Classic Cinnamon Rolls

Your kitchen will smell of fragrant cinnamon while these are in the oven. These rolls are light and the accompanying cream cheese frosting is not cloyingly sweet. Make these when whole family’s at home or when you’re expecting guests who deserve a special treat.


Yield 12 large rolls  Prep Time 10 to 15 minutes, plus 8 to 10 minutes of mixing time and 2 to 3 hours of total proofing time  Baking Time 20 to 25 minutes

1/2 cup butter
1/2 cup milk
2 1/4 teaspoons instant yeast (use double active-dry)
1/2 cup warm water (105 to 115ËšF)
1/2 cup sugar
3 eggs
4 to 4 1/2 cups all-purpose flour
1 1/2 teaspoons salt
egg wash
1 1/4 cups (packed) brown sugar
3 tablespoons cinnamon

For the cream cheese frosting
1 cup (8 ounces) cream cheese, softened
2 tablespoons butter
1 cup confectioner’s sugar, sifted
1 1/2 teaspoons vanilla

1  Melt the butter and milk together—let cool to room temperature.

2  In the mixing bowl of a freestanding mixer, stir together the yeast and water. Let stand for 8 to 10 minutes until creamy and thick.

3  Whisk the sugar and eggs into the yeast mixture; then add the butter-milk mixture. Dump in 4 cups of flour and begin mixing on low speed with a dough hook. While the mixer is running, sprinkle in the salt.

4  Knead at medium speed until the dough comes together and sweeps the inside of the bowl clean. If the dough is too moist, add flour by tablespoons from the remaining 1/2 cup. You may not use up all the flour. Total kneading time is 10 minutes. (Kneading by hand? See How To Knead Dough by Hand)

5  Transfer the dough to a large, lightly-oiled bowl. Cover with plastic wrap. Bulk-proof the dough (that is, let it rise and develop flavors) in a draft-free area of your home for 1 to 1 1/2 hours (depending on how warm the day is or in that space).

6  Punch down the dough and transfer to a working surface lightly dusted with flour. With a rolling pin, roll the dough out into a 12-inch-wide by 16-inch-long rectangle. Brush the surface of the dough lightly with egg wash.

7  Combine the brown sugar and cinnamon in a small bowl; sprinkle on top of the rectangle, leaving the topmost 1/2-inch free (you will use this to seal the roll).

8  Begin rolling from end to another, making sure to keep the roll tight without stretching the dough. Seal the egg-washed edge tightly.

9  Grease a 13-by-9-inch pan. Slice the roll into 12 equal pieces and place in a pan.

10  Cover with a lightly-dampened kitchen towel and proof for 1 to 1 1/2 hours or until double in size (begin checking at 45 minutes; at that time, you can also begin preheating the oven.) The rolls should press against each other—there will be no space between them or the pan. Preheat the oven to 350F.

11  Bake in the oven for 20 to 25 minutes or until the tops are a light golden brown. Let cool 5 minutes; then invert rolls onto a cooling rack. Turn upright and let cool an additional 10 minutes.

12   Smear with cream cheese frosting. Serve immediately.

13   Make the cream cheese frosting: Combine all ingredients in a food processor or blender and process until smooth. Alternatively, use a mixer and mix on low speed with a paddle attachment until the sugar is absorbed, then increase speed to medium until frosting is light and fluffy.

Photography by Ocs Alvarez │ Food Styling by Melanie Jimenez │ Prop Styling by Gwyn Guanzon

• iCyLiCiOuS Jun 15 2010 @ 02:50pm Report Abuse

     

  Hi Yummy Team!
  
  I already tried this recipe and even documented it in my newly constructed blog...here's the link to my blog:
  http://mommyisnowcooking.blogspot.com/2010/05/baking-101-cinnamon-rolls.html
• Mavs Apr 15 2010 @ 03:47pm Report Abuse

     

  I love cinnamon rolls. Thanks for posting the recipe.
• Cecile Sep 29 2009 @ 12:34pm Report Abuse

     

  Where can I buy instant yeast?
  
  Thanks!