Cinnamon Rolls

 I am writing this from my couch in my deliciously cinnamon scented apartment. Oh yes, that's right. I made cinnamon rolls and they smell like heaven.

I was actually planning on making these last week. As I was thinking about how to make them, I realized that I didn't have a silicone mat to roll them out on! I didn't want to roll straight on my table. So I had to order a silicone mat. And then I realized I didn't have a rolling pin. So I got one of those too. And then I didn't have a hand mixer for the frosting. So hey, got one of those too. But now we got them all so we were able to make these! And now I think I have all the baking equipment that I need to make probably 95% of recipes that I find.

I haven't worked with a yeast dough in years and I have probably worked with yeast fewer than 5 times in my days, so I made sure to follow the directions to a T. The recipe that I used (from Tastes of Lizzy T) called for instant yeast but I used dry active, it worked just fine! I just had to let it proof in the milk for 10 minutes before adding any other ingredients.

After 5 minutes of proofing, it didn't look as bubbly as I thought it should have so I added a teaspoon of sugar and that seemed to help. Not sure if it actually did anything or if it would have had the same trajectory if I just waited the full 10 minutes, but it didn't seem to hurt anything. I also used almond milk instead of cows milk so I wasn't sure if that changed anything either? Google didn't seem to care but if anyone out there knows anything about it, drop a comment down below!

After you let your yeast proof, you add in the eggs, butter, sugar, and salt and give that a little mix. Then drop in the flour and mix till it's mostly incorporated.

After this, it says to let rest 5 minutes before kneading in the bowl. However, since I just have a hand mixer and not a stand mixer with dough hooks, I dropped it out onto my silicone mat and kneaded by hand for 3-4 minutes before it looked good -- it came together nice and smooth and wasn't sticking to my hands anymore. Then you pop it into an oiled bowl and let it rise for 30 minutes to an hour!

After it's risen, roll it out into a big ol rectangle, spread on your cinnamon filling, and roll those puppies up. Cut and place into your pan, and then let rise again!! Are you sensing a theme here? It seems like it's a lot of hurry up and wait for yeast.

Finally after they've risen in the baking dish, you're ready to rock and roll and pop those suckers into the oven. Cook until beautifully golden brown and deliciously smelling and then let them cool! Once they're cool enough that they're not going to melt your cream cheese frosting, mix it up and lovingly spread it on top. Tada! That's it ladies and gentlemen.

These were easier than I was anticipating, so either it's an easy to follow recipe (which it is) or I was hyping them up in my mind too much (which I probably was). 

Recipe (from Tastes of Lizzy T):

Dough: 

1 cup warm milk

2 1/2 tsp dry active yeast

2 eggs

1/3 cup butter (melted or softened)

4 cups all purpose flour plus more for kneading

1 tsp salt

1/2 cup granulated sugar

Filling:

1/2 cup butter (almost melted)

1 cup packed brown sugar

2 tbsp cinnamon

1/2 cup heavy cream (for pouring over risen rolls)

Frosting:

6 oz cream cheese or neufchatel cheese

1/3 cup butter (softened)

2 cups powdered sugar

1/2 tbsp vanilla or maple extract

1. Pour the warm milk in a bowl and sprinkle yeast overtop. Let yeast bloom for 10 minutes.

2. Add eggs, butter, salt, and sugar and mix lightly.

3. Add in 4 cups flour and mix using hand mixer until the ingredients are just barely combined. Allow the mixture to rest for 5 minutes for the flour to hydrate.

4. Turn dough out onto a floured mat or countertop, knead for 5-7 minutes or until the dough is elastic and smooth. (You may have to add up to 1/2 cup more flour while you are kneading to get it smoother)

5. Rub a large bowl with canola oil

6. Place dough ball in oiled bowl and cover with a kitchen towel. Let rise in a warm spot until doubled, about 30-60 minutes.

7. While the dough is rising, prepare the cinnamon filling. Combine softened butter, brown sugar, and cinnamon in a medium bowl and mix until well combined.

8. Sprinkle a pastry mat generously with flour. Turn out the dough onto the mat and sprinkle with more flour.

9. Flour your rolling pin and roll out dough into a large rectangle, approximately 24x15 inches.

10. Use a rubber spatula to smooth cinnamon filling over dough rectangle.

11. Roll the dough into a log starting on the long end.

12. Cut into 12 even slices and place in a greased 9x13 baking dish.

13. Cover pan with a kitchen towel and allow to rise for 20 minutes or until nearly double.

14. Preheat the oven to 375 degrees.

15. Warm the heavy cream until the chill is off.

16. Pour cream over risen rolls, allowing it to soak down in and around the rolls.

17. Bake at 375 degrees for 20-25 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. (Check the rolls at 20 minutes, if they are getting too brown, cover loosely with foil for the remaining baking time.)

18. While the rolls are cooling, prepare the cream cheese frosting. Combine softened cream cheese and butter using a hand mixer. Beat well. Add in powdered sugar and extract, beat until smoothly combined.

19. Spread frosting over cooled rolls.

20. Enjoy!