Iced Cinnamon Rolls

I wait, not patiently, for the cooling to take place walking over every so often to place my hand on top of a beautifully browned cinnamon roll.  Finding them too hot, I walk away, distract myself with some task, pretend that they aren’t there just waiting for me.

After some time has passed, I return to them, the objects of my affection, and just like the little bear in Goldilocks I find them just right.  Warm, but not enough to melt the powder sugar glaze I have prepared to drizzle delightfully over them.

Dipping my spoon into the glaze, bringing it up filled to overflow, I begin painting my cinnamon sweet canvas with modern art flair.  I fill crevices; I form swells; I paint a straight line and then cover it with squiggles.  When the last hint of sugary sweetness has been coaxed from the bowl, I look upon my chef-d’oeuvre.  Like all works of art it makes me feel.

I feel the warmth and goodness of home and the simple joys of youth in the anticipation of that first sweet cinnamon bite.  I cajol the chosen cinnamon roll from its peers and take my place at the table.  My fingers become sticky with sugar as I loosen the cinnamon strand and I take my first bite. It is just as it should be light and airy and full of flavor.  I, my friends, am falling in love.

Indeed, my search is over.  This is my cinnamon roll.  This is my recipe forever.

*Adapted from King Arthur Flour Cookbook

Ingredients (12 rolls)

Dough:
3 ½ cups all purpose flour
2 tsp instant yeast
3 tbsp sugar
2 tbsp nonfat dry milk
1 ¼ tsp salt
1 large egg plus enough warm water to make 1 cup
1 tsp vanilla extract
2 tbsp butter, softened

Filling:
¼ cup butter, softened
¾ cup sugar
1 tbsp cinnamon

Icing:
3 tbsp milk
1 cup powdered sugar

Instructions
For the dough:
In a stand mixer, add all the dough ingredients and mix until a smooth dough is formed.
Place in a greased bowl, cover and let rise until doubled in size about a 1 ½ hours.

Filling:
Mix sugar and cinnamon until well combined.
Making the rolls:
After dough has risen, turn it out onto work surface and roll into an 11×20 inch rectangle.

Spread the butter over the dough leaving a 1 inch border on the long end closest to you and sprinkle with cinnamon sugar.

Starting with long end farthest from you, roll the dough toward you and the uncovered border.
Use a serrated knife to gently cut the log in half, then cut each side of the log into six equal pieces. There will be 12 rolls.

Place the buns in a lightly greased 9×13 inch pan and press down slightly on each roll.

Cover the rolls and let rise for 1 hour until puffy.

Preheat the oven to 350º.
Bake the rolls for 20 to 25 minutes until they’re golden brown.

Remove from the oven and let cool until slightly warm before icing.

¡Que aproveche!

Print

Iced Cinnamon Rolls

Feel yourself unwind as you strip off each cinnamon sugar bite of this sweet glazed roll.

Course Breakfast

Cuisine American

Prep Time 3 hours hours

Cook Time 25 minutes minutes

Total Time 3 hours hours 25 minutes minutes

Servings 12

Author www.sanpasqualskitchen.com

Ingredients

• Ingredients 12 rolls
• Dough:
• 3 ½ cups all purpose flour
• 2 tsp instant yeast
• 3 tbsp sugar
• 2 tbsp nonfat dry milk
• 1 ¼ tsp salt
• 1 large egg plus enough warm water to make 1 cup
• 1 tsp vanilla extract
• 2 tbsp butter softened
• Filling:
• ¼ cup butter softened
• ¾ cup sugar
• 1 tbsp cinnamon
• Icing:
• 3 tbsp milk
• 1 cup powdered sugar

Instructions

• For the dough:
• In a stand mixer, add all the dough ingredients and mix until a smooth dough is formed.
• Place in a greased bowl, cover and let rise until doubled in size about a 1 ½ hours.
• Filling:
• Mix sugar and cinnamon until well combined.
• Making the rolls:
• After dough has risen, turn it out onto work surface and roll into an 11x20 inch rectangle.
• Spread the butter over the dough leaving a 1 inch border on the long end closest to you and sprinkle with cinnamon sugar.
• Starting with long end farthest from you, roll the dough toward you and the uncovered border.
• Use a serrated knife to gently cut the log in half, then cut each side of the log into six equal pieces. There will be 12 rolls.
• Place the buns in a lightly greased 9x13 inch pan and press down slightly on each roll.
• Cover the rolls and let rise for 1 hour until puffy.
• Preheat the oven to 350º.
• Bake the rolls for 20 to 25 minutes until they're golden brown.
• Remove from the oven and let cool until slightly warm before icing.

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