Glazed Cinnamon Rolls

Glazed Cinnamon Rolls

poniedziałek, 27 stycznia 2014

Glazed Cinnamon Rolls

Time: 5 hrs 30 mins

Ingredients

• 1/2 cup milk
• 8 tablespoons unsalted butter
• 1/2 cup warm water, 110 degrees
• 1 (1/4 ounce) envelope instant yeast
• 1/4 cup sugar
• 1 large egg
• 2 large egg yolks
• 1 1/2 teaspoons salt
• 4 -4 1/4 cups unbleached all-purpose flour, plus
• additional unbleached all-purpose flour, for dusting work surface

Directions

• 1 For the dough:.
• 2 Heat the milk and butter in a small pan until the butter melts.
• 3 Remove the pan from the heat and set aside until the mixture is lukewarm (about 100 degrees).
• 4 In the bowl of a standing mixer fitted with the paddle, mix together the water, yeast, sugar, egg, and yolks at low speed until well mixed.
• 5 Add the salt, warm milk mixture, and 2 cups of the flour and mix at medium speed until thoroughly blended.
• 6 Switch to the dough hook, add another 2 cups of the flour, and knead at medium speed (adding up to 1/4 cup more flour, 1 tablespoon at a time if necessary), I did use the additional 1/4 cup of flour, until the dough is smooth and freely clears the sides of the bowl, about 10 minutes.
• 7 Scrape the dough onto a lightly floured work surface.
• 8 Shape the dough into a round, place it in a very lightly oiled bowl, and cover the bowl with plastic wrap.
• 9 Leave in a warm draft free spot until doubled in bulk, 1 1/2 to 2 hours.
• 10 While dough is raising prepare the icing:.
• 11 Combine all of the icing ingredients in the bowl of a standing mixer and blend together at low speed until thoroughly combined.
• 12 Increase the speed to high and mix until the icing is smooth and free of cream cheese lumps.
• 13 Transfer the icing to a small bowl, cover with plastic wrap and refrigerate.
• 14 To roll and fill the dough:.
• 15 After the dough has doubled, press it down and turn it out onto a lightly floured work surface.
• 16 Using a rolling pin, shape the dough into a 16 by 12 inch rectangle, with long side facing you.
• 17 Mix together the filling ingredients in a small bowl and sprinkle the filling evenly over the dough, leaving a 1/2 inch border at the far edge.
• 18 Roll the dough, beginning with the long edge closest to you and using both hands to pinch the dough with your fingertips as you roll.
• 19 Keep it tightly rolled.
• 20 Moisten the top border with water and seal the roll.
• 21 Lightly dust the roll with flour and press on the ends if necessary to make a uniform 16 inch cylinder.
• 22 Grease a 13 x 9 inch baking dish or spray with cooking spray.
• 23 Cut the rolls into 12 equal pieces using plain dental floss or a sharp knife.
• 24 Place the rolls cut side up, evenly in the prepared baking dish.
• 25 Cover with plastic wrap and place in a warm draft free spot until doubled in bulk 1 1/2- 2 hours.
• 26 Preheat oven to 350 degrees and adjust oven rack to the middle position.
• 27 Bake the rolls until golden brown and an instant read thermometer inserted into the center of one roll reads 185 to 188 degrees or 25- 30 minutes.
• 28 Invert rolls onto a wire rack and cool for 10 minutes.
• 29 Turn the rolls upright on a large serving plate and use a rubber spatula to spread the icing on them.
• 30 If not eating right away cover rolls and frost as you use them.
• 31 The icing needs to be kept in the refrigerator.
• 32 Rolls can be covered and reheated in microwave.