Cinnamon Rolls

[browniebaker]

Cinnamon Rolls

Serves 18 as Side.

Nothing beats cinnamon rolls warm from your own oven. These fluffy sweet rolls are swirled with ribbons of brown sugar and cinnamon (and raisins or pecans if you wish), and glazed with a deliciously rich, buttery-creamy icing that makes these cinnamon rolls extra-special.

CINNAMON ROLLS

Dough:

3 tablespoons unsalted butter

1-1/8 cups milk

3-1/2 cups all-purpose or bread flour (using dip-and-sweep method of measuring)

1/2 cup sugar

2 teaspoons instant yeast

1 teaspoon salt

1 large egg

Filling:

3/4 cup packed light-brown sugar

2 tablespoons ground cinnamon

1/2 cup raisins or toasted chopped pecans (optional)

Icing:

4 ounces cream cheese, softened

1/4 cup unsalted butter, softened

1/2 teaspoon vanilla extract

8 ounces confectioners’ sugar

To make dough, microwave butter and milk until warm, about 120 to 130 degrees. Add 1 cup flour, sugar, yeast, salt, and egg. Beat for three minutes. Stir in remaining flour. Knead until smooth and elastic, about eight to ten minutes. Place in covered bowl to proof until double in size.

Position oven-rack at center of oven. Preheat oven to 375 degrees. Grease two 8”or 9" square or round pans. To make filling, combine sugar and cinnamon (and raisins or pecans, if using). Roll dough flat into rectangle. Spread and press filling evenly into dough. Taking care not to roll too tightly, roll up from longer edge of dough, and seal by pinching dough edge along length of roll. Cut cross-wise into 18 slices. Place rolls in pans. Cover and let rise until double in size. (Or, if baking the next morning for breakfast, cover and refrigerate overnight, and proof until double in size before baking.) Bake for about 20 minutes, or until tops are golden-brown.

During baking, make icing by stirring together cream cheese, butter, vanilla, and sugar. Remove rolls from oven. Turn out in one piece onto serving plate. Ice rolls while hot. Serve at once. Makes 18 rolls. Freezes well.

Keywords: Breakfast, Bread, American, Intermediate, Brunch, Topping/Frosting

( RG590 )