One Hour Cinnamon Rolls With Cream Cheese Frosting Food

ONE HOUR CINNAMON ROLLS WITH CREAM CHEESE FROSTING

Steps:

• Combine warm water, warm buttermilk, yeast, sugar, and oil in the bowl of a stand mixer. Let yeast mixture sit till it bubbles, about 3-5 minutes.
• Add the salt, eggs, gluten, and about 2 cups of the flour. Beat with the dough hook till smooth. Add enough flour to make a soft dough that is easy to work with. Cover the bowl with plastic wrap and allow the dough to rise for 10 minutes.
• With a rolling pin, roll dough out on a counter sprayed with non-stick spray into a rectangle about 12'x16". Spread the melted butter over the entire surface. Combine the sugar and cinnamon and sprinkle over the butter.
• Roll the dough up lengthwise, and pinch to seal. Cut into 12 slices. Place each roll on a lightly greased cookie sheet. Cover with waxed paper that has been sprayed with non-stick spray.
• Turn on the oven to 375°. Let the rolls rise for 15 minutes while the oven is preheating. Remove waxed paper and bake for 18-20 minutes.
• While rolls are baking, prepare your frosting. Beat the butter and cream cheese till smooth. Add the salt, vanilla, and powdered sugar. Beat till creamy, adding milk as needed. Frost rolls while they are still warm.

1-HOUR CINNAMON ROLLS

Steps:

• Combine milk and butter in a microwave-safe bowl. Heat on high for 1 minute, then remove and stir. Continue heating in 20 second intervals, pausing after each to stir, until the butter is melted and the milk is warm to the touch but not hot. (The mixture should be around 110°F - I recommend measuring the temperature with a cooking thermometer.) If it is too hot, just wait a few minutes for it to cool.
• In a separate bowl, whisk together 3 cups flour, granulated sugar and salt until combined.
• In the bowl of a stand mixer fitted with the dough-hook attachment, add the warm milk mixture and sprinkle the yeast on top, then give the mixture a brief stir. Add the flour mixture and egg, and beat on medium-low speed until combined. If the dough is sticking to the sides of the bowl, add more flour (up to an additional 1/2 cup), until the dough begins to form a ball and pulls away from the sides of the bowl. Continue beating for 5 minutes on medium-low speed. Remove dough and form it into a ball with your hands. Place it in a greased bowl and cover with a damp towel. Let rest for 10 minutes.
• While the dough rests, make your filling by whisking together the granulated sugar, brown sugar and ground cinnamon together in a small mixing bowl until combined.
• Once the dough is ready, turn it out onto a floured work surface. Use a floured rolling pin to roll the dough out into a large rectangle, about 9 x 14 inches in size. (If you want all of the edges to be even, you can use a pizza slicer to cut the dough into an even rectangle.) Use a knife or an offset spatula to spread 1/4 cup of the softened butter evenly over the entire surface of the dough. Then sprinkle the dough evenly* with the cinnamon and sugar filling.
• Beginning at the 14-inch edge, tightly roll up the dough and give the final seam a little pinch so that it seals. Use a piece of dental floss or a knife to slice off the two ends of the roll (just 1/2-inch or so on each end, which you can discard) so that the ends are even. Slice the remaining dough into 11 or 12 equal pieces. (11 rolls fit well in a pie plate, whereas 12 rolls fit in a rectangular dish.)
• Place each of the cut cinnamon rolls into a greased 9-inch pie plate or 9 x 13-inch baking dish. Cover the dish with a damp towel, and leave it in a warm place to rise for 25 minutes. Heat the oven to 350°F.
• While the dough is rising, whisk together either the cream cheese icing ingredients in a mixing bowl until smooth. If it seems too thick, add in an extra tablespoon of milk at a time until it reaches your desired consistency. If it is too thin, add in extra powdered sugar.
• Once the rolls have risen, uncover the dish. Place on the center rack of the oven and bake for 15-20 minutes, or until the rolls are golden and cooked through. Remove and let cool on a wire rack for at least 5 minutes.
• Drizzle with the prepared icing and serve warm.

THE PERFECT CINNAMON ROLL ICING

Steps:

• Beat together the cream cheese and butter with an electric mixer in a large bowl until creamy. Mix in the vanilla and milk, then gradually mix in the confectioners' sugar and salt until smooth and fluffy.

1 HOUR CINNAMON ROLLS

Steps:

• Combine water (1c + 3T) and oil in a pan. Heat to 125 - 130 degrees.
• Stir together 3 cups flour, yeast, sugar and salt. Add warm liquids and stir well. Add beaten egg and mix well.
• Knead for 10 minutes, adding up to 1 cup flour. The dough should be soft. Turn dough on to floured surface. Cover and let it rest for 10 minutes. Prepare filling while the dough rests.
• Roll into a rectangle about 18 inches by 12 inches. Spread filling over dough leaving 1/2 inch clear of filling along one long edge of the dough to seal the roll. Begin rolling the dough along the long edge, jelly roll style. Seal edge by pinching the outer edge of the dough with the part of the rolled dough. This description sounds awkward, but you'll understand when you've got the dough rolled up. :-).
• Cut dough into 1 1/2 inch slices, should make 12. Place into a greased 9x13 baking pan. Cover loosely and let rise 10 minutes. Bake at 400 degrees for 15 minutes. Remove from oven and cool for 5 minutes before drizzling with icing.
• Filling directions: Mix brown sugar and cinnamon. Using fingers, work the butter into the sugar and cinnamon mixture, until crumbly. Add raisins, if desired.
• Icing directions: Mix powdered sugar, corn syrup, vanilla and 1 to 2 T Half & Half until desired consistency.