cinnamon rolls

Finally, it’s here:  Happy New Year!  I hope you have a wonderful 2011 filled with all of the things you’re hoping for.  We rang in the start of the year safely at home on the couch, watching Pride & Prejudice,  pausing for about five minutes at 11:58 to bestow well-wishes on each other.  (By the way, I have no idea how I got Beau to watch it, and I daresay he even liked it (shhhh!). Jade had a little bit of trouble keeping up with the storyline, but I explained it to her here and there, and she greatly enjoyed it, too.  It was fun, though I have no idea how on earth we’re going to get her on an acceptable sleep schedule by Monday when she goes back to school.  Sigh.)

Anyway, as far as the new year goes, judging by the photographs here, I’m sure I don’t need to tell you that we didn’t exactly ring it in with health food.  In fact, what better (or worse) way to kick off the resolutions of 2011 than with food that has the word “rolls” in the title?  Ah, irony: I love you.

Generally speaking, I’m not one for resolutions.  In fact, looking back, I don’t think I’ve ever made one in my entire life.  This year is a little different.  I am really, really hoping for a good year, as  2010 wasn’t so kind to me.  Well, 2010 had a few good moments — starting this blog and our vacation to Oahu were a couple of the highlights.   But, on the whole, 2010 left me wiped out and ready to put it behind me.

There are a few things I jotted down that I’d like to be more mindful of in 2011, and I’m looking forward to making a few small changes; nothing too crazy, just the kind of stuff most people strive for: to eat a little better, exercise more, read more, etc.  I figured, however, that one more hoorah with cinnamon rolls wouldn’t hurt, and would be a nice way to begin.  And it was, because I spent a solid 30 minutes doing cardio immediately after.  See?  Resolution follow through, natch.

Cinnamon Rolls
adapted from Molly Wizenberg via bonappetit.com

You can make these ‘overnight’ cinnamon rolls if you like, which I think is more convenient; I’ve included the option in the directions below.  If you choose to do so, you’ll do almost all of the work the night before and then place in the fridge while you sleep; simply let come to room temp and rise the next morning before baking.

I’ve wanted to make cinnamon rolls for a long time, but was always afraid of having dried out, crusty dough (don’t know why).  These rolls were thankfully very moist and doughy — to be honest, to the point that I felt they needed a bit more baking time, though Beau and Jade liked them and ate them just they way they were.  A quick 30 second zap in the microwave solved the problem for me.  Just thought I’d make note of that…

Ingredients:

1 cup milk

3 tablespoons butter (unsalted)

3½ cups (or more) unbleached flour, divided

½ cup sugar

1 large egg

2¼ teaspoons rapid-rise yeast (from 1 envelope yeast)

1 teaspoon salt

nonstick spray

¾ cup (packed) brown sugar

2 tablespoons ground cinnamon

1 cup finely chopped toasted nuts, optional

¼ cup (½ stick) unsalted butter, room temperature

4 ounces cream cheese, room temperature
1 cup confectioner’s sugar
¼ cup (½ stick) unsalted butter, room temperature
1/2 teaspoon pure vanilla extract

½ cup coarsely chopped toasted nuts, optional

Directions:

Combine milk and butter in glass measuring cup.  Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds (make sure to stir and test with a finger; too hot and you’ll kill the yeast).  Pour into bowl of a stand mixer fitted with the paddle attachment.

Add 1 cup flour, sugar, egg, yeast, and salt.  Mix on low speed 3 minutes, stopping occasionally to scrape down sides of bowl.  Add 2½ cups flour.  Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl (I added about ¼ cup extra flour).

Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes — or attack the dough hook to the stand mixer and knead on low speed for the eight minutes, then turn out onto a clean floured surface.  Form dough into ball.

Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.

* * *

Mix brown sugar and cinnamon in medium bowl.  Have finely chopped nuts ready, if using.

Punch down dough. Transfer to floured work surface.  Roll out to 15×11-inch rectangle.  Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter, then sprinkle over the nuts, if using.  Use your hands to gently press the filling onto the dough.  Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 16-18 equal slices (each about ½” to ¾” wide).

Spray two 9-inch square glass baking dishes or one larger ceramic dish with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.  (Or, at this point you can cover well with plastic and place in the fridge overnight.  The next morning, let rolls come to room temperature on the counter, and then rise the 40-45 minutes.  I ended up leaving mine out a total of  about 2 hours.  Continue with recipe as usual.)

Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl.  Using electric mixer, beat until smooth.  Set aside with the coarsely chopped nuts, if using.

Position rack in center of oven and preheat to 375°F.  Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack.  Cool 10 minutes.  Turn rolls right side up.

Spread glaze on rolls.  Sprinkle with nuts.  Serve warm or at room temperature.

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