Baking Day - The Best Cinnamon Rolls Ever!

 I have been so caught up lately with sewing that I feel Mister needs some attention in the form of food.  I am so hoping when he arrives home from work today his face will light up when the aroma of my kitchen hits.  That's the plan anyway.  I am making both Cream Cheese Cinnamon Roll AND some Muffin Bread.  I have posted the recipe for the bread before and it can be found here.

As for the cinnamon rolls, here we go.

Start with 1 pkg. yeast (or 2 1/4 tsp.) and put it in the bowl of a standing mixer.  Add 1/2 tsp. sugar and 1/4 cup water heated to 115°, stir to combine and let sit until foamy, about 10 minutes.




While waiting, gather the remaining ingredients:  1/4 cup sugar, 1/2 cup milk (at room temperature), 2 tsp. light brown sugar, 1/2 tsp. vanilla extract, 1 egg, and 1 egg yolk.

 Add to the yeast mixture and beat on low speed until thoroughly combined, about a minute.  Turn mixer off and add 2 3/4 cups flour, and 3/4 tsp. salt.

Mix on medium speed until the dough just comes together.  Then turn the mixer speed to high and knead dough for 4 minutes.

Add 8 tbsp. unsalted butter (at room temperature) and continue kneading until dough is smooth and pulls away from the side of the bowl, about 6 minutes.

Remove bowl from the mixer stand, cover with plastic wrap, and set in a warm place.  Let the dough rise for 1 1/2 - 2 hours, until it has doubled in size.

While the dough is rising, make the filling.  Combine 1/2 cup sugar, 1/4 cup dark brown sugar, 1/4 cup finely chopped pecans, 1/4 cup finely chopped walnuts, 1/4 cup raisins, 1 tbsp. ground cinnamon, 1/2 tsp. fine salt, and 1/8 tsp. ground cloves.  Stir to mix well.  Then stir in 2 tbsp. maple syrup and set the filling aside.

Is the dough ready?  Yep.  Punch the dough down

Turn it out onto a heavily floured surface.  Gently knead the dough until it is no longer sticky, adding more flour as necessary, about a minute.

Using a floured rolling pin, roll the dough into a 10" x 10" square.  In a small bowl beat 4 ox. softened cream cheese with a rubber spatula until it's smooth and spreadable.  Spread the cream cheese evenly over the dough square.

Fold the square into thirds as you would fold a letter to fit it into an envelope.

Take the open ends of the resulting rectangle and fold into thirds again to make a smaller dough square.

Invert the dough so that the seam is face down and using the rolling pin, gently roll into a 10" x 20" rectangle.

Brush the dough with 4 tbsp. melted unsalted butter.

Sprinkle the reserved filling over the dough, leaving a 1" border on at least one side.  Lightly press the filling into the dough.

Using your hands, lift up the short edge of the dough and roll it forward into a tight cylinder.

Place dough cylinder, seam side down on a cutting board (oops, didn't move to a cutting board)

Cut cylinder crosswise into 8 equal-size slices. (Obviously I had to be careful here so as not to cut my pastry sheet).

Nestle the slices, cut sides up and evenly spaced from one another into a buttered 9" x 3" pan.  Cover pan with plastic wrap and set aside in a warm place to let rise for 2 hours.  (Or you can refrigerate overnight.)

Once the rolls have doubled in size, uncover the rolls and place in an oven that is preheated to 375° (If refrigerated, let them sit at room temperature for 15 minutes first.)  Bake until golden brown and a toothpick inserted in the center of the rolls comes out clean, about 30 minutes.

While the rolls are baking, make the icing.  Whisk together 2 cups confectioners sugar and 1/4 cup buttermilk in a small bowl until smooth.  When the rolls are done, transfer the pan to a cooling rack;  brush with another 4 tbsp. melted unsalted butter and let cool for 5 minutes.  Then dip the tines of a fork into the icing and drizzle all over the rolls.  Serve.  Tell me this doesn't look incredible.  Oh -- and yes --- Mister's eyes lit up and the smile was magnificent.  Definitely worth my afternoon.

This recipe was found in an issue of Saveur magazine several years ago and has quickly become my standard.  I change the ingredient depending on what I have on hand and they are always incredible.  This time, I was out of walnuts so there is a double dose of pecans.  I hope you give them a try.