Make Something Remarkable This Sunday

This is the kind of breakfast food you want to make the day before unless you love getting up in the dark. If you do, that is great! But if not, you can make this ahead of time.

Ready for an early morning breakfast?  Put them in the microwave for about 5 -10 seconds.

Classic Cinnamon Rolls

Ingredients
Dough

• 1 cup milk, whole or 1%
• ½ cup unsalted butter, room temperature
• ⅓ cup granulated sugar
• 4 ½ cups all-purpose flour
• 2 ½ teaspoons dry active yeast
• 2 large eggs, room temperature
• 2 teaspoons sea salt
  Filling
• 1 cup brown sugar, packed
• ½ cup unsalted butter, room temperature
• 2 ½ tablespoons ground cinnamon
• 3/4 teaspoon ground nutmeg
  Glaze
• ½ cup cream cheese, room temperature
• ½ unsalted butter, room temperature
• 2 teaspoons vanilla extract
• 2 cups powdered sugar, sifted

Directions:
Dough

1. Heat the milk in a small saucepan over low heat. As soon as the heat begins to boil remove from heat.
2. Pour the hot milk into the bowl of a stand mixer and add the butter. Swirl to melt the butter and add the sugar.
3. Check the temperature of the milk mixture. It should be between 80°F – 105°If it’s too hot, add ½ cup of flour and check the temperature again.
4. Once cool enough, add the yeast. Swirl slightly to wet the yeast and let sit for 10 minutes until bubbles form.
5. Attach the dough hook to the mixer and turn on low.
6. Add the egg and salt and wait for the hook to break the yolk.
7. Slowly add the flour.
8. Continue kneading until a cohesive and soft dough forms.
9. Cover loosely with plastic wrap and let rise in a warm location for 1 ½ hours.
10. Knead the dough to get air bubbles and form into a log.
11. Fold into thirds and roll flat. Fold into thirds again and roll flat. A rectangle should be forming.
12. Roll the dough into a 16×20-inch rectangle.
13. Spread on the filling, leaving about a ½ – inch rim uncovered.
14. Roll the rectangle into a tight log, beginning from the
15. longest edge. Keep the seam side down and cut into 12 equal pieces.
16. Transfer the dough pieces into a 9×13 baking pan, spiral side up. Leave a little room in between each piece to allow room to rise.
17. Loosely cover with plastic and let rise in a warm location for 30 minutes until the dough expands.
18. While rising, preheat oven to 375°F. Once risen, uncover and bake for 20 – 25 minutes, rotating at about 10
19. minutes. The rolls are done when the outside edges are golden brown and the centers have risen.
20. Remove from oven and use a metal spatula to push down any centers that rose too much.
21. Immediately spread on half of the glaze and allow to seep in.
22. Let cool for 10 minutes. Spread on the remaining glaze.

Filling:

Mix all ingredients in a bowl.

Glaze:
In a large bowl, beat together the cream cheese and butter until smooth. Add the vanilla and beat until combined. Slowly add the powdered sugar and beat until smooth.

Quick Tip: For little mini rolls divide dough in half and roll out to rectangle, then follow same instructions. You can even put a half of maraschino cherry on top.

Photo and Recipe courtesy of Pam and The P-K-P Way.