Cinnamon Rolls

Cinnamon Rolls
With this year’s Thanksgiving celebration in the past, we are going full speed into December, zipping right through the holiday season. In a few short weeks, we will be enjoying long weekends and school break, which means more opportunities for elaborate breakfasts involving treats like classic cinnamon rolls, far more exciting than the usual a.m. food.

Cinnamon rolls aren’t that difficult. Once you move past the challenges that can come with yeast, it is just patience and resisting the urge to rush. Make sure to give the dough plenty of time to rise. There’s nothing to slathering on the cinnamon sugar-butter mixture and rolling the dough into a log. The more rustic those spirals are the better and stop to take in that sweet scent as they bake.

Cinnamon Rolls
Adapted from King Arthur Flour

Makes 12

For dough
2-1/2 teaspoons active dry yeast
1 cup warm milk
2 large eggs at room temperature
4-1/2 cups flour
1-3/4 teaspoons kosher salt
1/2 cup granulated sugar
1/3 cup unsalted butter at room temperature

1/3 cup unsalted butter at room temperature
1 cup packed light brown sugar
3 tablespoons ground cinnamon

For icing
1 cup confectioners’ sugar
2 tablespoons milk

For the dough, combine the yeast and milk in the bowl of a stand mixer fitted with the paddle attachment. Let stand for 5 minutes until foamy. Stir in the flour, salt and sugar. Add the butter and mix on medium speed until a shaggy dough forms. Switch to the dough hook and knead the dough on low speed until smooth and elastic about 5 minutes. (The dough can also be made by hand. Knead for about 10 minutes).

Place the dough in an oiled boil. Cover and let rise until doubled in volume, about 1-1/2 to 2 hours.

To make the filling, stir together the butter, brown sugar and cinnamon in a small bowl.

Once the dough has finished rising, roll it out in a rough 16-inch by 21-inch rectangle. Spread the filling on the dough. Start at the short end, and roll the dough into a log and cut into 12 equal slices. Place them in a greased 9-inch by x 13-inch pan, leaving some space between the slices. Cover and let rise for another 30 minutes to an hour until they have doubled in size and are touching.

Preheat the oven to 400 degrees F. Bake for 25-30 minutes until golden brown.

For the icing, whisk together the confectioners’ sugar and milk. Drizzle over the cinnamon rolls. Serve warm or at room temperature.




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