Sweet Dough Cinnamon Rolls With Cream Cheese Glaze Recipe 455

SWEET DOUGH / CINNAMON ROLLS WITH CREAM CHEESE GLAZE RECIPE - (4.5/5)

Steps:

• Basic Sweet Dough (for cinnamon rolls or sticky buns) 1. Whisk the buttermilk, melted butter and eggs together in a 4-cup liquid measuring cup. Combine 4 cups flour, sugar yeast, and salt together in a stand mixer fitted with a dough hook attachment. With the mixer on low speed, add the buttermilk mixture and mix until the dough comes together, about 2 minutes. 2. Continue to knead until the dough is smooth and elastic, about 10 minutes. If after 5 minutes, more flour is needed, add the remaining 1/4 cup flour, 1 T at a time, until the dough the dough clears the side of the bowl but sticks to the bottom. 3. Turn out the dough onto a clean counter top and knead by hand to form a smooth, round ball. Place the dough in a lightly oiled bowl (flip dough once to make sure all sides of dough is oiled) and wrap tightly with plastic wrap , Let rise in a warm draft free place until doubled in size, 2 to 2 1/2 hours. NOTE: To make ahead.....In step three let the dough rise; refrigerate it overnight or for up to 16 hours. Let the dough sit at room temperature for 30 minutes Filling & Rolling Out The Dough: 1. Mix the brown sugar, cinnamon, cloves, and salt together in a small bowl. 2. Working on a lightly floured surface, place the dough into a 16x12-inch rectangle with the long side facing you. Brush the dough with melted butter. 3. Sprinkle the filling evenly over the dough. Leaving a 3/4 inch border along the edge. Press the filling to adhere it to the dough. 4. Loosen the dough from the counter using a bench scrapper (or metal spatula). SLOWLY and CAREFULLY roll the dough into a tight log. 5. Once the dough is rolled tightly, pinch the dough together to create a secure seam. Roll the cylinder so that it is seam side down. 6. Gently stretch the cylinder until it s 18 long with an even diameter. Pat the ends of the cylinder when you are done to even them. 7. Use a serrated knife to slice the cylinder into twelve 1 1/2 inch wide rolls. Gently arrange them cut side down in a greased 13x9 inch baking pan. Let them rise in a warm place until rolls have nearly doubled in size and are pressed against one another, 1 hour to 1 hour 30 minutes. 8. Adjust oven rack to the middle position and heat the oven to 350 degrees. Bake the rolls until golden brown and puffed, 25 to 30 minutes. 9. Flip the rolls out onto a wire rack set over a sheet of parchment paper and let cool for 5 minutes. GLAZE: Whisk the confectioners' sugar, cream cheese, buttermilk, and vanilla together in a medium bowl until smooth. Flip the rolls upright, and drizzle with the glaze and serve.

GRAMMA'S OLD-FASHIONED CINNAMON SWEET ROLLS

Steps:

• In a liquid measuring cup, heat milk/water to "wrist-warm" (do NOT boil; just warm).
• Add yeast and 2 tablespoons of the sugar (you'll use the rest in the next step). Stir the yeast and sugar; let this "work" for about 5 or 10 minutes. You should have some bubbly, frothy stuff in the cup when you return. (If not--your yeast is no good, dump it out and get better yeast.).
• Pour yeast-milk into mixing bowl, and add remaining sugar, butter, eggs, salt and 1 cup of the flour. Using beater, mix this mess for about a minute.
• Switch to the paddle (flat beater) or a dough hook, and add remaining flour one cup-at-a-time. The dough will form a ball, and feel slightly sticky. You may not need the entire 5 1/2 cups (depends on humidity, too).
• Fill medium glass bowl with hottest tap water. If your oven can be adjusted to 100 degrees, set it to 100 degrees. Also, if your oven has a light, turn it on; place the hot water on the bottom of the oven. Close the door.
• Grease a large, glass bowl. Remove dough from mixing bowl to a floured table/counter-top; knead for 1 minute; form into a ball and place in greased bowl, turning to get grease on all sides. Cover bowl loosely with a sheet of plastic wrap.
• Turn off 100 degree oven, place bowl of dough into oven; close the door. Set the timer for 1 hour.
• Clean up the mess BUT leave floured counter-top AS IS.
• At the end of one hour the dough should've risen to about double the size. If not, let it go for another 15 minutes (set the timer--it's easy to forget---out of sight, out of mind!).
• Gather filling ingredients: 1/4 cup of melted butter; cinnamon; brown sugar; raisins and/or chopped nuts (optional).
• Punch down the down; remove from bowl; with a large butcher knife, cut dough into two equal parts. Set one aside (cover with plastic wrap).
• Grease two 13x9-inch pans with BUTTER (no substitutes are allowed -- this is GRAMMA's recipe). :-) humor me, okay?.
• On floured counter-top, lay dough and with a rolling pin, shape & roll into large rectangle, oh about 8 x 16 inches or a bit larger, keep thickness consistent throughout.
• Pour HALF of the melted butter over this, and spread with a pastry brush, right out to the edges. Sprinkle generously with cinnamon (like 1-2 tablespoons), then a handful of brown sugar, spreading it evenly with fingers; right to the edges!
• Sprinkle some raisins and chopped nuts -- if using. Keep these closer to the long side closest to you.
• HERE's THE HARD PART: Starting at the side closest to you, LOOSELY roll away from you. Loosely is the KEY word. Tuck in any runaway raisins or nuts.
• Use that big knife to divide the roll in half in the middle. Then cut each half into SIX equal portions, for a total of 12 rolls.
• Starting in the middle of the roll (nicest shaped rolls) and working to the sloppy outside roll piecs, set them along the outside edges of the buttered pan, spacing evenly in the pan. Put the two end rolls in the very center of the pan. Set the cut side DOWN (so the top looks flat-ish). Set this pan on the stove for now.
• Repeat with remaining dough; vary the ingredients -- if you skipped raisins or nuts, maybe add some to this pan of rolls.
• Check if the water in the oven is still warm, if not dump out and start with fresh hot water. Put plastic wrap on both pans (re-use the other piece), and pop in the warm oven. Set the timer for 45 minutes. Go do something productive---clean the counter-top before all that stuff gets hard! :-D.
• When the rolls have risen to the top of the pan (or a smidgen over), remove them from the oven, preheat oven to 350. When it's warm bake them for 20 minutes; tops will be golden brown.
• Cool on a rack; then frost with a cream cheese/butter cream frosting (slather it on thick like Gramma does for the grandkids!).
• You have JUST entered the Pearly Gates!