This may be a post about how to make friends. This may be a post about how to be a friend. This may be a post about how to make cinnamon rolls. Or, this may be a post about all three because, more often than not, they go together.
You know that someone loves you when they hand you a warm cinnamon roll. You know this because they got off Instagram long enough to make dough. You know this because they got out their stand mixer and whipped cream cheese into dreamy frosting. You know this because after all that, they shared one of their rolls with you.
Cinnamon rolls have suffered the misconceptions that “a can is easier” or “you can just buy the frozen ones”. False. Really false. Don’t do that, please.
Cinnamon roll dough rises until it gets soft and airy. Then it gets smeared with butter and covered in magic spice dust, which really happens to be cinnamon and sugar.
The friend that makes these for you loves you very much. Make these for a friend and she will love you very much. And don’t be skimpy with that cream cheese frosting.
There are many ways to say 'I love you', but this is one of the best.
Sincerely,
Pedantic Foodie
Cinnamon Rolls
makes one dozen
dough
- 8 ounces warm milk
- 1/3 cup granulated sugar
- 1 tablespoon plus 1 teaspoon active dry yeast
- 15 ounces all-purpose flour (plus extra for dusting)
- 2 egg yolks
- 1 teaspoon kosher salt
- 2 ounces unsalted butter (room temperature)
filling
- 2 tablespoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 cup granulated sugar
- 2 ounces unsalted butter (room temperature), plus extra for greasing
frosting
- 12 ounces cream cheese (softened)
- 2 tablespoons vanilla extract
- 2 cups confectioner’s sugar
In the bowl of your stand mixer combine milk, sugar, yeast, egg yolks, flour, and salt. Use the paddle attachment and combine on low speed for 1 minute. Allow the dough to rest for 15 minutes.
Fit your stand mixer with dough hook and add butter. Mix on medium speed for 8 minutes, until the dough is smooth and pulls away from the side.
Turn the dough onto a floured surface and form a large ball. Place in an oiled bowl and cover loosely with plastic wrap. Allow to rise in a warm place for 1 hour.
In a small bowl combine sugar, ginger and cinnamon.
Coat a 9x13 pan with softened butter.
Remove the dough from the bowl. Roll out on a floured surface into a 15x12 inch rectangle. Rub with softened butter and sprinkle with spice and sugar mix. Pat the spices gently to press into the dough. Roll the dough towards you, tucking so that the roll is tight. Cut the roll into 12 even pieces, about 3oz each. Place the rolls in buttered pan and cover loosely with plastic. Allow to rise for 40 minutes.
Preheat oven to 375 degrees. Bake the rolls for 20 minutes or until deep golden brown.
Allow to cool slightly before coating with frosting.
For the frosting: In a clean bowl beat cream cheese with an electric mixer for several minutes, until fluffy. Slowly add confectioner's sugar until fully incorporated, and add vanilla extract. Refrigerate until ready to use.
Enjoy!