Make it. Eat it. Love it.
Mmmm cinnamon rolls. Can’t you smell them just by saying the words ‘cinnamon rolls’ and seeing this photo? I’m not sure about you but I wouldn’t mind waking up every morning to a batch of warm cinnamon rolls with a sticky glaze dripping from it. Am I making you drool yet? My mouth is watering and as I sit here and type this I instantly regret giving them all away.
You could have a bowl of cereal with your cup of coffee but why would you when you could indulge in something a little more sinful?
Yes, it may be a bit higher in calories (ok maybe a lot higher) but, cinnamon rolls make mornings brighter, days less stressful and people a bit more joyful.They are just a magical little way to bring happiness to someone (or yourself). So why wouldn’t you want to bake up a batch right now?
My husband and his MSIH classmates took there last final of the year before their 6 week summer vacation this past Thursday. A whole year of medical school done! I had to send them into their last exam with bellies full and a smile on their face. Maybe cinnamon rolls weren’t the best idea since they just learned about diabetes, but they didn’t seem to mind since they were all gone in sheer minutes.
These amazing little morssals of goodness can be baked up 2 different ways, side by side in a baking dish where they keep their beautiful shapes or in a cupcake tin where they puff up into their own little individual and unique shapes. I choose to do them both ways. I love love loved the way they looked out of the cupcake tins best. It’s is all personal preference. I
I choose to bake these with cream instead of milk (I know Im naughty) to make them just divine and rich. They don’t puff up as much as cinnamon rolls made with milk but its all good. I added orange zest to the batter to give it a little zing. And, well the cream cheese glaze on top is just, well…I mean its cream cheese glaze, enough said.
Ingredients (makes about 30)
2 cups cream
6 tablespoons butter
7 cups flour
1 cup sugar
1 1/2 tablespoons orange zest
4 1/2 teaspoons instant yeast
2 teaspoons salt
1 1/2 cups brown sugar
6 tablespoons cinnamon
1/4 cup butter, melted
6 ounces cream cheese
1 1/2 cups powdered sugar
1/4 cup butter, softened
1 teaspoon vanilla
Combine cream and butter in glass measuring cup and microwave until butter melts and mixture is just warmed.
Pour into a large mixing bowl and add 2 cups of flour, sugar, egg, yeast, salt and orange zest.
Mix until combined, occasionally scrape down sides of bowl.
Add rest of flour and mix until until flour is absorbed and dough is sticky.
If dough is very sticky, add more flour by tablespoonfuls until dough begins to become smooth.
Turn dough out onto lightly floured work surface and knead until smooth.
Add more flour if sticky.
Form dough into ball and place in a large oiled mixing bowl.
Cover bowl with a kitchen towel and let rise in a warm place for about 2 hours.
Mix brown sugar and cinnamon in a bowl and set aside.
Punch down dough and turn out on a lightly floured surface.
Roll dough into a large rectangle.
Brush dough with melted butter and sprinkle with the brown sugar/cinnamon mixture.
Starting at the long end roll dough into a cylinder.
Cut dough into 30 equal pieces and place in a greased baking dish or cupcake tin.
Cover baking dish or cupcake tim with a kitchen towel for 35 minutes.
Preheat oven to 375F and bake cinnamon rolls until golden, about 15-18 minutes.
While rolls are baking, make glaze.
In a bowl beat cream cheese, sugar and butter with an electric mixer until smooth.
While rolls are still warm top with glaze.
Serve warm or at room temperature. (best warm or piping hot out of the oven)