I have not made Cinnamon Rolls for quite some time and decided I wanted to make them, but tweak the recipe just a bit. I was also dying to try out the "proof" function in my new Electrolux
I added some Ginger for the "what is that taste" factor, reduced the butter a bit, and made some with nuts and some without. I also took pictures of the process for fun!
I haven't had much time to do anything lately as I have been re-modeling my kitchen. I am however, almost done!
1 cup (8 ounces) lukewarm milk
2 large eggs, room temperature
5 tbl unsalted butter, cut up
4 1/2 cups Unbleached All-Purpose Flour
1 3/4 teaspoons salt
1/2 cup sugar
2 1/2 teaspoons instant yeast
1/3 cup unsalted butter, softened
1 cup brown sugar, packed
3 tablespoons cinnamon
1 tbl ground Ginger
one 8-ounce package cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
Mixer Method: Combine all of the dough ingredients in a large mixing bowl, stirring till the mixture becomes cohesive.
Transfer the dough to a lightly oiled work surface, and knead it for 5 to 8 minutes, till it’s smooth. Or knead it in an electric mixer, using the dough hook, for 4 to 7 minutes at medium speed.
Place the dough in a lightly oiled bowl, turn to grease all sides, cover the bowl with a proof cover or plastic wrap, and let it rise for 60 minutes, till it’s nearly doubled in bulk.
Transfer the dough to a lightly greased work surface, and roll it into a 16 x 21-inch rectangle. Spread the dough with the 1/3 cup butter. Mix the brown sugar and cinnamon, and sprinkle it evenly over the dough.
Starting with a short end, roll the dough into a log, and cut it into 12 slices.
Place the buns in a lightly greased 9 x 13-inch pan or 2 cake pans.
Cover the pan with a proof cover or plastic wrap, and let the buns rise until they’re nearly doubled, about 30 minutes.
Bake the buns in a preheated 400°F oven until they’re golden brown, about 15 minutes.
While the buns are baking, make the icing.
Icing: In a small bowl, beat together the cream cheese, butter, sugar, and vanilla. Spread the icing on the buns while they’re warm.
Yield: 12 big buns.