Rosie Is On A Roll.

Rosie is on a roll  -  a cinnamon roll.

I've made a lot of cinnamon rolls in my day, but these rank right up at the top.

And they don't even have nuts in them!

Hope you find time to make these for breakfast this weekend.  You'll be glad you did.

Cinnamon Rolls

Dough:

1/2 cup skim milk

1/2 cup heavy cream

5 TB unsalted butter

1 packet yeast

1 tsp sugar

3 TB sugar

1/2 tsp kosher salt

4 3/4 cups flour, divided

3 large eggs

1/2 tsp oil

Melt butter with milk and cream in a small saucepan over low heat.  Heat until temperature reaches 105°.  Pour mixture into the bowl of a stand mixer with the paddle attachment and sprinkle the yeast on top with a teaspoon of sugar.  Let stand until the yeast "proofs," meaning it gets all foamy and bubbly and happy, usually in about 5 - 10 minutes. The yeast has "proved" it's alive.  Stir in the sugar, salt, and 2 1/4 cups of the flour.  Mix until just combined, 30 seconds.  Add eggs, one at a time, mixing until incorporated and scraping down the sides of the bowl as needed.  Beat on medium high until a smooth batter forms, 2-3 minutes.  Mix in the remaining 2 1/2 cups of flour, mixing until dough comes together and forms a sticky, tacky ball, 3-4 minutes.

Transfer dough to a lightly floured surface and knead until smooth and elastic, about 4 minutes, adding extra flour if needed.  Wipe mixing bowl clean, coat it with oil, and add dough ball, turning to coat the dough.  Cover with plastic wrap and let rise in a warm place until dough doubles in size, about an hour or two.

While the dough is rising, make the filling.

Filling:

1 stick unsalted butter, softened, plus extra for greasing the baking dish

1 1/2 cups packed light brown sugar

2 TB flour

1 TB cinnamon

1/2 tsp kosher salt

Stir all ingredients together.

Assembly:

Grease a 9 x 13 inch pan with butter.

Roll dough out onto lightly floured surface into a 12 x 18 inch rectangle, about 1/8 inch thick.  Spread filling over the dough, leaving a 1-inch border on all sides.  Starting at a long end, roll the dough into a log.  Pinch to seal the seam and place onto lightly floured surface, seam-side down.  Using a serrated knife, cut the log into 15 pieces, each about 1 1/2 inches thick and place in prepared pan, cut-side up.  Loosely cover with plastic wrap and lit sit in a warm place until puffy, about an hour or two.

Since I want this freshly baked for breakfast, I covered the rolls and refrigerated overnight.  Next morning, I took the rolls out and let them come to room temperature.  Heat oven to 375°.  Bake until golden brown, about 20 minutes.

While the rolls are baking, make the glaze.

Glaze:

3/4 cup sugar

2 TB light brown sugar

2 TB dark brown sugar

6 TB unsalted butter

5 oz. evaporated milk

2 tsp vanilla

pinch kosher salt

In a small sauce pan, combine all ingredients.  Cook over medium heat, whisking constantly, until butter is melted and sugars have dissolved, about 3 minutes.  Remove from heat.

Drizzle over top of cinnamon rolls.

And enjoy some of the best cinnamon rolls you've ever had the pleasure to eat.

Another Trust Rosie Moment.

Shaggy dough just out of the processor.

Kneaded dough.

Cover and light rise until doubled.

Turn out onto lightly floured surface...

... and roll it out.

Add the filling and ...

 

 ...  spread evenly.

Now this is funny.

I looked over and there's Junior taking up the sofur.

And here's Beau curled up in Junior's bed.

Roll up the dough.

It helps to wear a shocking pink Piggly Wiggly T-shirt.

And cut into 15 pieces.

I had 3 odd shaped pieces left and decided to sprinkle brown sugar, raisins, and honey over those.

Place in buttered pan.

And let rise again.

That would be Good Neighbor Bobby in the background.

About twenty minutes in a 375° oven.

Pour the glaze over top.

My house smells so cinnamony.

Enjoy!