Saturday, October 16, 2010

Cinnamon rolls with cream cheese frosting

I love the smell and taste of fresh out-of-my-oven cinnamon rolls. But they can be a little time consuming so make them on a day when you are going to be home, that way they are an amazing treat rather then a burden (waiting waiting waiting rise rise rise sorry thinking out loud!) So my advice is double or triple, more bang for your buck. And if they are all you hoped they would be then wouldn't these make a delightful neighborhood gift come Christmas? Just something to think about, straight out of the oven love!

k thanks they are there for your help


For filling

3/4 cup packed dark brown sugar (I promise you'll notice a difference)

1/4 cup granulated sugar

2 teaspoons ground cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon salt

1 tablespoon unsalted butter, melted

For dough

2 1/2 cups unbleached all-purpose flour, plus more for dusting the work surface

2 tablespoons sugar

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups buttermilk

6 tablespoons unsalted butter, melted

For Cream Cheese Frosting

4 ounces cream cheese ROOM TEMP

1 stick (4 ounces) butter, softened ROOM TEMP

1 teaspoon vanilla extract
2-3 cups powdered sugar

Make the buns
Adjust an oven rack to the middle position and heat the oven to 425°F. Generously coat both a 9-inch nonstick round cake pan and a wire cooling rack with nonstick cooking spray. Melted butter is used in both the filling and the dough. Melt the total amount (7 tablespoons) all at once in a heatproof measuring cup, then use it as needed.

For the filling, combine the brown sugar, granulated sugar, cinnamon, cloves, salt, and the 1 tablespoon melted butter together in a medium bowl until the mixture resembles wet sand.

Turn the dough out onto a lightly floured work surface and knead until smooth, about 1 minute.

Pat the dough with your hands into a 12 by 9-inch rectangle. Brush the dough with 2 tablespoons melted butter. Sprinkle the dough evenly with the brown sugar filling, leaving a 1/2-inch border. Press the filling firmly into the dough.

Using a bench scraper or metal spatula, loosen the dough from the work surface. Starting at a long side, roll the dough, pressing lightly, to form a tight log. Pinch the seam to seal. Roll the log seam-side down and cut it evenly into 8 pieces. Turn the pieces over on their flat sides, and with your hand, slightly flatten each piece of dough to seal the open edges and keep the filling in place.

Place 1 roll in the center of the prepared pan and then place the remaining 7 rolls around the perimeter of the pan. Brush the rolls with the remaining 2 tablespoons butter.

Bake at 425 until the edges are golden brown, 20 to 25 minutes.Watch them carefully.

Use an offset metal spatula to loosen the buns from the pan. Wearing oven mitts, place a large plate over the pan and invert the buns onto the plate. Place the greased cooling rack over the plate and invert the buns onto the rack. Cool about 5 minutes before icing.

While rolls bake, prepare the cream cheese frosting. Add the cream cheese, butter, and vanilla to a small food processor or mixer. Blend until smooth and combined. Add the powdered sugar 1/2 cup at a time, blending in between, until well mixed and desired consistency is reached. (I used 3 cups powdered sugar)

Yippie now you have heaven on a plate, warm gooey heaven! Enjoy KCL

Guess what recipe I'm trying next? Pumpkin cinnamon rolls! Hope it's blog worthy!

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