My husband loves cinnamon rolls (specially the gooey yummy Cinnabon). I assume that it is his comfort food. Since I’ve started baking(ahem!) I keep on browsing cinnamon rolls recipe (there are thousands out there) and told him that I will bake it for him. I saw the excitement in his eyes and as usual he is very supportive. So there I channelled my inner Betty ( Crocker – which by the way is an imaginary person!)
We went to IKEA because I need to purchase some of my “baking equipment” Got home around past 9pm – I need to check on Ellie because priorities first. Our darling patootie woke up around 1030pm. Soooo how can I start baking? Well yeah I kept on delaying my cinnamon-roll-baking-session just because I am not confident enough that I can do it. Honestly, I am not a confident baker, yet. But I faced my fears and started gathering all of the ingredients.
I finished baking around 2Am just because I really stick to the recipe that I found although I made some alteration and modification in this recipe.
- 1 cup lukewarm milk
- 2 large eggs, at room temperature
- 1/3 cup unsalted butter, cut up
- 4 1/2 cups flour
- 1 3/4 teaspoons salt
- 1/2 cup granulated sugar
- 2 1/2 teaspoons instant yeast or active dry yeast
- 1/3 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 3 tablespoons cinnamon powder
- 6 tablespoons (generous 1/3 cup) cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups confectioners’ sugar
- 1/2 teaspoon vanilla extract
- Make the dough: Set aside 1/2 cup of flour. In a large bowl, toss the 2 and 1/4 cups flour, the sugar, salt, and yeast together until evenly dispersed. Set aside.
- Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 115°F (46°C). Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. I only needed 1/3 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
- On a lightly floured surface, knead the dough for about 3-4 minutes. Place in a lightly greased bowl and let rest for about 10 minutes.
- Make the filling: After 10 minutes, roll the dough out. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Add more cinnamon/sugar if desired. Roll up the dough tightly. Cut into 11-12 even pieces and place in a lightly greased 9-inch round pan.
- Loosely cover the rolls with foil and allow to rise in a warm, draft-free place for 60-90 minutes. Here is what I do: heat the oven to 200°F (93°C). Turn oven off. Place rolls inside oven and allow to rise.
- After the rolls have doubled in size, preheat the oven to 375°F (190°C). Bake for 25-30 minutes until lightly browned.
- Make the glaze: Mix the confectioners’ sugar, vanilla and cream cheese until smooth and drizzle over rolls.If you prefer a thicker glaze, add more confectioners’ sugar and then add a pinch of salt to cut the sweetness, if desired.
- Glaze the rolls immediately before serving.
NOTE: The first batch is not a happy batch. I put too much butter on the pan because I got scared that they might be dry and will stick into the pan – but then again the butter and the sugar became caramel and they died. :(