Quote (Malignanttumor666 @ Nov 10 2017 09:51pm)
Very delicious rolls. I baked so many back in the day. Be aware of your oven temperature. Some ovens cook higher than what is stated on their screen. I had to cook 20 degrees lower than what the recipe said. This is crucial because the rolls can be overcooked and will be dry. If you choose to use a cream cheese filling, you can swap heavy cream for milk to make a richer glaze. And if you want a tastier roll, you can use sea salt instead of regular. And please listen to Laura and use whole milk. You will not regret it. This is definitely not a healthy food. This is probably one of most unhealthy things you can eat in your life.
1 Package of Dry Yeast ( 2 tsp )
¾ cup of Whole Milk
¼ cup of Granulated Sugar
¼ cup of Water, warmed up to 115 degrees
¼ tsp of Vanilla Extract
1 tsp of Salt
¼ cup of Unsalted Butter, melted
3 cups of All Purpose Flour
¼ cup of Melted Butter, to brush over the top before baking
For the Filling,
1/3 cup of Unsalted Butter, at room temperature
¾ cup of Brown Sugar
¼ cup of Granulated Sugar
1 1/2 Tbsp of Ground Cinnamon
For the Glaze,
1/4 cup unsalted butter
2 cups powdered sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
3 to 6 tablespoons hot milk
1) In a small bowl, combine the warm water and 1 tsp of the granulated sugar, sprinkle the yeast over the top and let it sit for about 5 minutes.
2) In the bowl of a standing mixer fitted with a dough hook, mix the egg, milk, salt, sugar and melted butter. Add 2 cups of the flour mixture and the water, vanilla and yeast mixture, mix until its all incorporated and slowly add about 2 more cups of flour. Turn the speed up to medium and let it mix for about 5 to 7 minutes or until you have a smooth dough.
3) Oil a large bowl with some vegetables oil and set aside. Take the dough out of the mixer and pull it together with your hands to form a ball. Place it in the oiled bowl and oil the top of the dough with a little vegetable oil. Cover with plastic wrap and place it in a warm spot to rise for about 2 hours.
4) In a small bowl, mix together the brown sugar, granulated sugar and cinnamon for the filling, set aside.
5) When doubled in size, punch the dough down and roll it out onto a floured surface into a 15x9” rectangle. Spread the soft butter over the top and sprinkle evenly over the sugar and cinnamon mixture.Staring from one of the long ends, tightly. roll the dough into a jelly roll form. Cut into 14 to 16 slices (make sure they are even) and place them cut side down in a well buttered 9x13 baking pan. Cover with plastic wrap and let put them back into a warm spot to rise for another 1 ½ hours.
6) Meanwhile preheat your oven to 350 degrees. ( 330 for uber hot one side oven )
7) Once risen, brush them with some melted butter and bake them for about 30 minutes or until golden brown.
8) While the cinnamon rolls cool for a few minutes, start making the glaze. Mix all the ingredients of the glaze in a bowl except for the milk, once it's all mixed, slowly add the milk until you get a runny glaze consistency. Immediately pour the glaze over the cinnamon rolls and enjoy!
Note: If chosen to proof overnight in refrigerator, you must let it stand in room temperature for 1-1.5 hours.
If using cream cheese glaze, the ingredients are:
4 tbsp of Cream Cheese, at room temperature ( 2 oz)
1 Tbsp of Butter, at room temperature
1 1/4 cups of Powdered Sugar
½ tsp of Vanilla Extract
3 to 4 Tbsp of Warm Milk