Cinnamon Rolls

Waking up and making breakfast for my huge 7-person family is oddly a chore I strongly enjoy. However, it can be really difficult to prepare everything in such a way that everything is ready at the same time without the bacon getting cold or the toast getting burnt. 

Cinnamon rolls are always a great choice because you can prepare them the night before and just bake them twenty minutes before you're ready to eat. I've experimented with lots of recipes and this one is definitely one of the best.

I mean my favorite way to do breakfast is to wait in the insanely long Doughnut Vault line, in maybe the freezing cold, so that I can get a taste of their perfectly crafted old fashioned doughnuts... Which I will be doing with this lovely lady on Saturday.

But that is only when I'm really craving doughnuts-which is everyday.

But back to cinnamon rolls. To make these beauties, you must start by making the dough. After rolling it in a ball and placing it in an oiled-bowl,

You'll find that after about two hours, it literally looks like it has quadromillionupled in size

Then you punch down the dough and lay it on a counter. You roll it out into a big rectangle and cover it with butter and ooey gooey cinnamon.

It is literally so ooey gooey. Then, you roll it up in to a log and then cut it into 12 rolls. I squished the rolls into muffin tins so they would be easier to eat and take a part. And also, this way you have cute little cinnamon roll muffin things, which I guess is kind of special.

And they are just so freaking delicious looking, try to hold yourself back from eating them raw...

Is this a joke?
No.
Because then you drizzle a deliciously smooth glaze over them like so,

Perfection.

Sweet Dough

Yields 12 Rolls

• 3/4 cup Buttermilk, warmed to 105-115 degrees
• 1 teaspoon Sugar
• 2 1/4 teaspoon Rapid Rise/Instant Yeast (one envelope)
• 6 tablespoons Unsalted Butter, melted and cooled
• 3 Large Eggs, room temperature
• 4 cups All Purpose Flour (you may need some more)
• 1/4 cup Sugar
• 2 teaspoons Salt

Whisk together sugar and warmed buttermilk. Sprinkle the yeast over the top, give it a little stir and let sit until foamy, this will take about 5 minutes. 

In a measuring cup, whisk together the eggs and the melted butter, set aside.

In the bowl of a stand mixer, fitted with the dough hook attachment, blend the flour, sugar and salt. With the mixer on low speed, add the buttermilk mixture and the butter mixture. Knead for about 2 minutes until the dough comes together and no flour streaks show. Increase the speed to medium and knead until the dough is smooth and elastic. This should take about 5-10 minutes. If the dough isn't pulling away from the sides at five minutes, add a little more flour 1 tablespoon at a time (no more than 1/4 cup extra!).

Turn the dough onto a lightly floured surface and knead by hand until smooth. Roll into a ball and place in a slightly oiled bowl (I like to spray nonstick spray all over the bowl). Lay a towel over the top and place in a draft-free, warm space or a proofer for two hours. If you want to create your own at home proofer, heat your oven to 110 and just set the bowl in there. 

You're ready to start the next part when the dough as doubled in size.

Cinnamon Filling

• 3/4 cup Light Brown Sugar, packed
• 1 tablespoon Cinnamon
• 1/4 teaspoon Ground Cloves
• Pinch of Salt
• 2-4 tablespoons Unsalted Butter, melted and cooled

Whisk together brown sugar, cinnamon, cloves, and salt in a small bowl. 

Punch down the dough and turn it out onto a lightly floured surface and roll out into a 12" by 16" rectangle. Brush the dough with the melted butter, you should leave a little space around the edges unbuttered. Sprinkle the cinnamon mixture evenly over the butter. 

Gently roll the dough up into a tight log with the shorter side facing you. Pinch the seam together and roll it so the seam is on the bottom. Slice dough into 12 rolls and arrange them in to a muffin tin. I cut out squares of parchment paper and just pressed the rolls into it. You can also place them in a 13" by 9" baking pan if you don't want to make the muffins!

Cover with a towel and proof for about 1-2 hours until doubled in size. If making the night before, simply cover them in plastic wrap and place in the fridge, do the second rise in the morning instead.

Adjust the rack to the middle position and preheat oven to 350. Bake for about 15-20 minutes if in the muffin tins (it takes slightly longer in the pan). 

Cream Cheese Glaze

• 1/4 cup Unsalted Butter
• 3/4 cup Sugar
• 2 tablespoons Cream Cheese
• 1 teaspoon Vanilla

Melt the butter in a small saucepan. Add the sugar and cream cheese and stir until the sugar has dissolved. You know it has dissolved when you rub a little bit of the glaze between your fingers and it is smooth. Remove from heat and stir in the vanilla. Drizzle over warm rolls.