Cinnamon Rolls

The dough can also be used as a dinner roll if you don't Cinnamon Roll it! It's a mildly altered version of this recipe.

About the room temp liquids: I think warm water at 110 hurts the yeast. Room temp water is going to be between 70-80 degrees, which is more than ample to wake up those little yeasty buggers. If you're doing this in a colder environment and your water is cold, use a slightly warm water. Or just be patient- the bread will still rise, just slower. It will even deepen the flavor if that happens, so don't worry.

Makes two pans of rolls when baked in 8-inch cake pans.

I will save the 2nd tray to make a bread pudding that's so good it might be banned in New York City.

There is an obscene amount of butter here and I'm not one bit sorry.


For the rolls:
1/2 cup room temp water
1/2 cup room temp milk
1 egg, beaten, warmed to room temp
1/3 cup butter, softened
1/3 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
1 (.25 ounce) package active dry yeast

Method:

1. Bloom yeast in warm water and milk for 10 minutes. 
2. Add half the flour, the butter and sugar and combine.
3. Slowly add the rest of the flour and the salt.
4. Let the dough rest for 20-30 minutes to properly hydrate.
5. Knead in mixer with hook or on a well-floured board for 10 minutes.
6. Put into oiled bowl or pan, turning once to get oil over the top of the dough. Cover and let rise in warm place for 45 minutes, or until double in size.
7. On a well-floured board, pour out and punch down the dough, knead for a couple of minutes to get all the air out
8. Roll out Dough so it's a half-inch thick and as square as you can make it. 
9. Spread filling out over one side of the dough
10. Carefully roll up dough and pinch the seam to seal.
11. Cut into inch-wide pieces and arrange in two greased 8-inch round cake pans 
12. cover and allow to proof until double in size
13. Preheat oven to 350 and bake for 20 minutes or until done and brown on top
14. Cool for 5 minutes before removing from pan.
15. Remove from pan and contain yourself.
16. Frost rolls and enjoy!

The Filling:
1 stick of butter, softened.
Two Tablespoons Cinnamon (or more if you prefer)
1/4 teaspoon fresh nutmeg
1/4 teaspoon allspice
Two Tablespoons white sugar (match amount of Cinnamon)
Pinch salt

Blend everything together. Adjust spice levels as desired.

The Frosting:
1/2 stick butter, softened
4oz cream cheese, softened
1.5 cups powdered sugar
1 teaspoon vanilla
milk

1. Blend cheese and butter together
2. Add sugar and vanilla
3. blend until smooth.
4. add milk a teaspoon at a time until you get a nice glaze