Cinnamon rolls take me back to my Saturday morning childhood when my mom would be making us dozens and dozens of cinnamon rolls to last for the next week or two. We loved it when this time came, and if we were lucky enough, every now and then she would let us taste one right out of the oven after she frosted them! If I could bottle up the smell of those in the warm kitchen on a cold winter day, I'd do it in a heartbeat!
I like to make these ahead of when I want them, making it fast and easy to have them ready on the morning we want them. I make the dough, roll them out, place them in pans, then put them in the fridge (for the next day) or freezer. I pull them out of the fridge and bake them fresh the morning we want them, creating that same smell in my home as my mom had all those years ago! (If I put them in the freezer, I usually move them to the fridge the day before I want to bake them, then take them out of the fridge the following morning.)
I hope you find these as delicious as my family does!
Yields 3 dozen cinnamon rolls
Ingredients:
Dough:
2 Tbsp active dry yeast
2 Tbsp sunflower lecithin
3 cups warm water (~110°)
⅔ cup honey, divided
7-8 cups White or Wheat Bread Flour (or fresh millled Hard Red/White with Kamut (3:1 ratio))
3½ Tbsp melted butter
1 Tbsp salt
Filling:
½ cup butter, room temperature
1½ cup brown sugar
2 Tbsp cinnamon
½ cup heavy cream (for pouring over risen rolls)
Frosting:
2 cups powdered sugar
2 Tbsp butter, melted
2 tsp vanilla
4 Tbsp milk or heavy cream
Directions:
1. In a large bowl, mix together yeast, sunflower lecithin, warm water, 1⁄3 cup honey and 4 cups flour. Mix with dough hook or dough whisk until well combined. Cover with tea towel and let rise for 20-30 minutes (until double in size) in a warm, draft-free place.
2. Uncover the bowl and add the salt, butter, remaining honey, and 3 cups of fresh milled flour, one cup at a time, mixing well between each cup. Knead the dough in the mixer (using the dough hook) until the dough pulls away from the sides of the bowl and feels smooth rather than sticky. Knead the dough for 10 to 15 minutes once it reaches the right consistency. *Kneading is the key to getting a soft, fluffy rolls! Let rise for 30 minutes (until double in size) in a warm, draft-free place.
3. While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the brown sugar and cinnamon, mixing until well combined. Set aside.
4. Oil your working surface, then roll out your dough to about a 36x12" rectangle, but don't worry about it being exact!
5. Spread the very soft butter all over the dough, then spread the cinnamon filling evenly on top, leaving about a ½" border at the top of the long side of the rectangle free of cinnamon filling to help the rolls stay together.
6. On the long end, roll the dough up tightly, jelly roll style. Cut into 24-36 slices and place in 2-3 greased 9x13 baking pan. Place pan in the fridge or freezer if not ready to bake and continue with next steps when ready to bake.
6. Cover the pan and allow the rolls to rise for 20 minutes or until nearly double. (This will take about an hour if they're cold).
7. Preheat the oven to 350 degrees.
8. Warm the heavy cream until the chill is off, but not hot.
9. Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak in and around the rolls.
10. Bake at 350 for 17 minutes, until the rolls are lightly brown and the rolls are cooked through.
11. While they're baking, combine all the frosting ingredients in a bowl with a hand mixer and blend well. Let the rolls cool a few minutes, then ice and ENJOY!
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