Cinnamon Sugar Rolls
There has been a couple days too frequent of rain these past few months in San Diego. Staying inside while these mile high winds attack your window can really make one stir crazy. Usually a sane person would find a book to read or a movie to watch to relax the mind and unwind the body. I however, find peace in fully exerting my efforts into the best possible way to fuel my anxiousness with a solid carbo load! If you would like to join me in enabling my sugar shenanagans, the Fatdaygo recipe of the day is:
Cinnamon Sugar Rolls with Horchata Cream Cheese Icing
I hope you enjoy, if you don’t, I’ll be okay too.
Ingredients:
3 ½ cups of flour
Instant yeast
½ cup of milk
6 tablespoons of butter
½ cup of sour cream
1 egg
1 teaspoon of Vanilla
Dash of nutmeg
Cinnamon
Salt
Filling:
4 tablespoons of room temperature butter
3 tablespoons of granulated sugar
2 tablespoons of light brown sugar
1 tablespoon of cinnamon
Cream cheese frosting:
4 oz of cream cheese
2 tablespoons of butter
1/2 cups of powdered sugar
½ cup of horchata mix (dry or wet)
Vanilla
Salt
Lemon juice
Directions:
In the bowl of your stand mixer add in 3 ½ cup of flour, salt, nutmeg, cinnamon, and ¼ cup of sugar and yeast then whisk together to combine and set aside.
In a separate bowl add in ½ cup of milk, 6 tablespoons of butter, vanilla, and ½ cup of sour cream. Microwave until warm to the touch (about 110F) and stir until butter is melted.
Attach a dough hook to the mixer and pour the wet mixture into the dry then run on low. Drop 1 egg in and mix until the dough comes together and it's tacky but doesn't stick to your fingers.
Dump dough out onto a floured surface and knead for about 5 minutes, sprinkling with additional flour as needed then transfer to a large oiled bowl. Cover and allow to rise in a warm place. This is a very enriched dough so the yeast will take a bit of time to get going but the dough will more than double in size.
On a well-floured surface roll the dough out to a rectangle that’s 1/4 an inch thick. Spread the room temperature butter over the surface leaving a little less than an inch at one of the narrow sides. If you choose the wider side for the unbuttered strip then you'll end up with more cinnamon rolls, but they will be smaller.
Mix
4 tbsp butter room temp, 3 tbsp granulated sugar, 2 tbsp light brown sugar, 1 tbsp cinnamon
Sprinkle generously with the cinnamon sugar then roll the side of the dough across from the to create a spiral starting from the opposite end
of the unbuttered strip.
Place the rolls cut side up in a baking dish
Heat oven to 350F and Bake for about 28-30 minutes or until lightly browned on top. If your rolls are getting a bit too brown at the 20 minute mark then cover loosely with foil and continue to bake.
Place 4 oz of cream cheese, 2 tablespoons of butter, vanilla, salt, lemon juice and a tablespoon of milk in a bowl and beat until smooth.
Once smooth add 2 cups of powdered sugar and beat once more until fully incorporated. You can mix in an additional tablespoon or two of milk if you prefer a thinner frosting. Drizzle about half of the glaze over the cinnamon rolls RIGHT after you pull them from the oven then add the remaining glaze once cooled or on individual pieces when serving.
