I got the urge to make cinnamon rolls last Saturday and I couldn’t stop thinking about them all day. After my 13 mile training run, I certainly felt like I could splurge on cinnamon rolls for breakfast on Sunday.
I think my favorite part about deciding to make something is the search for the perfect recipe. I probably spent an hour browsing cinnamon roll recipes online. I finally decided on a recipe from The Way the Cookie Crumbles. This is one of the blogs I follow regularly and I love her scientific approach. I knew if Bridget had been trying to perfect her cinnamon roll recipe for years, it must be good.
The dough came together really quickly and was so easy to work with. I put it all together and left it to rise while we went out for sushi. After dinner, Brandon and I had fun rolling them out and putting them together. We couldn’t wait for breakfast the next morning!
Once assembled, we left them to rise overnight in the refrigerator. It was so nice to get up Sunday morning and have breakfast already taken care of. All I had to do was make the glaze.
Next time, I will probably add a little more salt to the dough. For whatever reason, I like well-salted baked goods – especially anything bread-like. I would also add more butter in the cinnamon filling. And last, I think I’d do more of a cream cheese glaze. I added more than the recipe called for but I still would have liked more. It’s all up to your taste!
All in all, the texture of the roll was amazing. This is a really easy dough to work with and a great treat for a weekend morning.
(Recipe from The Way the Cookie Crumbles)
½ cup whole milk
7 tbsp unsalted butter (I used salted and left out the 1 1/2 tsp salt, next time I will still add the salt)
½ cup warm water (about 110-115 degrees)
1 envelope (2¼ teaspoons yeast)
¼ cup (1¾ ounce) sugar
1 large egg, plus 2 large egg yolks
1 ½ tsp salt
4-4 ½ cups unbleached all-purpose flour, plus more for dusting the work surface
¾ cup packed (5¼ ounces) light brown sugar
2 tbsp ground cinnamon
1/8 tsp salt
1 tbsp melted butter (next time I will add a little more butter – maybe 2 or 3 tbsp, to taste)
1 cup confectioners sugar, sifted to remove lumps
2-4 ounces cream cheese, softened (to taste)
½ tsp vanilla extract
1-2 tbsp milk, until you reach your desired consistency
Heat the milk and butter in the microwave until the butter melts. Remove from microwave and set aside until the mixture is lukewarm (about 100 degrees).
In the bowl of a standing mixer fitted with the paddle, mix together the water, yeast, sugar, egg, and yolks at low speed until well mixed. Add the salt, warm milk mixture, and 2 cups of the flour and mix at medium speed until thoroughly blended, about 1 minute. Switch to the dough hook, add another 2 cups of the flour, and knead at medium speed (adding up to ¼ cup more flour, 1 tablespoon at a time, if necessary) until the dough is smooth and freely clears the sides of the bowl, about 10 minutes. Shape the dough into a round, place it in a very lightly oiled large bowl, and cover the bowl with plastic wrap. Leave in a warm, draft-free spot until doubled in bulk, 1½ to 2 hours. (Especially in the winter, I like to let my dough rise in the oven. I find that the kitchen is a little too cool. I turn the oven to warm for a few seconds, switch it off and then put the bowl of dough in.)
After the dough has doubled in bulk, press it down and turn it out onto a lightly floured work surface. Using a rolling pin, shape the dough into a 16 by 12-inch rectangle, with a long side facing you. Mix together the filling ingredients in a small bowl and sprinkle the filling evenly over the dough, leaving a ½-inch border at the far edges. Roll the dough, beginning with the long edge closest to you and using both hands to pinch the dough with your fingertips as you roll. Moisten the top border with water and seal the roll. Lightly dust the roll with flour and press on it ends if necessary to make a uniform 16-inch cylinder. Using a sharp, serrated knife, cut the roll in 12 equal pieces and place the rolls cut-side up into a greased 13 x 9 baking dish. Cover with plastic wrap and place in a warm, draft-free spot until doubled in bulk, 1½ to 2 hours. (This is where you have the option of letting them rise overnight in the refrigerator.)
When the rolls are almost fully risen, adjust an oven rack to the middle position and heat the oven to 350 degrees. (If you left them in the fridge overnight, let them come to room temprature before baking.) Bake the rolls until golden brown and an instant-read thermometer inserted into the center of one reads 185 to 188 degrees, 25 to 30 minutes. Cool for 10 minutes. Meanwhile, stir the glaze ingredients together until smooth. Glaze the rolls and serve.
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