Freshly baked cinnamon rolls with a cup of coffee is one of the small pleasures in life that I really enjoyed. For me it’s just like a piece of heaven on earth…the smell of warm cinnamon and butter is divine, it’s one of my favorite things in the world. But as much as I love cinnamon rolls, I honestly dreaded making them because the recipe that I was using before has sticky dough but the cinnamon rolls ( If I’m lucky) comes out really soft and super yummy, for the life of me, I just can’t make it consistently right; sometimes the dough gets very, very sticky and no amount of flour added could solve that problem, it’s like the blob, it just absobs the flour I try to add in.
But on days that I got it right, it’s like the best cinnamon roll there is but it’s not worth the uncertainty it gives me, it was frustrating! The last straw for me was when I had this bad craving for cinnamon rolls so I started making it, dreaming of that heavenly rolls and coffee to share with my husband and kids later in the day.. when the dough turned into a blob again…arrrgh! What a waste of ingredients, does this happen to anyone else or just to me?
That was the time I said goodbye to that recipe, it’s probably not its fault, could be mine , but I’ve been making it the same (same ingredients and procedure everytime) eversince I found it but it just won’t give me consistent result; I guess were just not that compatible, we’re never meant to be..LOL :D
Fortunately, I found the cinnamon recipe that suits me, it’s simple and consistent and the cinnamon’s super-delicious everytime. I replaced the brown sugar with coco sugar or muscovado, whichever is available.
put the dough in the slightly floured surface and knead, knead…
knead for 8 minutes until it’s soft and elastic..form into a ball..
..let rise covered for 2 hours ( I put a plastic wrap under the tea towel )
..roll into a rectangle and spread softened butter then sprinkle cinnamon sugar
..you probably know this already..the best tool for slicing the dough is thread or dental floss
arrange the rolls on two 9×11 baking dish preferrably glass, but metal pan works too , of course :)
let rolls rise until double in size ( 45 minutes) then bake!
..slather with the cream cheese filling while it’s still hot.. mmm..heaven! :)
CINNAMON ROLLS with CREAM CHEESE TOPPING
adapted from Epicurious
1 cup whole milk
3 tablespoons unsalted butter ( or butter-flavor margarine)
3 1/2 cups (or more) unbleached all purpose flour, divided
1/2 cup sugar
1 large egg
2 1/4 teaspoons rapid-rise yeast (I use instant yeast)
1 teaspoon salt
Nonstick vegetable oil spray
3/4 cup (packed) golden brown sugar ( I used coco sugar)
3 tablespoons ground cinnamon ( original recipe uses 2 tablespoons)
1/4 cup (1/2 stick) unsalted butter, room temperature
Cream Cheese Glaze
3 ounces cream cheese, room temperature
3/4 cup powdered sugar ( or less, I don’t like it too sweet, original recipe has 1 cup icing sugar)
3 tablespoon unsalted butter, room temperature ( I like to use butter flavored margerine )
1/2 teaspoon vanilla extract
Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 21/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.
Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
Mix brown sugar and cinnamon in medium bowl.
Punch down dough. Transfer to floured work surface. Roll out to 15×11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).
Spray two 9-inch square glass baking dishes with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.
Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.
For glaze:Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.
Happy Baking! :)
Have a nice day! Live, Love, Laugh.. Eat and don’t forget to PRAY! :)