Cinnamon Rolls with Cream Cheese Frosting


Friends, today I took my first stab at making cinnamon rolls. These delicious little gems (which are probably in my Top 3 Baked Goods) have always seemed like more work than they're worth--especially in the morning. Given that I awoke at 6:30 and immediately began cooking and did not have a ooey gooey roll in my mouth until 10:30, I would say that the above sentiment is about 90% accurate. I could've just bought some at a bakery, warmed them up at home, and have been in a delirious, sugar-induced coma by 8:15. But then that defeats the purpose of being adventurous in my cooking and baking, doesn't it?

So, I made the cinnamon rolls. And they took forever. And they were mouthwateringly delectable. And my house smells amazing right now.

Some notes on this recipe from me:
-I do not have a stand mixer. I used a hand mixer for the first 3 minutes of beating, then I used a wooden spoon and my hands to mix the rest of the flour in.
-I do not have two glass 9" pans. Instead, I used two round metal cake pans. They made the outsides a bit crustier than I think they should be (probably why you're supposed to use glass instead of metal), but it was no big deal.
-I really thought that the two hour initial rising time was going to be a load of BS. What takes two hours to double in size?!, I asked myself. The answer is this recipe.
-The rolls did not double or even 'nearly' double after rolling/cutting. Whatever. They still puffed up in the pan during cooking.
-I hear that these rolls freeze well. You can wrap them individually in foil and freeze for a quick single-serving breakfast.

Cinnamon Rolls with Cream Cheese Frosting
(from Molly Wizenberg at Bon Appetit)
-1 cup whole milk
-3 tablespoons unsalted butter
-3 1/2 cups (or more) unbleached all purpose flour, divided
-1/2 cup sugar
-1 large egg
-2 1/4 teaspoons rapid-rise yeast (from 2 envelopes yeast)
-1 teaspoon salt
-Nonstick vegetable oil spray


-3/4 cup (packed) golden brown sugar
-2 tablespoons ground cinnamon
-1/4 cup (1/2 stick) unsalted butter, room temperature

-4 ounces cream cheese, room temperature
-1 cup powdered sugar
-1/4 cup (1/2 stick) unsalted butter, room temperature
-1/2 teaspoon vanilla extract

1. Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 2 1/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.

2. Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.

3. Mix brown sugar and cinnamon in medium bowl.

4. Punch down dough. Transfer to floured work surface. Roll out to 15x11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).

5. Spray two 9-inch square glass baking dishes with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.

6. Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.

7. Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.

Servings: Makes 18 cinnamon rolls.
Calories: Terrible.

Verdict: I've seen several reviews saying that these are "the best cinnamon rolls EVARRRR, OMG." They're not that great, but they are pretty damn good. However, if I go through the trouble of making cinnamon rolls again, it will probably be a different recipe (no offense, Molly Wizenberg...I just like to keep my options open where my sweet breadstuffs are concerned).


Andrea said...

I want to eat these thru the screen, the look so good! They are a serious pain I agree, but the smell makes it worthwhile.

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