Cinnamon Rolls

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With the holidays quickly approaching, I will be more mindful and start posting more recipes I come across for events you may be hosting in the near future. NO family secrets/ recipes will be included - but I am always open to trying new things, so I search for recipes online a lot and give them a whirl and I also scour lots of cookbooks for new ideas. (Feel free to share any recipes you have as well.)


Although we always have a huge Christmas dinner, last year I was hellbent on starting a new tradition and making a Christmas breakfast of cinnamon rolls. My girlfriend, Charrese, gave me the recipe to try and they were worth all the effort I put into preparation (My house always has a chill, so they would not rise at first - I had to resort to putting them in the oven with a bowl of hot water in order for them to double in size).


Here is the recipe:


Ingredients

Dough:
1/4-ounce package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter or shortening
1 teaspoon salt
1 egg
3 1/2 to 4 cups all-purpose flour

Filling:
1/2 cup melted butter, plus more for pan
3/4 cup sugar, plus more for pan
2 tablespoons ground cinnamon
3/4 cup raisins, walnuts, or pecans, optional

Cream Cheese Glaze:
4 ounces cream cheese, room temperature
1 cup powdered sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1/2 teaspoon vanilla extract

Directions

Heat oven to 350 degrees F.

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

Meanwhile, mix ingredients for cream cheese glaze. Spread over slightly cooled rolls.

And here they are - 


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