Cinnamon Rolls

One of Red’s all-time breakfast food is cinnamon rolls; so this has been on my list for a while. I am on the other hand, very picky when it comes to cinnamon rolls. I don’t care for the store bought one that have been sitting out for a while that they are cold and ehm… maybe even dry. I finally though became very motivated though after I watched Paula Deen making her cinnamon rolls on Food Network.

I didn’t want anything other than butter, sugar or cinnamon as the filling, so I omitted the raisin and nuts.  I also wanted cream cheese frosting instead of the regular icing; so I decided to try Alton Brown’s frosting and it was *delicious*. The only disadvantage of this recipe is that it requires total time for about 3.5 hours of resting time (excluding the active time). What I did instead was, I prepared the dough all the way until the 2nd time it needed to rest. Next, I left it in the refrigerator covered, overnight. The next morning, I took the pan out and let it thaw on the counter while the oven heats up. It turned out fine and definitely saved up some time in the morning.

If you are looking for something special to serve for breakfast or brunch, these rolls are a must!!

Adapted from Paula Deen & Alton Brown on Food Network

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

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

2 1/2 ounces cream cheese, softened, approximately 1/4 cup
3 tablespoons milk
5 1/2 ounces powdered sugar, approximately 1 1/2 cups

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 12-16 slices.

Coat the bottom of 9×13 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.

While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

Yield: 12-16 rolls


2 Responses to Cinnamon Rolls

  1. Eva says:

    I use Alton brown’s proofing technique (see his cinnamon buns) any time i want something yeasty for breakfast. works like a charm so you can still have breakfast in the morning without getting up at 3AM. yours look delicious, by the way, especially with the cream cheese frosting running down. yum.

  2. h2babe says:

    I should try that–he’s one of my fave’s.

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