Homemade Cinnamon Rolls

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So I was healthy for a little bit this new year at least, right?  I am not trying to tempt you all away from any resolutions, but…homemade cinnamon rolls (that taste like Cinnabon) with cream cheese frosting.

Homemade cinnamon rolls with cream cheese frosting. 

I know that January is meant for healthy eating, but we all need a little indulgence sometime.  Just balance some sweets with working out and healthy eating at other meals.  In doing my part working on resolutions, I recently tried a Pure Barre class, and it kicked my ass.  About 33% of the class was spent with me holding on to the bar looking around incredulously as everyone else worked out.  Phew.   A good healthy workout sometimes mandates homemade cinnamon rolls really.

And these cinnamon rolls. Oh my, these were just as good as I dreamed of.  I have wanted to make homemade cinnamon rolls for a long time, and I am so glad I did.  I remember how much of a treat it was when I would come downstairs and smell that mom had made up a batch of cinnamon rolls for breakfast.  That smell always let me know it was going to be a good start to my day.

These take a little bit of a time investment since there is yeast and rising time involved, but you can make the rolls almost completely the night before.  Because while I may like to eat cinnamon rolls early in the morning, I don’t particularly want to have to get up super early to make them.  I served these on Christmas morning, and I am certain that Santa was bitter that all he got the night before was some measly cookies.  If he had stuck around, he could have gorged on these.

HOMEMADE CINNAMON ROLLS
Barely Adapted from Lauren’s Latest

INGREDIENTS

For the Dough:
3/4 cup warm water, 115-110°F
2 1/4 teaspoons yeast
1/2 cup granulated sugar
1 teaspoon salt
1/4 cup buttermilk, room temperature
1 egg, room temperature
1/3 cup canola oil
4 1/2 – 5 cups all purpose flour

For the Filling:
1/2 cup butter, softened
1 1/4 cups light brown sugar
2 1/2 tablespoons ground cinnamon
2 tablespoons cornstarch

For the Icing:
4 ounces cream cheese, softened
4 tablespoons butter, softened
1 teaspoon vanilla extract
1/2 tablespoon cornstarch
1 teaspoon lemon juice
1 1/4 cups powdered sugar

DIRECTIONS

For the Dough:

In a large bowl of stand mixer, combine water, yeast, and 1 tablespoon granulated sugar. Let sit until foamy, about 10 minutes. Pour in remaining sugar and salt. Stir on low for 20 seconds.

In a separate bowl, whisk buttermilk, oil, and egg together. Pour into into yeast mixture. Use your stand mixer to stir together. Pour 2 cups of flour into bowl and mix on low until incorporated. While running the mixer, continue to add flour in 1/4 cup increments until the dough cleans the sides of the bowl (you may not need to use the entire amount of flour). Turn the mixer on high and knead for 5 minutes. Remove dough from bowl. Grease the bowl and place dough back in. Cover with plastic wrap and dish towel. Let rise in a warm place until doubled in size,d about 1 1/2-2 hours.

For the filling:

In a bowl mix together brown sugar, cinnamon, and cornstarch. Set aside.

Punch down dough after it has risen. Transfer dough to a large cutting board that is dusted with flour. Roll out to a 20 inch by 30 inch rectangle. Spread the softened butter on the dough, leaving a 1 inch border on one of the longer sides.

Sprinkle brown sugar mixture on top of the butter. Lightly press mixture into butter using your hands or a rolling pin.

Roll the dough into a tight log, finishing on the edge with the border, using the plain dough to seal the roll shut. Score the dough every 2 inches and slice into rolls. Place into a parchment lined, greased pan (2 cake pans can work, or a 9×13 and a loaf pan). Cover and let rise in a warm place for another 1-2 hours, until almost doubled in size.

Or, you can cover with plastic wrap and store in the fridge overnight. The next morning, take out the rolls and place in a 100°F oven for about 40 minutes to take the chill off and help the rolls start rising. Then let rise in a warm place for approximately 1 hour (This is how I had them rise- you can also just let them sit in a warm place for a little longer, about 3 hours).

Preheat oven to 350°F. Bake for 17 minutes, until the tops begin to turn golden brown.

For the Icing:

In a bowl, whip cream cheese and butter together. Mix in vanilla, corn syrup, and lemon juice. Pour in powdered sugar slowly and mix to incorporate. Mix on high for 5 minutes, until icing turns a light color.

Once rolls have finished baking, spread approximately 1/3 to 1/2 of the icing on top. Let them cool for about 10-13 minutes, and frost with remaining icing. Serve warm

Makes about 15 cinnamon rolls.

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