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Wednesday, November 20, 2013

1-Hour Cinnamon Rolls: 12 Weeks of Christmas Treats (Week 9)


Every year, we have cinnamon rolls for breakfast one Christmas morning. Usually, I am staying up late to make them the night before or getting up really early on Christmas to start them. This year, I am taking the lazy way out. Not only am I skipping the long, time-consuming recipe that requires kneading and two rises by trying this 1-hour recipe, I am making them ahead of time and freezing them.  I'll get them out and let them sit in the refrigerator the night before and then pop them in the oven for just a few minutes to warm them.

These did take me longer than one-hour, but I had a few interruptions and also heated the milk and butter too long, so I let it sit for several minutes to cool. If you stay on task and work quickly, you can get them done in just about 1 hour. The finished rolls were just as good as the other recipes I've tried. I really liked the brown sugar in the filling in addition to the granulated. Most recipes I've made only use the granulated. Icing options are up to you. I went with cream cheese, but maple or plain vanilla would be just as tasty. Another neighbor gift idea??  Possibly!

Only 3 weeks left in the 12 Weeks of Christmas Treats!  My list of things to try is still long, so it will be hard to choose which three to make!  Thanks again to Brenda, from Meal Planning Magic for setting everything up each week.  Check out the other goodies below!

12 Weeks of Christmas Treats Blog Hop | Hosted by MealPlanningMagic.com


Source: Gimme Some Oven

Ingredients:

Dough:
  • 1 cup milk (I used whole milk)
  • 1/4 cup butter
  • 3 1/2 cups all-purpose flour, divided
  • 1/4 cup granulated sugar
  • 1/2 tsp. salt
  • 1 envelope instant or ‘rapid rise’ yeast (approx. 2 1/4 tsp)
  • 1 egg
Cinnamon-Sugar Filling:
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3 Tbsp. ground cinnamon
  • 1/2 cup butter, (completely) softened
Cream Cheese Icing:
  • 1/2 cup butter, softened
  • 1/4 cup cream cheese, softened
  • 1 1/2 cups powdered sugar
  • 1-2 Tbsp. milk (if needed)

Directions:
To Make The Dough & Filling:
Combine milk and butter in a microwave-safe bowl. Heat on high for 1 minute, then remove and stir. Continue heating in 20 second intervals, pausing after each to stir, until the butter is melted and the milk is warm to the touch but not hot. If needed, let the milk mixture sit for a few minutes until it is warm but not hot.

In the bowl of a stand mixer fitted with the dough hook attachment, add 3 cups flour, yeast, sugar and salt. Stir by hand to combine. Add the egg and milk mixture, and beat on medium-low speed until combined. Add the remaining flour, 1/4 cup at a time, beating after each addition until incorporated. When the dough begins to form a ball and pulls away from the sides of the bowl, you have added enough flour. Continue beating for 5 minutes on medium-low speed. Remove the dough hook and cover the dough with a damp towel and let rest for 10 minutes.

Meanwhile, make your filling by whisking together sugars and cinnamon in a bowl until combined.

When the dough is ready, turn it out onto a floured work surface. Then use a floured rolling pin to roll the dough out into a large rectangle, about 14 x 9 inches in size. (If you want all edges to be even, you can use a pizza slicer to cut the dough into a perfect rectangle.) Use a knife or pastry spatula to spread the softened 1/2 cup of butter out evenly over the entire surface of the dough. Then sprinkle evenly with the cinnamon and sugar mixture.

Beginning at the 14-inch edge, tightly roll up the dough. And then give the final seam a little pinch so that it seals. Use a piece of dental floss* to "cut" off the two ends of the roll (just a centimeter or so) so that they are even. Then cut the remaining dough into 11 or 12 equal pieces. (11 rolls seem to fit in a pie plate, while 12 rolls fit in a rectangular pan.)

(*To cut dough with dental floss, simply break off a piece of floss about 12 inches long. Then very carefully slide the middle of the floss under the dough to the place where you want to "cut". Then pull the ends of the floss up and cross over the top of the dough. Then give a quick tug to literally cut all the way through the dough. This is the best method for not squishing your dough while cutting it -- although the standard knife method still works too.)

Place each of the cut cinnamon rolls into a greased pie plate or 9 x 13-inch baking dish. Then cover again with a damp towel, and leave the dish in a warm place to rise for 25 minutes. (I typically turn on my oven to 200 degrees, then turn it off and place the dish in the oven with the door cracked open. It's a great option if you don't have a vent or a warm window nearby.)

While the dough is rising, make the icing (instructions below).

When the rolls have risen, uncover the dish. Then place on the center rack of the oven and bake at 350 degrees F for 15-20 minutes, or until the rolls are golden and cooked through. Remove and let cool on a wire rack for at least 5 minutes. Drizzle with your desired icing and serve.

To Make The Cream Cheese Icing:
Either in the bowl of an electric stand mixer, or a mixing bowl, whisk softened butter and cream cheese together until combined. Then whisk in powdered sugar until combined. If the icing is too thick, add a tablespoon or two of milk to thin.


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