Cinnamon Rolls


I’m slightly starting to freak out that my Mom’s leaving on Tuesday. I have gotten completely spoiled and I’m kind of in denial that I have to do this baby thing all by myself from 9-5 on the weekdays now.

We took Ellie for a walk in Golden Gate Park again, and I had no idea that Spreckels lake has turtles! I’m clearly easily amused right now, but I thought that was amazing.

Friday night I decided that on Saturday, I would make cinnamon rolls.

I don’t know why I felt this urgent need, since I’ve never made them before, but I browsed foodgawker, found this recipe, and went with it. Ellie helped. (And clearly, finishing the cinnamon rolls was more of an urgent need than drying my hair. I have priorities.)

These were surprisingly easy… for some reason I thought cinnamon rolls would be way more complicated. They take a few hours from start to finish, but are TOTALLY worth it!

Recipe:
(from Cook, Bake & Decorate)

1 cup whole milk
2 1/2 tsp active dry yeast
1/2 cup white sugar
2 large eggs
1/3 cup butter, melted
4 1/2 cups all purpose flour
1 teaspoon salt

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

3 oz cream cheese, softened
1/4 cup butter, softened
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract

Warm the milk in a small saucepan until it’s about 105 degrees.
Stir the yeast and a pinch of sugar into the milk in the bowl of a stand mixer. Let stand until foamy, about 5 minutes.

Add the sugar, butter, salt, eggs, and flour and mix well. Knead with the dough hook on medium speed for about 4 minutes, or until the dough is smooth.

Shape the dough into a ball, place in a bowl (the mixing bowl is fine) and cover with a damp towel. Let rise in a warm place about 1 hour or until dough has nearly doubled in size.

In a small bowl, combine brown sugar and cinnamon and mix well.

Sprinkle some flour on your work surface and lightly flour a rolling pin. Roll the dough into a 16×21 inch rectangle about 1/4 inch thick.

Brush the dough with 1/3 cup melted butter and sprinkle evenly with sugar-cinnamon mixture.

Roll the dough up starting with the longer side and cut into 12 rolls.

Arrange the rolls in a lightly greased 9×13 inch glass baking dish. Cover with a clean kitchen towel and let rise for about 30 minutes.

While the rolls are rising, preheat oven to 350 degrees. Bake until golden brown, about 18-20 minutes.

While the rolls are baking, make the frosting. Beat together the cream cheese, butter, powdered sugar, and vanilla extract. Spread the frosting on the rolls while they are still warm.

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