This blog is designed to help you eat well and eat healthy. Before I blog about a recipe, I personally try each recipe to ensure it is one you will enjoy.
In some small way, I hope this blog will make your life easier, happier, and always full of flavor.
Saturday, January 11, 2014
There is nothing better than these super-sweet homemade cinnamon rolls. Serve them warm, with your favorite beverage. I love these with coffee, but my kids prefer milk, hot chocolate, or orange juice.
¾ cup dark brown sugar
¼ cup granulated sugar
1 tablespoon cinnamon
1 tablespoon unsalted butter
2 ½ cups
1 ¼ teaspoon baking
1 ¼ cup buttermilk
tablespoons melted unsalted butter
tablespoons softened cream cheese
1 cup powdered
to 425 F.
Spread one tablespoon
of melted butter over a 9-inch round nonstick cake pan.
To make filling, mix brown sugar, granulated sugar,
cinnamon, and butter together. Mixture will resemble wet sand.
make dough, mix flour, baking soda, baking powder, and salt. Whisk buttermilk
and 2 tablespoons of melted butter in a small bowl. Mix dry and wet ingredients
together until all combine. It will be wet, sticky dough.
Move dough to a lightly floured cutting board,
and knead for a short time until dough becomes smooth. Pat the dough, to
flatten into a 12 by 9 inch rectangular shape (my dough was not a perfect rectangular shape, but after all, the results
were very good). Brush one tablespoon of melted butter over the flattened dough, and
next spread the sugar mixture, leaving ½ inch border around the edges.
Starting from the longer side, roll the dough, forming
a cylinder, pinch the edges.
Place the seam side down, and cut into 8 equal parts.
Using your hand, flatten each of the eight parts lightly to
keep filling in place.
one roll in the middle of the prepared pan, follow with the seven remaining rolls and
place them equally spaced around the roll in the center of the pan. Spread the remaining two tablespoons of melted butter over
for about 23 to 25 minutes, until edges are golden brown. Use an offset spatula, remove rolls from the
pan to a wire cooling rack, being careful not to separate them (my
rolls did separate, and it was kind of difficult to remove them without separating,
but I simply put them all back together). Let rolls cool for about 5 minutes.
To make icing, mix softened cream cheese, buttermilk and powdered
sugar in a small mixing bowl.
Spoon glaze evenly
over cinnamon rolls and serve while still warm.
Adapted from The Cook's Illustrated Cookbook, 2011.