Cinnamon Rolls

There are certain things, I believe, that help make a house a home and in my personal opinion baking is one of them. I think home cooking is too, but there's something about baking that brings everyone together. Maybe it's the smell of fresh bread or cake in the oven, maybe it's the fact that it warms up the house (not a plus in my book, but perhaps for those fortunate enough to live in cold climates, it is), or maybe it's the fact that someone in the home took the time to make something for everyone that brings everyone together. Whatever the case may be, it's the picture of an ideal comfy, cozy, rustic, warm home.

We have several faves here such as pigs in a blanket, muffins, pao de queijo (fresh made) and scones, just to name a few. One of the all-time never-go-wrong yummies we make are cinnamon rolls. There are as many ways to make them as there are stars in the sky. In fact, a lot of times I use the leftover dough from the pigs in a blanket or pizza to make the rolls. They come out great, but never as good as when you make the dough specifically for the rolls. Now, I have searched high and low and have finally found a perfect recipe that never fails. It's easy, tasty, and super duper fluffy. The things about rolls is that they need to be fluffy and consistent at the same time in order to work them properly, these ones are just that.

Last weekend I made these and I doubled the recipe because I knew we'd be having company over the following day, and I wanted to make enough so everyone could eat whenever they wanted. I made them on Friday and on Saturday they were still just as fluffy and delish as they were the day before. I wasn't able to test and see how many days it would be good for because they were devoured. Truth is, these are so good, they'll never last long enough to test.

Cinnamon Rolls
from Bon Appetit

Dough:

• 1 c whole milk
• 3 tbs unsalted butter
• 3 1/2 c flour (or more if needed)
• 1/2 c sugar
• 1 large egg
• 2 1/4 tsp dry yeast (1 envelope)
• 1 tsp salt

Filling:

• 3/4 c packed brown sugar
• 2 tbs ground cinnamon
• 1 tsp nutmeg (optional)
  
• 2 tsp ground dry ginger (optional)
• 1/4 c unsalted butter at room temperature

Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds (I heated it up on the stove top). Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 21/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball. (I have a beautiful stand mixer - Kitchen Aid. I know it doesn't help you much, but I just wanted to say that)

Lightly oil large bowl. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.

Filling: Mix brown sugar and cinnamon in medium bowl.

Punch down dough. Transfer to floured work surface. Roll out to 15×11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).

Lightly oil your baking dish (glass preferred, but not mandatory). Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.

Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up. (I skipped this last step and just let them cool in the dish - whatever)

The picture up top isn't perfect because I didn't have enough light and it was night so I couldn't take the pic out in the sunlight, but you get the general idea - perfection.

Americans like to put a cream cheese icing on their buns but I think it's redundant since you already have the cinnamon sugar goodness.

Enjoy!