Cinnamon Rolls

 

 

 

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Makes 16 large cinnamon rolls

INGREDIENTS

Dough

1 teaspoon plus ½ cup granulated sugar

¼ cup warm water

2 – (1/4 ounce) packages of dry yeast

2 cups buttermilk

½ cup softened unsalted butter

2 teaspoons pure vanilla extract

2/3 cup instant potato flakes

1 teaspoon salt

½ teaspoon baking soda

1 cup cake flour

4-5 cups unbleached all purpose flour

Filling

½ cup (1 stick) unsalted butter, softened

2 cups packed brown sugar

2 tablespoons ground cinnamon

Frosting

½ cup (1 stick), unsalted butter, softened

4 ounces cream cheese, room temperature

2 ½ cups powdered sugar

1 teaspoon pure vanilla extract

1-2 tablespoons milk, as needed

PREPARATION

To Make the Dough: In a large bowl, dissolve 1 teaspoon sugar in warm water and stir in the yeast. Let stand 10 minutes or until foamy. In a saucepan, heat buttermilk and butter until just warm, stirring to combine. Add ½ cup sugar, buttermilk mixture and stir to combine. In a bowl, combine potato flakes, salt, baking soda and cake flour. Add to liquid mixture and stir to combine. Stir in all purpose flour, a cup at a time, until a soft dough forms. Turn dough out on lightly floured surface and knead for 5 minutes (or you can use electric mixer with dough hook attachment), adding more flour as needed to make a soft but not overly sticky dough. Transfer dough to a lightly greased bowl, cover with plastic wrap and a dish towel and let rise until double in volume (usually 2-2 ½ hours). When dough has risen, punch down and let rest, covered for 10 minutes.

To make the Filling: In a bowl, combine butter, brown sugar and cinnamon.

Rolling out the Dough: On a large, lightly floured surface, roll out the dough to large rectangle about 20 by 26 inches. Dough should be about ¼ inch thick. Thinly spread the filling over the dough, leaving ½ inch border free from filling. Roll up tightly, beginning with long side. Using a sharp knife, cut into 16 slices (to get even slices, cut the roll in half and then repeatedly halve the halves to make 16 rolls). In a greased 12×17 inch jellyroll pan, place rolls cut side down, making four rows of four rolls each. Press on rolls to flatten slightly to 1 inch thick. Do not crowd the rolls; they need room to expand during rising and baking. Cover in plastic and let rise until almost double in size. When rolls are ready, preheat oven to 350 degrees F. Bake for 20-25 minutes, turning the pan back to front halfway through the baking time. They should be light golden brown. Let rolls cool slightly while making the frosting.

To make the Frosting: With an electric mixer, combine butter and cream cheese until smooth. Add powdered sugar and vanilla. Beat until creamy, adding milk, if necessary to thin to spreadable consistency. Frost rolls while still warm.

Source: Nadia Murray – Atlanta Journal Constitution – September 11, 2003