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:
- Pour the warm milk in a large bowl and sprinkle the yeast on top; give it whirl with a spoon.
- Add the eggs, butter, salt and sugar.
- 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.
- 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.
- Spray a large bowl with cooking spray, and place the dough in it.
- Cover the bowl with a towel or wax paper, and let rise for about 30 min. {{drink wine}}
- While the dough is rising, make the filling. Combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside.
- On a dry surface or pastry mat, turn dough. Use flour as needed.
- Flour a rolling pin and roll the dough to about a 12×15″ rectangle.
- Smooth the cinnamon filling over the whole dough rectangle.
- Starting on the long end, roll the dough up tightly jelly roll style.
- Cut into 9 slices and place in a greased baking pan.
- Cover the pan and allow the rolls to rise for 20 minutes or until nearly double. {{drink wine}}
- Preheat the oven to 375 degrees.
- Warm the heavy cream but don’t scald it.
- 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.
- Bake at 375 degrees for 15 minutes, until the rolls are lightly golden brown and the center rolls are cooked through.
- While the rolls are cooling, prepare the cream cheese frosting.
- In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well.
- Add in vanilla and the powdered sugar, and beat until combined.
- Spread the frosting over the cooled rolls.
- 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.
