Well Christmas break is over and school is back in session, at least for me it is, and what a crazy schedule I am going to have this semester. School on Monday and Tuesday then clinicals on Wednesday, Thursday and Friday and finally I work on Saturday so my only day off during the week will be on Sunday. Geeze what a schedule 😛 The only hope I have is knowing that there will be a week off during March, for spring break, that I will be able to look forward too. Thank goodness I baked up some posts to get me through to the March break so hopefully I will not get to far behind on my blog.
The first of the posts that I baked up are these delish Cinnamon Rolls with Cream Cheese Icing. I have always had a on again, off again love affair with cinnamon rolls. I never seem to be able to find a recipe that I really love for them. I like my cinnamon rolls light and fluffy with lots of layers and tons and tons of cinnamon in the filling but every recipe that I have tried has never turned out at all… my arch enemy yeast strikes again!! I don’t think it is the recipes fault I think it is my luck with yeast which sucks of course. Every recipe for cinnamon rolls I have tried the rolls never seem to rise correctly leading to flat brick like rolls. Then to make matters even worse the cinnamon filling leaks out onto the bottom of the baking pan while the rolls are baking because the roll layers never expand to trap the filling in the roll… argh!!!
So you have got to be thinking what happened? How did I go from brick like cinnamon rolls to to the fluffy rolls that I have pictured above? Well my secret, which is not much of a secret, is SAF Gold Instant Yeast that I found at KAF. The SAF gold yeast is made especially for sweet breads and rolls and let me tell you it works like a charm! My cinnamon rolls rose like champs and all that luscious brown sugar cinnamon filling stayed exactly where it was suppose to stay… right inside the light and fluffy rolls. Then I topped the rolls with a killer cream cheese icing and can you say…. YUMMM!!!
OH yes I can and you will too after you bake up some of these Cinnamon Rolls with Cream Cheese Icing…
Soft fluffy rolls filled with lots of cinnamon goodness and topped with silky icing!
For the Dough
1 Pkg. (2 1/4 tsp.) Active dry yeast
1/2 tsp. Granulated sugar
1/4 C. Warm water (110 °F)
1/2 C. Milk, room temperature
2 Tbsp. Brown sugar
1/2 C. Granulated sugar
1 Egg yolk
1/2 tsp. Vanilla extract
1 tsp. Salt
3 C. A-P Flour
8 Tbsp. Unsalted butter, room temperature
1/4-1/2 C. A-P Flour, as needed
For the Filling
1 C. Brown sugar
3 Tbsp. Ground cinnamon
6-8 Tbsp. Unsalted butter, room temperature
For the Cream Cheese Icing
2 1/2 oz. (1/4 C.) Cream cheese, room temperature
1/2 tsp. Vanilla extract
1 1/2 C. Powdered Sugar, sifted
3 Tbsp. Milk
In a small bowl, or measuring cup, combine the warm water, granulated sugar and yeast.
Set the yeast aside for 10-15 minutes, in a warm area, to let it proof. After proofing the yeast should smell yeasty and be slightly bubbly on the top and around the edges.
In a stand mixer, with the dough hook attachment, combine the milk, brown sugar, granulated sugar, egg, egg yolk, vanilla, salt and yeast on low speed.
Add in the flour, one cup at a time, until all of the flour is incorporated.
Now add in the butter and let the hook incorporate it into the dough.
The dough will be sticky, that is okay, but if it is to sticky add in 1/4 to 1/2 C. A-P Flour, 2 Tbsp. at a time, until the dough pulls away from the sides of the bowl.
Turn the mixer up to medium speed and let the dough knead on the hook for about 5 minutes, add in more flour if the dough starts to stick to the sides of the bowl again.
While the dough is kneading grease the sides and bottom of a large mixing bowl with some room temperature butter and add in the dough when it is done kneading.
Cover the mixing bowl with plastic wrap and let the dough rise, in a warm area, until it doubles in size, about 2 hours.
While the dough is rising in a medium mixing bowl combine the brown sugar and the cinnamon for the filling.
After the dough rises turn it out onto a floured surface and roll it into a 12 x 18 inch rectangle about a 1/4 inch thick.
Spread the room temperature butter on the dough and sprinkle the filling evenly over the butter. Leave about 1/2 inch around the edges of the dough free from the filling and butter.
Now roll the dough, starting from the short side, into a tight log. You want to keep the log tight so the filling does not melt out into the pan when you bake the rolls.
Cut 1/2 inch off of the ends of the log and then cut the log into 9-12 even rolls with some unflavored dental floss. The amount of rolls you end up with will depend on how thick you want your rolls to be, I got 9 out of mine.
Grease your pan, I used a 10 x 10 inch roll pan, with a little bit of Crisco and place each roll into the pan leaving a gap between each roll and the edges of the pan for dough expansion.
Cover the rolls with some plastic wrap and let then proof for about 30-60 minutes in a warm area.
While the rolls are proofing preheat your oven to 375°F, 350°F if using a convection oven.
After the rolls finish proofing remove the plastic wrap and bake them for about 25-30 minutes or until they are golden brown on top. The time might be a little less if you cut your rolls thin so keep an eye on them.
While the rolls are baking in a medium mixing bowl combine the cream cheese, vanilla and sifted powdered sugar beat with a hand mixer adding in the milk until the icing is smooth and creamy.
Remove the rolls from the oven and let them cool for about 10 minutes before icing them.
Now, if you can, let the rolls cool till warm to the touch and serve them with a huge glass of ice cold milk and enjoy!
The rolls will keep for 2-4 days in a air tight container.
Well that’s it for this week. Have a great rest of your week and please drop back by after you try these delish Cinnamon Rolls with Cream Cheese Icing and let me know how you liked them, I love reading your comments and I really do read them all!