It’s also the final edition, at least for now! I put a couple more things up on my destash page, including a bunch of handspun skeins. All things must go! Make me an offer!
I don’t have much to show with the knitting (although that’s coming up shortly! just need some photos), but I do have cinnamon rolls!
Cinnamon Rolls with Cream Cheese Frosting
adapted from Bon Appetit magazine
This is a lovely, easy dough recipe. It’s been while since I last made a yeasted dough (probably not since last summer?) but it rose well and really turned out great. Best eaten warm!
Dough
1 cup milk
3 tbsp butter
1 envelope instant (rapid-rise) yeast – 8g
3 1/2 cups flour, divided
1/2 cup sugar
1 tsp salt
Filling
1/4 cup butter, room temperature
3/4 cup brown sugar (packed)
2 tbsp cinnamon
Frosting
125 g cream cheese, room temperature
1/4 cup butter, room temperature
1 cup icing (powdered) sugar
1 tsp vanilla
Making the Dough:
Heat 3 tbsp butter and milk together in microwave (or on the stove) until the butter is melted and the milk is warm, about 60 seconds (longer if your microwave is old like mine). Place in bowl of stand mixer fitted with paddle attachment and add yeast, sugar, salt, and 1 cup flour. Mix on low speed for 3 minutes, scraping down sides.
Add 2 1/2 cups flour and mix until the dough forms a ball and comes away from the side of the bowl. Turn out onto a floured surface and knead, adding more flour if sticky, for 8-10 minutes until smooth and elastic. Place in lightly oiled bowl and cover with kitchen towel. Let rise for 2 hours.
Once the dough has doubled, turn out onto a floured surface and roll out to a rectangle approximately 15 x 11 inches.
Dot surface with 1/4 cup softened butter, then spread to cover dough, leaving a 1/2 inch border. Mix together brown sugar and cinnamon and sprinkle evenly over butter.
Starting with one long edge, roll up the dough, pinching ends to close. Slice the roll in half, then each half into about 9 equal pieces (about 1/2″ or a little wider).
Lightly oil two 9″ square pans and place 9 rolls in each pan. Cover pans and let rise for 45 minutes. Preheat oven to 375 F. Once the rolls have doubled in size, bake for 20 minutes or until the tops are golden. Turn the rolls out onto a rack and let cool 10 minutes before frosting.
Make the Frosting:
Mix cream cheese, butter, icing sugar and vanilla in stand mixer until smooth. Spread over warm rolls.
Devour.
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