There’s nothing that says lovin’ like something from the oven…
Remember that jingle? Probably not – I’m just showing my age. There’s a lot of truth to that. I always struggle with Valentine’s gifts. We just got over Christmas, didn’t we? The thing I love about Valentine’s Day is that any little act of kindness or love means something. This year, I decided to share one of my Mom’s gifts of love…cinnamon rolls. I used to come home from school and there was a beautiful pan full of steaming hot rolls swirled with the goodness of gooey cinnamon and nuts.
Every year on Valentine’s Day, whoever crosses my path gets a treat. It could be the guy at the parking garage, the people who I meet with that day, my friend at lunch….and most importantly my family. I don’t have to go to the store for their gifts. I just make them. There’s nothing better!
This recipe is so easy – can be made in a mixer. Don’t be afraid of the yeast. You don’t have to proof it…just throw it in with the flour and sugar.
With the paddle attachment on your mixer, mix together the yeast, flour, sugar, egg, warmed milk and butter. Mix until incorporated, adding flour until the dough pulls away from the bowl.
Once this happens, change out to the dough hook and knead for about 6 minutes until the dough is smooth and elasticy. Place the dough in a oil-sprayed bowl, cover with plastic wrap, then a towel and place in a warm place. Now this is the key to success…keeping the dough in a warm place. This time of year, it can be a challenge. What works for me is turning on the oven at 250 degrees until the temperature is reached and then shut off the oven. I place the bowl of door on the open oven door so it gets the heat radiating from the oven.
While the dough is rising, mix the sugar and cinnamon filling – adding nuts, raisins or cranberries. Be creative!
Once the dough has doubled in size, punch it down and roll into a 15″ x 11″ rectangle.
Spread soft butter all over the rectangle up to 1/2″ of the border with soft butter. Cover with sugar/cinnamon mixture generously and roll up longways pinching ends of dough together.
Cut the log into 3/4″ slices. I use dental floss to slice the pieces. It cuts the dough without smashing the log. Simply place a piece of dental floss under the log, pull up and cross over until it slices. (Don’t use mint dental floss!)
Place in a buttered 9″ glass dish. Yes, butter the dish with soft butter. You’ll thank me later! It combines with the cinnamon sugar while baking and creates the goo.
Cover with plastic wrap and let rise again for about 45 minutes until puffy. Like above.
Bake in a 375 degree oven for about 20 minutes. Don’t over bake for they will turn out dry. Watch them until they are golden brown and remove from oven.
Frost with a cream cheese frosting or powdered sugar glaze. This year, I put a tablespoon of rum in the frosting just for the heck of it!
Now go play Cupid!
Note: You can refrigerate the rolls after placing in the pan and bake the next morning. Just let them come to room temperature and rise (about 1 hour) and bake! These are better served right out of the oven!
- DOUGH:
- 1 cup milk – I use 1% – you can use whole milk for a richer dough
- 3 tablespoons unsalted butter
- 3½ cups (or more) unbleached all purpose flour, divided
- ½ cup sugar
- 1 large egg
- 2¼ teaspoons yeast
- 1 teaspoon salt
- 1 tsp. vanilla
- Nonstick vegetable oil spray
- FILLING:
- ½ cup (packed) brown sugar
- ½ cup white sugar
- 2 tablespoons ground cinnamon (I love Penzy’s Vietnamese Cinnamon!)
- ¼ cup (1/2 stick) unsalted butter, room temperature
- GLAZE:
- 4 ounces cream cheese, room temperature
- 1 cup powdered sugar
- ¼ cup (1/2 stick) unsalted butter, room temperature
- ½ teaspoon vanilla extract
- For more flavor: Add lemon or orange zest, rum, cinnamon or almond extract
- Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F.
- Pour into bowl of stand mixer fitted with paddle attachment.
- Add 1 cup flour, sugar, egg, yeast, vanilla and salt.
- Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl.
- Add 2½ cups flour.
- Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl.
- Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes.
- Form into ball.
- Lightly oil large bowl with nonstick spray.
- Transfer dough to bowl, turning to coat.
- Cover bowl with plastic wrap, then kitchen towel.
- Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
- Mix brown sugar and cinnamon in medium bowl.
- Punch down dough.
- Transfer to floured work surface.
- Roll out to 15×11-inch rectangle.
- Spread butter over dough, leaving ½-inch border. Sprinkle cinnamon sugar evenly over butter.
- Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough using dental floss into 18 equal slices (each about ½ to ¾ inch wide).
- Spray two 9-inch square glass baking dishes with nonstick spray.
- Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls).
- Cover baking dishes with plastic wrap, then kitchen towel.
- Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.
- Position rack in center of oven and preheat to 375°F.
- Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.
- FOR GLAZE: Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.
