Soft and Tender Cinnamon Rolls with Icing (Option For Overnight Rising)
June 25, 2013
"These are the very best cinnamon rolls, The baked rolls are fluffy and tender. The overnight option means you can wake up and just pop the dough rolls into the oven, then get ready to enjoy fresh, warm gooey rolls with your AM coffee. The dough is buttery soft and melt-in-your-mouth tender. The cinnamon and brown sugar filling caramelizes and gets thick when baked. Don't make these without the cream cheese frosting, it takes an already great roll over the top! If you don't use all the cream cheese frosting freeze in a container and use it for the next batch,frosting may be halved makes about 3 cups as written but unused frosting can be stored in the refrigerator for up to 2 weeks or frozen frosting for up to 3 months"
- FOR THE DOUGH
- FOR THE FILLING
- CREAM CHEESE FROSTING
- Serving Size: 1 (207.2 g)
- Calories 772.3
- Total Fat - 25.3 g
- Saturated Fat - 15.4 g
- Cholesterol - 115.8 mg
- Sodium - 291.7 mg
- Total Carbohydrate - 128.1 g
- Dietary Fiber - 1.5 g
- Sugars - 95.3 g
- Protein - 10.9 g
- Calcium - 174.3 mg
- Iron - 0.9 mg
- Vitamin C - 0 mg
- Thiamin - 0.3 mg
Make the cream cheese frosting before you start the dough.
For the Dough: in a stand mixer fitted with the paddle attachment, combine 4 cups flour, 1/3 cup sugar, yeast, salt to taste; set aside.
Put 1/3 cup butter in a small microwave-safe bowl, and heat to melt, about 45 seconds; set aside and cool slightly.
Crack eggs in another bowl and whisk; set aside.
Add buttermilk to a glass measuring cup and warm to temperature, about 45 seconds on high power in the microwave. (Based on the type of yeast used, milk temperatures will vary. 120 to 130. Warm buttermilk according to manufacturer's recommendations on the packaging).
To the dry ingredients in the stand mixer, add the melted butter, eggs, buttermilk, and beat on medium-low speed for about 1 minute, or until combined. Switch to the dough hook (the dough will have stuck to the paddle and just pick off what you can and put it into the bowl) and knead for 10 to 12 minutes (15 to 18 minutes by hand). If after 5 minutes more flour is needed, add the remaining 1/4 cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl but sticks to the bottom. This is a very sticky dough please do not be tempted to over-flour it. It's supposed to be that way. The more flour you add now, the less fluffy and more dense the rolls will be. Dough should clear the sides of the mixer while kneading but sticking to the bottom is fine.
Remove the dough from the mixing bowl, spray a large mixing with cooking spray, and place the dough in the bowl. Cover with plastic wrap and place it in a warm, draft-free place to rise for about 2 to 2 1/2 hours, or doubled in size. If your rising spot is cold, it will take longer than 2 1/2 hours possibly 3 or more hours (dough with eggs usually takes a lot more time to rise).
Genorously butter a 9-by-13-inch pan.
Rolling Out the Dough: After dough has doubled in size, punch it down. Turn dough out onto a lightly-floured countertop. Knead it lightly for about 2 minutes. With a rolling pin, roll it out to a 16-by-12-inch rectangle.
For the Filling: In a small bowl mix the brown sugar with cinnamon. With a knife, butter the dough with 1/2 cup soft butter, leaving a 3/4-inch border around the edges. Sprinkle the brown sugar mixture over it.
Slicing the Dough :Loosen the dough from the counter using a bench scraper (or metal spatula), and starting with a long edge, roll the dough into a tight log. Pinch the seam closed and turn log so seam side is down. Gently stretch the log to be 18 inches in length with an even diameter all the way around and pat the ends to even them up. Don't worry too much if your log isn't perfect!
Slice the dough roll into 12 evenly sized rolls (about 1 1/2 inches wide) using a bench scraper, serrated knife.
Arrange the rolls cut side down in the prepared baking pan. Cover with plastic wrap. Allow to rise in a warm, draft-free place until the rolls have nearly doubled in size 1 1/2 to 2 hours.
FOR OVERNIGHT ROLLS: Don't let rolls rise after they've been sliced and placed in covered pan. Place pan in refrigerator for up to 16 hours. Before baking, let the rolls sit at room temperature until they have nearly doubled in size, about 1 hour.
BAKING: For either version, bake at 350F for 22 to 25 minutes, or until lightly golden on top and cooked through but not overly browned.
Immediately and generously, spread cream cheese frosting on the warm rolls. Serve immediately. Rolls are best eaten fresh.
FOR THE CREAM CHEESE FROSTING: To the bowl of a stand mixer fitted with the paddle attachment, combine 1/2 cup butter, cream cheese, and beat on medium speed to combine, about 1 minute. Add the vanilla, 3 cups confectioners' sugar and beat until smooth and fluffy, about 3 minutes, stopping to scrape down the sides of the bowl as necessary. Add remaining 1 cup of sugar as necessary, to taste, based on desired frosting consistency and flavor.
Tips & Variations
No special items needed.