Cream Cheese Cinnamon Rolls

After several failed attempts at one cinnamon roll recipe (I'm not going to say which one b/c it's supposed to be a no-fail amazing recipe) I finally threw in the towel and went on the hunt for another one-one that I could make! HA!  I don't know what my problem had been, I followed the directions exactly as they were printed in my cookbook but after four failed attempts, and 2 full bags of flour wasted, I gave up.  I don't like giving up, especially not on a recipe, I will usually keep trying until I have it mastered but this time it was just too much.  I found this great recipe on a favorite blog of mine Joy the Baker.  If you haven't checked it out, you need to...RIGHT NOW :) I did a little bit of editing to suite my tastes and what I had on hand and these were a HUGE success!

These cinnamon rolls makes a great breakfast, better snack, or good supper :) If you're into eating sweets as a meal, which I am.

Warning: If you make these, your kitchen might look like a war zone-or maybe only mine did:

 

 

  

 

 

The mess is worth it, trust me!

Cream Cheese Cinnamon Rolls

Adapted from Joy The Baker
Printable Recipe 

For the Dough:
1 1/4oz package active dry yeast
1/2 teaspoon, plus 1/4 cup sugar
1/2 cup milk at room temperature
2 Tablespoons light brown sugar
1/2 teaspoon vanilla extract
1 egg
1 egg yolk
2 3/4 cups all-purpose flour, sifted, plus more for kneading
3/4 teaspoon salt
8 Tablespoons (1 stick) unsalted butter, at room temperature, plus more for the pan

For the Filling:
1/2 cup sugar
1/4 cup dark brown sugar
1 Tablespoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground cloves
2 Tablespoons maple syrup
4 oz. cream cheese, at room temperature
8 Tablespoons (1 stick) unsalted butter, melted

For the Icing:
2 cups confectioners' sugar
1/4 cup buttermilk
2 tbsp. heavy whipping cream

Making the Dough:
In the bowl of a stand mixer combine yeast, 1/2 teaspoon sugar and 1/4 cup water heated to 115 degrees F.  Stir to combine and let sit until frothy and foamy, about 10 minutes.

Add remaining sugar, milk, light brown sugar, vanilla, egg, and egg yolk.  Beat with a wire whisk until well combined.  Fit the bowl onto the mixer, fitting with the dough hook attachment.  Add the flour and salt and mix on medium speed until the dough just begins to come together.  Turn the machine on medium-high and knead the dough for 4 minutes.

Add the butter and continue to knead for about 6 minutes.  The dough will the wet and sticky.  Place the dough on a well floured work surface, and knead about 1/3 cup all-purpose flour into the dough.  Don't worry, the dough still might be a little sticky. Just set the dough to rest in a large greased bowl.  Cover the bowl with plastic wrap and a kitchen towel and allow to rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.

While the dough rises, make the filling.  Combine the sugar, dark brown sugar, cinnamon, salt and cloves in a large bowl.  Stir to combine.  Stir in the maple syrup.  Set aside.

When the dough has doubled in size, dump if from the bowl onto a heavily floured work surface.  Gently knead the dough until it is no longer sticky, adding more flour as needed.  I think I added about 3 Tablespoons of flour.  Work the dough for about 1 or 2 minutes.  Once it's no longer sticky, place a kitchen towel over the dough and let rest for 5 minutes before you roll it out.

Using a floured rolling pin, roll the dough into a 10 x 10-inch square.

In a small bowl, mix the cream cheese with a knife until it's smooth and spreadable.
Spread the cream cheese evenly over the dough square.  Fold the square into thirds like you would fold a letter to fit into an envelope.  Take the open ends of the rectangle and fold into thirds again, to make a smaller dough square.

Invert the dough so that the seam is face down and, using the rolling pin, gently roll it into a 10 x 20-inch rectangle.  You make find that some cream cheese sneaks through.  Be as gently as possible with the dough, but continue to work it until you reach the size you need.

Turn the dough so that the short sides are parallel to you.  You're going to roll from the short sides of the dough.

Brush the top of the dough with half of the melted butter.  We'll use the rest of the butter after the rolls are baked.

Pour all of the filling onto the dough.  Spread evenly, leaving a 1-inch boarder at one of the short edges of the dough so the roll can be properly sealed.  Lightly press the filling into the dough.

