Nothing beats filling your house with the smell of fresh baked cinnamon rolls. Warm, gooey & slathered in delicious cream cheese frosting – these are well worth the time to make.
Quarantine is the word of the season lately. We’re stuck in our houses, going stir crazy and eating all the snacks. I know we all have that random packet of yeast sitting in our pantries, so it’s time to dust it off, include your kids and make some memories to last!
Servings: 12 rolls | Time: 3.5 – 4 hours
- 1 cup scalded milk
- 1/2 cup salted butter
- 1/3 sugar
- 1 packed of dry active yeast
- 2 large eggs
- 5 cups all-purpose flour
- 1 teaspoon salt
- Set the butter and eggs out to warm to room temperature. Place the milk in a small saucepan and bring to a boil. As soon as it starts to boil, remove from heat. [This is called scalding, and it ensures the milk doesn’t affect the yeast’s ability to rise. Don’t skip!]
- Pour the hot milk into the bowl of an electric mixer and add 1/2 cup butter. Stir and allow the butter to melt completely. Then stir in the sugar. Keep stirring until the milk mixture is warm but not hot. [Too hot and it will kill the yeast.] Once it is just above room temperature, stir in the yeast and let it sit & foam for approximately 10 minutes.
- After the yeast as rested and bubbled up for 10 minutes, using the bread hook turn your mixer on on low. Add the eggs, salt, and flour. Add the flour about 2 cups at a time, let it incorporate and add more.
- Allow the mixer to “knead” the dough until it pulls away from the sides. Run the mixer at a medium speed for 10 minutes to allow the dough to stretch and develop the gluten. If the dough seems too sticky after the first 2-3 minutes add an additional 1/4 cup flour until it forms a dough ball.
- After 10 minutes, turn the mixer off. Cover the top with plastic, and allow the dough to rise in a warm place until double in size, approximately 90 minutes.
- 1 cup packed brown sugar
- 1/2 cup softened salted butter
- 2 1/2 tablespoons cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup nuts (optional)
- Mix the brown sugar, softened butter, cinnamon, and nutmeg until well incorporated & smooth. Keep at room temperature.
- Dump the inflated dough out on a well-floured work surface. Using your hands, press flat into a rough rectangle. Fold into thirds and press flat again. Turn and fold into thirds on more time. This helps build layers to create a more flaky dough.
- Using a rolling pin, roll your dough out into a large 18 x 22 inch sheet.
- Using an offset spatula, spread the cinnamon filling over the sheet in a thin layer. Leave 1 inch bare on one long edge. [Take your time, Be careful not to gouge holes in the dough.]
- If adding nuts, sprinkle them in an even layer now.
- Starting at the cinnamon-covered long edge, roll the dough sheet tightly toward the uncovered edge to form a long tight log.
- Place a piece of parchment paper in a 9 x 13 inch baking dish. Then cut the log into 12 equal rolls, and place them in the baking dish to rise. You’ll have some ‘non-filled rolls’ at the start and finish of your log, just discard those. [Sometimes I can get more or less rolls depending how big my rectangle is. If so, just add them to another baking dish! ]
- Preheat the oven to 350 degrees F. Allow the rolls to rise for at least 30 minutes while the oven heats.
Note: If you are making these for the next morning – allow them to rise the 30 minutes as directed above and then place in the fridge. When ready to bake, take them out to come to room temperature while your oven preheats.
- Bake for 20-25 minutes, until the edges are golden and the center of each roll is puffed high up.
- 4 oz cream cheese – softened
- 1/2 cup salted butter – softened
- 2 teaspoons vanilla extract
- 2 cups powdered sugar
- While the rolls are in the oven, beat the cream cheese, butter, vanilla, and powdered sugar together until completely smooth.
- As soon as the rolls are done, gently spread a small dollop of glaze over the tops and allow it to melt down into the rolls.
- Five minutes later, add more glaze if desired. Enjoy warm or at room temperature.
What’s been your favorite quarantine bake so far?