Friday, November 14, 2008
Miniature Cinnamon Rolls

I love taking on yeasted bread recipes, there's simply something about the little extra effort that makes the result even more satisfying. This cinnamon roll recipe is no exception, although for the longest time I feared that I'd never be able to try it because I didn't have a fancy-pants bread maker (something I've considered adding to my Christmas wishlist, but definitely not a priority). Luckily for me I found tips on making these cinnamon rolls sans bread machine and this weekend I finally took the time to make them. If you're considering making this recipe, go for it, I promise you'll have no regrets.

Cinnamon Rolls [of course, I halved the recipe and made miniature rolls instead]

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons yeast

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt


Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. [To make without bread machine: Dissolve yeast in warm milk and then add eggs, butter, salt, and sugar. Add flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size. Then pick up with rolling out the dough.]

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine butter, brown sugar and cinnamon.

Roll dough into a 16x21 inch rectangle. Spread dough evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

 

5 comments:

josh said...

totally awesome. i've never made cinnamon rolls before. i got 15, counting the ends. i bunched them in the center of a pan on a silpat and let them go all freeform and they turned out wonderfully.

mayan. said...

how wonderful! i bet they came out delicious. ^ ^

Anonymous said...

Say I wanted to freeze these for my dad. Do you bake them first or just half bake them? And should I freeze portions of frosting on the side? Thank you!

mayan. said...

These cinnamon rolls turn out great microwaved after frozen, so bake them for the whole suggested time. A clever little trick is to separate the frosting into individual little saran-wrapped packets and freeze them along with the rolls.

Jackie said...

Hi Mayan

I was wondering could I make this dough in my kitchenaid, if so, what instructions would you suggest.


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