Before I start I am going to warn you if you are looking for quick cinnamon roll fix, sigh I can't give you that, there are lots of refrigerator options for the quick fix. But there taste will not even approach the level of decadence of this recipe. I promise if you are willing to put in the wait time and follow my instructions for fail free, I promise you that it will be worth it. K?
2 Tbsp. yeast, soften in 1/2 c. warm
6 Tbsp. sugar
2 c. milk, scalded and cooled
1/2 c melted shortening
2 tsp. salt
2 egg, beaten
6- 6 1/2 c. flour
First you are going to start by softening the yeast.
(You will be tempted in a bind for time to skip this step but if you do I can only give you a 50 percent chance of it working out? Please, just take the extra 10 minutes to do this because in the end it will keep you from throwing out ingredients.)
I thought I was a cinnamon roll expert because I always had pretty darn good cinnamon rolls and then I learned a trick from dough recipe that has amped this recipe to perfection. Melted Shortening. I know it isn't good for you but if you are looking to cinnamon rolls as a health food I am sorry it isn't but it is Comfort Cozy. I had always used melted butter or oil and it was good, but once I started using melted shortening the consistency of my dough vastly improved. It gives a much smoother softer consistency, one perfect for cinnamon rolls. If you don't have it you can still get pretty good rolls with butter or canola/vegetable oil. I just melt this in my microwave on mid temp until it is melted but not boiling over (again you could do this in a pan but I am not patience).
|See it is pretty sticky and still wet. To this batch I added the 6 1/2 cups.|
Now you might be tempted to make them into cinnamon rolls right now and they would be good but not great.
Punch them back down and wait for them to double again, the second time will go much faster.
Cinnamon Sugar Filling
1 cube of butter
2 tsp of Cinnamon
I used the Saigon Cinnamon from Costco, I like that it is sweeter and a little spicer than normal grocery store cinnamon, if you are using another brand you might want to increase the amount
1 packed cup of brown sugar
|I know this isn't the best angle for me but Ryder wanted to help and was so proud of himself that he had gotten picture of me making cinnamon rolls.|
4 Tbsp. of butter
4 oz of Neufchatel Cheese (also sold as Low Fat Cream Cheese)
I use Neufchatel Cheese because it is softer and is easier to get a smooth consistency, but in a bind feel free to use Cream Cheese.
1/2 tsp. vanilla
I use Pure Vanilla Extract. I feel like in a non-cooked application you can really taste the difference between the real stuff and the imitation but in the end it is your call.
1 c. powdered sugar
I whip the butter together the "cream cheese".
Then dress your sweet little rolls in the pretty little ivory icing and eat. These are a favorite for my husband, kiddos, neighbors, inlaws, blogging friends and husband's co-workers. If I am making these for a crowd I double it and put it in a larger bowl to rise.
|Here is the tin foil wrapped goodie bunch that I took to Slim Jim at work|