saturday morning cinnamon rolls

with the weather making the first hints at changing, i start to crave spice and warmth in my food. we don’t make cinnamon rolls a whole lot around here, as they’re too good to keep around often. but i needed to bake, and we’re out of cereal for breakfast for saturday. so cinnamon rolls it was. it took a little while to get a recipe picked out, but this one is from cooking light. they rarely steer me wrong, so i went with it.

once again, late night baking, so not a lot of pictures. nevertheless, on with the deliciousness!

Saturday Morning Cinnamon Rolls, original link here

  • Rolls:
  • 1  cup  warm fat-free milk (100° to 110°)
  • 6  tablespoons  melted butter, divided
  • 1/3  cup  granulated sugar, divided
  • 1  package quick-rise yeast
  • 16.88  ounces  all-purpose flour (about 3 3/4 cups)
  • 1  large egg, lightly beaten
  • 1/4  teaspoon  salt
  • Cooking spray
  • 2/3  cup  packed brown sugar
  • 1 1/2  tablespoons  ground cinnamon
  • 1/2tsp cardamom (optional)
  • 1/4tsp nutmeg (optional)
    Icing:
  • 3  tablespoons  butter, softened
  • 2  tablespoons  heavy cream
  • 1/2  teaspoon  vanilla extract
  • 1  cup  powdered sugar

Preparation

1. To prepare rolls, combine milk, 3 tablespoons melted butter, 1 tablespoon granulated sugar, and yeast in a large bowl; let stand 5 minutes. Weigh or lightly spoon flour into dry measuring cups. Add egg and remaining granulated sugar to bowl. Stir in 4.5 ounces (1 cup) flour; let stand 10 minutes.

2. Add 11.25 ounces (about 2 1/2 cups) flour and salt to milk mixture; stir until a soft dough forms (dough will be sticky). Turn out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85°), free from drafts, 35 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rise 35 minutes or until doubled in size. Punch dough down; cover and let rest 5 minutes.

3. Combine brown sugar and cinnamon, cardamom and nutmeg. Turn dough out onto a lightly floured surface; roll dough into an 18 x 11–inch rectangle. Brush remaining 3 tablespoons melted butter over dough; sprinkle evenly with brown sugar mixture. Beginning at one long side, roll up dough tightly, jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut dough into 18 (1-inch) slices. Arrange 9 slices, cut sides up, in each of 2 (8-inch) square baking dishes coated with cooking spray. Cover and let rise 35 minutes or until doubled in size.

4. Preheat oven to 350°.

5. Uncover rolls. Bake at 350° for 22 minutes or until lightly browned. Cool 10 minutes in dishes on a wire rack. Turn rolls out onto wire rack; cool 5 minutes. Turn rolls over.

6. To prepare icing, combine 3 tablespoons softened butter and cream; stir with a whisk. Stir in vanilla. Gradually add powdered sugar; stir until blended. Spread icing over rolls; serve warm.

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