Rise and roll!
This was the first time bae aka my foodie partner-in-crime and I attempted making cinnamon rolls at home and it was quite the success during the holiday season. So much so, that it will now become a yearly tradition around Christmas time. Even with full bellies, everyone wanted seconds. So let me tell you about these sweet rolls of love because they’ll be a recipe you’ll never forget thanks Chef Michael Smith. Because sometimes you just need to indulge and these cinnamon rolls are DE-LI-CIOUS! You won’t regret waking up to these!
This was the first time bae aka my foodie partner-in-crime and I attempted making cinnamon rolls at home and it was quite the success during the holiday season. So much so, that it will now become a yearly tradition around Christmas time. Even with full bellies, everyone wanted seconds. So let me tell you about these sweet rolls of love because they’ll be a recipe you’ll never forget thanks Chef Michael Smith. Because sometimes you just need to indulge and these cinnamon rolls are DE-LI-CIOUS! You won’t regret waking up to these!
CINNAMON ROLLS
INGREDIENTS
For the Dough
For the Dough
1 cup milk
1 stick butter, softened
1/2 cup brown sugar
2 tablespoons pure vanilla extract
1 teaspoon salt
5 cups all-purpose flour
1 – 1/4 ounce package instant yeast
4 eggs
For the Cinnamon Filling
1/2 cup butter, softened
1 cup brown sugar
2 tablespoons ground cinnamon
For the Glaze
1 cup powdered sugar
1/4 cup heavy cream (35%)
1 tablespoon pure vanilla extract
For the Glaze
1 cup powdered sugar
1/4 cup heavy cream (35%)
1 tablespoon pure vanilla extract
DIRECTIONS
Step 1 - Make Dough
For the dough, gently warm the milk, butter, brown sugar, vanilla and salt in a small pot. Don’t bring to a simmer; warm just enough to melt the butter.
Meanwhile, measure one-half of the flour into the bowl of your stand mixer along with the yeast. Add the warm milk and melted butter mixture to the flour and beat with your paddle attachment until smooth. Add the eggs 1 at a time, beating until smooth before proceeding. Switch to a dough hook and add the remaining flour.
Step 2 - Knead Dough
Remove and knead until a soft dough forms that is no longer sticky to the touch, about 5 minutes. Place the dough in a lightly oiled bowl, cover and let rest in a warm place until dough doubles in size. This could take as long as 2 hours.
Remove and knead until a soft dough forms that is no longer sticky to the touch, about 5 minutes. Place the dough in a lightly oiled bowl, cover and let rest in a warm place until dough doubles in size. This could take as long as 2 hours.
Step 3 - Make Filling
For the filling, stir or whisk together the softened butter with the brown sugar and the cinnamon in a mixing bowl.
Once the dough has risen, punch it down and let it rest for a few minutes.
For the filling, stir or whisk together the softened butter with the brown sugar and the cinnamon in a mixing bowl.
Once the dough has risen, punch it down and let it rest for a few minutes.
Step 4 - Roll Dough
Flour your work surface, the dough, your hands and a rolling pin. Roll out the dough into a long rectangle shape, about 18 x 12 inches (45 x 30 cm), with the long side facing you.
Evenly spread the cinnamon filling all over the top of the dough, leaving 1 or 2 inches (2.5 or 5 cm) uncovered along the top edge. Leaving a border helps the dough stick together when you form the roll.
Flour your work surface, the dough, your hands and a rolling pin. Roll out the dough into a long rectangle shape, about 18 x 12 inches (45 x 30 cm), with the long side facing you.
Evenly spread the cinnamon filling all over the top of the dough, leaving 1 or 2 inches (2.5 or 5 cm) uncovered along the top edge. Leaving a border helps the dough stick together when you form the roll.
Roll into a long, tight, cigar-shaped log from the covered long edge to the uncovered long edge. Brush the outside of the log with oil or melted butter.
Slice the dough log into 12 or 16 sections. Turn each on its side and position evenly in a lightly oiled 15- x 10-inch baking pan.
Rest, uncovered, until the dough doubles in size once again and the rolls swell into each other, filling the pan.
Rest, uncovered, until the dough doubles in size once again and the rolls swell into each other, filling the pan.
Step 5 - Bake Dough
Meanwhile, preheat your oven to 350 °F (180 °C).
Meanwhile, preheat your oven to 350 °F (180 °C).
When the dough has risen a second time, bake for 40 to 45 minutes.
Step 6 - Make the Glaze
When cinnamon rolls are finished baking, remove from oven and allow to cool. When they have cooled enough to handle, stir together the glaze ingredients and drizzle all over the rolls. Serve immediately!
Bon appetit!