Wednesday, July 20, 2011

Cinnamon Rolls

I love cinnamon rolls, especially fresh out of the oven and dripping with frosting and cinnamon and butter oozing out...the messier, the better.  For the longest time I hesitated to make them because I thought they would be hard to do.  Then, one day, I gave it a whirl.  It was a success!   Now, a few years later, I think I have my recipe just the way I like it.

1 c. warm milk (110 degrees)
1/4 c. sugar
2 1/2 tsp yeast
1 tsp almond extract
2 eggs- room temperature
1/3 c. butter or margarine, melted, cooled
1/4 c. sugar
1 tsp. salt
5 cups bread flour (may need more, depending on the stickiness of the dough when you mix it)

1 c. brown sugar
2 1/2 tbsp. cinnamon
1/4 tsp pumpkin spice
1/8 tsp cloves
1/8 c. white sugar
combine and set aside

1/3-1/2 c. butter, melted

Combine yeast, 1/4 c sugar, and milk and set aside for 5-10 minutes.  In a large bowl combine 1/4 c. sugar, eggs, salt, almond extract, butter, and 1 cup flour.  Add in yeast mix.  Gradually mix in rest of flour, 1/2 cup at a time.  You can either use your hands, or if you are lucky enough to have a kitchen aide mixer, use that.  Knead into a large ball, until dough no longer sticks to your hands, but is still a little sticky.  If dough is too sticky, add more flour, a little at a time.  Spray a large bowl (or same bowl used to mix) with non-stick spray, work dough into a large ball and place in bowl.  Spray top of dough with spray.  Cover with a warm cloth, in a warm place and let rise until doubled.  That is usually about an hour, but it depends on the temperature of where the dough is.  I like to put my oven on warm and put the bowl on top of the stove.

Once dough has risen roll our to about 1/4 in. thick and form into a rectangle.  Spread butter on top of dough and sprinkle cinnamon mixture generously on top.  Don't be afraid to use it all and make a little more.  Roll the dough up, starting on the long side. 

Cut the dough in 12 pieces. 

Place rolls in a greased 9x13 pan, or use more pans if you need to, I usually use one 9x13 and one 8x8 pan. the trick to getting the cut nice and easy, either use dental floss, unflavored of course, or string.

Cover and let rise until doubled, usually about 45 minutes, but that depends on the temperature of the room.  Once risen, cook at 400 degrees form 12-15 minutes.  Spread with frosting and enjoy!

8 oz. cream cheese
1 c. butter
1 1/2 - 2 c. powder sugar
1 tsp vanilla extract
1 tsp. almond extract

Place cream cheese in mixer and mix until smooth.  Add the rest of the ingredients and mix for 10 minutes.  Add more powdered sugar if the frosting is too runny.  This isn't supposed to be a thick frosting since it's going on rolls that are warm, it'll soften down anyway.  To thicken the frosting, place in fridge.

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