Cinnamon Rolls

These cinnamon rolls are soft and delicious, filled with a rich cinnamon-sugar slurry, and topped with cream cheese frosting.

Pecan Rolls

The method is the same for pecan rolls, so I thought I'd add these as well. See the recipe variation and pictures at the bottom. As well as instructions for baking in a jelly-roll pan.

Dough

Measure a little more milk than called for in a microwave safe container (some will evaporate).  Scald the milk by microwaving it until it boils rapidly but doesn’t overflow, about 1 ½ minutes.

To speed the cooling you can place the measuring cup in an ice bath.
The proteins in un-scalded milk attack the gluten. Scalding breaks down these proteins. Let it cool to 105-115 degrees.  If you don’t have a thermometer, go by touch.  It should be the temperature of a hot bath. If the yeast is added above 115 degrees it will kill some of the cells.  Adding it when it’s colder is fine, but it will take longer to rise. 
When the temperature is correct re-measure the milk and add the instant yeast(1) and mix well.  Set aside 5-10 minutes. 

Measure the flour and eggs in a stand mixer or in a large bowl if mixing by hand. When the milk is ready, add it to the flour and knead until just combined. It should feel tacky. This is the point just after sticky.   Cover with plastic wrap and autolyse (let it rest) 15-20 minutes. 

Measure the sugar, salt, and butter.  If the butter is hard microwave it for 10 seconds or until softened but not melting.  Add to the dough and knead 5 minutes. 

The dough should be glossy and very soft.  It will not clean the sides of the bowl. It should be sticky, but able to hold a shape.   Cover with plastic wrap and rise 90 minutes.

Microwave the butter until just melted.  Add the brown sugar, cinnamon, and pudding to make a slurry(2).  Set aside.

Line the bottom of a 9” round cake pan with parchment paper, lightly spray the paper and sides with cooking spray.

Flour a (3)canvas mat (preferable) or your work surface.  Mark off a 19” x 22” square.  The shorter side should be parallel to you. 

Roll the dough very thin to fit the square.  Make sure it is not sticking as you go or you’ll end up with a big mess.  If the dough resists stretching let it rest a minute or two and try again so it won’t tear and will stretch evenly.
The dough and the filling should be close to the same (4)thickness.  The dough will rise later and be much larger.

Gently spread the filling over the dough leaving a ½” space on the length.

Roll from the top down.  Place a piece of dental floss under the dough and cut off the ½” edges.
(5) Floss makes a clean, easy cut through the dough. You can use a serrated knife of course, but it won't look as nice.

Lightly score the top of the dough into 6 even pieces.  They will be very tall.

Slide the floss under the roll, cross the ends until is cuts through.

Place in the prepared pan with five evenly spaced around the perimeter and one in the middle. You can refrigerate the rolls at this point up to 24 hours. Be sure to remove them one hour before baking.  If you are baking them right away, let them rise for 30 minutes.  Position and oven rack in the center of the oven and preheat immediately to 350 degrees
(See links for reasons)

Cream Cheese Frosting

With an electric handheld mixer.  Beat the softened cream cheese until smooth.  It often will get stuck in the whisks, but keep beating until it releases and begins to stick to the sides of the bowl.
If you skip this step you may end up with a lumpy frosting.  

Add the butter and beat until smooth.  Add the vanilla and milk and beat until incorporated. 

Add the powdered sugar and beat until smooth.  Set aside.

Bake them for 25-30 minutes.  To test doneness, push lightly on the center roll.  If it springs back slightly it is done. It should not feel mushy.  The tops should be golden brown.  Remove from oven.

Place a heat safe plate on the top and invert the pan so the filling redistributes in the rolls.  Let sit for 5 minutes, then place upright and uncovered on a cooling rack.

Top with cream cheese frosting. 

Serve warm!

Cinnamon Rolls

Dough
½c + 1T (4.4 oz) scalded milk (any kind), plus a little more due to evaporation
2 t instant yeast
3 extra large eggs
3 c (15 oz) all purpose flour
1/4 c (2 oz) brown sugar
1 ½ t salt
¼ c (2 oz) butter at room temperature

Measure a little more milk than called for in a microwave safe container (some will evaporate).  Scald the milk by microwaving it until it boils rapidly but doesn’t overflow, about 1 ½ minutes.  The proteins in un-scalded milk attack the gluten, scalding breaks these proteins down.  Let cool to 105-115 degrees Fahrenheit.  If you don’t have a thermometer, go by touch.  It should be the temperature of a hot bath, however if the yeast is added above 115 degrees it will kill some of the cells.  Adding it when it’s colder is fine, but it will take longer to rise.  When the temperature is correct re-measure the milk and add the (1)instant yeast and mix well. Set aside 5-10 minutes. Measure the flour and eggs in a stand mixer or in a large bowl if mixing by hand.  When the milk is ready add it to the flour and knead until just combined.  Cover with plastic wrap and autolyse (let it rest) 15-20 minutes. 
Measure the sugar, salt, and butter.  If the butter is hard, microwave it for 10 seconds or until softened but not melting.  Add to the dough and knead 5 minutes.  The dough should be glossy and very soft. It will not clean the sides of the bowl. It should be sticky, but able to hold a shape. Cover and rise 90 minutes.

