Food

Cinnamon Rolls

Since we’re stuck at home, baking seems a good option and the only things worth baking are things to cheer us up.

For the dough:

  • ¼ ounce instant dry yeast
  • ½ cup warm water
  • ½ cup scalded milk
  • ¼ cup granulated sugar
  • ⅓ cup unsalted butter at room temperature
  • 1 tablespoon kosher salt
  • 1 egg
  • 3 ½ to 4 cups flour

For the filling:

  • ½ cup melted unsalted butter
  • ½ cup sugar
  • ¼ light brown sugar
  • 2 tablespoons ground cinnamon
  • pinch of nutmeg

For the glaze:

  • 4 ounces cream cheese
  • ¼ cup softened, salted butter
  • 1 ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons milk

1) In a small bowl, dissolve dry yeast in warm water and set aside. With a stand mixer (using dough hook), mix milk, sugar, butter, salt and egg. Add 2 cups of flour and mix until smooth. Add the yeast mixture. Mix in remaining flour until dough pulls away from the edge of the bowl and is easy to handle. Knead dough on lightly floured surface for 5 minutes. Place in a well-greased bowl, cover with a towel, and let rise for an hour or two until doubled in size.

2) Once the dough has doubled in size, punch it down. Roll the dough out on a floured surface into an even rectangle. Spread softened butter on dough. Mix both sugars, cinnamon and nutmeg and sprinkle over buttered dough. Starting at the bottom (on the long side of the rectangle), roll dough and pinch ends together to seal. Slice the roll into 2-inch pieces with a serrated knife.

3) Coat the bottom of a 9 x 13-inch baking pan with butter. Place the rolls close together in the pan and place in refrigerator overnight. (If you’re in a hurry, you can skip the fridge: Cover and allow to rise again for another hour until they double in size.)

4) Heat oven to 350 degrees and bake rolls for about 30 minutes or until nicely browned. While the rolls are baking, make the glaze by creaming the butter and cheese with a mixer until smooth. Whip in powdered sugar and vanilla extract. Add the milk 1 tablespoon at a time until you reach the desired glaze consistency. Drizzle the glaze over rolls while they’re still warm to make them extra gooey.