Wednesday, January 4, 2012
Buttery Cinnamon Rolls
I am sure we all have big goals for the year, in conjunction with small steps toward life-changing goals. I want to learn to sew this year, and I want to learn sign language. Two bigger goals, to go with my smaller goal of drinking 8 glasses of water each day. I may not master sign language, but each step in self-improvement helps us to be a better person.
If you make these the night before, be sure to set them on the counter while the oven is preheating. You also might have to cook them a little longer.
Rich Breakfast Dough
1/2 cup warm whole milk
1/4 cup sugar
1 1/2 teaspoons active dry yeast
1 large egg, plus 1 egg yolk at room temperature
2 1/2 cups flour
1/2 teaspoon salt
1 stick very soft butter
31/2 stick butter, very soft
1/3 cup packed brown sugar
1/2 teaspoon cinnamon
6 oz soft cream cheese
3/4 stick softened butter
Make the dough: Combine the warm milk and sugar in the bowl of the stand mixer and sprinkle the yeast over ht op. Whisk by hand to blend well. Let the mixture sit for 5 to 10 minutes, until the yeast is activated and foamy or bubbling. And the egg and yolk and whisk by hand until well blended. Stir in the flour and salt with a silicone or rubber spatula. Attach the dough hook and knead on low speed for 2 minutes. The dough may look ragged at this point. Increase the speed and knead for 1 minute. With the mixer running, add the soft butter, 1 Tablespoon at a time. Knead for an additional 5 to 6 minutes, until the dough looks soft and silky.
Rise the dough: Spray a large bowl with nonstick cooking spray and place the dough inside. Cover with a damp linen towel and allow to rise until double in volume, 1 to 1 1/2 hours.
Punch the dough down and dust your work surface with flour. Turn the risen dough out of the tub and onto the flour. Press down firmly with your hands to expel as much of the has as possible, but don't knead the dough. Dust the top of the dough with flour. Roll the dough into a 10- by 16- inch rectangle.
Combine the butter, brown sugar, and cinnamon in a bowl and spread over the dough.
Roll the dough into a cylinder, lengthwise. Turn the seam side down and use a sharp knife to cut the roll into 10 equal pieces.
Spray muffin pan with nonstick spray and place cut rolls into pan.
Second Rise: Cover the pan with your linen towel and allow to rise until doubled in size.
Preheat the oven to 350 and position and oven rack in the center. Bake for 30 -35 minutes, until the rolls are deep golden brown.
Set on a baking sheet and allow to cool until you can handle them.
Make frosting: Combine butter, cream cheese, and powdered sugar in a small bowl and spread on warm rolls.
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My Favorite Reads
- Bride & Groom First and Forever Cookbook
- Deceptively Delicious
- Giada's Kitchen New Italian Favorites
- Martha Stewart's Cooking School
- Martha Stewart's Hors D'Oeuvres Handbook
- The Art & Soul of Baking
- The Bon Appetit Cookbook
- The Martha Stewart Living Cookbook: The New Classics
- Williams-Sonoma Cooking at Home