Foodie Friday: Ginormus Cinnamon Rolls

Each Friday, Adventures in Ralphieland brings you Foodie Friday – a culinary exploration of something to cook or somewhere to go, but definitely something to eat during the weekend. Today, ginormus cinnamon rolls.

Sometimes when I’m at the local mall, I walk a little slower when I’m passing Cinnabon. I mean, admit it, you do too! That smell, those buns, hon!

Here’s a fancy recipe to get that same smell in your kitchen, and those delicious tasting rolls of heaven in your belly.

What you’ll need:
DOUGH

  • 1 c warm milk
  • 2 ½ teaspoons instant dry yeast
  • 2 large eggs at room temperature
  • 1/3 c melted butter
  • 4 ½ c all-purpose flour
  • 1 teaspoon salt
  • ½ c granulated sugar

FILLING

  • ½ c butter almost melted
  • 1 c packed brown sugar
  • 2 tablespoons Ceylon cinnamon
  • ½ c heavy cream (reserved)

FROSTING

  • 6 oz. cream cheese (softened)
  • 1/3 c butter (softened)
  • 2 c powdered sugar
  • ½ tablespoon of Madagascar vanilla extract

SIDEKICK

  • 1 bottle of wine

How to make these guys:

  1. Pour the warm milk in a large bowl and sprinkle the yeast on top; give it whirl with a spoon.
  2. Add the eggs, butter, salt and sugar.
  3. Add the flour and mix using a beater blade or by hand until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
  4. Beat the dough on medium speed for 5-7 minutes or by hand until the dough is elastic and smooth – should be tacky/sticky but not too smooth.
  5. Spray a large bowl with cooking spray, and place the dough in it.
  6. Cover the bowl with a towel or wax paper, and let rise for about 30 min. {{drink wine}}
  7. While the dough is rising, make the filling. Combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside.
  8. On a dry surface or pastry mat, turn dough. Use flour as needed.
  9. Flour a rolling pin and roll the dough to about a 12×15″ rectangle.
  10. Smooth the cinnamon filling over the whole dough rectangle.
  11. Starting on the long end, roll the dough up tightly jelly roll style.
  12. Cut into 9 slices and place in a greased baking pan.
  13. Cover the pan and allow the rolls to rise for 20 minutes or until nearly double. {{drink wine}}
  14. Preheat the oven to 375 degrees.
  15. Warm the heavy cream but don’t scald it.
  16. Right before you bake the rolls, and after they have risen again, pour the heavy cream over the top of the rolls, allowing it to soak down in the cream.
  17. Bake at 375 degrees for 15 minutes, until the rolls are lightly golden brown and the center rolls are cooked through.
  18. While the rolls are cooling, prepare the cream cheese frosting.
  19. In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well.
  20. Add in vanilla and the powdered sugar, and beat until combined.
  21. Spread the frosting over the cooled rolls.
  22. EAT THEM. {{with wine}}

If you want smaller rolls, you can cut them smaller… I just wouldn’t call them ginormus at that point.

This is how I (cinnamon) roll.

 

 

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s