Saturday, August 25, 2012

Cinnamon -Easy- Rolls

Saturday brunch, another hot humid day and the hot weather seems like it's gonna last for ever here in Italy !
It is my  second attempt to make this decadent rolls.. they are my favourite of all times.
I prepared them the night before, popped them in the fridge, woke up at 9 am, let them sit for a while on the stove top while preheating the oven ( a tip to bring them  to room temperature in no time).

Good morning !

YOU will need...
For the Dough:
  • 4 1/2 cups of AP flour
  • 2 eggs
  • 1/3 c sugar
  • 1/3 cup butter (soft) not margarine PLEASE!
  • 3/4 cup milk
  • pinch os salt
  • 1 packet active dry yeast
  • 1/2 tsp vanilla extract.

For the filling
  •  1 cup brown sugar
  •  1 TSP cinnamon .
  •  1/2  cup  soft butter.
    The Cream cheese glaze:
  • 1/4 cup butter, softened'
  • 125 gm cream cheese 
  • 1 1/2 cups powdered sugar
  • 1 1/2 teaspoons milk
  • 1/2 teaspoon vanilla

What to do:

  • In a large mixing bowl combine 2 1/4 cups of the flour and the yeast.
  • In a small saucepan heat the milk, the 1/3 cup butter, 1/3 cup sugar, and salt just till warm and butter is  melted, stirring constantly. Add to flour mixture. Add eggs. Beat on low speed for 30 seconds ( with an electric mixer) I don't have a stand mixer by the way:(, . Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2 1/4 to 2 3/4 cups flour as you can. the dough must be soft but not sticky.
  • Turn dough out onto a  floured surface(wooden best). Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (8 minutes) PLEASE RESIST YOUR DESIRE TO ADD MORE FLOUR !
  •  Shape into a ball. Place in a greased bowl, turning once. cover and let rise for about 1 hour or till doubled in size.
  • For the filling, combine 1 cup brown sugar, , and 1 TSP cinnamon (mix them). and 1/2 a cup of soft butter.
  • After the dough rises.Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 minutes. 
  • Roll the dough into a 12 inch rectangle. with a rubber spatula, grease your dough with 1/2 cup of butter; top with brown sugar and cinnamon mixture. Roll up jelly-roll style; pinch edges to seal.
  • Slice the dough roll into eight 1 1/2 inch pieces. Arrange dough pieces, cut side up, in a greased baking pan. Cover dough loosely with clear plastic wrap, leaving room for rolls to rise for 1 hour. or proceed to the next step.
  • Refrigerate dough for 2 to uo to 24 hours. Uncover and let stand at room temperature for 30 minutes before baking.
  • Preheat your oven to 375 f or 180 c  and bake  for 25 minutes or till light brown. 

A slice the dough easily into buns....use a piece of thread or dental floss , pass it under the dough and then pull to make a  knod...and here it comes...a smooth slice , the thread  acts like a very sharp knife.
Looks good or what ?
 For the  glaze..Mix all the glaze ingredients together and pour it on the buns when it comes out of the oven....enjooooooy!

Have you ever made your own Cinnamon Rolls?

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