The Best Cinnamon Rolls, EVER!
I have been using the same Cinnamon Roll recipe for years and years. Hubby and I were watching an episode of Cooks Country and they made the most soft and gorgeous Cinnamon Rolls I have ever seen, I knew immediately that I would be making them that next weekend.
These are the best Cinnamon Rolls I have ever eaten and every single person who tried one said the same thing. This is now my "go to" recipe, I changed it a bit by adding Pecans.
Like any of the Cooks Country or Cooking Illustrated recipes they are very exacting and I suggest following the basic recipe to the letter for best results.
Mix the following together and set aside
3/4 cup milk at 110 degrees
1 package Instant Rise Yeast
3 eggs - beaten
4 1/4 cup A/P flour
1/2 cup Corn Starch (yes 1/2 a cup)
1/2 C Sugar
1 1/2 tsp salt
12 tbl softened butter
Whisk the DRY ingredients above together and using the dough hook on your Kitchenaide Mixer start on low (or mix them in a bowl)
While it is mixing slowly add your wet ingredients, while the dough hook is working, slowly add in your softened butter one tbl at a time, letting it incorporate
Continue with the dough hook and the mixer on medium speed for 10 minutes, till the dough is soft and yellow
Remove from bowl and knead for a minute and roll into a round ball, place in a greased bowl covered for 1 hour or until doubled in size (this took two hours for me)
Make the filling
1/4 tsp fresh ground nutmeg
1 1/2 cup light brown sugar
1 1/2 tbl cinnamon
1/4 tsp salt
1 cup pecans chopped
4 tbl softened butter (non salted)
Mix dry ingredients together
When dough is finished rising, gently push it down and transfer to a floured board
Using a rolling pin, roll it into a 18 inch square (measure it), the dough is really soft and almost hard to work with, but keep at it, it will work out.
Brush the butter all over the square dough
Sprinkle on the filling to within an inch of the edges, follow with the chopped pecans; press into the dough
Roll the dough up jelly roll style and pinch the seam shut down the entire length of the dough
Cut into 1 1/2 inch slices and place into a 9X12 pan lined with aluminum foil (this helps get them out), I had to use two of the 9X12 pans, have them touch ever so slightly and press down on the tops
Set in a warm place (covered), and let rise again till doubled, approx 1 hour
Bake at 350 degrees for 35-40 minutes, let cool for a bit and using spatula top with the cream cheese topping noted below!
Cream Cheese Topping
8 oz package cream cheese (this is more than in their recipe)
1 tbl milk
1 tsp vanilla
1 1/2 cup confectioners sugar
4 tbl butter
Mix until well incorporated, adding more milk if needed to make a nice consistency