Source: Me; cir. 2000’s
Cinnamon rolls to many seem like an intimidating recipe to tackle. I do remember making my first batch 10 years ago for someone's birthday breakfast. It was a big task for some reason, but I'm here to tell you, they are so easy to make, once you've found the perfect recipe. Of course the key to a great cinnamon roll isn't just the dough, but more importantly, it's the icing. Cinnabuns seems to be a name that triggers a mouth watering response. Well, they have some fierce competition now...'cuz your cinnabuns are gonna rock with this recipe! Don't be shy with the icing...it soaks in and melts down the sides. I like the rolls best when just iced and fresh and gooey. If you are ever lucky enough to have extras for the next day, let me know how they taste...I've never been successful with keeping them around for that long.
- 300 grams flour organic, white is good
- 1/2 tsp salt
- 3 tbs sugar
- 60 grams butter soft
- 1 dl milk
- 20 grams yeast
- 1 egg
- 50 grams butter soft
- 1/2 cup sugar
- 4 Tbs cinnamon
For the icing
- 1 lb cream cheese room temperature
- 4 cups powder sugar
- 1 lb butter room temperature
- 2 tsp lemon juice
- 2 tsp vanilla
For the dough:
Combine your ingredients in a mixer bowl, using the dough attachment. Be sure you proof your yeast with the milk. I like to warm the milk slightly, then add the yeast and butter together. They all soften up well together, then pour into the dry mix and mix w/ mixer until well combines. Add a bit of flour if dough is too sticky.
Once well combined, lay dough out on a wooden board, get your "dough" towel wet with warm water, and cover dough ball to let rise for 1-2 hours, or overnight.
When dough is double in size, roll it out on a well-floured surface with a floured rolling pin. Form a nice big square, but don't sacrifice the thickness. Keep it nice and thick and even.
Now, for the filling, just take about 50-80 grams of butter, and cut in small pieces. Spread your pieces evenly around your square.
Next, add your cinnamon sugar mixture. The amount is entirely up to you and your preferences, but the suggested amount is what I have found to be sufficient. (and I like my rolls sweet)
Now, you are ready to form your rolls. Fold in the perimeter, maybe 1/2", then roll the dough into a form of a large log.
Seal the seam as best you can, then cut your rolls. 1-2" is sufficient in size.
Lay them on a paper lined baking tray and bake for 20 minutes or until rolls look cooked.
Take them out of the oven, and let cool completely.
Meanwhile, begin to make your icing.
Combine the room-temperature cream cheese with the room temperature butter and add confectioners sugar. Blend with metal attachment and whip until soft, creamy and well combined. Set in refrigerator until ready to ice.
When buns are cool, ice away. Be as generous as you'd like to be with the icing. Freeze the extra and keep it for next time.