
Spray two 9-inch square baking dishes with nonstick spray. Divide rolls between baking dishes. Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm area for 40 to 45 minutes, though yours.
Baking
Position rack in center of oven and preheat to 350°F. Bake rolls until tops are golden, about 17-20 minutes.
