Walking into the kitchen to see the kitchen table, which usually
was the landing ground for any and all papers, completely
cleared could only mean one thing….mom was doing some
baking. Helping mom bake was one of the
only times you would find me helping out in the kitchen growing
up (I’m a baker by heart) and making these brought back all those
wonderful memories. I even used the sacred, passed down through
the generations, wooden rolling pin.
In the end all the love that went
into making these cinnamon rolls definitely helped make them
turn out absolutely delicious.
½ cup unsalted butter, melted, plus more for greasing
2 cups whole milk, heated to 115 degree F
½ cup granulated sugar
1 (¼ ounce) packet active dry yeast
6 cups all purpose flour, plus more for dusting
2 tsp. Kosher salt
1 tsp. Baking powder
¾ cup unsalted butter, at room temperature
¾ cup packed light brown sugar
2 tbsp ground cinnamon
½ package cream cheese, at room temperature
1 cup confectioners’ sugar
3 tbsp whole milk
2 tbsp unsalted butter, melted
1 tsp vanilla extract
1.) Generously grease two 8-inch round cake pans with butter.
2.) Make the dough: Whisk together the melted butter, warm
milk, and granulated sugar in a large bowl. Sprinkle the yeast
evenly over the milk mixture and let stand until foamy, about 10 minutes.
3.) Add the flour, salt, and baking powder to the milk mixture
and mix with a wooden spoon until a dough forms. Turn it out
onto a clean surface and knead until tight and elastic, 6 to 8 minutes.
Grease a large bowl with some butter and add the dough.
Cover the bowl with a kitchen towel or plastic wrap and let the dough
rise in a warm, draft-free area until doubled in size, about 1 hour.
4.) Uncover the dough and turn it out onto a well-floured
surface. Using a floured rolling pin, roll the dough into a large
rectangle, about ½ inch thick. Position the dough so one long
edge is facing you. Stretch out the corners to ensure
that they are sharp and even.
5.) Fill the dough: Using a spatula, spread the softened butter
evenly over the dough, then sprinkle the brown sugar evenly
over the butter, followed by the cinnamon. Roll the rolling
pin over the cinnamon and sugar to press them into the butter.
6.) Beginning from the long edge closest to you, roll up
the dough into a log. Pinch the dough at the seam to seal it.
Flip the log seam-side down and trim the short ends so they
are even. With a shark knife or plain dental floss, slice the log
crosswise in half, then slice each half into 7 evenly
sized rolls, each about 1 ½ inches thick.
7.) Place 7 cinnamon rolls, cut-side up, in each prepared
pan, arranging them with one in the center and six around
the sides. Cover both pans with a kitchen towel or plastic wrap
and let the rolls rise in a warm, draft-free area until
slightly puffed, about 30 minutes.
8.) Preheat the oven to 350 degrees F
9.) Uncover the cinnamon rolls and bake until golden
brown on top, 25 to 30 minutes.
10.) Meanwhile, make the glaze: Whisk together the cream
cheese, confectioners’ sugar, milk, melted butter, and
vanilla in a medium bowl until smooth.
11.) Transfer the pans to a wire rack. Immediately drizzle
the cinnamon rolls in both pans with the glaze, dividing it
evenly. Let the cinnamon rolls stand until they have cooled
slightly and the glaze has set somewhat, about 20 minutes. Serve warm.
And of course, because I am forever a midwesterner, you can’t
have cinnamon rolls in the winter without some dang good chili!
I highly recommend this recipe for
Kevin’s Famous Chili from The Office.