Ingredients:
- 1 cup milk (heated approximately 1 minute in microwave)
- 1/4 cup warm water (110 degrees F.)
- 1 teaspoon vanilla extract
- 1/2 cup butter, room temperature
- 2 eggs, room temperature and beaten
- 1/2 teaspoon salt
- 1/2 cup sugar
- 5 cups bread flour
- 3 teaspoons instant active dry yeast
- Cinnamon Filling (see recipe below)
- Butter Frosting (see recipe below)
In a large bowl or in the bowl of a 5 quart stand mixer, combine all the ingredients in the order given except the Cinnamon Filling and the Butter Frosting. Using a dough hook, mix everything together until a soft dough forms. Turn the dough out onto a lightly oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rest for 10 minutes.
Butter a 9x13x2-inch baking pan; set aside.
After dough has rested, roll and stretch the dough into approximately a 15x24-inch rectangle.
Brush the softened butter from the Cinnamon Filling (see below) over the top of the dough with a rubber spatula. Sprinkle Cinnamon Filling over the butter on the prepared dough.
Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.
With a knife, lightly mark roll into 1 1/2-inch section. Use a sharp knife (I like to use a serrated knife and saw very gently) or slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and criss-crossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place cut side up in prepared pan, flattening them only slightly.
TWO OPTIONS:
Refrigerating or Freezing Unbaked Cinnamon Rolls:
At this point, the cinnamon rolls can be covered with plastic wrap and refrigerated overnight (I've actually made them two days in advance) or frozen for 1 month. Before baking, allow rolls to thaw completely and rise in a warm place if frozen. I have found that I have to take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before planning to bake. I just put the frozen cinnamon rolls (container and rolls) on my counter (not in the refrigerator) overnight for 10 to 12 hours.
If refrigerated, they can be either baked upon removing from the refrigerator or let come to a room temperature (I've done both ways). They do a slow rise overnight and it is not necessary to let them come to room temperature before baking.
Bake Immediately After Making:
Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).
Preheat oven to 350 degrees F. for regular oven or 325 degrees F. for a convection oven.
Bake in a convection oven approximately 15 to 20 minutes until they are a light golden brown.
Baked in a regular oven approximately 20 to 25 minutes in a regular oven until they are a light golden brown.
Remove from oven and let cool slightly. Spread Butter Frosting over the cinnamon rolls while still warm. Serve warm.
Yields 15 cinnamon rolls.
CINNAMON FILLING:
- 1/2 cup butter,
- softened1 cup firmly-packed brown sugar
- 4 to 5 tablespoons cinnamon
- 3/4 to 1 cup chopped nuts (optional)
In a bowl, combine brown sugar and cinnamon well; stir in chopped nuts (optional). NOTE: I like to sift the brown sugar and cinnamon together to remove any lumps.
BUTTER FROSTING:
- 2 ounces cream cheese,
- room temperature
- 1/4 cup butter, room temperature
- 1 cup powdered sugar
- 1/2 teaspoons vanilla extract
- 1/8 teaspoon lemon extract or oil
In a medium bowl, combine cream cheese and butter until creamy. Add powdered sugar, vanilla extract, and lemon extract or oil until well mixed and creamy. Refrigerate frosting until ready to use and then bring to room temperature before spreading.
