My Rolls Are Sweet

My Rolls Are Sweet

My husband is a total soccer addict (or as his European peeps calls it… “football”.) He watched pretty much every game during the world cup. Luckily we have our own photography business and tons of flexibility or he might not have a job anymore! He’s of course cheered for his fatherland of Germany. We went over to a friend’s house for breakfast and the Italy-New Zealand game and I decided to make some cinnamon rolls. This made me realize we should have breakfast parties more often. Or maybe we could do breakfast at dinner parties. Either way makes me happy!

I found this recipe in a big stack of recipes torn out of magazines… so I’m not sure which one this came from, but it is simple and good. I made a few adaptions… like cream cheese glaze. What’s not to like?

Glazed Cinnamon Rolls Recipe

Dough
1/2 c unsalted butter, softened
2 c milk
1 tbsp instant dry yeast
6 1/4 c all purpose flour
3/4 c sugar
1 tsp salt

Filling
1/2 c unsalted butter, softened
1/2 c brown sugar
1 tbsp cinnamon

Glaze
4 oz cream cheese, softened
1 c powdered sugar
1/4 c unsalted butter, room temperature
1/2 tsp vanilla extract

1. In a small saucepan, melt 1 stick of the butter in 1 cup of the milk over moderate heat. Remove from the heat and add the remaining 1 cup of milk. Pour this mixture into the bowl of a standing electric mixer fitted with a paddle. Add the yeast and beat until dissolved. Add the 6 1/4 cups of flour, 3/4 cup of the sugar and the salt and beat at medium speed until a dough forms.

2. Transfer the dough to a lightly floured surface and knead until smooth, 1 minute. Lightly oil a large bowl, add the dough and turn to coat. Cover with plastic wrap and let stand in a warm place until the dough has almost doubled in bulk, 40 minutes.

3. Line the bottoms of two 10-inch round cake pans with parchment paper and lightly butter the paper. Divide the dough into 4 equal pieces. Roll 1 piece into a 12-by-6-inch rectangle about 1/3 inch thick, with a long edge facing you. In a small bowl, combine the brown sugar with the cinnamon. Spread 2 tablespoons of the butter on the dough and sprinkle with 2 tablespoons of the cinnamon sugar, leaving a 1-inch border at one long edge. Roll up the dough jelly roll-style and pinch to seal. Repeat with the remaining dough and cinnamon sugar.

4. Cut each roll into 8 slices. Arrange the slices in the cake pans, cut side up and about 1/2 inch apart. Cover with a damp towel and let rise in a warm place until the rolls rise slightly, about 30 minutes.

5. Preheat the oven to 375°. Bake the rolls for 30 minutes, or until golden. Meanwhile, combine all of the glaze ingredients and beat with mixer until soft. Spread on the hot rolls.

Makes about 30 rolls