Love letter #7, cinnamon rolls

Mornings are my favorite part of any day. There’s something calming about each day beginning and the thought that anything can happen. Though mornings usually lead into normal days, the idea that each day could bring something different is what I love. Fittingly, breakfast is mine and Alex’s favorite meal. I love any kind of breakfast food, but generally during the week we have a heartier meal. Alex has full-fat Greek yogurt with granola, and I have a slice of toast with avocado, arugula, egg, and lots of dill.

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I enjoy my breakfast every day, but weekend breakfasts are what I look forward to throughout the week. I’m a pastry fiend. To me, there is something so comforting about waking up late, staying in bed, and eating a warm, sweet pastry. Alex isn’t much for sweets, but anytime I make these cinnamon rolls, he’s up earlier than normal.

The truth is, I love store-bought pastries. From farmer’s markets to vacations, my trips all revolve around them. However, buying pastries at the store does not make your house smell amazing and buying macarons doesn’t have the same feeling of accomplishment as making them. So, on weekends, I make them. These cinnamon rolls in particular are easy, you do all the steps the night before, so the morning of you can just bake them and enjoy a stress-free morning.

When a recipe calls for warm milk or water for your yeast to be added, that’s generally between 110-115 degrees F.

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Make sure the melted/softened butter is not too hot when you add it, you don’t want that temperature to affect the yeast.

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The best place to leave your dough to rise is in your oven with the light on. The oven light helps bring the oven to around 70 degrees. Cover with a damp towel. It usually takes about an hour for dough to double in size.

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Your counters are your best tools with this. Just make sure they are very clean. Flour them and roll the dough out. Be careful when using a knife to not scratch the surface when you’re slicing.

IMG_6101Make sure there is plenty of flour on your surface, so when you roll the dough it doesn’t stick.

Add butter and cinnamon sugar mixture all around the dough and up to the borders. It needs to be completely covered.

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Roll it up carefully, going back and forth like you are playing the piano from one end to the other.

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You can use a knife or dental floss to cut through the dough. If you use a knife, which I did, just make sure it is very sharp.

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After being in the fridge over night.

If the rolls start to get too brown before the insides are cooked, add aluminum foil to the top. I generally do this with five minutes left to spare.

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Add the icing when the rolls are just out of the oven, so it melts and flows into the crevices.

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Weekends are a big deal at our house because we do nothing–and that is what makes them special. Stay in bed on Sunday with your french pressed coffee, these cinnamon rolls, and a good book. Push Monday out of your mind for a little while longer. Enjoy.

Hannah’s Cinnamon Rolls

Dough

  •             4 cups flour
  •             1 tbsp active dry yeast
  •             1 cup warm milk
  •             2 eggs
  •             1 stick butter, melted
  •             1/3 cup plus 2 tbsp granulated sugar
  •             ¼ tsp salt

Icing

  •             2 oz cream cheese
  •             ¼ cup heaving whipping cream
  •             1 ¼ cups powdered sugar
  •             1 tbsp vanilla

Cinnamon filling

  •             1 cup packed dark brown sugar
  •             3 tbsp plus 1 tsp cinnamon
  •             1/3 stick melted butter

Add yeast to milk. Let proof for five minutes. Combine all dough ingredients together and mix with wooden spoon or spatula. Don’t over mix. Allow to rise until a little over double in size, an hour.

Mix all cinnamon filling ingredients together and set aside.

Beat icing ingredients together. Add powdered sugar in slowly. Add more or less heavy whipping cream depending on desired consistency. Refrigerate overnight, take out of fridge 30 minutes before icing.

Once risen, roll out dough onto floured surface. Roll out into rectangle-ish shape. Brush on butter with pastry brush, then spread filling over entire surface. Roll up into a cylinder, cut into 9-12 rolls. Add to a greased casserole dish. Cover with plastic wrap and leave in fridge over night.

Take rolls out in morning an hour before cooking to rise. Bake in a 400 degree F oven for 20 minutes. Add aluminum foil on top 15 minutes through to prevent over-browning. Spread icing on immediately after coming out of the oven.

 

 

 

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