Nutty Cinnamon Rolls
It's November, so of course my oven is running with almost no break. Anything I can roll into a pastry or knead into a bread, I will. At nights I warm my feet by the fireplace and read old, torn cookbooks of Christmas baking, dog-earing every other page, mouth watering in thought of these recipes fresh out of the hot oven. Baking season is, and I really mean it, my favorite season!
I'd be lying to you if I said I didn't overfill a Stromboli or over-bake a bread every once in a while. I do. More often than I'd like to admit. But I will still encourage you to get to know your oven and feel the pure delight that only taking something hot and beautifully golden brown out of your oven can make you feel. The heavenly smells that these cinnamon rolls will waft through your home will bring everyone to your kitchen. The more, the merrier. Give these a try, and enjoy baking season, friends!
Nutty Cinnamon Rolls
Makes 12 Rolls
Ingredients for Dough:
1 package (1/4 oz) active dry yeast
1/4 cup warm water (110° F to 115° F)
3/4 cup warm whole milk (110° F to 115° F)
1 large egg
1/4 cup butter, softened
1/4 cup sugar
1 teaspoon salt
3-1/4 to 3-3/4 cups all-purpose flour
For Filling:
1 stick (8 tablespoons) unsalted butter, softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
2 teaspoons cinnamon
1/2 teaspoon salt
1 tablespoon vanilla bean paste (or 1 teaspoon vanilla extract)
1/2 cup crushed pecans
1/2 cup crushed walnuts
For Frosting:
1 8-oz pkg cream cheese, softened
1/2 cup powdered sugar
3-6 tablespoons milk
1 tablespoon vanilla bean paste (or 1 teaspoon vanilla extract)
Directions:
1. In the bowl of your stand mixer or in a large bowl, mix 1 package active dry yeast and 1/4 cup warm water (110° to 115°) . Let stand for about 5 minutes. In a separate bowl, whisk 1/4 softened butter until pale and smooth, then add 1 large egg, 3/4 cup warm milk (110° to 115°) , 1/4 cup sugar and 1 teaspoon salt. Mix until smooth. Add this to the yeast mixture along with 3 cups all-purpose flour.
2. Mix until dough just comes together, then turn out onto a floured surface and knead until smooth and elastic, 6-8 minutes. Place into a greased bowl turning once to coat all sides of dough. Cover with plastic wrap and leave in a warm place for 1 hour.
4. While dough rises, make your filling and frosting. For filling, add all ingredients except the pecans and the walnuts to a bowl and mix until all ingredients are well incorporated. To make frosting, add cream cheese, powdered sugar and vanilla bean paste (or extract) to a bowl and mix. Add in the milk one tablespoon at a time until the frosting is a creamy, spreadable consistency. Prepare a 9 by 13 inch pan by buttering all sides. Set aside.
3. Punch down the dough. Turn out onto floured surface and roll out to a 14 inch by 10 inch rectangle. If helps to flip dough every so often and add more flour where needed to prevent sticking. Dollop spoonfuls of the filling mixture all over the dough. Then, slowly and carefully (being careful not to tear the dough) spread the mixture evenly all over the dough. Starting at one of the longer sides, roll dough tightly. Cut off and discard a small piece at each end of your long roll. Cut the dough evenly into 4 pieces, then each piece into 3 pieces (making 12 even rolls). Place evenly into the prepared pan, then cover with plastic wrap and let rise for 30 minutes in a warm place.
4. Preheat oven to 375 degrees F. Remove the plastic wrap and bake the rolls for approximately 18-24 minutes, until light golden brown (if your rolls still need some time in the oven but are browning too quickly, cover with some foil). Remove from oven and let cool for about 5-10 minutes, then spread the frosting over the top. Enjoy.