Cinnabuns Part Two

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 Oven.

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!

Dough

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

Filling

1/3 cup unsalted butter, softened

1 cup brown sugar, packed

3 tablespoons cinnamon

1 tbl ground Ginger

Icing

one 8-ounce package cream cheese, softened

1/4 cup unsalted butter, softened

1 1/2 cups confectioners’ sugar

1/2 teaspoon vanilla extract

Manual/
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.

Assembly:

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.