Filling
1 c butter (no, this is not a typo)
1 c brown sugar
1 ½ T cinnamon
½ packet vanilla instant pudding

Microwave the butter until just melted.  Add the brown sugar, cinnamon, and (2)pudding.  Set aside.
Line the bottom of a 9” round cake pan with parchment paper, lightly spray the paper and sides with cooking spray.
Flour a canvas (3)mat (preferable) or your work surface.  Mark off a 19” x 22” square.  The shorter side should be parallel to you.  Roll the dough very thin to fit the square.  The dough and the filling should be close to the same (4)thickness.  The dough will rise later and be much larger.  Make sure it is not sticking as you go or you’ll end up with a big mess.  If the dough resists stretching let it rest a minute or two and try again so it won’t tear and will stretch evenly.  Gently spread the filling over the dough leaving a ½” space on the length.  Roll from the top down.  Place a piece of dental floss under the dough and cut off the ½” edges.  (5)Floss makes a clean easy cut through the dough. You can use a serrated knife of course, but it won't look as nice.  Lightly score the top of the dough into 6 even pieces.  Slide the floss under the roll, cross the ends until is cuts through.  Place in the prepared pan with five evenly spaced around the perimeter and one in the middle. You can refrigerate the rolls at this point up to 24 hours. Remember to remove them one hour prior to baking.  If you are baking them right away, let them rise for 30 minutes.  Position an oven rack in the center of the oven and (6)preheat immediately to 350 degrees.

Cream Cheese Frosting
4 oz cream cheese softened
¼ c butter at room temperature
½ t vanilla
1 ½ t milk
1 ½ c (6 oz) powdered sugar

With an electric handheld mixer.  Beat the softened cream cheese until smooth.  It often will get stuck in the whisks, but keep beating until it releases and begins to stick to the sides of the bowl.  If you skip this step you may end up with a lumpy frosting.  Add the butter and beat until smooth.  Add the vanilla and milk and beat until incorporated.  Add the powdered sugar and beat until smooth.  Set aside.

Bake 15-20 minutes.  To test doneness push lightly on the center roll.  They are done when the roll springs back slightly. It should not be mushy.  The tops should be golden brown.  Remove from oven.  Place a heat safe plate on the top and invert the pan so the filling re-distributes in the rolls.  Let sit for 5 minutes, then place upright and uncovered on a cooling rack.  Top with cream cheese frosting. 

Pecan Rolls

Follow the instructions for the cinnamon rolls dough.

Filling
1 c butter
1 c brown sugar
1/2 packet instant butterscotch pudding
1 c chopped pecans
1/4 c chopped pecans (not part of the filling, but roast them with the others and set aside to top on the rolls)

Roasted pecans
Heat a skillet over medium heat add the pecans and roast stirring occasionally until fragrant. Do not burn! Set aside.

Microwave the butter until just melted.  Add the brown sugar, (2)pudding, and roasted pecans.  Set aside.

Follow the cinnamon roll instructions for forming, rising and baking the rolls.

Butterscotch Frosting
1/2 c unsalted butter
1 c brown sugar
3-4 T milk
1 c powdered sugar
1/8 t salt

Melt the butter and brown sugar over medium heat stirring constantly. Make sure the sugar is completely dissolved before removing from heat. Beat in milk, powdered sugar, and salt until light and fluffy. It will firm up a bit as it cools, so don't worry if it's a little thin.

Top the rolls with the butterscotch frosting and reserved 1/4 c of the roasted pecans.

Jellyroll Pan Instructions

To make a full jelly roll pan, you will need to double the recipe. Follow the same instructions with the following exceptions.

-Line a jellyroll pan with two sheets of foil width wise on the pan. Cut the foil long enough to have excess on all sides of the pan. This you will use to shield the outer rolls from over-baking.
-It's easiest cut the dough in half before rolling it out and working in two batches. Cut each batch in 12 equal pieces and place on the prepared pan. Place four rolls by width and 6 by length.
-Shield the sides and cover the top with plastic wrap. At this point you can refrigerate them up to a day. Remove them 1-2 hours before baking. To bake the same day, rise 60 minutes at room temperature.
-Preheat the oven to 350 at least 15 minutes before baking. Bake 25-30 minutes or until the center rolls are lightly browned and baked through.
-Tear off excess foil and frost.

Notes

1. Instant Yeast
Instant yeast normally does not need to be hydrated before adding to the flour because the yeast cells quickly uptake the water in the dough. Hydrating doesn't hurt and it ensures that all the yeast cells will be active. Since this recipe is made in 3 hours as opposed to many of my breads that take 12+ hours, I want to be sure all of the yeast is hydrated.

2. Layers vs Slurry
Most recipes tell you to spread the butter directly on the dough followed by a layer of sugar, then cinnamon. I have found that not only is this messy, but the butter bakes into the dough on one side and the sugar bakes in on the other or just falls to the bottom.

Making a slurry before it is spread onto the dough keeps it between the layers of dough giving you a rich moist filling. The picture on the right is the inside of a cinnamon roll with a slurry filling.

I add vanilla pudding as an additional help to keep the filling in the center.  The pudding absorbs moisture, pulling it into the center as opposed to it being pulled into the roll.  There is not a pudding taste to the rolls.

The large amount of butter is also a key to the success of this!

3. Canvas Mat
A canvas baking mat and rolling pin sleeve are wonderful for soft rolls, pie crusts, sugar cookies, and many other soft doughs. You can flour them generously and the excess flour works into the mat and the sleeve leaving the dough soft. You can get them for $10 on http://www.thebakersplace.com/pastrymat.html.

4. Dough/Filling Proportion
The dough and the filling should be close to the same thickness.  The dough will rise later and be much larger. Cinnabon's rolls have equal proportions of filling and dough at this stage.

5. Floss vs Knife
Floss gives the rolls a much cleaner and uniform cut than a knife will.

6. Preheating
It is important to preheat the oven 15-30 minutes in advance. Most ovens take this long to heat, even new ones. When my oven beeps to tell me it's ready it is usually 50-200 degrees too cool. The oven will be fully heated and the temperature will be consistent after 30-60 minutes of heating.