I have a stack of magazines and filed recipes that I have every intention of trying one day. Most have been clipped from Bon Appetit and the now defunct Gourmet magazine. Even though I have this stack or recipes, I almost always search online before making something I have never made before. I settled on this recipe for Cinnamon Rolls and realized it was the exact same one from Molly Wizenberg of Orangette that I had in my files. Let me start by saying that this is a really good recipe. The steps are simple, but I had to adjust the amount of sugar to keep it from being too sweet for our tastes. I also didn’t think it needed the cream cheese icing. I just used a simple vanilla confectioners sugar glaze. These freeze amazingly well after they are baked and can be defrosted in a minute in the microwave. I am thinking that these might make nice Christmas Eve gifts.
From Bon Appetit by Molly Wizenberg with my notes indicated in parentheses
1 cup whole milk (I used low-fat)
3 tablespoons unsalted butter
3 1/2 cups (or more) unbleached all purpose flour, divided
1/2 cup sugar (I used 1/3 cup)
1 large egg
2 1/4 teaspoons rapid-rise yeast (from 2 envelopes yeast)
1 teaspoon salt
Nonstick vegetable oil spray
3/4 cup (packed) golden brown sugar (I used 1/2 cup of dark brown sugar)
2 tablespoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, room temperature
I omitted the Cream Cheese Glaze and instead used a sparing amount of the following: 1/2 cup confectioners sugar, 1/4 tsp vanilla extract and 1 tbsp of milk.
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. 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.
Lightly oil large bowl with nonstick spray. 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.
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).
Spray two 9-inch square glass baking dishes with nonstick spray. 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 forgot to do this step the second time I made these and they were still fine.)