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