One of my favorite food magazines, and I have subscribed to several over the years, is Cuisine At Home. I found this cinnamon roll recipe in the June 2007 issue and have been making them ever since. They are best warm, right out of the oven, and most people love them slathered with cream cheese icing, except my dad. The icing knife barely glazed the top of his roll but, he did love the rolls. These have become our traditional Thanksgiving Day breakfast. I make them the day before we’ll be eating them, cover them with press and seal, and refrigerate them overnight. In the morning I let them come to room temperature while the oven is preheating, bake and enjoy! My Cincinnati brother and sister-in-law and their family come by us the Saturday after Thanksgiving each year. They’ve occasionally gotten to sample leftover rolls so, when I knew they’d be here last weekend, I decided to let them enjoy fresh cinnamon rolls instead of 2 day olds. With all the bread making that has apparently been going on lately, if you have yeast, you need to try these. You’ll be really glad you did.
1 packet (2 1/4 tsp) dry yeast
1 cup warm water (100-110 degrees)
3/4 cup whole milk
1/2 cup buttermilk
3 T sugar
2 T unsalted butter (room temperature)
5 cups of flour (divided)
1 1/2 tsp kosher salt
In the bowl of a stand mixer proof the yeast in warm water for 5 minutes or until foamy.
While the yeast is proofing warm milk to 100 degrees in a saucepan over low heat. Add the warmed milk, buttermilk, sugar, butter, salt, and 3 1/2 cups of flour to the proofed yeast. With the paddle attachment of your mixer mix on low speed until combined. Then increase the speed to high and beat for two minutes.
Switch to the dough hook and add the remaining 1 1/2 cups of flour. Mix on low speed until incorporated , then increase the speed to medium. Mix for 5-7 minutes or until dough pulls away from the sides of the bowl. If necessary add a tablespoon or two of additional flour. Cover the bowl with a clean towel and let the dough rise in a warm place for 1 1-1/2 hours or until doubled in size.
While the dough rises, butter two 9” round pans and prepare the filling.
3/4 cup unsalted butter at room temperature
1 1/4 cups sugar
1/4 cup ground cinnamon
Soften the butter for the filling in a bowl in the microwave for 30 seconds. You don’t want it to melt completely. Use a hand mixer to blend in the sugar and cinnamon and set aside. Do not chill.
Once the dough has risen, hook your fingers under the edges to release the dough from the bowl onto a well floured surface. Gently press out air bubbles and sprinkle flour on the top. Divide the dough in half and roll one portion into a rectangle about 10×16”.
Spread half of the filling onto the dough, leaving about a 1/2 inch border.
Roll the dough, jelly roll style, into a log. Repeat with the second half of the dough.
Transfer logs to a baking sheet and freeze for about 10 minutes to make them easier to slice. Slice each log into 6 rolls and arrange them in the prepared pans.
At this point I cover both pans or rolls with press and seal and refrigerate them overnight. Or, you can cover with a towel and let them rise for one hour.
While the rolls are refrigerated or rising, make the cream cheese icing.
8 oz cream cheese at room temperature
1 1/2 cups powdered sugar
1/4 cup heavy cream
zest of one orange
Beat all ingredients together with a hand mixer.
I put the icing in a container and let people us as much or as little as they want.
Preheat the oven to 350. Once the rolls have risen, uncover and bake for 25-30 minutes. If you refrigerated the rolls allow them to come to room temperature before baking.
Allow to cool in the pan for 10 minutes. Remove. Ice. And enjoy.
NOTE: I use dental floss (not the mint kind) to slice the logs into rolls. It makes for quick, easy cuts without flattening the rolls.