Monday, January 4, 2010

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


Donna-FFW said...

Cheryl-They look absolutely lovely. Light, airy, and delicious. I love the addition of the pecans. Cooks Country and Cooks Illustrated are one of my favorite sources of recipes. Thanks for pointing this one out. I need to get a thermometer to measure to 110, then Im trying these out.

Lyndas recipe box said...

What could be better than one of these lucious looking rolls? I love cooks country, so I'll be trying these babies, especially with that cream cheese frosting!

Mini Baker said...

wow!!!! those look scrumptious. so much for having cereal for bfast... im making these!!! :)
-Mini Baker

Patricia @ ButterYum said...

I suspect this is a different recipe than the one I tried by CI several years ago (filling contained cloves), but the icing looks the same. Btw, I've used the icing many time - it's a keeper!!!

Thanks for this post, I just might have to give the recipe a try.


Inspired by eRecipeCards said...

I have been looking for a cinnamon roll recipe... Excellent timing

Anonymous said...

I bet that's really good!!

Tam Hess said...

Wow, that looks good! The boys would be drooling ~ Yum

♥peachkins♥ said...

the topping looks fantastic....

Foodie with Little Thyme! said...

WOW! I saw this this morning but had to come back now when I had more time to take a better look!
I'm not sure what I like more the cake or the frosting!

teresa said...

oh my gosh, i have got to stop blog surfing when i'm trying to diet. these look wonderful!

Sophie Sportende Foodie said...

Waw,...Cheryl!! These look divine!!

Recently, for Christmas, I have made your Rocky road fudge but I used pecans instead of walnuts & used white & rose coloured marshmellows. It was a huge hit in my family with kids & grown up kids too!

I also made them as food gifts!! Thanks again, Cheryl!!

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Debbie said...

Hi Cheryl,

They look delicious. I have yet to make them. I still shy away from using yeast but need to give it a go already. I love the video of cute!!! Happy new year to you!!!

Bethie said...

Gotta make these!!!!!! They look dynamite.

Foodiewife said...

Awwwwwww, Geez. You've been spammed by one of those annoying sex sites! Delete those !$!$@!#$! Sorry. I get them, too, and it annoys me.
Where was I? Cinnamon rolls. They are my downfall. I have been trying to pick from King Arthur Flour, Pioneer Woman and now Cooks Illustrated. I need these, like a hole in the head, but... I love CI!
BTW, Bella is too cute. I'm so happy you are in love with her.

Pam said...

Man, I wish I would have been home when you made these - they look fantastic!

The Blonde Duck said...

I MUSTTTTT try those.

Katherine Roberts Aucoin said...

Cheryl, I have to try these! I'll have to get up pretty early to get started, but these are perfect for a Saturday or Sunday for us.

I wish we were neighbors, we would have a blast!

grace said...

pardon me whilst i clean my face...and shirt. my drool seems to be out of control. :) good for you for adding more cream cheese--it's necessary.

Victor said...

I never tried cinnamon rolls before...This should be next thing to bake. Thanks for sharing!

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