Cinnamon Rolls

If you are following me on Instagram or Snapchat, you probably saw that I just came back from Chicago. It was a business trip, so I didn’t have much time to walk around, eat well and shop, but whenever it was possible I tried to go around and check the city.

At the end, I brought some things back home, had a chance to go to Eataly and also had the famous Deep Dish Pizza at Lou Malnati’s – two of my favorites in town!

And as I couldn’t do all the things I wanted, I came back with many wishes… First of all, a huge hamburger and, luckily, there is a Shake Shack at JFK (I was connecting at NYC). Don’t you love airports with good food options? Me too.

The second one… Well, I couldn’t satisfy it… But it is not a problem at all for a food blogger… and here you have it!

I L-O-V-E cinnamon rolls. They are so fluffy and perfect. And I am just crazy for them for breakfast.

And, best of all, you don’t have to wake up super early to make them! They can be made the night before and be kept in refrigerator until next morning. So, you only have to bake them for a while and done! Your house with a marvelous smell of cinnamon and fresh rolls to make you happy!

Cinnamon Rolls

Cinnamon Rolls

20 to 25 rolls

Dough

¼ oz. active dry yeast

2 3/4 cups all-purpose flour

1/4 cup sugar

2.5 oz. butter, melted and at room temperature

1/2 cup water

1/2 cup warm milk

1 egg

1 tsp salt

Filling

3.5 oz. butter, at room temperature

5 oz. brown sugar (3/4 cup)

2 tbsp ground cinnamon

1 tsp ground nutmeg

Egg wash (1 egg + 1 tbsp water, to brush on rolls)

Glaze

5 oz. cream cheese

2 cups powdered sugar

1 tsp vanilla extract

1/4 cup warm milk

Dough first: mix flour, yeast and sugar. In another bowl, mix the liquid ingredients (water, milk, butter, egg) and salt. Make a hole in the flour mix and add the liquids. Start mixing slowly and, when it is all mixed, work the dough with your hands for about 15 minutes or until having a smooth dough that will not stick in your hands. If you prefer, you can do this using a mixer (as long as it is strong enough to mix dough, such as Kitchen Aid). Do the same process and mix it in slow/medium speed, for 7 to 10 minutes, until the dough is not sticky anymore.

Let the dough sit for about 1 hour, until it doubles its size. Then, open it on a clean surface, with a little flour, until you have a 15×15 inches square, with o.2 inches of thickness.

Make the filling: mix brown sugar, cinnamon and nutmeg. Reserve. With a brush or spoon, spread the butter all over your dough, leaving a little space (about a finger) in one of the borders. If the butter is too hard, you can microwave it (about 10 seconds).

Sprinkle the sugar mix all over the butter, making sure you will cover it all. Start to roll by the opposite site you left without butter. Push the dough a little while you are rolling it, so your roll will be tight. Brush some water on the border without butter and close it.

Cut the roll in pieces (around 2 fingers of thickness), put in a greased pan and let it rest for about 1 hour.

If you want to have your rolls for breakfast, stop at this step: cover your pan and let it at the refrigerator. Next morning, take it from the refrigerator and let them at room temperature for about 10 minutes (or how long it will take for your oven to heat) and then follow the next steps.

Preheat the oven at 400F. When the rolls are ready, brush them with egg wash and take them to the oven until golden (about 30 minutes).

For the glaze (that you also can make ahead and keep refrigerated), whisk the cream cheese for about 2 minutes in a mixer, until creamy. Add sugar, vanilla and 2 tbsp of milk. Mix well. If you want a more liquid glaze, just add more milk. If your glaze was in the refrigerator and became too thick, just let it sit at room temperature while the rolls are baking (you can also add milk).

As soon as they are ready, pour the glaze (a looooooot!).

Now all you have to do is to enjoy these beauties – and the amazing smell that took your kitchen!!!

Love,

Renata