This recipe is adapted from the same book where I got the faux chick-fil-a chicken recipe. I prepared everything the night before and baked the rolls in the morning. They were really good.
The icing is green, because instead of making a new batch of cream cheese frosting, I just used the left overs from steve's cake and just added a bit more powdered sugar to make icing. Still tasted great and looked even better because green is my favorite color.
This will make a 9"x12" pan full of cinnamon rolls.
Ingredients for dough:
Cooking spray
1 T butter
1 cup 1% milk
1/3 c sugar
1/4 c vanilla yogurt
1 egg + 1 egg white
1 package active dry yeast
4 cups AP flour
1 t ground cinnamon
1/2 t salt
Ingredients for cinnamon sauce;
1 T butter
1.5 T ground cinnamon
5 T light corn syrup
5 T packed brown sugar
3/4 t vanilla extract
Frosting Ingredients
3 T cream cheese
3 T butter
1.5 c powdered sugar
1. In a microwaveable bowl, combine the milk, sugar and 1 T butter. Heat the mixture in the microwave for about 1.5 minutes (until the mixture reaches 130 degrees F). Wisk until the sugar dissolves.
2. Add the yogurt, egg, and egg white and yeast. Whisk until the yeast is dissolved.
3. Attach the dough hook onto a stand mixer. In the bowl, combine 2 cups of flour, 1 t of cinnamon, and salt. Stir by hand. Then add the milk mixture. Mix on medium power until the batter is sticky. Then, add the remaining 2 cups of flour. Continue to knead the dough for about 5 minutes.
4. Meanwhile, spray a large mixing bowl with cooking spray and when the dough is ready, place the dough into the bowl and cover it tightly with plastic wrap. Allow the dough to rice for about an hour.
5. Meanwhile, mix all the ingredients for the cinnamon sauce together in a small bowl and set aside.
6. When the dough has doubled in size, gently punch down the dough and knead for about a minute. Cover the dough and allow it to rest for about 10 minutes more.
7. Lightly mist a 9" x 12" baking pan with cooking spray and set aside.
8. Using a rolling pin, roll the dough into a 22" x 11" rectangle.
9. Spread 1 T of softened butter onto the dough. Then, drizzle the cinnamon sauce and spread evenly with a spatula.
10. Start on the longer side and roll up the dough, like a jelly-roll into a tube.
11. Make 1.5 in slices and arrange the slices into the baking pan. Spread each roll out evenly.
12. Cover lightly with plastic wrap and store in the refrigerator over night. In the morning, you will find that they have expanded and now completely fill the pan.
13. Preheat the oven to 350 degrees F. Bake for about 22 minutes until lightly browned.
14. Meanwhile, combine the ingredients to make the cream cheese icing. When the rolls are finished, spread about 1 T of frosting over the top of the roll. Repeat with the other rolls.
The icing is green, because instead of making a new batch of cream cheese frosting, I just used the left overs from steve's cake and just added a bit more powdered sugar to make icing. Still tasted great and looked even better because green is my favorite color.
This will make a 9"x12" pan full of cinnamon rolls.
Ingredients for dough:
Cooking spray
1 T butter
1 cup 1% milk
1/3 c sugar
1/4 c vanilla yogurt
1 egg + 1 egg white
1 package active dry yeast
4 cups AP flour
1 t ground cinnamon
1/2 t salt
Ingredients for cinnamon sauce;
1 T butter
1.5 T ground cinnamon
5 T light corn syrup
5 T packed brown sugar
3/4 t vanilla extract
Frosting Ingredients
3 T cream cheese
3 T butter
1.5 c powdered sugar
1. In a microwaveable bowl, combine the milk, sugar and 1 T butter. Heat the mixture in the microwave for about 1.5 minutes (until the mixture reaches 130 degrees F). Wisk until the sugar dissolves.
2. Add the yogurt, egg, and egg white and yeast. Whisk until the yeast is dissolved.
3. Attach the dough hook onto a stand mixer. In the bowl, combine 2 cups of flour, 1 t of cinnamon, and salt. Stir by hand. Then add the milk mixture. Mix on medium power until the batter is sticky. Then, add the remaining 2 cups of flour. Continue to knead the dough for about 5 minutes.
4. Meanwhile, spray a large mixing bowl with cooking spray and when the dough is ready, place the dough into the bowl and cover it tightly with plastic wrap. Allow the dough to rice for about an hour.
5. Meanwhile, mix all the ingredients for the cinnamon sauce together in a small bowl and set aside.
6. When the dough has doubled in size, gently punch down the dough and knead for about a minute. Cover the dough and allow it to rest for about 10 minutes more.
7. Lightly mist a 9" x 12" baking pan with cooking spray and set aside.
8. Using a rolling pin, roll the dough into a 22" x 11" rectangle.
9. Spread 1 T of softened butter onto the dough. Then, drizzle the cinnamon sauce and spread evenly with a spatula.
10. Start on the longer side and roll up the dough, like a jelly-roll into a tube.
11. Make 1.5 in slices and arrange the slices into the baking pan. Spread each roll out evenly.
12. Cover lightly with plastic wrap and store in the refrigerator over night. In the morning, you will find that they have expanded and now completely fill the pan.
13. Preheat the oven to 350 degrees F. Bake for about 22 minutes until lightly browned.
14. Meanwhile, combine the ingredients to make the cream cheese icing. When the rolls are finished, spread about 1 T of frosting over the top of the roll. Repeat with the other rolls.