Cinnamon Rolls

We learned how to make these cinnamon rolls in my Intro to Baking & Pastries class. I fell in love with them immediately. I mastered them for my final and have since made them several times...for 2 of my neighbors, for some out-of-town guests, and some just for me.





Cinnamon Rolls
Source: Chef C.
Yield: 12 Rolls

Dough:
0.25 oz. Active Dry Yeast
8 oz. Milk
3.5 oz. Sugar
2.75 oz. Butter, softened
1 t. Salt
2 Eggs
18 oz. All-purpose Flour

Filling:
7.5 oz. Brown Sugar
2 1/2 T. Cinnamon
3 oz. Butter
6 oz. Raisins or Currants (optional)

1. Activate yeast in milk. Add 1/2 oz. sugar.

2. Combine the flour, butter, salt, remaining sugar and the eggs. Knead for 5 minutes in electric mixer.

3. Grease bowl, ferment until double in size.

4. Roll dough on floured surface to form a rectangle 12 x 16 inches, approximately 1/4 inch thick.

5. Make the filling - Combine the brown sugar and cinnamon.

6. Melt the butter, brush over the dough and sprinkle with the sugar/cinnamon mixture. Evenly distribute the raisins if using.

7. Roll into a log, cut 12 pieces and place closely spaced on a greased 1/2 sheet pan or divide between 2 cake pans.

8. Proof until double.

9. Bake at 400 degrees for 25 minutes or lightly browned.

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Cream Cheese Glaze
Source: Chef C.

4 oz. Butter, room temp
6 oz. Powdered sugar
1.5 oz. Cream cheese, softened
1/2 t. Vanilla
1/8 t. Salt

Cream the butter and cream cheese in electric mixer. Add the powdered sugar, vanilla, and salt.
Let rolls cool then ice.
(If you ice the rolls while they are still hot, all the icing will melt!)