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The Times
  • Best Dish: Sleep-in-Late Cinnamon Rolls

  • My friend April Schmedeke taught me that cinnamon rolls bake best in a stoneware pan, and she was right. (But you can use any baking pan with success.) Also, use good-quality ground cinnamon and butter. It really makes a difference.

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  • Name: Michele Tungett
    Age: 38
    City of residence: Rochester, Ill.
    Occupation: Principal’s secretary, Rochester High School
    Family: Mike (husband), Matt (age 12) and Amelia (age 7)
    Hobbies and interests, other than cooking: photography, knitting, gardening, reading and watching movies
    Favorite TV food show: “The Pioneer Woman”
    Name of dish: Sleep-in-Late Cinnamon Rolls
    History of the recipe: I came across the recipe a couple of years ago, but I don’t remember if I found it online or in a cookbook/magazine.
    Did you tweak the recipe? I like to tweak most of the recipes I come across. The original recipe had icing, and I prefer cinnamons rolls topped with cream cheese frosting. The frosting recipe I use is adapted from one on Allrecipes.com.
    Why do you like this recipe? You can have delicious, homemade cinnamon rolls in the morning without having to wake up several hours before you want to eat them. Most of the work is done the night before. I used to be intimidated by working with yeast dough, but this recipe is very simple.
    Tell us about an occasion when you made the recipe for others: I’ve made these for Friday Breakfast Club at Rochester High School, and they are gone fast. I also make them for my family. They love cinnamon rolls.
    Any advice for someone who will be making the recipe? My friend April Schmedeke taught me that cinnamon rolls bake best in a stoneware pan, and she was right. (But you can use any baking pan with success.) Also, use good-quality ground cinnamon and butter. It really makes a difference.
    Describe your cooking style: I like to cook homemade and mostly from scratch. I wouldn’t say we are perfect eaters, but we try to eat healthy. I use very few prepackaged or convenience foods. But let’s face it, life is busy ... I keep frozen pizza in the freezer and brownie mix in the pantry for those occasions when I’m pressed for time.
    Other dishes you have been complimented on? Chocolate chip cookies, chocolate cake, rolls and macaroni and cheese.
    Sleep-in-Late Cinnamon Rolls
    Dough:
    1 tablespoon active dry yeast
    1/2 cup warm water
    4 1/2 cups all-purpose flour
    4 large eggs
    1/4 cup sugar
    1 teaspoon salt
    1/2 cup (1 stick) butter, softened to room temperature
    Filling:
    1/2 cup (1 stick) butter, softened to room temperature
    Page 2 of 2 - 3/4 cup packed brown sugar
    1 tablespoon cinnamon
    In the bowl of a stand mixer, sprinkle the yeast over the water. Allow to bloom for about 5 minutes, then whisk until smooth. Whisk in 1/2 cup of the flour. Cover with plastic wrap and let stand in a warm spot for about 30 minutes.
    Add eggs, sugar, salt, butter and remaining 4 cups flour to the yeast mixture. Using a dough hook, knead on medium speed until smooth, 10-12 minutes. Add a bit more flour if needed.
    Cover with plastic wrap, set in a warm spot and let rise until doubled, about 2 hours.
    While dough is rising, make filling.  Reserve 2 tablespoons of butter and set aside. Beat remaining butter, brown sugar, and cinnamon together until combined and slightly fluffy, about 1 minute.
    Butter a 13-by-9-inch baking dish. Transfer dough to a floured work surface. Roll out onto a rectangle about 15-by-10 inches. Spread filling onto dough and roll up lengthwise.
    Use plain dental floss or a sharp serrated knife to score and cut the dough into slices. Cut 10 to 12 rolls, depending on how thick you slice. Place cut slices into prepared baking dish.  Melt the reserved 2 tablespoons butter and brush over top of rolls. Cover tightly with plastic wrap and place in the fridge overnight.
    The next morning, remove pan from refrigerator and let rise in warm area until half again as high, about 1 hour. Make cream cheese icing while rolls bake. Preheat oven to 350 degrees. Bake until golden brown, about 25-30 minutes. Let cool in pan 5-10 minutes, then spread icing over warm rolls.
    Makes 10 to 12 rolls.
    Cream Cheese Icing
    3 ounces cream cheese, softened to room temperature
    6 tablespoons butter, softened to room temperature
    ½ teaspoon vanilla extract
    ¼ teaspoon salt
    2 tablespoons milk
    2 to 2 ½ cups powdered sugar
    In a mixing bowl, mix cream cheese, butter and vanilla extract until fluffy. Add salt; mix. Alternate adding milk and powdered sugar to cream cheese mixture until you get the consistency you want.
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