It’s another baking edition! Go grab yourself a glass of milk. I’ll wait.
Okay, just kidding. So I had been fiending to try my hand at making cinnamon rolls for sometime. Then while I was visiting the bf, his sister busted out one of those Pillsbury cinnamon rolls tube thingys and while it was tasty [it was the Cinnabon inspired one] it tasted more like a biscuit than a roll. Maybe it was the whole coming from the tube thing.
Oh, my point. I had bookmarked a couple promising recipes but was disheartened by the time it took to make them, considering that the recipes incorporated yeast meaning I’d have to let it rest and raise before baking which means it takes all freaking day to make some cinnamon rolls and I was not having that.
But then while perusing Tastespotting [oh how I LOVE that site] I stumbled upon a recipe for cinnamon rolls that didn’t require any rising time. Perfect!
So with my last weekend before classes start again, I finally got myself into the kitchen and baked to my hearts content.
I used two separate recipes, one for the rolls and one for the frosting.
makes 8 rolls
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon salt
1 tablespoon unsalted butter, melted
2 1/2 cups unbleached all-purpose flour, plus more for dusting the work surface
2 tablespoons sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 cups buttermilk [if you don’t have buttermilk, like I didn’t, just measure out a cup and then add a tablespoon of white vinegar or lemon juice and let it sit for 5 minutes]
6 tablespoons unsalted butter, melted
1) Heat the oven to 425°F. Generously coat both a 9-inch nonstick round cake pan and a wire cooling rack with nonstick cooking spray.
2) For the filling, combine the brown sugar, granulated sugar, cinnamon, cloves, salt, and melted butter together in a medium bowl until the mixture resembles wet sand. Set aside.
3) For the dough, whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Whisk the buttermilk and 2 tablespoons of the melted butter together. Stir the buttermilk mixture into the flour mixture with a wooden spoon until absorbed (the dough will look shaggy), about 30 seconds.
4) Turn the dough out onto a lightly floured work surface and knead until smooth, about 1 minute.
5) Pat the dough with your hands into a 12 by 9-inch rectangle. Brush the dough with 2 tablespoons melted butter. Sprinkle the dough evenly with the brown sugar filling, leaving a 1/2-inch border. Press the filling firmly into the dough.
6) Using a bench scraper or metal spatula, loosen the dough from the work surface. Starting at a long side, roll the dough, pressing lightly, to form a tight log. Pinch the seam to seal. Roll the log seam-side down and cut it evenly into 8 pieces. Turn the pieces over on their flat sides, and with your hand, slightly flatten each piece of dough to seal the open edges and keep the filling in place.
7) Place one roll in the center of the prepared pan and then place the remaining 7 rolls around the perimeter of the pan. Brush the rolls with the remaining 2 tablespoons butter. Bake until the edges are golden brown, 20 to 25 minutes.
Hint: Line a baking sheet with parchment or wax paper before you flip the rolls onto the wire rack. It’ll save you TONS of cleaning time. Trust me now, thank me later.
Vanilla Cream Cheese frosting
via picky cook
4 oz room temp cream cheese
1 c powdered sugar
1/2 stick unsalted butter room temp
1/2 teaspoon vanilla
1/2 vanilla bean – seeds scraped out
I made a couple changes. I don’t have vanilla beans so I just doubled the amount of vanilla extract. I also wasn’t sure what half a stick of butter was so I just used the entire stick since mine are the smaller half sticks. Now that I think about it, it probably meant half of that stick. This is why I need exact measurements. Ha. Oh, and the other change I made was added in some lemon zest. Not sure how much…just eyeballed it. Oh, and you’ll only need about half of this frosting for the rolls.
Combine ingredients in mixer until smooth. Spread over the top of warm rolls.
The recipe says to bake for 20 to 25 minutes. I baked mine for 22 minutes and they came out pretty baked. Since I like my rolls to be a bit softer, I’d probably bake it for about 20 minutes or so the next time I make these. Oh and I only got 7 rolls but that’s because I suck at spacing without a ruler.
And in case you’re wondering, I ate 2 within 10 minutes of frosting.