Cinnamon Rolls (with make-ahead instructions)
The Farmer’s Table- Jess Sowards
Yield One 9 x 12 pan of 12 rolls
Ingredients
Dough
2 1/4 teaspoons active dry yeast
1/2 cup lukewarm water
1/2 teaspoon granulated sugar
3 tablespoons softened butter
1/2 cup granulated sugar
4 1/2 cups flour, plus more as needed
1 cup warm water
1 large egg, beaten
1 1/2 teaspoons salt
Filling
8 tablespoons softened butter
1 cup loosely packed brown sugar
1 1/2 tablespoons ground cinnamon
1 teaspoon vanilla extract
Cream Cheese Icing
4 ounces softened cream cheese
4 tablespoons softened butter
2 cups powdered sugar
1 teaspoon vanilla paste or extract
Method
Dissolve yeast and 1/2 teaspoon sugar in lukewarm water. Set aside until foamy.
Combine softened butter and sugar in mixer. Mix in warm water.
Add egg, salt, then yeast mixture. Stir to combine.
Add 1 cup of the flour and mix until smooth. Continue adding remaining flour gradually until a soft dough forms.
Knead on medium high speed for 4 minutes, until smooth and elastic.
Place dough in a greased bowl, cover, and let rise until doubled, about 30 minutes. This dough rises quickly due to the sugar.
Flour a work surface. Turn dough out and roll into a rectangle about 12 x 18 inches and roughly 1/2 inch thick.
In a small bowl, mix softened butter, brown sugar, cinnamon, and vanilla into a smooth paste. Spread evenly over the dough.
Roll up tightly long ways and cut into 12 rolls. Place in a greased 9 x 12 pan.
If baking right away:
Cover and let rise for 20 minutes.
Pour 1/2 c. heavy cream over rolls
Bake at 375 for 30 minutes, until golden and cooked through.
For freezing, place cut rolls in the pan, cover tightly, and freeze before the second rise.
To bake from frozen, remove pan from freezer and let thaw at room temperature for 45 minutes to 1 hour. Pour 1/2 cup heavy cream evenly over the rolls. Bake at 375 for 35 minutes.
For Icing:
Beat cream cheese and butter until smooth. Add vanilla and mix. Then, one cup at a time, mix in powdered sugar and beat until creamy.
Spread icing over warm rolls.
Notes from the Table
Bread flour, all purpose flour, or whole wheat flour can be used. Whole wheat produces a heartier, toothier roll.
Freezing before the second rise makes these easy to prepare ahead. The cream poured over before baking keeps the rolls soft and rich.
Storage
Baked rolls keep at room temperature for one day or refrigerated. Freeze unfrosted rolls for longer storage.