I had a craving for cinnamon rolls this weekend after talking about them with a friend. I decided I’m make some this Sunday. Well, I couldn’t wait till, so I ended up baking them on Friday night, then warmed them up and iced them on Saturday morning so I could have them for breakfast. I used a recipe from King Arthur Flour, but used their baker’s cinnamon filling instead of just sprinkling cinnamon and sugar on the inside. It’s amazing stuff, and I highly recommend buying some. (No, they don’t pay me to say that. It’s just that good!)
- 2 1/2 teaspoons instant yeast
- 7/8 to 1 1/8 cups lukewarm water (see Notes)
- 3 cups unbleached all-purpose flour
- 6 tablespoons unsalted butter, at room temperature
- 3 tablespoons sugar
- 1 1/4 teaspoons salt
- 1/4 cup nonfat dry milk
- 1/2 cup instant mashed potato flakes
- 1/2 cup baker’s cinnamon filling
- 2 tablespoons water
- 2 teaspoons milk, to brush on dough
- 1 1/4 cups confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 2 to 3 tablespoons milk, enough to make a soft, spreadable icing
- First, make the dough. Combine all the ingredients. Mix and knead everything together — by hand, mixer or bread machine set on the dough cycle — till you’ve made a smooth dough. If you’re kneading in a stand mixer, it should take about 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball.
- Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, till it’s nearly doubled in bulk, about 1 to 2 hours. Rising may take longer, especially if you’ve kneaded by hand. Give it enough time to become quite puffy.
- While the dough is rising, lightly grease two 9? round cake pans.
- Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16? x 12? rectangle. It’s a nice, soft dough, and pats out easily.
- To make the filling, whisk together the baker’s cinnamon filling and water. Brush the dough lightly with milk. Spread the filling evenly over the dough, covering the entire surface.
- Roll the dough into a log the long way; it’ll stretch to about 20? long as you
- Using a serrated knife, slice the log into 16 slices. In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices.
- Space eight rolls in each of the prepared pans. Flatten them gently.
- Cover the pans, and let the rolls rise till they’re noticeably puffy, about 1 1/2 to 2 hours; they should spread out and start to crowd one another.
- While the rolls are rising, preheat the oven to 375°F.
- Bake the rolls till they’re brown around the edges and beginning to turn golden brown across the center, about 20 minutes.
- If you’re going to serve the rolls immediately, make the icing while the rolls are baking. Combine the sugar, vanilla, and enough cream or milk to make a spreadable icing. If you’re not serving the rolls immediately, don’t make the icing yet.
- Remove the rolls from the oven, and loosen their edges with a knife. Turn them out of the pan onto a rack. To enjoy right away, spread with the icing and serve.
- To serve the rolls later, allow them to cool completely, then wrap in plastic wrap and store at room temperature for up to 3 days. Fifteen minutes before you’re ready to serve, preheat the oven to 350°F. Unwrap the rolls, place them on an ungreased baking sheet, and tent lightly with aluminum foil. Bake for 10 to 15 minutes, until they’re nicely warmed.
- While the rolls are reheating, make the icing.
- Remove the rolls from the oven, and spread with the icing. Serve immediately.
Use the lesser amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.