Melt In Your Mouth Cinnamon Rolls Recipes

CINNAMON ROLLS

Steps:

• Heat milk in small pot over low heat until it reaches about 105-110 degrees F. Remove from heat. Stir in sugar and sprinkle yeast on top. In about 5 minutes or so, your yeast should start to look slightly foamy. If there's no reaction at all, your yeast might be bad.
• Mix the eggs into the milk mixture.
• Add flour and salt to the bowl of a stand mixer. With the paddle attachment on and the mixer running on medium low speed, slowly add the milk/egg mixture until everything is combined. With the mixer still running, add butter one tablespoon at a time until fully mixed. Scrape bowl to ensure everything is well incorporated. Remove paddle and attach dough hook. Use dough hook to knead the dough on medium speed for about 5-10 minutes. The dough should start to look very smooth and stretchy. If dough is still wet and not pulling away from the sides of the bowl, continue to add flour (1 tablespoon at a time) until the dough comes together into one smooth and sticky ball.
• Use vegetable oil spray to coat the bottom of a new bowl. Transfer dough to bowl. Dough should be very sticky, so use a silicon scraper to get it all out of the stand mixer bowl. Cover with plastic wrap and refrigerate at least 2 hours.
• Combine melted butter, heavy cream, and brown sugar in the base and up the sides of an 11x17 baking dish. Set aside. Alternatively, you can use an extra large oven safe skillet like I did to melt the butter over low heat. Then add the heavy cream and sugar, mix, and set aside.
• While the dough is chilling, mix together the sugars, cinnamon (or my preferred pumpkin pie spice), and salt. Mix in very soft butter. Mixture should look like a thick paste.
• Also while the dough is chilling, make the frosting. Combine the cream cheese and butter in the bowl of a stand mixer. Using the whisk or paddle attachment, blend on high speed until fully mixed, light, and fluffy.
• Add the powdered sugar, vanilla, and heavy cream. Mix on low. Once incorporated, increase the mixing speed and beat to combine until light and fluffy.
• Remove dough from refrigerator. It should have risen while chilling. Spread a thin layer of flour onto a clean working surface. Transfer dough to floured surface, an knead a few times. Use enough flour to prevent dough from sticking.
• Roll dough into a large rectangle that's about 12 inches by 18 inches and uniform thickness. Dough will be very elastic, so you might have to get creative and use both a rolling pin and your hands to stretch. It will want to pull back, but keep at it.
• Dump filling mixture on top of dough and use fingers to spread across entire surface.
• Roll the dough into a log. Starting at the long edge, roll all the way to the end and finish with the seal side down. At this point I like to use my hands to shape the log into a more uniform shape (sometimes parts are skinnier than others).
• To slice the rolls, use a sharp serrated edge knife and cut slices that are about 1-1 1/2 inches thick. The filling will stick to the knife, so before each cut, coat the knife with flour.
• Place the rolls in your prepared pan.
• Cover pan with plastic wrap and allow to rise for about 45 minutes.
• Preheat oven to 350 degrees F.
• Cook in preheated oven until golden brown on top and the internal temperature of the dough reaches 190°F (this is important because they may look done but could still be doughy in the center). Total cooking time may range from 20-25 minutes or so depending on your oven, but be sure to trust the thermometer over recommended cooking time.
• Remove cooked rolls from oven and add frosting when the rolls are still warm to the touch.
• Serve warm and enjoy!

MELT IN YOUR MOUTH CINNAMON ROLLS

Steps:

• 1. Soften yeast with 1/4 cup of warm water.
• 2. In mixer combine: sugar, shortening, and salt; stir in hot milk; cool to lukewarm.
• 3. Add softened yeast, egg, and 2 cups of flour; beat well. Gradually add remaining flour.
• 4. Cover and let rise in warm place for 90 minutes.
• 5. Punch down dough and then divide into two balls.
• 6. Roll out each ball 16 inches long and 8 inches wide with rolling pin.
• 7. Brush top of dough all over with about 2TB. butter.
• 8. Generously sprinkle dough with brown sugar, cinnamon, and chopped pecans.
• 9. Roll dough up from long side like you would a jelly roll; seal seam well.
• 10. Cut filled roll every 1 1/2inch. Poke roll from bottom up in middle to create pretty shape and place in each greased muffin tin cut side down.
• 11. Brush tops of cinnamon rolls with more butter. Cover and let rise until almost double about 30-40 minutes.
• 12. Bake at 375 for 15 minutes or until done--be careful not to overcook or they will not be as tender.
• 13. Mix together sifted powdered sugar, vanilla, and butter. Add enough milk to make a runny frosting to drizzle on top.
• 14. Serve warm. Drizzle frosting on top with a spoon and if desired sprinkle more chopped pecans on.