Cinnamon Rolls - Inspired from a Stop at the Ooey Gooey Cinnamon Rolls in Brown County, Indiana

Описание: Cinnamon Rolls

FOR THE DOUGH
1 cup warm milk, approximately 110° 
1/2 cup sugar
2 1/2 teaspoons instant dry yeast
2 eggs, beaten
1/3 cup butter, softened
1 teaspoon salt
4 to 4 1/2 cups bread flour


FOR THE FILLING
1 1/2 - 2 sticks butter, very softened/slightly melted
1 cup packed brown sugar
2.3 ounce box of cinnamon
3/4 cup heavy cream, warmed


Warm milk to approximately 110°. In an electric mixing bowl, combine the warm milk, half of the sugar, and the yeast; whisk together. Cover and allow yeast to activate for 10 minutes. Using an electric mixer with a paddle attachment, mix in the beaten eggs and softened butter. Combine 4 cups of the bread flour, salt and remaining sugar. Stir into the milk mixture just until flour is combined. Remove the beater paddle and replace it with with a dough hook. Allow the dough hook to run on medium low speed for five minutes to knead the dough. (If the dough does not combine and pull away from the sides of the bowl, sprinkle in 1/4 cup of extra flour at a time until the dough is no longer sticking to the sides of the bowl.) Immediately move the dough to a large bowl sprayed with nonstick spray. Cover and allow to rise in a warm place for 30 to 60 minutes just until the dough has doubled in size. 

Once the dough has risen, sprinkle your work surface with extra bread flour, turn your dough out onto the work surface, sprinkle the top with a little flour, and roll out to a 16“ x 20“ rectangle. Spread with the sticks of very soft butter, sprinkle with the one cup packed brown sugar, and sprinkle evenly with most of a 2.3 ounce box of cinnamon.  Beginning with a long edge, tightly roll up dough. Using a sharp serrated edge knife (or dental floss), cut your cinnamon roll dough into 12 equal pieces. Place in a well greased 9” x 13” baking dish, cut side facing up. Cover loosely and place in a warm area to allow to rise for up to one hour. 

Once the rolls have risen, pour over the rolls the 3/4 cup warmed heavy cream and immediately bake in a preheated 375° oven for approximately 25 minutes or just until lightly browned on top.

Make the frosting while the rolls are baking. 

FOR THE FROSTING
4 ounces cream cheese, softened
14 Tablespoons butter, softened
4 Tablespoons milk
1 teaspoon salt
3 cups confectioners’ sugar

Beat the cream cheese and butter until well combined, about two minutes. Stir in the milk, salt, and confectioners’ sugar. Whip on high speed for one to two minutes. If needed, add extra milk or sugar at a time to reach your desired consistency. Allow rolls to cool slightly before serving with the frosting.

CONTACT INFORMATION:
Come Sit At My Table
P.O. Box 1041
Mt. Sterling, KY 40353

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https://www.reformationpublishers.com (scroll to the bottom of the page for our cookbook)

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