Some food requires an occasion. Or, at the very least, a reason. Because making a cake with five graduated tiers is not something that is normally crafted for “no reason.” For that, I really can think of only one reason.
Hey, don’t look at me. I didn’t make the rules.
I found a recipe for homemade cinnamon rolls and was consumed with the idea of making them.
But you can’t just make cinnamon rolls. On a Thursday.
Well, you can, if and only if:
1) It is a holiday (exception: Passover, what with the whole unleavened bread mandate), or
2) You are Ina Garten, the Barefoot Contessa (She can do whatever she wants, whenever she wants; Thursdays be damned!), or
3) You have friends over for Brunch/Dunch/Brinner?
Due to this being June and me being me, I opted for the latter.
Unfortunately, having brunch on a Thursday is not a really feasible plan (work, school, daytime soaps, etc). People are busy. So, instead, I made brunch for dinner. That’s right. My compulsive desire to make these would not be limited by the time of day, season, or shame. I based an entire evening’s worth of food around my desire to make cinnamon rolls.
Was it worth it? Pshhh. YES. These were good. Really good. For real.
Take heed, comrades. Do as I say, not as I do. Make these, no reason or occasion necessary. Buck the system. Give the finger to the man. Let them eat cinnamon rolls! Vive la revolution!
Adapted from this recipe via Food.com
1 package dry yeast
1 cup warm milk
½ cup granulated sugar
5 tablespoons butter
4 cups flour
1 teaspoon salt
1 cup brown sugar, packed
2 ½ tablespoons cinnamon
5 tablespoons butter, softened
An extra few sprinkles of flour
4 tablespoons butter, softened
4 ounces cream cheese, softened
½ teaspoon vanilla
1/8 teaspoon salt
1 ½ cups confectioners’ sugar
Milk, to desired consistency
1. For the rolls, dissolve yeast in warm milk in a large bowl. Wait 5 minutes.
2. Add sugar, butter, eggs and combine. Add in flour, two cups at a time, combining after each. With the last portion of flour, add in salt.
3. Turn the dough out onto a lightly floured surface and knead until combined well. It should be a large and relatively smooth ball.
4. Put the dough in a bowl, cover, and let it rise in a warm place until doubled in size. (This should take around 1 hour.)
5. Once doubled in size, roll the dough out on a lightly floured surface until it is approximately 21 inches long by 16 inches wide. At this point, it should be approximately ¼ inch thick.
6. For the filling, thoroughly combine the brown sugar and cinnamon in a bowl.
7. Spread the softened butter over the surface of the rolled out dough. Then sprinkle the cinnamon and brown sugar mixture evenly over the buttered surface. If you desire, sprinkle a little flour over the sugar mixture to prevent it from running out of the rolls while baking.
8. Once the filling it in place, carefully roll the dough from the long edge.
9. Cut the roll into even, 1 ¾ inch slices, totally approximately 12 pieces. (Mine ended up being 14)
10. Place the sliced rolls into baking pans lined with parchment paper, 6 or 7 in each. Cover the baking pans and allow the rolls to rise again for 1 hour. They will become much larger.
11. When ready, bake at 375 degree Fahrenheit for approximately 15 minutes. They should be lightly golden brown on top.
12. While the cinnamon rolls are baking, prepare the icing. In a bowl, using a mixer, combine the butter and cream cheese. Add in vanilla and salt. When well combined, add in confectioners’ sugar. Add in milk, if desired, to achieve looser consistency. (I added in approximately 1 tablespoon milk.)
13. When the rolls are done, allow to cool for a few minutes and then ice generously!