Moral of the day: good yeast is key to having good cinnamon rolls.
Unless you want your cinnamon rolls to feel like rubbery hockey pucks, use.good.yeast.
Let us just say, between you and me, that my Dad has not been so impressed with my recent batches of cinnamon rolls. Cinnamon rolls are kind of his thing. He loves a bakery here in town that makes really good ones and he is the one who made the first batch of real yeasted cinnamon rolls here at our house. He has a high standard and I, his lovely daughter, have been falling a bit short. So, earlier this week, I decided I was going to make cinnamon rolls without whole wheat, without honey, without anything that would make them taste less than traditional bakery style. I was going to rock Dad’s socks off with these, I mean, they were going to blow him away.
They blew him away alright.
I couldn’t have done worse, really guys, the cinnamon rolls were horrible. (I’m laughing as I write this, they were so bad.) I can safely say there was no way I could ever share the recipe with you. I was somewhat amused with the whole situation – I mean, here I tried to make the biggest, sweetest, bestest cinnamon rolls – and I got hockey pucks. Rubbery hockey pucks! Elizabeth ate the ones I stuffed with chocolate chips … and covered with icing … lots and lots of icing. But she was the only one.
Note: Need to get rid of a bad batch of cinnamon rolls? Make a double batch of icing. Seriously, it works wonders.
Anyways, it probably would’ve been fine, but these? These rocked our socks off. And blew us away.
2 and 3/4 cupsall-purpose flour
3 Tablespoons granulated sugar
1 teaspoon salt
1 package Red Star active dry yeast (1 packet = 2 and 1/4 teaspoons) (instant works, too)
1/2 cup water
1/4 cup milk (make sure it is cow’s milk)
2 -1/2 tablespoons butter
1 large egg
1/4 cup butter, softened to room temperature
1/4 cup cinnamon and sugar mixture
Cinnamon Cheesecake Frosting:
4 oz cream cheese
3/4 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon cinnamon
On a lightly floured surface, knead the dough for about 3-4 minutes.
Place in a lightly greased bowl (I used non-stick spray) and let rest for about 10 minutes.
After 10 minutes, roll the dough out in a rectangle.
For filling: Spread the softened butter on top.
Sprinkle cinnamon and sugar all over dough. (add more if you want)
Roll up the dough from long side.
Cut into 9 even pieces and place in a lightly greased 9-inch round pan.
I used a pie dish, lightly sprayed with nonstick spray.
Allow rolls to rise in a warm, draft-free place for 45 minutes. Here is what I do: heat the oven to 200F degrees. Turn oven off. Place rolls inside oven and allow to rise.
After the rolls have doubled in size, (mine only took 45 minutes, but yours may take 60-90 minutes) remove rolls from oven and preheat to 375F.
Put rolls back in oven once preheated and bake for 25-30 minutes until lightly browned.
For frosting: Beat cream cheese, powdered sugar, milk, and cinnamon together.
Spread over rolls.
Store rolls in an airtight container or tightly cover pan with foil or saran wrap.