Though they take extra effort, homemade cinnamon rolls are a well worth treat.|Photo credit Bethany Linnenkohl
Cinnamon rolls were one of the first things I ever learned to bake. Due to the amount of work and time it takes to make cinnamon rolls, I now only find myself baking them during special occasions such as breaks or holidays. When I was younger, sometimes my older sisters and I would watch horror movies on Saturday mornings rather than evenings so we wouldn’t, consequently, have nightmares. This provided ample time to bake this somewhat large project. While watching the movie in the living room, I conveniently escaped during intense moments in the film, back to the kitchen to knead the dough, check its progress in rising or see if the tasty treats were ready to be consumed.
In sharing this recipe, I must inform you that breads take time. This recipe for cinnamon rolls usually takes about half of a day to make, but some other recipes even suggest letting them sit overnight. For me, cinnamon rolls or other breads are a lot of fun to make while relaxing after a busy week or while reading texts for classes. Cinnamon rolls are a workout though, so roll up your sleeves, clean every crevice in your kitchen and turn on your favorite musician to serenade you for the next few hours.
Ingredients
-1/3 cup butter, melted
-1 cup warm buttermilk, 110 degrees
-2 1/2 teaspoons instant active dry yeast, usually one package
-1/2 cup granulated sugar
-2 eggs, room temperature
-4 1/2 cups all-purpose flour
-1 teaspoon salt
-1/3 cup butter, melted
-3/4 cup packed brown sugar
-1/4 cup granulated sugar
-2 1/2 tablespoons ground cinnamon
-3 ounces cream cheese, softened
-1/4 cup butter, softened
-1/2 teaspoon vanilla extract
-1 1/2 cups confectioners’ sugar
Procedures
Forewarning, since I am at college, this an unorthodox way to make cinnamon rolls, but if you have a fully equipped kitchen at your disposal, feel free to use a bread machine or a stand mixer with a bread attachment.
- In a saucepan, melt the butter and heat the buttermilk just until it is warm to the touch — like you would a baby’s milk bottle. Pour the contents of the saucepan into a large glass mixing bowl. Empty the package of active dry yeast and the sugar into the glass bowl. With a whisk, combine the ingredients and add in the eggs. Whisk the mixture again until there are no lumps. Add in two cups of the flour and mix until moistened and combined. Add all but ¾ cup of the remaining flour and knead. If at any point it seems as though the dough is not too sticky and it would be easier to transfer the dough to a clean countertop in order to work in the flour, do so, but remember to flour your clean surfaces. Use the remaining ¾ cup of flour for the countertops. Once all of the flour is added in to the dough, knead the dough on a floured countertop for about five minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead the dough for another five minutes or so. At this point, the dough should be in a tight but still elastic ball and should not be sticky.
- Clean the large glass bowl that you previously mixed the ingredients together in and lightly butter the entire bowl. Place the ball of dough in the bowl and turn the dough until the entire ball is completely oiled as well. Cover the bowl with a wet paper towel or two. Allow the dough to rise in a warm environment (such as a warm oven that has been turned off) for about 2 ½ hours. Once the dough has doubled in size, turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a saucepan, melt 1/3 cup butter and combine brown sugar, white sugar and cinnamon in a small bowl or plastic baggie.
- Butter a 9-by-13-inch glass baking dish or a cake pan. Turn the dough out onto a lightly floured countertop. With a rolling pin or some other cylindrical instrument like a glass, or I even used a washed watermelon, gently shape the dough into a rectangle with the long side nearest you. Continue rolling until the dough becomes a 20-by-16-inch rectangle. Using a pastry brush, brush the dough with the 1/3 cup of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough and gently press the filling into the butter and the dough.
- Beginning with the long edge nearest you, roll the dough into a tight cylinder. I find it best to slowly roll the dough an inch or two at a time in rows. Firmly pinch the seam to seal the dough and roll the cylinder seam side down. Very gently squeeze the cylinder to create an even thickness throughout the rolled dough. Using a serrated knife, slice the cylinder into 1 1/4-inch rolls; yielding about 16 rolls. Arrange rolls cut-side down in the greased baking dish. Cover with wet paper towels and let rise in a warm environment for about 30 minutes or until the rolls have doubled in size while the oven preheats to 400 degrees.
- Bake rolls in preheated oven until golden brown — about 15 minutes. While rolls are baking, beat together cream cheese, butter, vanilla extract and confectioner’s sugar. Spread frosting on warm rolls before serving. Enjoy with good company!
