Classic Cinnamon Rolls.

Who can resist a fresh, out of the oven cinnamon roll? Seriously. If you can actually resist one, well done. I applaud you.

I used a recipe I saw in a Food Network magazine. The recipe is for a Sweet-Roll Dough that can be used in a multitude of ways. I decided to use the dough and make cinnamon rolls!

The recipe for the sweet-dough is as follows:

1/2 cup whole milk (I went rogue and used 1%)
1   1/4-ounce package of active dry yeast (2 1/4 teaspoons)
1/4 cup sugar
4 tablespoons unsalted butter, melted and slightly cooled, plus more for brushing
1 large egg yolk
1 1/2 teaspoons vanilla extract
2 3/4 cups all-purpose flour, plus more for dusting
3/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg (optional...but you would be crazy to leave it out.)

This makes about 1 1/2 pounds of delicious doughy goodness.

Now, for the process.

1. Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 - 110 degrees. It only takes a few minutes, so make sure to keep an eye on it! Once the milk is heated, remove from heat and sprinkle the package of yeast on top, and then sprinkle with a pinch of sugar (the yeast has to eat!). Set it aside and leave it alone until it's foamy. Takes about 5 minutes. It will look pretty gross, but it's also pretty cool.

2. Whisk the melted (and slightly cooled) butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, remaining sugar, salt and nutmeg together. Make a well in the centre and then add the yeast mixture and stir with a wooden spoon until it gets all thick and sticky. Turn out the dough onto a floured surface and knead it until it's all soft and bounces pack when you poke it. (Takes about 5 minutes or so). Once kneaded, shape into a ball.

3. Brush a LARGE bowl with some melted butter and then add the dough. Roll the dough ball around in the bowl for a bit to get it lightly coated with the butter. Cover with plastic wrap and let rise at room temperature until it's doubled in size. Be patient. It will take about an hour and 15 minutes.

4. After the hour and fifteen minutes when your dough has grown, turn it out of the bowl and knead it briefly to release excess air. Re-form it into a ball and return it to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl and pop it into the fridge for at least 4 hours or over night!


Here's what it all looks like.



The ingredients...



 Knead, Knead, Knead



All ready to rest!

 

After 1 hour and 15 minutes, the dough has doubled in size



Into the fridge!


 Later On...

Once everything has risen, it's time to make the Cinnamon Rolls!

Here's the recipe:
 
1-1/2 sticks (12 tablespoons) unsalted butter, softened, plus more for the pan
1/3 cup granulated sugar
2 tablespoons ground cinnamon
All-purpose flour, for dusting
The Dough.

The Glaze

1 1/4 cups confectioners' sugar
4 tablespoons unsalted butter, melted
3 tablespoons milk
1/2 teaspoon vanilla extract
Pinch of salt

1. Make the rolls: Butter a 9" x 13" baking dish. Combine the sugar and cinnamon in a small bowl. On a floured surface, roll out the dough into a 10" x 18" rectangle (feel free to bust out a ruler...).
Spread the butter over the dough, leaving a 1" border on one of the long sides. Add the cinnamon sugar. Brush the clean border with water. Tightly roll the dough into an 18" log, rolling towards the clean border; pinch the seam to seal.

2. Slip a long, taut piece of string (or unflavoured dental floss) under the roll, about 1 1/2" from the end. Lift the ends of the thread and cross over the roll, pulling tightly to cut off a piece. Repeat this process, cutting every 1 1/2" to make 12 rolls. Place the rolls in the prepared baking dish.

3. Now, for more waiting... cover the rolls loosely with some plastic wrap and let them rise until doubled in size, about an hour and 10 minutes.



Sugar & Cinnamon

 
Roll out the dough

 
Sprinkle on that sugar & cinnamon



Cut into rolls and let them rise!


After they've risen, it's time to pop them into the oven.


4. Crank up the oven to 350 degrees. Uncover the rolls and bake until they spring back when poked, about 25-30 minutes. Let them cool for 10 minutes. 

 


If you're freezing them, wait until they're completely cooled. They're good frozen for up to 2 weeks.

5. Now time to make the glaze. Whisk confectioners' sugar, melted butter, milk, vanilla and salt in a bow until smooth. Drizzle over the warm rolls. Try not to eat the whole batch.

 
 

 


Enjoy!!