Cinnamon Rolls

     Sorry Paula Deen, I think I’ve got a new favorite cinnamon roll recipe.  This is a copy cat recipe for Cinabon.  Ever had a Cinabon cinnamon roll?  I don’t think I’ve had anything better.  Let’s make a few shall we?Here’s your ingredient list: milk, yeast, sugar, butter, egg (oops! I forgot to put that in the photo), vanilla, flour, salt, nutmeg, and cinnamon.   We’ll start off by warming up some milk in a saucepan to 100 degrees.Next sprinkle yeast and sugar over the milk.  Let it sit until foamy about 5 minutes. Whisk in the melted butter, egg yolk, and vanilla. Measure out flour, sugar, and salt into the mixing bowl.  Then make a well in the center.  Remember that foamy mixture? Pour it into the center of the flour mixture.  Knead on medium speed until the dough gathers around the hook.  Remove the dough and shape it into a ball.  Cover and let it rise until it doubles. Look at that baby!  Nice, huh?Roll the dough out into a nice rectangle.   Lather that dough up with an artery clogging amount of butter.Then sprinkle it with cinnamon and sugar. Next roll it into a nice tight roll because that what you do with cinnamon rolls. Splash a little water on the edge and pinch it closed. Then you’re going to cut the roll up into six even pieces.  Or you can do eight and they will still be enormous.   That’s what I do.  It’s the perfect amount for our family.Look at the nice roll.  You can see the butter trying to ooze out, right? Place the rolls in a buttered pan, or spray it.  That’s what I did.Cover with plastic wrap and let the rolls rise. Stick those awesome rolls in the oven.  Are they amazing or what?  Huge! Now get the glaze ready.  Here’s what you’re going to need: Cream, butter, and confectioners’ sugar.  Good stuff.    Blend that all together and this is what you get.  Creamy and thick!  Put a spoonful over each roll and let that glaze melt.Oh, yeah!  Try it.  You’ll want to keep eating, but you’ll be stuffed after just one.

Cinnamon Rolls  

FOR THE DOUGH:
1 cup whole milk
1 1/4 ounce packet active dry yeast
1/4 cup plus 1/4 teaspoon granulated sugar
4 Tablespoons butter melted, plus a little more for the bowl
1 large egg yolk
1 1/2 teaspoons vanilla extract
2 3/4 cups all purpose flour
3/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg
FOR THE FILLING:
All purpose flour for dusting
12 Tablespoons butter, softened, plus more for the pan
1/2 cup granulated sugar
3 Tablespoons ground cinnamon
FOR THE GLAZE:
2 cups confectioners’ sugar
1/3 cup heavy cream
4 Tablespoons butter, melted
 
1. Make the dough: Warm milk in a medium saucepan over low heat until it reaches about 100 degrees.  Remove from the heat and sprinkle in the yeast and 1/4 teaspoon of sugar (don’t stir).  Set aside until foamy, 5 minutes.  Whisk in the melted butter, egg yolk, and vanilla.
2. Whisk the flour, the remaining 1/4 cup sugar, the salt, and nutmeg in the bowl of a stand mixer.  Make a well in the center and pour in the yeast mixture.  Mix on low speed with the dough hook until thick and slightly sticky.  Knead on medium speed until the dough gathers around the hook, 6 minutes.  (Add up to 2 more tablespoons flour if necessary.)
3.  Remove the dough and shape into a ball.  Butter the mixer bowl and return the dough to the bowl, turning to coat with butter.  Cover with plastic wrap and let rise until doubled.  1 hour and 15 minutes.
4. Roll out the dough into a 12x14 inch rectangle, spread with butter.  Mix cinnamon and sugar together and sprinkle over the butter.  Roll the dough away from you into a tight cylinder.  Cut the cylinder with a sharp knife into six or eight equal pieces. (I cut eight and they’re still huge!)  Butter a 9x13 inch baking pan; place the buns cut side down in the pan, leaving space between each.  Cover with plastic wrap and let rise until doubled, about 40 minutes.
5. Preheat oven to 325 degrees.  Bake the buns until golden brown, about 35 minutes.  Cool in the pan for 15 minutes.  Meanwhile, make the glaze: sift powdered sugar, into a bowl, then whisk in the cream and melted butter.   Transfer the buns to a rack and spoon the glaze on top while still warm.

They’re perfect for a bake sale!