cinnamon rolls

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um, somehow it’s my blog’s four-year anniversary. i know, i can’t believe that i’ve been blogging for four years either. or that i have somehow posted 207 recipes since july 2008!

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so, to celebrate this momentous occasion, i am sharing this fabulous cinnamon roll recipe with you. quick side note: a few years ago i shared a really quick and semi-healthy cinnamon roll recipe with you. if you don’t have four hours to kill before eating cinnamon rolls, make that recipe. if you do have four hours, then make this recipe!

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this recipe yields exactly what i want from a homemade cinnamon roll recipe – light, yeasty dough, with the right amount of sweetness and cinnamon. be warned, though, they take forever to rise. but they are totally worth it. if we hadn’t brought these to share at a birthday brunch for my cousin, i may have gobbled up the entire batch. i wish i was kidding. but i’m not.

so enjoy this recipe, and thank you for reading this blog for the past four years, my dear readers!

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one year ago: french toast
two years ago: blondies
three years ago: summer lasagna
four years ago: couscous “tabouli” salad

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cinnamon rolls

yields 18 cinnamon rolls
borrowed from smitten kitchen

  • dough
  • 1c (soy) milk
  • 3T butter (plus more for greasing)
  • 3½c flour
  • 1/2c sugar
  • 1 egg
  • 2¼t yeast
  • 1t salt
  • filling
  • 3/4c brown sugar
  • 2T cinnamon
  • 1/4c butter, at room temp (plus more for greasing)
  • glaze
  • 4oz cream cheese, at room temp
  • 1c powdered sugar, sifted
  • 1/4c butter, at room temp
  • 1/2t vanilla
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  1. dough: put the milk and the butter into a glass measuring cup and microwave until lukewarm
  2. place the mixture into a stand mixture, then add 1c flour, plus all of the sugar, egg, yeast, and salt
  3. beat the mixture for 3 minutes with the paddle attachment, scraping down the sides with a spatula as needed
  4. add the 2½ cups of flour and continue to beat until the dough creates a ball and does not stick to the bowl, adding more flour if needed
  5. switch the paddle attachment for a dough hook and run the kitchen aid for 8 minutes (or you can knead for 8 minutes by hand)
  6. grase a large bowl with butter or oil and place the dough into it, turning to coat the dough with grease
  7. cover the bowl with saran wrap and a bowl, then allow to rise for 2 hours
  8. press the dough down, move to a floured counter, and roll out into a 15″ x 11″ rectangle
  1. filling: whisk the brown sugar and cinnamon in a bowl
  2. spread the butter over the dough and sprinkle the cinnamon mixture over the dough evenly
  3. roll the dough into a log
  4. cut the dough into 18 equal slices with a serrated knife
  5. grease two 9″ square pans and place the rolls into the pan
  6. cover the pans with saran wrap and a bowl and allow to rise for another 45 minutes
  7. preheat the oven to 375º
  8. remove the towel and saran wrap and bake the rolls for 20 minutes, until they are golden brown
  9. take the rolls out of the oven and turn out onto a rack,a lowing to cool for 10 minutes
  10. turn the rolls right side up and glaze
  1. glaze: beat the cream cheese, powdered sugar, butter, and vanilla in a mixing bowl until smooth
  2. spread the mixture over the rolls and serve!

2 thoughts on “cinnamon rolls”

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