My husband proposed to me over homemade cinnamon rolls. Actually, that is not true, but the evening he proposed, he had made dinner and cinnamon rolls. That's right...my husband can follow a bread recipe! Granted in the past ten years, he has done little of that...but he is capable. The cinnamon rolls were a one time thing, but I was grateful he made them. I have been making them for at least eleven years. 
That first cinnamon roll recipe is still delicious. This one is based on this recipe. In fact, I would like to try both of the recipes side-by-side to truly compare them; I choose not to indulge that much. I make both recipes a couple times a year. The biggest difference is that this recipe makes a dozen rolls and the other only nine.
I've been rather aware recently of my need to cut down on bread, so I made these when we were invited over to our friends' home. Since their family and ours total eleven people, I was pleased to take a delicious treat, but not indulge in a second (or third) cinnamon roll later.
Cinnamon Rolls
Dough:1 cup warm milk (not hot!)
1/2 cup white sugar
2 ½ teaspoons instant (bread machine) yeast
1/3 c butter, melted
2 eggs, room temperature
4 ½-5 cups bread flour
1 teaspoon salt
Filling:
1 cup packed brown sugar
2 ½ tablespoons cinnamon
1/2 cup butter, softened
Icing:
2 ounces cream cheese, softened
1/4 cup butter, softened
1 tablespoon milk
1 ½ cup powdered sugar
1/2 teaspoon vanilla extract (real!)
1/8 teaspoon salt
Breadmaker Directions:
Place dough ingredients in pan of bread machine. Select dough cycle. (Add more flour only if needed.) Skip to step 2 below.
Mixer/Dough Hook or By Hand Directions:
1. Place milk, butter, sugar, and yeast in mixing bowl. Let sit for a bit. (If substituting active dry yeast, be sure to proof it.) Add eggs and mix. Combine 4 1/2 cups flour and salt. Add flour mixture to the milk mixture one cup at a time. If the dough is still too sticky to work with, add the extra 1/2 cup, 1 tablespoon at a time. Dough can be slightly sticky, but still needs to be workable. Knead dough for 5-7 minutes.
2. Place dough in oiled bowl. Turn over. Cover and allow to double in size.
3. Turn out on a well-floured surface. Let rest for 10 minutes.
4. Combine brown sugar and cinnamon in a small bowl. Mix the butter into the mixture so as not to lose any of the cinnamon sugar goodness.
5. Roll dough into a 16x21 inch rectangle. (For 24 smaller rolls, cut cut the rectangle into two smaller 8x21 rectangles. Then proceed.) Spread the cinnamon mixture over the dough. Leave a half inch or so border. Roll dough tightly, and seal the edge.
6. Cut dough with a serrated knife into 12 (or 24) rolls. (Cut "log" in half. Cut each half again. Cut each section into three rolls.)
7. Place each cinnamon roll into a lightly greased 9x13 baking dish. Cover and let rise until nearly double in size, about 30 minutes. Preheat oven to 400°. (Reduce temperature to 375° if you are using a non-stick pan.)
8. Bake rolls for 13-17 minutes. When some of the edges are turning golden brown they are done. It is okay if some edges remain pale, but a few rolls should be browning.
9. While cinnamon rolls are baking, mix together the icing ingredients, adding milk and vanilla last. Use a fork to mix thoroughly. All lumps should be removed. If needed, add a teaspoon or two of more milk.
10. Remove cinnamon rolls from the oven.
Optional: Immediately, turn rolls upside down on a cookie sheet. (If the cookie sheet has sides, use the bottom of it.) Slide the rolls (now upside down) back into the original pan.
11. Let rolls cool for ten minutes before frosting them. Serve warm!
I know cinnamon rolls may seem intimidating, but they are really worth the effort. When you are rolling the dough, if the dough keeps springing back, let it rest for ten minutes. Either wash the dishes or leave the room!
If you are married, was any food involved in the proposal?
~ Annette {This Simple Mom}
These are delicious - we loved them! So much so that I was gonna ask you for the recipe.
ReplyDeleteSO sweet he proposed after a homecooked meal he prepared.
Okay these look good and we always have cinnamon rolls on Christmas morning but typically I buy them. I wonder if I made these the day before if they would still be good on Christmas morning?
ReplyDeleteYes, Nicole! You can prepare them the day before and let them rise in the refrigerator overnight, covered of course. Remove from fridge 30 minutes before baking. Enjoy!!!
DeleteI can almost smell this bread coming out of the oven and I can't wait to make it. It is going to be delicious! Thanks so much for sharing with Full Plate Thursday and enjoy your weekend!
ReplyDeleteYou hit the nail on the head about why I can't make cinnamon rolls! Of course, we're gluten free now anyway, and I haven't found a recipe good enough, so it's a moot point. These look delicious, and I bet they'd be very appreciated for Father's Day!
ReplyDeleteO I am printing off this recipe to try! I have a soft spot for cinnamon rolls :)
ReplyDeleteLara, they are delicious, but I understand the need to go gluten free. FitFun Mum, ENJOY!
ReplyDeleteI love cinnamon rolls. Lately I've been craving these look yummy. Can't wait to give it a go.
ReplyDelete