CREAM CHEESE CINNAMON ROLLS
Yield: 8 large rolls
Dough:
1 (¼-oz.) package active dry yeast
½ teaspoon plus ¼ cup sugar
½ cup milk, at room temperature
2 tablespoons light brown sugar
½ teaspoon vanilla extract
1 egg
1 egg yolk
2 ¾ cups flour, sifted, plus more for kneading
¾ teaspoon fine salt
1 stick unsalted butter (room temperature), plus more for the pan
1 (¼-oz.) package active dry yeast
½ teaspoon plus ¼ cup sugar
½ cup milk, at room temperature
2 tablespoons light brown sugar
½ teaspoon vanilla extract
1 egg
1 egg yolk
2 ¾ cups flour, sifted, plus more for kneading
¾ teaspoon fine salt
1 stick unsalted butter (room temperature), plus more for the pan
Filling:
½ cup sugar
¼ cup dark brown sugar
¼ cup finely chopped pecans
¼ cup finely chopped walnuts
¼ cup raisins
1 tablespoon ground cinnamon
½ teaspoon fine salt
⅛ teaspoon ground cloves
2 tablespoons maple syrup
4 oz. cream cheese, at room temperature
1 stick unsalted butter, melted
½ cup sugar
¼ cup dark brown sugar
¼ cup finely chopped pecans
¼ cup finely chopped walnuts
¼ cup raisins
1 tablespoon ground cinnamon
½ teaspoon fine salt
⅛ teaspoon ground cloves
2 tablespoons maple syrup
4 oz. cream cheese, at room temperature
1 stick unsalted butter, melted
Icing:
2 cups confectioners' sugar
¼ cup buttermilk
2 cups confectioners' sugar
¼ cup buttermilk
_________________________________________________________________________
1. Make the dough: In the bowl
of a standing mixer fitted with a hook, combine yeast, ½ tsp. of the sugar, and
¼ cup water heated to 115° F. Stir to combine and let sit until foamy, about 10
minutes. Add remaining sugar, milk, light brown sugar, vanilla, egg, and egg
yolk. Beat on low speed until thoroughly combined, 1 minute. Turn mixer off and
add the flour and salt. Mix on medium speed until the dough just comes
together. Turn mixer speed to high and knead dough for 4 minutes. Add the
butter and continue kneading until dough is smooth and pulls away from the side
of the bowl, about 6 minutes. Remove bowl from the mixer, cover with plastic
wrap, and set aside in a warm place. Let the dough rise for 1 ½–2 hours, until
it has doubled in size.
2. Meanwhile, make the filling:
Combine sugar, dark brown sugar, pecans, walnuts, raisins, cinnamon, salt, and
cloves in a large bowl; stir to combine. Stir in maple syrup. Set aside.
3. Punch the dough down and turn
it out onto a heavily floured surface. Gently knead the dough until it's no
longer sticky, adding more flour as necessary, about 1 minute. Using a floured
rolling pin, roll the dough into a 10" x 10" square. In a small bowl,
beat the cream cheese with a rubber spatula until it's smooth and spreadable.
Spread the cream cheese evenly over the dough square; then fold square into thirds
as you would fold a letter to fit it into an envelope. Take the open ends of
the resulting rectangle and fold into thirds again, to make a smaller dough
square. Invert the dough so that the seam is face down and, using the rolling
pin, gently roll into a 10" x 20" rectangle.
4. Turn the dough so that the
short sides are parallel to you. Brush the top of the dough with half of the
melted butter. Drizzle the reserved filling over the dough, leaving a 1"
border at the edge farthest away from you. Lightly press the filling into the
dough. Using your hands, lift up the bottom edge of the dough and roll it
forward into a tight cylinder. Place dough cylinder, seam side down, on a
cutting board and, using a thin, sharp knife, trim off the ends; cut cylinder
crosswise into 8 equal-size slices. Nestle the slices, cut sides up and evenly
spaced from one another, into a buttered 9" x 13" light-colored metal
baking pan. Cover pan with plastic wrap and set aside in a warm place to let
rise for 2 hours. (Alternatively, the rolls may be refrigerated overnight.)
5. Heat oven to 375° F. Uncover
the rolls. (If refrigerated, let them sit at room temperature for 15 minutes.)
Bake until golden brown and a toothpick inserted in the center of the rolls
comes out clean, about 30 minutes.
6. Make the icing: While the
rolls are baking, whisk together the sugar and buttermilk in a small bowl until
smooth.
7. Transfer the pan of cinnamon
rolls to a cooling rack; brush with remaining melted butter. Let cool for 5
minutes. Dip the tines of a fork into the icing and drizzle all over the rolls.
Serve immediately.
from saveur.com
yeast, sugar and water |
yeast foamy; adding remaining sugar, milk, brown sugar, vanilla and egg |
adding flour and salt |
adding butter |
all the filling ingredients mixed (I used golden raisins, so they're hard to spot.) |
dough risen |
kneading the punched down dough (or more accurately, trying to knead the dough with my right hand while I take a photo with my shaky left hand) |
dough rolled into a 10" x10" square (roughly); starting to spread the cream cheese |
cream cheese spread |
first fold |
second fold |
third fold |
fourth fold |
dough rolled into a 10" x 20" rectangle (again, roughly) |
dough brushed with butter and topped with filling |
rolling |
rolled |
sliced into 8 pieces |
placed in the pan |
baked cinnamon rolls |
brushing with butter |
drizzling with icing I didn't use all the icing, it seemed like a little too much. |
cream cheese cinnamon rolls |
cinnamon roll cross section |
In case you're wondering why my kitchen looks so different...I didn't move;
I was at my in-laws' house (these were baked on Christmas morning).
.
I was at my in-laws' house (these were baked on Christmas morning).