Cinnamon Hang Over

I have found the perfect cinnamon roll recipe. These cinnamon rolls turned out absolutely perfect. In my quest for the perfect cinnamon roll I knew it had to have yeast, the last time I made cinnamon rolls without yeast they turned out to be small, crunchy, sad, little things. As I searched I came upon this recipe that looked good and so I began the second leg of my journey. Now that I had found the perfect cinnamon roll recipe I began to create the perfect cinnamon roll. Here is the recipe with a few alterations.

Harvest Cinnamon Rolls
1 cup milk (heated approximately 1 minute in microwave)
1/4 cup warm water (110 degrees F.)
1 teaspoon pure vanilla extract
1/2 cup butter, room temperature
2 eggs, room temperature and beaten
1/2 teaspoon salt
1/2 cup sugar
5 cups bread flour
1 tablespoon vital wheat gluten (optional)*
3 teaspoons instant active dry yeast

In a large bowl or in the bowl of a 5 quart stand mixer, combine all the ingredients in the order given . Using a dough hook, mix everything together until a soft dough forms. Turn the dough out onto a lightly oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rest for 10 minutes.

Butter a 9x13x2-inch baking pan; set aside.

After dough has rested, roll and stretch the dough into approximately a 15x24-inch rectangle.

Brush the softened butter over the top of the dough with a rubber spatula. Sprinkle Cinnamon Filling over the butter on the prepared dough.

CINNAMON FILLING:
1/2 cup butter, melted or softened
1 cup firmly-packed brown sugar
1-2 tablespoons ground cinnamon
3/4 to 1 cup chopped nuts (optional)

Soften the butter; set aside. In a bowl, combine brown sugar and cinnamon

The original recipe called for 3-4 tablespoons of cinnamon, but that was way to much so I cut it is half. I am also going to try 1/2 cup white sugar and 1/2 cup brown sugar to see if it helps.

Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.
With a knife, lightly mark roll into 1 1/2-inch section. Use a sharp knife (I like to use a serrated knife and saw very gently) or slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and criss-crossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place cut side up in prepared pan, flattening them only slightly. The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.

TWO OPTIONS:

Refrigerating or Freezing Unbaked Cinnamon Rolls:

• At this point, the cinnamon rolls can be covered with plastic wrap and refrigerated overnight (I've actually made them two days in advance) or frozen for 1 month. Before baking, allow rolls to thaw completely and rise in a warm place if frozen. I have found that I have to take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before planning to bake. I just put the frozen cinnamon rolls (container and rolls) on my counter (not in the refrigerator) overnight for 10 to 12 hours.
  
• If refrigerated, they can be either baked upon removing from the refrigerator or let come to a room temperature (I've done both ways). They do a slow rise overnight and it is not necessary to let them come to room temperature before baking. NOTE: If you rolls are not rising enough after being refrigerated, your yeast may need to be tested. To overcome this, let them rise, while sitting on the counter, until you achieve the desired rising before baking.

Bake Immediately After Making:

Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).

Preheat oven to 350 degrees F. for regular oven or 325 degrees F. for a convection oven.

• Bake in a convection oven approximately 15 to 20 minutes until they are a light golden brown.
  
• Baked in a regular oven approximately 20 to 25 minutes in a regular oven until they are a light golden brown.

After you have baked the cinnamon rolls (they may need a little extra time) let them cool for a little while to frost, but make sure they are still pretty warm so that the frosting melts.
speaking of melting, this frosting is amazing.

BUTTER FROSTING:
2 ounces cream cheese, room temperature
1/4 cup butter, room temperature
1 cup powdered (confectioners) sugar
1/2 teaspoons pure vanilla extract

1/8 teaspoon lemon extract or oil (optional)

When I mean amazing, I mean "forget the cinnamon rolls and pass the spoon," this frosting is heavenly. I loved it. I wanted to lick the frosting off and leave the rest. I did not add the oil and I added just a little extra sugar and vanilla...wow, it is good.

If you do not like cinnamon rolls you at least have to try this frosting, it is just that good...try not to think about the ingredients, it just ruins the whole heavenly experience. Mmm...all in all a day well spent, and one tasty night.