Two weekends ago I ventured into the territory of baking with yeast. I learned how working with yeast can be a pain in the ass but if it works you get great results. My first attempt was a miserable fail with a sticky, dense, dead ball of dough. I figured out my milk was at 112 and the was way too hot for my yeast so I tried again at 100 and SUCCESS!!!
I went through all this trouble because I saw these amazing Peppermint Bark Buns at Fake Ginger. I could have gone for the peppermint and chocolate filling but I am not a big fan of white chocolate so I decided to stick with a cinnamon roll and this would be a springboard into making the cinnamon rolls.
These cinnamon rolls were worth the trouble since they were an amazing treat for the weekend. Plus I felt like I conquered a big fear with using yeast. I made an orange frosting for them which was good- a nice complement to the cinnamon but standard milk based frosting is more my thing. I think eggnog would be fantastic!
Seriously Amazing Cinnamon Rolls
makes 12 rolls
- 1 cup warm milk (skim works)
- 2 eggs
- 1/3 cup unsalted butter melted
- 4 cups bread flour, 1/2 cup reserved
- 1 teaspoon salt
- 1/2 cup sugar
- 1 packet dry active yeast
- 1/2 cup sugar
- 1/4 cup of brown sugar
- 4 tablespoons cinnamon
- 4 tablespoons butter, softened
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- milk or orange juice until you have reached your desired frosting thickness
- To prepare the dough, start by heating the milk per yeast instructions (between 100-110F). Melt the butter, set aside. Beat eggs in a very large bowl, set aside. Once the milk has reached the right temperature add the yeast and let proof per instructions. Mix in the sugar and melted butter into the eggs. Gently mix in the milk/yeast to the wet ingredients. In half cup intervals mix in the bread flour until 4 cups has been incorporated. With the remaining 1/2 cup, dust a clean smooth surface and coat your hands. Kneed the dough into a ball incorporating the remaining flour. Place into a greased bowl, cover, with plastic wrap and let double in size (several hours).
- While your dough is rising prepare the cinnamon sugar mixture by combining the sugars, cinnamon, and the softened butter. Set aside.
- Preheat oven to 350 and grease baking pans.
- Roll out dough into a 16 by 21 inch rectangle. Spread butter mixture evenly over dough. Roll up dough jelly roll style and divide into 12 rolls. Arrange evenly in pan(s), cover and let rise until doubled.*
- Bake for 20 minutes or until golden brown.
- While rolls are baking combine the cream cheese and sifted powered sugar. Add milk/oj to the cream cheese until it reached the desired consistency. Spread frosting over warm rolls before serving.
*I did not do this since I wanted them right then and they turned out fine. So this extra rise is up to you.