Using your hands, lift up the bottom edge of the dough and roll it forward into a tight cylinder.  Place dough cylinder seam side down on a cutting board.  Using a sharp, thin knife, trim off the uneven edges.

pre-baking

 Heat the oven to 375 degrees F.  Uncover the rolls.  If you refrigerated the rolls (this is what I did), let them sit at room temperature for 15 minutes before baking.  Bake until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes.

Make the icing:  While the rolls are baking, whisk together the sugar and buttermilk in a small bowl until smooth, then add heavy cream if desired. 
Transfer the pan of cinnamon rolls to a cooling rack.  Brush with remaining butter.  Let cool for 5 minutes.  Dip the tines of a fork into the icing and drizzle over the rolls.  Serve immediately.

 SO YUMMY! A special thanks to my baking buddy: Greta, without her assistance, I could bake in peace ;)

Cinamon Sugar Pull-Apart Bread

If you want a simple yet delicious treat MAKE THIS! Not next week, tomorrow, or even in an hour, make it right now.  It's that good, trust me (I ate the whole loaf myself, well almost).  I was browsing through some of my favorite food blogs and when I saw this over at Joy The Baker I knew it was going to be a match made in heaven.  If you don't know me then you don't know about my love affair with cinnamon & sugar.  I love almost anything that is made with these two ingredients. This is now a new favorite.

Cinnamon Sugar Pull-Apart Bread
 Printable Recipe
source: Joy the Baker 
*The only change I made was leaving out the nutmeg 

Dough:

• 2 3/4 cups plus 2 tablespoons all-purpose flour
• 1/4 cup granulated sugar
• 2 1/4 teaspoons active dry yeast
• 1/2 teaspoon salt
• 2 ounces unsalted butter
• 1/3 cup whole milk
• 1/4 cup water
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract

 Filling:

• 1 cup granulated sugar
• 2 teaspoons ground cinnamon
• 2 ounces unsalted butter, melted until browned

In a large mixing bowl whisk together 2 cups flour, sugar, yeast, and salt.  Set aside.

Whisk together eggs and set aside.

In a small saucepan, melt milk and butter until butter has just melted.  Remove from the heat and add water and vanilla extract. 

 Let mixture stand for a minute or two, or until the mixture registers between 115 to 125 degrees F.

Pour the milk mixture into the dry ingredients and mix.  Add the eggs and stir the mixture until the eggs are incorporated into the batter.  The eggs will feel soupy and will seem like the dough and the eggs are never going to come together.  Keep up the stirring, it will come together.  Add the remaining 3/4 cup of flour and stir for about 2 minutes.  The mixture will be sticky.  

Place the dough is a large,  greased bowl.  Cover with plastic wrap and a clean kitchen towel.  Place in a warm space and allow to rest about 1 hour, or until dough is double in size.  *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning.  If you do this, let the dough rest on the counter for 30 minutes before following the roll-out directions below.

While the dough rises, whisk together the sugar, cinnamon. Set aside.  

Melt 2 ounces of butter until browned.  Set aside.  Grease and flour a 9x5x3-inch  loaf pan.  Set aside.

Deflate the risen dough and knead about 2 tablespoons of flour into the dough.  Cover with a clean kitchen towel and let rest for 5 minutes.  On a lightly floured work surface, use a rolling pin to roll the dough out.  The dough should be 12-inches tall and about 20-inches long.  If you can't get the dough to 20-inches long... that's okay.  Just roll it as large as the dough will go.  Spread melted butter across all of the dough.  Sprinkle with all of the sugar and cinnamon mixture.  

Slice the dough vertically, into six equal-sized strips.  Stack the strips on top of one another and slice the stack into six equal slices once again.  You'll have six stacks of six squares.  Layer the dough squares in the loaf pan like a flip-book.  Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.   

Place a rack in the center of the oven and preheat to 350 degrees F.  Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown.  The top may be lightly browned, but the center may still be raw.  A nice, dark, golden brown will ensure that the center is cooked as well.  

Remove from the oven and allow to rest for 20 to 30 minutes.   Run a butter knife around the edges of the pan to loosen the bread and invert onto  a clean board.  Place a plate (or whatever you wish to display this yummy loaf ) on top of the  upside down loaf, and carefully invert so it's right side up. 

*Try not to eat the whole loaf in one sitting, if you can resist! :)