Friday, November 19, 2010

Cinnamon Rolls

It's increasingly difficult for me to find time to bake nowadays. Projects are due, finals are ahead and so is Cupcake Camp 2010!! I am so excited, I've been thinking of what cupcake to make for a long time. I can't wait to finally assemble it this weekend! By the way, Ricardo is supposed to be there... THE Ricardo from television! I think it's the first time I'll be seeing a celebrity chef in real life!

Ok enough excitement for now, let's keep some for Sunday! I made these cinnamon rolls out of the blue. I woke up early one morning, and as I updated myself in the blogging world, I fell upon some delicious looking Cinnamon Rolls. I always have this fear of working with yeast for some reason, but I thought, what the heck! They were supposed to be knock-off Cinnabons but I found them to have turned out 10 times better!

Cinnabon Knock-Off Cinnamon Rolls
Adapted from Tartelette
Makes 12 rolls

For the dough:

2 1/4 tsp active dry yeast (1/4 oz. size or 1 pkg.)
1 cup warm milk (105 to 110 degrees F)
1/2 cup granulated sugar
1 tsp salt
2 eggs
4 cups all-purpose flour

Dissolve yeast in the warm milk in a large bowl. Mix together the sugar, butter, salt and eggs in a mixer bowl. Then add the flour and milk (with yeast) and mix well. Knead the dough into a large ball using your hands lightly dusted with flour. Put it in a clean bowl, cover and let it rise in a warm place for about an hour or until the dough has doubled in size (I left it for about an hour and 20 minutes).

Roll the dough out onto a lightly floured surface. Roll it until it is approximately 21 inches long and 16 inches wide, about 1/4 inch thick.

Preheat oven to 400 degrees F and position rack in the middle of the oven.

For the filling:

1 cup packed brown sugar
2 1/2 tbsp ground cinnamon
1/3 cup unsalted butter, at room temperature

Combine the brown sugar and cinnamon in a bowl. Spread the softened butter evenly over the surface of the dough (I didn't use it all) and sprinkle the cinnamon-sugar evenly over the surface.

Form the rolls:

Working carefully from the top (a 21-inch side), roll the dough down to the bottom edge. Cut the rolled dough into 12 slices of equal thickness (about 1 3/4 inches slices) and place 6 at a time, evenly spaced, in 2 lightly greased baking pans. Let the rolls rise again until doubled in size (about 30 minutes). Bake for 10 minutes or until golden on top.

For the icing:
Adapted from Michael Smith

1 tbsp vanilla extract
4 tbsp cream (or more depending on the consistency you like, I added more to make it runny)
1 cup powdered sugar

Stir together all the ingredients for the icing and when the rolls have completely cooled, drizzle the icing over them.


Nisha said...

Do you know if you could use whole wheat flour for these as well, to make them seem a tiny bit healthier?

workroom said...

Your creations are mouth watering! keep up the great work! Happy Holidays!!!

: )

Anonymous said...

These are beautiful! I want!

Elsa said...

Happy Holidays to you too! And for making whole wheat cinnamon rolls I've never tried it! I found this recipe that looks good but they use some white flour as well:

Hope it helps!