It’s also the final edition, at least for now! I put a couple more things up on my destash page, including a bunch of handspun skeins. All things must go! Make me an offer!
I don’t have much to show with the knitting (although that’s coming up shortly! just need some photos), but I do have cinnamon rolls!
Cinnamon Rolls with Cream Cheese Frosting
adapted from Bon Appetit magazine
This is a lovely, easy dough recipe. It’s been while since I last made a yeasted dough (probably not since last summer?) but it rose well and really turned out great. Best eaten warm!
1 cup milk
3 tbsp butter
1 envelope instant (rapid-rise) yeast – 8g
3 1/2 cups flour, divided
1/2 cup sugar
1 tsp salt
1/4 cup butter, room temperature
3/4 cup brown sugar (packed)
2 tbsp cinnamon
125 g cream cheese, room temperature
1/4 cup butter, room temperature
1 cup icing (powdered) sugar
1 tsp vanilla
Making the Dough:
Heat 3 tbsp butter and milk together in microwave (or on the stove) until the butter is melted and the milk is warm, about 60 seconds (longer if your microwave is old like mine). Place in bowl of stand mixer fitted with paddle attachment and add yeast, sugar, salt, and 1 cup flour. Mix on low speed for 3 minutes, scraping down sides.
Add 2 1/2 cups flour and mix until the dough forms a ball and comes away from the side of the bowl. Turn out onto a floured surface and knead, adding more flour if sticky, for 8-10 minutes until smooth and elastic. Place in lightly oiled bowl and cover with kitchen towel. Let rise for 2 hours.
Once the dough has doubled, turn out onto a floured surface and roll out to a rectangle approximately 15 x 11 inches.
Dot surface with 1/4 cup softened butter, then spread to cover dough, leaving a 1/2 inch border. Mix together brown sugar and cinnamon and sprinkle evenly over butter.
Starting with one long edge, roll up the dough, pinching ends to close. Slice the roll in half, then each half into about 9 equal pieces (about 1/2″ or a little wider).
Lightly oil two 9″ square pans and place 9 rolls in each pan. Cover pans and let rise for 45 minutes. Preheat oven to 375 F. Once the rolls have doubled in size, bake for 20 minutes or until the tops are golden. Turn the rolls out onto a rack and let cool 10 minutes before frosting.
Make the Frosting:
Mix cream cheese, butter, icing sugar and vanilla in stand mixer until smooth. Spread over warm rolls.
Those look phenomenal. Your friends must adore you.
Awww! If i learn knitting english i could learn cooking english! I want to make that too! It seems so tasty! But i don’t understand …
Oh my goodness! I am drooling! I unfortunatly don’t have a stand mixer, thus making the dough would be a pain…but look at them! Yum!
Oh wow, those look scrumptious!
You have sent me spiralling into the biggest cinnamon bun craving ever!!! Aargh!! I’m so going to have to make these…..
I used a similar recipe for cinnamon rolls. I like to make mine with a bit of cloves and nutmeg (though I’m sure that it would taste extra good with garam masala instead of the cinnamon and sugar).
I’ll have to make another batch again soon. It’s hard, because my love of cooking mostly extends to the not quite so healthy baked goods and desserts.
oohhh they look soooo yummy!!
Oh my GOD. I am practically drooling on myself looking at those gorgeous cinnamon rolls. Thanks for the recipe!
Yummy, yum, yums!
MMMM, cinnamon rolls… *drools*
By the way, this destash thing is very bad for my wallet :) Somebody please buy the blue handspun, the blue and yellow handspun and the Jaggerspun before I have a blackout and buy more yarn :) Pretty handspun…
Those cinnamon rolls look just like my spicy buns!
Since I have stupid allergies my recipe is a little different. I substitute soy milk and 1 egg for milk and extra light olive oil for the butter. I also use raisins and allspice instead of cinnamon. Topping is just soy milk, icing sugar and 1tsp real vanilla extract. Best fresh out of the oven :-)
omg. Those look incredible. I haven’t had proper breakfast yet… arrrgh.
Oh holy crap I *must* make these!! Yum, thanks for sharing the recipe!