Nummy Cinnamon Rolls

...as a foodie, I am learning more and more to despise the foods that are sold at the grocery store. The only chain store that I know of that sells good tasting stuff is Whole Foods, and they are hours away from me. There's a great little local independent, but they are kind of touch and go in their inventory.

So when I saw some thick cinnamon rolls are Meijer the other day and my mouth watered, I knew I would have to make my own. I found a recipe that had a more brioche-like dough than the one I've usually used, and I will never go back to the old recipe! I tweaked it a bit for taste, health (as healthy as pastry can be- who am I kidding?!)

Recipe adapted from this.

Ingredients:

Dough-

• 1 (1/4 ounce) package or 2 tsp instant yeast
• 1 cup warm milk, fresh or sour
• 1/4 cup honey
• (Optional) 1 tbsp malted barley syrup
  
• 1/4 cup sugar
  
• 1/3 cup butter, softened
• 1 1/2 teaspoon salt
• 2 eggs, room temperature
• 3 cups all purpose flour
• 1 cup whole wheat flour

Filling-

• 1/3 cup softened butter
• 2-3 tbsp cinnamon
• 1 tsp orange zest
• 1 cup brown sugar
• 1/2 cup chopped pecans (Optional)

Frosting-

• 1/2 cup softened butter
• 1/3 cup cream cheese
• 1 1/2 cup 10X sugar
• 1 tsp vanilla
• 1 tsp triple sec (or 1/2 tsp orange extract)
• smidgen of fresh-grated orange zest
  
• pinch salt
  

Mix the milk, sugar, and yeast. I know this is old-fashioned, but I always let it sit for a minute or two while I measure out my other ingredients, just to make sure. When it froths a bit, you know you're good to go. Pour in the liquid sweetener(s), then beat in the butter, then add egg. Mix in flour and salt, knead gently for about 5 minutes. Cover with a damp towel (or plastic wrap). Let rise for 50-70 minutes, depending on how warm your kitchen is.

After rise, turn your oven on to 375˚
Flour your surface very well and roll out dough to just a bit thicker than a pencil. Try to keep a rectangular shape. The dough is soft enough that if it rips, you can tear off a chunk, wet it slightly, and stick it back into the formation. Remember to keep the flour under, this will happily stick to your counter! Spread with butter, keeping the edge near you 'clean'. Mix sugar & spice (and everything nice...) and sprinkle over the dough. Roll up, using the clean edge as the sealing edge. Slice appx 1 1/2" thick or so, placing upright in parchment paper-lined baking dish. Place close together if you want them all soft and sticky!

Let rise again for just a few minutes, then pop them in the oven. While they're baking, whip the frosting ingredients, starting with the cream cheese & butter together, then the liquid flavors, then add the powdered sugar a bit at a time and whip until fluffly.

The rolls are done after appx 20 minutes, or when a center tears out with no elasticity.

If you can stand it, wait until they are cool, then frost. I had to do one right after they came out, and you can see the frosting melting down the side here! Sprinkle with crushed nuts and/or chopped raisins, if you'd like. Not optional: coffee or tea!

Labels: baking, food, pastry, recipe