On Sundays, we like to serve breakfast foods for lunch -- I guess you could call it brunch. We don't eat warm breakfasts during the week, so its a fun tradition that my parents started when I was a child and we'd come home starving from church. These cinnamon rolls hit the spot, and were probably some of the best I've ever had.
I let the dough do the first rise, then rolled them out into cinnamon rolls and placed them immediately in the fridge overnight. The next day, I pulled them out of the fridge to do the second rise. It took a long time to rise (like 4 hours), so I think I may take Lauren's suggestion and double the yeast next time.
Lauren's Cinnabon Cinnamon Rolls
Ingredients:
for the dough-
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3/4 cup warm water
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2 1/4 teaspoons active dry yeast {use the fast acting kind!}
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1/2 cup granulated sugar
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1 teaspoon salt
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1/4 cup buttermilk, at room temperature
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1 egg
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1/3 cup canola or vegetable oil
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4 1/2-5 cups all purpose unbleached flour
for the filling-
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1/2 cup softened margarine
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1 1/4 cups packed light brown sugar
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2 1/2 tablespoons ground cinnamon
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2 tablespoons cornstarch
for the frosting-
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2 oz. cream cheese, at room temperature
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1/4 cup softened margarine
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1 teaspoon vanilla extract
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1/2 tablespoon corn syrup
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1 teaspoon fresh lemon juice
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1 1/4 cups powdered sugar
Directions:
Making the Dough- In the bowl of a stand
mixer fitted with a dough hook, pour in water, yeast and 1 tablespoon of
the granulated sugar. Stir and proof 5 minutes. Once mixture looks
bubbly and frothy, pour in remaining sugar and salt. Stir on low for
15-20 seconds. In a small bowl, measure buttermilk, oil and egg. Whisk
ingredients together until egg is incorporated to other two ingredients.
Pour contents into the water and yeast mixture. Stir another 20 seconds
in the mixer. Pour 2 cups of flour into mixer and stir on low until
incorporated. Sprinkle flour in by 1/4 cup increments until dough cleans
the sides and bottom of the bowl. Dough should be sticky but not sticky
enough to stick to your hands when touched. Once it has reached this
stage, turn mixer on and knead for 5 minutes. Remove dough from bowl,
grease and replace back into same mixing bowl {since it's practically
clean anyways.} Cover with plastic wrap and a dish towel. Rise 1-2 hours
or until dough has doubled in size.
Filling and Cutting Rolls- In a medium size bowl, stir brown sugar,
cinnamon and cornstarch together until combined. Set aside. Punch down
dough. Flour a large clean table liberally with flour. Lightly flour
dough as well. Roll dough out to be a 20x30 rectangle {or as close to
that as possible} while moving dough around to ensure it's not sticking
to your work surface. If it's a little short or uneven, feel free to cut
off the edges to even it all out. {FYI-I cut off some dough on one side
and filled in a spot that needed more dough on the other side to make a
more even rectangle.} Spread softened margarine over dough, being sure
to go right to the edges leaving a 1-inch strip untouched on one of the
longer sides of dough. Dump brown sugar mixture onto the middle of the
dough and spread with your hands, creating an even layer over top of the
margarine, still leaving that 1-inch strip of dough untouched. If you
have any filling that falls off the sides of the dough, use a bench
scraper to replace. Lightly press the sugar mixture into the margarine
using a rolling pin. Roll the dough up into a tight log, finishing with
the plain dough on the bottom to seal the entire thing together. Cut off
the uneven ends to even out the log. Score log every 2 inches and then
slice your rolls using those marks. Place into parchment paper lined,
margarine greased pans. 12 into a 9x13, 3 remaining into a loaf pan, or
8x8 with the small ends. Cover pans with plastic wrap and dish towels.
Let rolls rise another 1-2 hours or until they are touching and have
risen almost double. My rolls always spread out more than up, so just be
aware that they will most likely spread out more than up. Bake in a
preheated 350 degree for 17 minutes, or until tops start to brown. Watch
them carefully!!
For the Frosting- While the rolls are baking, whip cream cheese and
margarine together. Stir in vanilla, corn syrup and lemon juice. Scrape
sides and mix again. Pour in powdered sugar and stir slowly until it
starts to incorporate. Then mix on high for 5 minutes or until frosting
starts to lighten in color. Scrape sides and mix again briefly. Once
rolls have been removed from the oven, frost using half the amount made.
Then after they have cooled a few more minutes, frost again with
remaining frosting. The first frosting will melt down into the rolls and
the second layer should stay put. Serve warm.
