Cinnamon rolls.....I don't think there is a more delicious treat on the planet! They take some time to make, but they're sooooo worth it. Try making them up until the second rising (right before baking) and put them in the refrigerator until morning. Then right into the oven to bake. Top the hot rolls with cream cheese frosting....your people with sprint out of bed when they smell them! Here we go:
In a large mixing bowl add yeast to warm water, sugar, salt, and a small amount of flour, whisk to blend. Allow these ingredients to get acquainted for about 10 minutes. (The water should be warm, not hot. Use water the same temperature you'd give to a baby to drink)
Once the water and yeast ingredients are well acquainted, add the beaten eggs, warm milk, and cooled melted butter. Whisk to blend.
Add the whole wheat flour and some of the all purpose flour.
Beat until smooth, without lumps. Add additional flour and continue to mix....
Dump onto board when it looks like this. Knead with your hands to bring all the ingredients together for 2-3 minutes. Use enough extra flour to do so without the dough sticking to your hands.
Once you have a nice ball of dough, generously butter a medium size bowl and plop the dough into it.
Butter the top of the dough with soft butter as well.
If you leave imprints, it's ready.
Punch down the dough to release most of the air.
Plop onto floured board....
Roll into a large rectangle. I had to take the picture from this angle because it was so wide!
Smear the entire piece of dough with butter...generously....In the video, I brush melted butter over the dough. I find you can get more butter onto the dough by smearing softened butter. Either way is good.
Now a good sprinkling of cinnamon....
and brown sugar....
Roll from the bottom edge up to the top....
Aren't they pretty? Now cover with the clean kitchen towel to rise for another 45-60 minutes. If you want to bake in the morning, you would cover and refrigerate at this point.
They have risen....you can see that they have filled the pan nicely. Bake in preheated 350' oven for 25 minutes. While baking, prepare the frosting....
Add the softened butter and cream cheese to a deep small bowl.
Beat until blended. Add powdered sugar, vanilla and milk.
The frosting should be thick and rich....
Ah, can you imagine the smell in my house???? Cool for a few minutes and invert onto a plate, then onto a serving plate.
Ice the hot cinnamon rolls.
Cinnamon Rolls with Cream Cheese Frosting
1 cup warm water
1 teaspoon salt
2 tablespoons sugar
2 tablespoons all purpose flour
1 package dry yeast, about 2 ½ teaspoons
1 cup warm milk (microwave 30 seconds)
2 beaten eggs
3 tablespoons melted butter, cooled
¼ cup whole wheat flour
4 ½ to 5 cups all purpose flour
2 tablespoons softened butter
1-2 tablespoons cinnamon
½ cup brown sugar
Cream Cheese Frosting
3 tablespoons softened butter
4 ounces softened cream cheese
3 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla
1) In a large mixing bowl, add warm water, salt, sugar, 2 tablespoons of flour, and dry yeast, whisk to blend. Let stand for 10 minutes.
2) Meanwhile, melt butter in microwave and cool until warm. (no hot ingredients can go into the yeast mixture, it will kill it!) Add to yeast mixture. Add warm milk and beaten eggs as well.
3) Add whole wheat flour and 3 cups of all purpose flour. Beat so there are no lumps. Add 1 ½ cups flour to the bowl. Stir until most ingredients have moistened.
4) Dump onto lightly floured board or counter top. Knead for about 2 minutes or until the dough has come into a soft ball of dough. Use enough flour to keep the dough from sticking to the board.
5) Grease a medium size bowl with soft butter and place the dough ball into it. Butter the top of the dough with one teaspoon of softened butter. Cover with a clean kitchen towel and place in a draft free, warm space. Allow to rise for 45-60 minutes or until doubled in bulk. Press with fingers and when you leave fingerprints in the dough it’s ready.
6) Punch down the dough to release the air. Plop the dough onto a lightly floured board. Roll into a large rectangle, about 16”x 24”.
7) Smear the two tablespoons of softened butter over the dough, distribute evenly.
8) Generously sprinkle the rectangle with cinnamon. I do not measure the cinnamon, just be sure to have an even coating of cinnamon.
9) Evenly distribute the brown sugar over the rectangle. If you like, add chopped walnuts or pecans.
10) Starting at the bottom of the rectangle, roll to the top, rolling as tightly as possible. Punch the ends together and the seam down the roll.
11) Generously butter two 9” cake pans. Cut the log of dough into 1” pieces and place into pans. Cover with the kitchen towel and allow to rise again for 45-60 minutes.
12) While the rolls are rising, make the frosting. In a small and deep bowl, beat the softened 3 tablespoons of butter and 4 ounces of cream cheese until blended. Add powdered sugar all at once and 2 tablespoons of milk, and vanilla. Beat on lowest speed. Add the last tablespoon of milk, scrape down the sides. Add a little more milk if necessary. I dare you not to taste!
13) Preheat oven to 350’. Bake for 25 minutes. Remove from the oven. Cool for about 5 minutes. Invert onto a plate to get it out of the pan and then onto serving plate so that the cinnamon rolls are right side up. Ice with the frosting. Enjoy!
*do not allow to cool for long in the pans, the butter/sugar mixture will harden and make the rolls stick to the pan.
*If you’d like the rolls in the morning, right after you shape them into cinnamon rolls, cover with plastic wrap and kitchen towels. Refrigerate overnight. Go right from the refrigerator to a 350’ preheated oven. They may take a few minutes longer to bake. Cinnamon Roll Demonstration