Saturday, July 19, 2008

Cinnamon rolls! Yummo!

Okay, I got a new recipe from my good buddy, so fabulous that I had to share:
3/4 Cups buttermilk, warm (I use dried buttermilk)
6 Tbsp unsalted butter melted and cooled until warm
3 large eggs, lightly beaten
4 1/4 cups flour
1/4 cup sugar
1 envelope yeast
1 1/4 tsp table salt
whisk buttermilk, butter and eggs together in a large liquid measuring cup. Mix 4 cups of flour, sugar, yeast and salt in a stand mixer with dough hook. On low speed add buttermilk mixture and mix until the dough comes together, about a minute.
Then turn speed up medium-low for 10 minutes. If more flour is needed add 1/4 cup, 1 tablespoon at a time, until just cleans bowl
Turn dough out onto clean counter and knead by hand to form smooth round ball about 1 minute. Place the dough in oiled bowl and wrap tight with plastic wrap let rise 2 to 2 1/2 hours.

For insides:
3/4 cup packed light brown sugar
2 tsp ground cinnamon
1/4 tsp ground cloves
pinch table salt
Mix brown sugar, cinnamon, cloves, and salt together in a small bowl.

Turn dough onto lightly floured counter and press it into a 12" x 16 " rectangle. Brush dough with butter. Sprinkle the brown sugar mixture over dough.
Roll the dough into a tight cylinder pinch seam closed. Roll so the seam is down. Slice into 12 equal sized rolls, arrange on a 13" x 9" pan. Wrap tightly with plastic wrap let rise 1 to 1 1/2 hours.
Bake at 350 degrees for 20- 25 minutes or until golden. Flip onto wire rack cool 5 minutes.

For topping:
3 Tbsp. cream cheese, softened
3 Tbsp. buttermilk or milk
1 1/2 cups confectioner sugar
Whisk the cream cheese and buttermilk together in a large bowl until thick and smooth. Add confectioners sugar and beat 30 seconds. Flip rolls upright and drizzle with glaze over warm rolls.
For my rolls I skipped the topping it was a little sweet for me, but it is still WAY better than cinnabon! enjoy!

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