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Cinnamon Rolls

December 7th, 2012 by Susan

Welcome to this week’s edition of good idea/bad idea.  Good idea:  Cinnamon rolls.  Making them on a Thursday night:  not so much.  Yeasted bread after getting home from work around 7?  Sure, why not?  While the results were definitely worth the extra effort, as the rolls were appreciated by a horde of hungry co-workers, if I had it to do over again, I would probably wait to make these on a weekend.

I think my favorite part of these cinnamon rolls is the cream cheese glaze.  I mixed things up from the original recipe, and I was extremely happy with the results.

Cinnamon Rolls with Cream Cheese Glaze (Adapted from Bon Appetit)

For the dough:

1 cup whole milk

3 tablespoons unsalted butter

3 1/2 cups all-purpose flour

1/2 cup sugar

1 egg

1 envelope Rapid-Rise yeast

1 teaspoon salt

Non-stick cooking spray

For the filling:

3/4 cup golden brown sugar

2 tablespoons ground cinnamon

1/4 cup unsalted butter

For the glaze:

4 ounces cream cheese

3/4 cup powdered sugar

1/4 cup milk

1/2 teaspoon vanilla

Combine the milk and butter in a pan and heat over medium heat until the butter is mostly melted and the milk is between 115 and 120 degrees.  Pour the milk mixture into a stand mixer fitted with the paddle attachment.  Add 1 cup of flour, the yeast, sugar, egg and salt to the stand mixture and mix on low for three minutes, scraping down the sides occasionally.  Add the remaining 2 1/2 cups of flour and mix until the dough forms a ball.

Turn the dough out of the bowl onto a lightly floured surface.  Knead the dough until the dough is smooth, about 10 minutes.  Coat a large bowl with the cooking spray, and place the dough in the bowl.  Turn the dough to coat it with the spray.  Cover the dough with plastic wrap or a towel, and leave the dough in a warm place to rise.  The dough will take about two hours to double in size.  (My kitchen is inexplicably drafty, so I’ve found it helps to preheat the oven when the dough is rising to keep the temperature in the kitchen constant.)

Once the dough has doubled, punch down the dough and roll it out into a rectangle that measures 11 inches by 15 inches. I took a cutting board and used that to roll the dough to the appropriate size.  Mix the brown sugar and cinnamon together in a bowl.  Spread the butter over the dough and sprinkle with the brown sugar and cinnamon mixture.  Starting on the long end, slowly roll the dough into a log.  Cut the log into discs that are 1/2 to 3/4 inch thick.  I got 18 discs out of the log.

Coat a square pan with cooking spray and place the discs in the pan.  Cover the pan with plastic wrap and rest for 45 minutes.


Preheat the oven to 375 degrees and bake the rolls until golden brown, about 22 minutes.  Cool the rolls.  (I cooled mine in the pan since I was planning on taking the rolls to work.)

While the rolls are cooling, make the glaze.  Using a hand mixer, combine the cream cheese and powdered sugar.  Add the milk to thin the glaze out a little bit and add the vanilla.  Glaze the rolls and enjoy!

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