Um, sorry you can scarcely see them under all that delicious frosting!!!
So I've made lots and lots and lots of cinnamon rolls in my day. They were all vaguely terrible. Dry-ish and a little flavorless and they'd totally fall apart because of the spiral-roll shape (not in a good way). So when my friend Megan, one morning after we'd beaten ourselves to pieces with a Jillian Michaels workout, mentioned that her house happened to be full of freshly baked cinnamon rolls and would we like to come try one? I was like, "Um... is the Pope Catholic?" We HAD just worked out, after all. We'd earned those cinnamon rolls. Wow. Best. Cinnamon. Rolls. I-have-ever-tasted.
Luckily, she was kind enough to send me the recipe.
This one is from Beauty and Bedlam, but I halved it and adjusted some of the ingredients so they would be slightly less than nearly 600 calories per roll! (Yes, I did the calculations on that because I am a masochist.) This made 9 GIGANTIC cinnamon rolls, which were definitely more than enough for my family of 5... and we ate them all day long. Really I couldn't even finish half in one sitting.
- (1) .25 oz. pks. active dry yeast
- 1/3 cups granulated sugar
- 1/3 cup melted butter
- 1/2 cup 110 degree water (approximately)
- 1/2 cup warm milk (must be warm)
- 1 tsp. salt
- 1 egg – slightly beaten
- 3 1/4-3 1/2 cups all-purpose flour
- 3 Tbsp. melted butter
- 3/4 cups granulated sugar
- 1 1/2 Tbls. ground cinnamon
- 3/4 cups chopped walnuts, pecans or raisins – (optional)
- 4 oz. neufchatel or fat-free cream cheese
- 2 Tbsp. butter
- About 1 Tbsp. milk
- 1 tsp. vanilla extract
- 1/2 tsp almond extract (I just realized I accidentally doubled both extracts, but it was yummy! Reduce these amounts if you're scared.)
- 2 cups powdered sugar
- For bread machine: Add water, milk, melted butter, sugar, salt, egg, flour, and yeast to bread machine bowl, in that order. Set on "dough" setting. (I did this the night before so I could just wake up and roll them out in the morning.) Then jump to Step 6.
- Without bread machine: In a small bowl, dissolve yeast and 1 tsp. sugar in warm water; set aside.
- In a large bowl, mix together milk, remaining sugar, 1/3 cup melted butter, salt, and egg; add yeast mixture and 2 cups of flour to mixture; beat until smooth; stir in enough flour to form a slightly stiff dough.
- Turn dough out onto a well-floured surface and knead for 8 minutes.
- Place dough into a large greased bowl, cover, and allow to rise in a warm place until doubled in size, about 1 hour.
- Punch down dough and let rest for 5 minutes. Meanwhile, mix together 3/4 cup sugar and cinnamon.
- Roll dough out onto a floured surface into a 15″ X 10″ rectangle.
- Brush 3 tablespoons melted butter over dough; sprinkle cinnamon sugar liberally over dough; sprinkle nuts evenly over dough, if desired.
- Tightly roll up dough, starting from the shorter (10") side. Pinch edges together to seal. Cut the roll into 9 slices using dental floss or thread.
- Grease a 9″ X 9″ X 2″ baking pan. (I will say I had to squeeze them into a pan this size, and it made for gargantuan towering rolls that were a bit doughy in the middle - because they were too big to cook through evenly. I thought they were good, but you might also experiment with different pan sizes and shapes - or different roll sizes!)
- Place cinnamon roll slices close together in the prepared pan; cover pan and allow to rise in a warm place for about 45 minutes or until nearly doubled in size.
- Bake rolls in a 350 degree oven for 25 – 30 minutes, or until golden brown.
- For frosting, beat together cream cheese, butter, powdered sugar, vanilla, and almond extract. Add milk, a little at a time, until frosting reaches desired consistency. Spread frosting on warm rolls and eat until you are stuffed.
Preparation time: 30 minute(s) (plus additional rise time)
Cooking time: 25 minute(s)Number of servings (yield): 9 huge rolls