I've been a little obsessed lately with yeast breads. Especially the sweet kinds--like cinnamon rolls. For those out there that are interested in a divine piece of winter comfort food, read on.
Here's my basic recipe that I prepare in a stand mixer with a dough hook. You can, of course, mix by hand or in your bread machine.
1 cup warm milk (110 degrees) 2 1/4 tsp yeast (1 envelope) 1/2 cup sugar 2 eggs, room temperature 1/3 cup melted and cooled butter 1 tsp. salt 4.5 cups flour (or half white, half wheat flour) 1/2 cup butter, softened 1 cup brown sugar 2 Tbsp. Cinnamon
Mix sugar into warm milk and add in yeast. Let sit in a warm place for 10 minutes. In mixer, beat the eggs, salt and melted butter. Add in yeast mixture and then slowly blend in flour. Add in additional flour if needed1 Tbsp at a time until dough is smooth and cleans sides of the bowl. Add 1 tsp of water at a time if dough is too dry. Knead for 5 minutes then cover with saran wrap or a tea towel and let rise for 30 minutes or until doubled in size.
Turn dough out onto a floured surface, punch down and let it sit for 10-15 minutes (letting it sit again will make it easier to roll out). Roll into a 16" x 22" rectangle and spread the softened stick of butter all the way to the narrow sides and to within 1 inch of 1 of the longer sides . Mix the brown sugar and cinnamon and evenly cover the butter. Roll up the dough starting on one long side and then seal the edges with a little water to "glue the ends together. Using a sharp knife or the good ol' dental floss method, cut the roll in half, then in half again. Cut your quarters into thirds--giving you 12 evenly sized cinnamon rolls. Place into a greased 9"X13" pan, cover and let rise in a warm place for 30 minutes or until doubled in size. Now just bake 'em off at 375 degrees for 12-15 minutes, frost and ENJOY!!
Frosting: Mix 4 oz of cream cheese, 1/2 stick of butter and 1 tsp vanilla until well blended. Add 1 1/2 cups powdered sugar and beat until light and fluffy.