Recipes

Sam's Cinnamon Rolls

Ingredients: 

For the Dough: 

• 1 c of warm milk (about 115 degrees F) 

• 2 ½ teaspoons of instant dry yeast 

• 2 large eggs (room temp) 

• ⅓ c salted butter (melted, but make sure it isn’t super hot. Just barely melted or softened is fine) 

• 4 ½ c all-purpose flour 

• 1 teaspoon of salt 

• ½ c granulated sugar 

For the Filling: 

• ½ c salted butter (almost melted) 

• 1 c packed brown sugar 

• 2 tablespoons cinnamon 

• ½ cup heavy cream *** (for pouring over the risen rolls) 

For the Frosting: 

• 6 ounces of cream cheese 

• ⅓ cup salted butter (softened) 

• 2 cups powdered sugar 

• ½ tablespoon of maple or vanilla extract (we’ve always used vanilla) 

Instructions: 

1. Pour the warm milk in the bowl and sprinkle the yeast overtop. 

2. Add the eggs, butter, salt and sugar 

3. Add in 4 cups (save the other ½ cup and add only if you need it) of flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids. 

4. Scrape the dough off the beater blade and remove it. Attach the dough hook. 

5. Beat the dough on medium speed, adding in up to 1.2 cups of more flour if needed to form a dough. Knead for 5-7 minutes or until the dough is elastic and smooth. **The dough will be tacky and will still be sticking to the sides of the bowl. That’s ok! Don’t be tempted to add more flour at this point. We generally add about 4 ½ cups, but we start with 4. 

6. Spray a large bowl with cooking spray

7. Use a rubber spatula to remove the dough from the mixer bowl and place in the greased large bowl. 

8. Cover bowl with a towel or wax paper. 

9. Set the bowl in a warm place and allow the dough to rise until doubled. I like to turn the oven on the lowest setting for 1-2 minutes. Then turn the oven off and place the dough to rise in there. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls will be airy. 

10. While the dough is rising, prepare the cinnamon filling.In a medium bowl, combine the soft butter, brown sugar, and cinnamon, mixing until well combined. Set aside. 

11. Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top with additional flour. 

12. Flour a rolling pin and roll the dough to about a 24x15” rectangle.(this does not have to be exact) 

13. Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle. 

14. Starting at the long end, roll the dough up tightly jelly roll style. 

15. Cut into 12 slices and place in a 9x13 baking pan. 

16. Cover the pan and allow the rolls to rise for 20 mins or until nearly doubled. 

17. Preheat oven to 375 degrees 

18. War, the heavy cream until the chill is off. Don’t make it hot...you just don't want it cold. 

19. Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls. 

20. Bake at 375 degrees for 20-22 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. 

21. While the rolls are baking, prepare the cream cheese frosting. 

22. In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well

23. Add in your favorite extract and the powdered sugar. Beat until combined. 

24. Spread the frosting over the cooled rolls. 

25. Store in an airtight container.