Published on April 2nd, 2014 | by Kristen Swain0
Easter Morning Cinnamon Rolls
Homemade Cinnamon Rolls, there is very little that smells more amazing then cinnamon rolls baking in the oven. These Easter morning cinnamon rolls are so yummy, they will remind you of Cinnabon rolls, but better and with real ingredients, handmade by you. They do take a little bit of work, but I find that the minions that like to cook are always right beside me ready to lend a helping hand, and beaming from the pride of making something that everyone enjoys.
Ingredients you will need for the Sweet Dough
2pk dry yeast
1 tablespoon sugar
1 cup of very warm water
1 cup scalded milk ( milk that has almost boiled but is heated until 175 degrees.)
3 /4 cup sugar
2 teaspoon salt
7 cups of flour
3 beaten eggs
1/2 cup butter
Spread- you will need
1/4 cup butter – softened
cinnamon chips ( optional)
Cream Cheese Icing-
1 8oz block of cream cheese softened
1/2 cup of shortening( I use Crisco)
4 cups of confectioners sugar
2 teaspoons vanilla
To begin, I use tap water that I have gotten hot enough that it stings my hand, fill up a cup with 1 cup of hot water, then add yeast. I put both into my mixing bowl as it will get foamy- you need to wait about 5-8 minutes for this. Add dough hook to mixer. Separately, scald milk, then add butter, sugar and salt to scalded milk, and allow to cool until just barely hot.
Add milk and eggs to yeast.
Add 2 cups of flour.
Continue adding flour until dough is only just slightly sticky.
Turn out onto counter and knead until the dough isn’t sticky anymore.
Lightly grease a bowl – I use cooking spray and turn the dough ball over once, cover with Saran wrap and allow to rise until double.
When it is doubled in size, it will look like this.
Take your fist and lightly punch into the dough. Then go ahead and pull the dough out of the bowl onto a floured surface big enough to roll your dough out.
Then cut the dough into half and use one half at a time to roll out. Rough out to about 22 x 14 inches
Spread half your butter over the rolled out dough.
Add cinnamon sugar, about 4-5 tablespoons, until all the butter is covered. Then add a couple handfuls of cinnamon chips (optional).
Starting at the top, roll your dough as tightly as you can, into a log.
Line a 13 x 9 baking pan with foil and using dental floss, cut through the rolls, making each one about 1-1/2 inches. To cut, loop the floss under the roll, then pull each side, making a cross point across the dough to slice. I found I had enough to almost fill a 8×8 brownie pan as well. Which I stuck in the freezer for a special weekend.
At this point, you can cover them and leave them overnight in the fridge.
If not, you will want to allow them to rise again, for about 2 hours or until doubled.
Bake at 375 degrees for 20-25 minutes.
Now, you could eat them as is…. freeze them in a Ziploc baggie,
or you could slather them with rich cream cheese frosting.
To make the frosting,
cream together the block of cream cheese, the shortening and the vanilla.
Slowly add in the confectioners sugar until it is well integrated.
Beat on high speed about 2 minutes, this allows for air to develop in the icing, making it fluffier.
Slather as much icing on the rolls as you’d like. Save any extra in a Tupperware in the freezer for up to 2 months.
Since we don’t eat them all right away, I love to pop mine in the microwave and heat them slightly. Yum…