Mall Style Cinnamon Rolls Food

FLUFFY CINNAMON ROLLS

Steps:

• In the bowl of a stand mixer fitted with a dough hook attachment, add these ingredients in the following order: room temperature heavy cream, milk, and egg, followed by the sugar, cake flour, bread flour, active dry yeast, and salt. There is no need to activate the yeast beforehand.
• Turn on the mixer to the lowest setting, and let it go for 15 minutes, occasionally stopping the mixer to push the dough together. If you're in a humid climate and the dough is too sticky, feel free to add a little more flour 1 tablespoon at a time until it comes together. It should be sticking to the bottom of the bowl, but not the sides. If you don't have a mixer and would like to knead by hand, extend the kneading time by 5-10 minutes.
• Cover the bowl with a damp towel and place in a warm spot for 1-2 hours, or until it has doubled in size. (We proof our dough in a closed microwave with a mug of just boiled water next to it.)
• In the meantime, grease two baking vessels on all sides with butter. We fit 12 rolls in a large oval casserole dish, and 4 into a smaller overflow casserole dish. You can also use two 9-inch cake pans. Keep in mind that these expand quite a bit. You want to ensure they have enough room to expand, but not so much room that they won't end up hugging each other in the pan once baked.
• Next, mix the cinnamon sugar filling. In a medium bowl, combine the brown sugar, cinnamon, butter, and salt until it's a brown paste. If you need to, microwave the butter for 15-20 seconds to make it easier to stir.
• After the dough has doubled in size, put it back in the mixer, and stir for another 5 minutes to get rid of any air bubbles.
• Roll the dough out into a 12x24 inch (30x60cm) rectangle, at about ¼-inch thickness. Using a butter knife, spread the brown sugar filling evenly over the dough leaving about a ½-inch of border on the sides. Roll it tightly into a big cigar, and cut it into 16 equal pieces. (It helps to score it first in half, then in fourths, and so on).
• Arrange the buns in the buttered baking pans (when it comes to the end pieces, place them cut side up) with about ¾-inch between each bun. Proof for another 30-40 minutes.
• 15 minutes into the last round of proofing, arrange a rack in the middle of the oven, and preheat to 350°F/175°C. After proofing the buns, bake for 20-25 minutes. Ours baked in 25 minutes. If you know your oven runs hot, proceed accordingly. The center buns will look a little pale relative to the ones on the edges, but don't be tempted to bake them longer!
• While the buns are baking, make the cream cheese icing. Whip the cream cheese and butter until fluffy and pale yellow. Add the vanilla extract and powdered sugar. For super thick icing, omit the milk. For a thinner, pourable consistency, add the milk.
• When the buns are done baking, remove from the oven. Drizzle icing evenly over the buns as desired. Serve warm!

MALL STYLE CINNAMON ROLLS

Steps:

• In a small bowl, hand whisk the water and the yeast and let stand 2 to 3 minutes.
• In the mixing bowl of an electric mixer, prepare pudding according to package directions.
• Add butter, eggs, salt and mix well.
• Add yeast mixture.
• Blend and gradually add the flour, kneading on slowest speed of mixer, until dough is smooth (8 to 10 minutes).
• Insert the bowl into a large plastic bag and let dough rise until doubled (45-60 minutes).
• Gentle deflate dough in the bowl and shape into a ball, and let rise again.
• Gently turn out onto a lightly floured board.
• Then roll out on floured board to approximately 30" x 20".
• Take 1 cup soft butter and spread over surface.
• In bowl, mix 2 cups brown sugar and the cinnamon.
• Sprinkle over top.
• Roll up very tightly.
• With knife, put a notch every 2".
• Cut rolls with dental floss or a sharp knife.
• Place rolls on a lightly greased cookie sheet (2 inches apart).
• Lightly press down on each roll.
• Cover and let rise until doubled.
• Bake at 350 degrees for 15 to 20 minutes.
• Remove rolls when they start to turn golden.
• For Cream Cheese Frosting, combine all ingredients with a whisk, in a medium bowl, until smooth and soft.
• Frost buns while they are still warm.

ALMOST-FAMOUS CINNAMON BUNS

Steps:

• Make the dough: Warm the milk in a medium saucepan over low heat until it reaches about 100. Remove from the heat and sprinkle in the yeast and 1/4 teaspoon sugar (don't stir). Set aside until foamy, 5 minutes. Whisk in the melted butter, egg yolk and vanilla.
• Whisk the flour, the remaining 1/4 cup sugar, the salt and nutmeg in the bowl of a stand mixer. Make a well in the center and pour in the yeast mixture. Mix on low speed with the dough hook until thick and slightly sticky. Knead on medium speed until the dough gathers around the hook, 6 minutes. (Add up to 2 more tablespoons flour if necessary.)
• Remove the dough and shape into a ball. Butter the mixer bowl and return the dough to the bowl, turning to coat with butter. Cover with plastic wrap and let rise until doubled, 1 hour 15 minutes.
• Roll out the dough, fill and cut into buns (see Cook's Note). Butter a 9-by-13-inch baking pan; place the buns cut-side down in the pan, leaving space between each. Cover with plastic wrap and let rise until doubled, 40 minutes. Preheat the oven to 325.
• Bake the buns until golden brown, about 35 minutes. Cool in the pan 15 minutes. Meanwhile, make the glaze: Sift the confectioners' sugar into a bowl, then whisk in the cream and melted butter. Transfer the buns to a rack and spoon the glaze on top while still warm.

THE BEST CINNAMON ROLLS EVER!

Steps:

• In the pan of your bread machine or kitchen aid, combine water, melted butter, vanilla pudding mix, warm milk, egg, white sugar, salt, flour and yeast. Set machine to Dough cycle; press Start and let beat for 10 minutes then stop it. Or beat ingredients in kitchen aid for 10 minutes. Let dough rest in bread machine / kitchen aid for 10 minutes.
• When Dough cycle has finished, turn dough out onto a lightly floured surface and roll out into a large rectangle shape until dough is 1/2 inch thick, if recipe is scaled larger, you might need to make additional rectangles as you don't want to make them into a long log that you cannot roll with two hands. Spread rectangle with softened butter. Sprinkle brown and cinnamon over dough, you don't have to stick exact with the measurements, they are just guidelines for buying and portioning out the filling.
• Roll up dough, beginning with long side. Slice into 16 (or more) one inch slices and place in 9X13 inch buttered pan (you can also use muffin tins! Also 9X13 inch pan refers to original serving amount not scaled amount). Let rise in a warm place until doubled, about 30 - 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven for 15 to 20 minutes. While rolls are baking, stir together the cream cheese, softened butter, confectioners' sugar, vanilla and milk. Remove rolls from oven, let cool, and top with cream cheese frosting.