Recipe of the Month: Cinnamon Rolls
by GRP biathlete Margie Freed
Adapted from Design Eat Repeat (rolls) and Baker By Nature (frosting)
A GRP favorite treat that is always gone the same day it is made are these cinnamon rolls. They have the perfect tender and moist bread center, covered in the exact right amount of gooey frosting. They are the right amount of sweetness unlike some of the typical mass produced store bought options out there and make the house smell divine. There’s not much else to say other than these are actually the best cinnamon rolls I have ever had and I’m not joking even a little bit. We can all thank the COC/GRP’s dietician Megan for finding, adapting the recipe, and introducing it to us. To have the rolls at an optimal time (in the morning) you will need to prepare them the night before, and wake up a little early as there are multiple times the dough needs to rise in this process. But trust me, the time it takes is worth it.
Ingredients:
For the Rolls:
1 cup whole milk (full-fat)
4 T softened unsalted butter
3 ⅓ c all-purpose flour divided
0.25 oz. package active dry yeast
3 T sugar
1/2 t salt
1 large egg at room temperature
For the Filling:
1 c light brown sugar
1/4 c granulated sugar
1 T ground cinnamon
1/4 t ground cloves
3/4 c unsalted butter melted
For the Frosting:
1/4 c softened unsalted butter (½ stick)
4 oz. softened cream cheese (use from the brick, not tub)
1 t vanilla
1/8 t salt
1 ½ c powdered sugar
Instructions:
For the Rolls:
In a small saucepan over medium-low heat, warm the milk (1 C) just until small bubbles begin to form around the edge of the pan, then remove from heat. Add in the butter (4 T) and stir until it’s completely melted. Let the mixture cool a bit.
In the bowl of a stand mixer fitted with the dough hook attachment, combine 2 ½ cups of flour, yeast package, sugar (3 T) and salt (½ t). Mix on medium-low speed until ingredients are evenly combined. Add in the egg, then add in the warm milk mixture and beat until combined.
Add the remaining flour a little bit at a time, mixing well after each addition.
Once all of the flour has been added, increase the speed to medium and beat for 5 minutes. The dough should form a ball around the hook and pull away from the edges of the bowl.
Transfer the dough to a lightly floured surface and knead it with your hands for 1 minute. Form the dough into a ball and transfer it to the prepared bowl.
Cover the bowl with plastic wrap and let sit in a warm place until doubled in size - about 1 hour.
Generously grease the sides and bottom of a 9×13-inch baking pan and set it aside.
Gently punch down the risen dough, then turn it out onto a lightly floured work surface and, using a rolling pin, roll it into a 12×18-inch rectangle. Be sure the dough is evenly thick before adding the filling.
For the Filling:
In a medium mixing bowl, combine the melted butter (3/4 c), both sugars (1 C brown, 1/4 c granulated), cinnamon (1 T), and cloves (¼ t). Mix well until it’s a uniform paste. Using a small spatula or the back of a spoon, spread the sugar/butter combination all over the dough.
Tightly roll up the dough to form an 18-inch log. Using a piece of unwaxed/unflavored dental floss, slice the log into 12 even rolls. To do this, simply slide a 12-inch piece of floss under the roll where you want it cut, grab both ends of the floss (one in each hand), cross it over the top of the roll, and pull it until the slice you want is cut. Each roll will be just over 1 inch thick. Repeat for all slices.
Arrange the rolls in the prepared baking pan, cut sides up. Cover the pan tightly with plastic wrap and place it in the refrigerator for 8 to 12 hours.
When ready to bake, remove the pan from the refrigerator and let the rolls rise in a warm place until they’ve puffed up and almost doubled in size - about 2 hours.
Once the rolls have risen, preheat the oven to 375°F (191°C). Bake for 23-25 minutes, or until golden brown.
Remove the pan from the oven and cool the rolls on a wire rack while you make the frosting.
For the Frosting:
In a large bowl add the unsalted butter (1/4 c), cream cheese (4 oz.), vanilla extract (1 t), and salt (1/8 t). Use an electric mixer to beat for 20-30 seconds until combined.
Slowly add powdered sugar (1 ½ c) and beat until combined and smooth (about 30-60 seconds). Slather on warm cinnamon rolls and enjoy!