Tuesday, November 30, 2010
Recipes | Homemade Cinnamon Rolls with Cream Cheese Icing
My Mom is famous for her cinnamon rolls - she makes them, it seems, on a weekly basis. The are soft, buttery, gooey and sweet. They are great to make ahead of time in large batches and freeze for gifts - perfect for hostess gifts or impromptu holiday brunches.
Mom's Homemade Cinnamon Rolls
2 packages of active dry yeast
1 tsp. of sugar
1 cup of warm water
1 can of evaporated milk
2/3 cup of melted butter
3/4 cup of sugar
4 tsp salt
6-8 cups of flour
1/2 stick of softened butter
1 1/2 cups of sugar
3 tablespoons of cinnamon
In a small bowl, combine yeast, sugar and warm water. Let the yeast activate.
In the bowl of a Kitchen Aid mixer fitted with the dough hook, combine milk, butter, sugar, salt and flour (starting with 6 cups and add more, if necessary). Stir in yeast mixture. "Kneed" dough with dough hook on med-low for 5-8 minutes, adding flour as necessary, until it forms smooth elastic dough. You may need to turn it out onto a floured board and kneed by hand until it is completely smooth.
In a large bowl greased with vegetable oil, place the dough in the bowl and cover with a warm damp kitchen towel. Let the dough rest and rise for 2 hours in a warm place until it has doubled in size. Sometimes I'll turn my oven on 250 degrees and let the bowl sit on top of it.
After 2 hours, punch the dough down and let it rest for 5 minutes. Next, turn it out onto a floured surface and roll it into a rectangle (approx. 15" x 20"). Spread it with softened butter, then sprinkle it with the sugar and cinnamon.
Roll the dough into a log and cut into 1 1/2 inch slices (that look like a pinwheel). Place them spiral side down into a buttered baking dish - I like to put them in a pie dish - it makes an easy presentation.
Again, let them rise covered with piece of parchment paper sprayed with cooking spray (to keep it from sticking) for about 1 hour.
Take off the parchment and bake at 350 degrees for 18-22 minutes until slightly brown on the edges.
Cream Cheese Icing
4 tablespoons of cream cheese
8 tablespoons of butter, softened
2 cups of powdered sugar
In the Kitchen Aid fitted with a paddle attachment, whip cream cheese, butter and powdered sugar until smooth. Add a little water, if necessary, to get desired consistency.