Bricks and Cinnamon Rolls

Matt and I spent a weekend at home. I literally left the house once, and that was to walk around the frosty garden.

He worked on laying brick on our new hearth while I cooked. We listened to our weekend radio shows, ate good food, and made good progress on the house. I’d say it was exactly what we needed.

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As part of our weekend food fest, I whipped up a batch of cinnamon rolls with a new recipe I wanted to try. Simply Recipes is my go to source for inspiration, and this one was a winner. I tweaked a few things and added a cream cheese frosting (we wanted something between a sticky bun and a frosted cinnamon roll) and they were epic.

Carmel Cinnamon Rolls with cream cheese frosting

Adapted from Simply Recipes

Dough:

  • 1/4 cup warm water (105° to 115°)
  • 1 (1/4-ounce) package active dry yeast or 2 ¼ teaspoons
  • 1/3 cup sugar
  • 3/4 cup milk, warmed
  • 4 Tbsp. unsalted butter, plus more for greasing
  • 3 large egg yolks
  • 1 1/4 teaspoon. salt
  • 4 to 4 1/4 cups all-purpose flour, plus more for dusting

Filling:

  • 1/2 cup firmly packed light brown sugar
  • 1 Tbsp. ground cinnamon
  • 4 Tbsp. unsalted butter

Pan base:

  • 1/4 cup firmly packed light brown sugar
  • 4 Tbsp. unsalted butter, melted

Method

1 Make the dough. In the bowl of an electric mixer, combine warm water, yeast and 1 tsp. sugar. Stir to dissolve and let sit until foamy, about 5 minutes.

Add milk, butter, remaining sugar, egg yolks, salt and 3 cups flour. Mix on low speed until blended. Switch to a dough hook and then, again on low speed, slowly incorporate the remaining 1 cup of flour. Increase speed to medium, kneading dough until smooth and slightly sticky (adding a little more flour if too wet), 3 to 5 minutes. Shape the dough into a ball and place in a large, buttered bowl. Turn dough over in bowl to coat with the butter from the bowl. Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour (or 2 hours if not in an entirely warm place). After the dough has risen, punch down. Turn out onto a lightly floured cutting board and let sit 20 minutes.

2 Make the filling. Combine brown sugar and cinnamon in a small bowl. Melt butter; keep separate.

3 Roll dough out into a 12″ x 18″ rectangle (or wider…wider = more swirls!). Brush with melted butter and sprinkle with cinnamon-sugar mixture. Starting with the long side, roll dough into a cylinder. Place seam side down on a flat surface and cut crosswise into 12 slices.

4 For the pan prep, grease sides with butter. Pour 4 oz melted butter into bottom and evenly spread. Sprinkle brown sugar on butter.

5 Evenly place dough slices, flat side down, on top of prepared pan. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight.

6 Remove the rolls from the refrigerator and let stand at room temperature while the oven pre-heats. Preheat oven to 375°. Bake buns until golden, 30 to 35 minutes. Remove pan from oven and immediately (and carefully as not to spill hot topping on your toes!) invert onto a serving tray or baking dish. Let buns cool slightly and serve warm as is or with frosting if desired.
Cream Cheese Frosting (totally unnecessary but totally delicious)

Cream together 1 package cream cheese, 4tbs softened butter, a pinch of salt, vanilla and powdered sugar to taste (1/3-1/2 cup). Frosting will be thick. If you would rather have icing, thin with milk and drizzle.

 

 

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