I know Cinnamon Rolls are quite the game change from Low-Carb/Paleo, but I had a few people request the recipe after I baked these for church.
Usually, it’s been my family’s tradition to bake Cinnamon Rolls for Christmas breakfast, something I always look forward to with eager anticipation. These past few weeks however, I was struggling with a craving that just wouldn’t go away. A craving for hot, gooey, soft, melt in your mouth Cinnamon Rolls. I happily satisfied the yearning by baking them for our church Fellowship Meal, today (as a dessert, though I could’ve easily eaten them as the main dish). 😉
Basic Sweet Dough:
3/4 C Buttermilk warm, 110 degrees (if you don’t have buttermilk, mix 1 Tbsp. lemon juice or vinegar to a cup of whole milk and let sit for 10 min.)
6 Tbsp. butter, melted and cooled
3 large eggs
4 1/4 C all-purpose flour
1/4 C sugar
2 1/4 instant or rapid-rise yeast
1 1/4 tsp salt
Whisk the buttermilk, melted butter, and eggs together in a large liquid measuring cup. Combine 4 cups of the flour, yeast, sugar, and salt together in a standing mixer fitted with a dough hook. With the mixer on low speed, add the buttermilk mixture and mix until the dough comes together, about 2 minutes.
Increase the mixer speed to medium and knead until the dough is smooth and elastic, about 10 minutes. If after the first 5 minutes more flour is needed (the dough should not stick to the sides of the mixer bowl, only the bottom of it) add the remaining 1/4 cup flour, 1 tablespoon at a time.
Turn the dough out onto a clean surface (or lightly floured depending on how sticky it is) and knead by hand to form a smooth, round ball. Place the dough in a lightly oiled bowl (I just spray Pam in the bowl) and wrap tightly with plastic wrap. Let rise in a warm place until doubled in size, 2 to 2 1/2 hours. If your house is drafty, then turn the oven onto 200 degrees for 10 minutes, turn it off, and set the dough in the oven to rise.
3/4 C packed light brown sugar
2 tsp ground cinnamon
1/4 tsp ground cloves
1 Tbsp. butter, melted and cooled
Grease a 9×13 in. baking pan. Mix the brown sugar, cinnamon, cloves, and salt together in a small bowl. Turn the dough out onto a lightly floured counter and press into a 16×12 in. rectangle. Brush the dough with the melted butter, then sprinkle the brown sugar mixture over it, leaving a 3/4 in. border along the long, top edge. Press on the filling to adhere it to the dough.
Loosen the dough from the counter using a bench scraper or metal spatula, and roll the dough into a tight log. Pinch the seam closed and roll the log seam side down. Gently stretch the log to be 18 in. in length with an even diameter and pat the ends to even them.
Slice the cylinder into 12 evenly sized rolls (about 1 1/2 in. wide) using a serrated knife. Arrange the rolls cut side down in the prepared baking pan and wrap tightly with greased plastic wrap. Let rise in warm place until doubled in size and are pressed against one another, 1 to 1 1/2 hours (to make ahead, do not let the rolls rise, but refrigerate them overnight or up to 16 hours. Let the rolls sit at room temperature until they have nearly doubled in size, about an hour, then bake as directed).
Adjust an oven rack to the middle position and heat oven to 350 degrees. Bake the rolls until golden and puffed, 25 to 30 minutes.
1 1/2 C confectioner’s sugar
3 Tbsp. cream cheese, softened (DO NOT microwave, just let it sit at room temperature until soft)
3 Tbsp. whole milk
1/2 tsp vanilla
Whisk all ingredients together until smooth. After baked rolls have cooled for 5 minutes, drizzle glaze over them and serve.
**_Recipe from The America’s Test Kitchen Family Baking Book_**
~Soli Deo Gloria