I’ll keep this post short. I’m just splitting up the last post into two separate ones to organize a little better….
This is for my mom. I love it when she bakes cinnamon rolls in the morning! She asked me to make the frosting. Teehehehehehe
Momma Kim’s Cinnamon Rolls
Yield: 8 cinnamon rolls
For the rolls:
2 packs yeast
250 ml warm water
1 1/2 tablespoon dry milk
1 1/2 tablespoon salt
2 tablespoons sugar
3 tablespoons butter
4 cups bread flour
For the filling:
5 tablespoons melted butter
2 cups brown sugar
1 1/2 tablespoons cinnamon
2 cups pecans/walnuts/peanuts/any nut you want
** The nuts taste better if you pan fry them without oil lightly for a couple minutes. Be careful to constantly stir so you don’t burn them.
Place the yeast and warm water in a mixing bowl and let sit until foamy (5 – 10 minutes).
Add the dry milk, salt, sugar, and eggs and beat on low with a dough hook attachment on the stand mixer until combined. Then, add the bread flour one cup at a time, beating well after each addition. Mix on medium-high until the dough is soft but sticky and starts to pull away from the sides of the bowl.
Cover bowl with plastic wrap and let rise in a warm place until doubled in size (about one hour).
Once dough has risen, dump it out onto a well-floured surface. Divide into two balls, set one aside. Roll dough out into about a 10-by-14 inch rectangle. Brush the melted butter onto the surface, and then spread a generous amount of the brown sugar, cinnamon, and nuts out leaving a small border. Roll up starting from the long end. Slice the rolls or scrolls into preferred length, should yield about 8 cinnamon rolls.
Arrange the rolls in the pan, cover with plastic wrap, and let rise until doubled in size (about one hour).
Preheat oven to 325 degrees F. Bake the rolls for 20-25 minutes or until golden brown.
Save the other half of the dough for later or make 16 cinnamon rolls by doubling the filling. Or make savory ham & cheese scrolls!
Cream Cheese Frosting
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Spread over warm rolls. Refrigerate leftover frosting. Or freeze it and eat it with a spoon later. :)