Drop the freaking mic.
Hands down best thing I ever baked in my life ever. Yield was 15 XL cinnamon rolls. And I mean giant, 4″ wide cinnamon rolls. Big John ate 5 and I ate 4 and we shared a couple begrudgingly with the kids. And they were gone. In 12 hours.
And here’s the thing, I don’t even have anything super inspirational or profound to say in this blog post so I’m just going to jump right in with these pics that I actually might print on canvas and hang above our fireplace.
I made these before we left for church on Sunday and asked Big John if I should bring them to share with everyone after. He said no. Tithing apparently does not include sharing cinnamon rolls.
And here’s another thing. This was a test run, so I didn’t take any pics of the process. (Updated with pics!!) But I couldn’t not share immediately and we’re beach bound in a couple weeks so my bathing suits can’t afford for me to make these again before we leave.
Oh, and here’s a pic of my rooster Larry posing in this vintage screen that I placed in the coop to have poultry photo shoots. He’s so fabulous I can’t stand it.
I’ll go back and update this post later tho, because cinnamon roll making is actually pretty enjoyable. That moment at the end when you’ve labored through the dough and filling making and finally get to roll it all up, cut it into pieces, and line the pan with them. Yeah that’s what I live for. Baked goods. And that’s also why I’m passionate about health and whole foods. Because I need them to offset this gloriousness.
The dough should be tacky, but workable.
all rolled up.
Sliced, lined up, and ready to bake.
20 minutes later…..Soft, chewy, cream cheesy, insulin-resistanty, I’ll take half a dozen plz!
Yield: 15 XL rolls Prep time: 2 hr 15 min Bake time: 20 min
- 1 cup milk (any kind will work, dairy or non), warmed but not hot
- 2 T sugar or honey
- 1 T instant yeast
- 1 t salt (I use pink Himalayan, mainly just bc its pink)
- 3 T coconut oil or butter, melted
- 1 egg
- 3 1/2 Cups AP unbleached flour
- 2/3 Cup butter, melted
- 1 Cup brown sugar
- 2 T cinnamon
- 6 Oz. cream cheese, softened
- 1/2 Cup butter, softened
- 1 1/2 Cup powdered sugar
- 1/4 Cup milk
- Heat milk to about 100F.
- In a large mixing bowl, whisk sugar and yeast into warm milk to dissolve.
- Allow mixture to proof (sit) for 11 minutes. It should look foamy by the end.
- Whisk in salt, melted oil or butter, and egg until just combined.
- Begin adding in flour, one cup at a time with mixer (use the dough hook) on low, until the dough is tacky, but pulls away from the sides. The dough should NOT stick to your fingers when kneading or working with it.
- Form dough into a tight ball, place into an oiled bowl, and let rise for an hour. I always use my oven for this proofing period. I set it to “proof” which is anywhere from 100F-110F.
- When dough has doubled in size, punch it down in the bowl, then turn it out onto a floured surface and knead a few times.
- Cover with a damp towel for 10 minutes.
- Then use a rolling pin to roll the dough into an 18″ x 12″ rectangle.
- Whisk all ingredients together until incorporated.
- Spread filling over the rolled dough evenly, leaving an inch or two of space around the perimeter.
- Starting from the furthest from you, 18″ side, roll the dough toward you, keeping it even and tight, but not compressing the roll.
- Use a sharp knife to cut the roll into 15, 1.5″ pieces.
- Place the cinnamon rolls evenly in 3 rows of 5 on a greased jelly roll pan.
- Cover with a damp towel and allow them to rise for another 30-45 minutes. I skip the towel and use my oven on “proof” for this rising as well.
- While the rolls are proofing, make your glaze. Use a mixer to beat the butter and cream cheese until smooth.
- Add in powdered sugar and beat until incorporated.
- With mixer on, slowly pour in milk until your glaze is an even texture.
- After rising they should have doubled in size. Bake at 325F for 20 minutes or until the tops are just tinted golden.
- Remove from the oven & spread evenly with the glaze. Allow them to rest for a bit & then serve.