I credit this recipe to one of our good friends from our time together in Seoul.
2 packages active dry yeast
1 cup warm water (105-115 degrees F)
2/3 cup sugar, PLUS 1 tsp
1 cup warm milk (105-115 degrees F)
2/3 cup salted butter –melted PLUS extra to coat bowl
2 eggs slightly beaten
7 cups flour plus extra for rolling on
1 ½ cup butter divided, ¾ cup melted, ¾ cup room temp
1 ¾ cup brown sugar plus 4 tbsp
3 tbsp cinnamon (the best you can find)
1 ½ cups chopped pecans (optional)
1 cup raisins (optional)
Cream Cheese Frosting
4 oz cream cheese
¼ cup butter
½ tsp vanilla
½ tbsp milk
1 ½ cup powdered sugar (sifted to ensure no lumps)
In a small bowl mix together warm water, yeast, and 1 tsp sugar and set aside. In a large mixing bowl mix milk, 2/3 cup sugar, melted butter, salt and eggs, stir well then add your yeast mixture. Add ½ the flour and beat until smooth, then add the rest of the flour ½ cup at a time until well incorporated. Dough will be sticky. Knead for about 7 minutes, then place in a well buttered glass bowl, cover and let rise in a warm place until doubled in size for about 1 ½ hours. When doubled, punch down dough and let it rest for another 5 minutes.
After you wait the 5 minutes, roll dough out on a floured surface to 1/8 to ¼ inch; roll into a rectangle.
Spread ¾ cup melted butter on dough. Mix together brown sugar and cinnamon; sprinkle over buttered dough. Sprinkle with pecans and raisins if desired.
Roll up jelly style; cut into 20-24 slices. Coat the bottom of two, 9x13 pans with remaining butter. Sprinkle 2 tbsp (for each pan - 4 tbsp total) brown sugar on top of butter. Place cinnamon roll slices close together in pans, then put them in a warm spot and WAIT 45 minutes or so for them to double in size.
I fired up the Joe 3 at this point (was actually holding it at 250 from an earlier cook, so I just opened it up a bit).
Bake for 35-40 minutes until rolls are nicely browned. Cool rolls slightly before you frost.
The cook was a bit of a challenge as a gale force winds and sideways rain rolled in as I was about to get started, but I managed to get everything on without getting it all soaked. Though I did have to adjust the Fireboard set up since I have no desire to find out exactly how water resistant it is.
Cream together cream cheese and butter. Add vanilla and milk until incorporated. Add powdered sugar ½ cup at a time.
Frost slightly cooled rolls.
All in all a successful and tasty cook, and they were devoured here at home and the next day at the office.
Trish’s Cinnamon Rolls (1).docx