What is it about a bakery that makes my knees weak? Is it the sugar, the yeast, the sight of all those delectable treats waiting to be eaten? The first attraction is the smell wafting onto the street every time the front door opens. These familiar aromas become snapshots our brain takes and catalogs. It is those few meals or foods that leave such a lasting impression, that take me on a journey trying to replicate the experience.
Quick Cinnamon Rolls
Makes eight – adapted from Cook's
Illustrated, May/June 2002 issue
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt to begin making the dough. In a separate small bowl, whisk together the buttermilk and 3 tablespoons of the melted butter.
3. Add the flour mixture to the bowl of your Cuisinart Stand Mixer. Using the dough hook attachment, turn on your mixer to medium-low speed and slowly pour in the buttermilk mixture. Mix just until the liquid and dry ingredients have combined (dough will appear lumpy). Turn the mixer speed to high and beat until the dough comes together in a ball (about 30 seconds).
4. On a generously floured surface, knead the dough about 15 seconds until smooth. Roll out into a 16" x 12" rectangle. Brush with two tablespoons of melted butter. Evenly sprinkle the cinnamon-sugar filling over the dough, leaving a ½ inch border plain on the top and bottom. Press filling into dough with fingertips.
5. Roll dough into a log starting from the longest (16-inch) side nearest you, as pictured above. Pinch ends and seam closed. Cut into eight equal pieces*. Place one piece in center and fill in pan with rest of the pieces. Press down each roll with your hand to flatten slightly. Brush tops with remaining tablespoon of melted butter. Bake for 22 minutes or until golden brown. Remove from cake pan, being careful to keep rolls together, onto a wire cooling rack or serving dish. Let cool for five minutes.
6. While rolls are cooling, make the icing. Whisk cream cheese and buttermilk together in a small bowl until smooth (mixture may have small lumps). Add sifted confectioner's sugar and meat with a whisk until smooth and there are no more lumps. Drizzle over cinnamon rolls and serve immediately.
* For slightly smaller rolls, perfect for brunches, cut the formed log into 12 equal pieces and gently press into a 12-cup muffin tin, as pictured above. Reduce cooking time to 17 to 19 minutes, or until golden. Let rest in pan for one minute, then transfer to a serving dish and drizzle with icing.
Cinnamon Love from the Blogosphere
Double Chocolate CinnamonBread – Earth Muffin Bakes
Cinnamon Chocolate Squares – Baking Bites
Candied Kumquats with Vanilla & Cinnamon – Caviar & Codfish
I want to come to your house for breakfast every day. First those pancakes and now this. Fantastic!
These look fantastic! I love that you have pics of all the steps (makes it so much easier to follow!) and the cream cheese frosting… my favorite! Yes, they would disappear in seconds in my place!
Wish I had one of these rolls, instead I am eating cereal for breakfast. They look fantastic!
Jen Schall @ My Kitchen Addiction
Ooh – these look wonderful. I adore cinnamon rolls. They always remind me of when I was little and I would sit in the kitchen and watch my mom bake.
Thanks for the sweet words of praise! Wish I could send you all a warm batch.
These look great Jennie. It’s been far too long since I made any. Thanks for the inspiration.
Jen Schall @ My Kitchen Addiction
These look delicious. I love baking rolls in my muffin pan… Helps to avoid the giant single roll blob that inevitably forms in my cake pan!