Cinnamon Rolls

I found this recipe on Rachel Berry's blog and they turned out really great.  Other than my pumpkin spice rolls, every cinnamon roll recipe I've tried has been somewhat disappointing.  Happy to finally have a staple cinnamon roll recipe - thanks Rachel!

While I've kept the ingredients the same, I made a few alterations to the combination and mixture process to  speed up the process (since I'm such a patient girl).
My daughter (and toughest critic) couldn't believe that I didn't buy the pastry part - and she recommended that I open up a cafe to serve these (even though cinnamon rolls aren't her favorite - love that kid!)


My photo is the naked/unfrosted version.  Once I got them frosted, they flew off the plate! 

Cinnamon Rolls

2 C. boiling Water

1/2 C. brown Sugar

1 C. butter or margarine

1/4 C. white sugar

2 Tbsp yeast

1/2 c. warm water

pinch of sugar

2 eggs slightly beaten

1 tsp. baking powder

1 tsp. salt

7 C. flour 

Boil water.  Add butter to boiling water and let sit to melt for a few minutes.  

While butter melts, in a small bowl bowl mix yeast, water, and a pinch of sugar and allow to proof for 5-10 minutes. 

Add sugar to butter/water and mix, then add 2 c. flour, one cup at a time to cool down mixture. Once mixture has cooled down (should be warm, but not hot), add eggs, baking powder, and salt, and then yeast mixture. Add 5 more cups of flour, mix thoroughly, cover and set aside to rise. 

  Carefully put raised dough on Oiled or floured surface and using rolling pin, roll out to 1/4" thick.  Brush dough with melted butter, and liberally sprinkle with brown sugar, making sure to cover the entire surface.Sprinkle cinnamon over entire surface. 

Roll tightly, and cut into 2" rolls. (I use dental floss for a clean cut) 

Place on a greased cookie sheet. 

 Cover with saran wrap that's been sprayed with cooking spray, and let rise.  

Bake at 375 degrees for 18 minutes.

Makes 24-30 rolls

Optional - nuts and raisins can be added to the cinnamon and sugar layer if desired.

Frosting:

3/4 C. Soft butter

3 C. Powdered sugar

1 Tbsp. Vanilla

Pinch of Salt

1-2 Tbsp. Milk

Mix well with electric mixer - it should be thick and creamy.

*Rachel noted that refrigerating this dough beforehand (ie overnight) isn't as effective. 

 

Pumpkin Spice Rolls

This is a pumpkin spice twist on classic Cinnamon Rolls.

 

¼ c. warm water
2 ½ t. yeast
¼ t. sugar
¼ c. melted butter
2 eggs
1 c. canned pumpkin (or home processed pumpkin)
½ c. warm milk
1 pkg. (3.4 oz) instant pumpkin spice or vanilla pudding
2 T. sugar
1 t. salt
¼ t. nutmeg
¼ t. cloves
¼ t. cinnamon
5 ¼ c. flour

Mix ¼ t. sugar, yeast and warm water in a small bowl and set aside to proof until doubled.

Meanwhile, combine all other ingredients in mixing bowl, except for flour, and add proofed yeast mixture. Mix in flour until the dough is sticky, but cleans the side of the mixing bowl.

Place in greased bowl, cover with greased plastic wrap and let rise in a warm place until doubled.

 

Punch down and if desired, allow to rise again. If time does not permit an additional rise, roll out onto a floured surface in a rectangle.


Filling
1 c. brown sugar, firmly packed
2 T. cinnamon
1/3 c. butter softened in microwave for 10-15 seconds

Spread butter all over dough. This is easily done with a hand, or cover hand in a sandwich baggie to ease in clean up. Mix sugar and cinnamon together in small bowl, and spread over buttered dough.

Beginning on the long side, roll up tightly. Use a long strand of dental floss or thread and grip on both ends. Slowly guide the floss/thread underneath the roll and bring up at approx. 1-2 inches. Bring hands up, cross hands and pull tightly until the floss/thread is taut and has sliced the roll. Repeat this process.

 

Place slices on greased pan approximately 2-3 inches apart. Cover with greased plastic wrap and allow to rise until doubled – approx. 1 hour.

 

Bake at 375* for 15 minutes.

Frost while still warm with Cream Cheese Frosting