Hello and Happy Fall my Friends, welcome to the second episode of my Baking Series and to my Southern Kitchen!
Today I am making a classic Fall Treat and one of the recipes in my Cookbook, Cinnamon Rolls completely from Scratch!
OMG these are so fluffy and tender it is just melt in your mouth goodness, topped with a luscious and creamy cream cheese glaze that will sure to make your mouth water!!! Perfect for this time of the year and for a special Breakfast or Brunch gathering!!!
1 (.25 oz) package active dry yeast 1/4 teaspoon white sugar 1/4 cup warm water (110 degrees) 1/4 cup white sugar 1/4 cup lard 1 cup warm evaporated milk 1 extra large or jumbo egg, room temperature 1 teaspoon pure vanilla extract 1/2 teaspoon pure almond extract 3 1/3 cups all purpose or bread flour 1 1/2 teaspoon salt
Cinnamon Sugar Filling
1/2 cup white sugar 1/2 cup packed light brown sugar 1 tablespoon ground cinnamon 1/2 cup (1 stick) unsalted or salted butter, melted and cooled 1/2 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract
Cream Cheese Glaze
4 ounce (half 8 ounce block) cream cheese, softened 4 tablespoons (1/2 stick) unsalted or salted butter, melted and cooled 3 tablespoons evaporated milk 1 1/2 cups powdered sugar, plus 1/8 teaspoon salt, sifted or whisk 1/2 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract (If using salted butter, omit the salt)
In a measuring cup, add warm water, 1/4 teaspoon white sugar, and yeast; stir until well combined. Let it sit for 8 to 10 minutes or until puffy and bubbly.
In a large bowl, add the flour and salt; whisk or sift together until well incorporated. Set aside.
In a bowl of a stand mixer with paddle attachment or large bowl with hand mixer, add in the warm evaporated milk, 1/4 cup white sugar, and lard; mix on medium speed until the lard melts and cool to lukewarm. Switch from paddle attachment to dough hook (if using stand mixer), add in 1 1/2 cups of the flour mixture, yeast mixture, 1 teaspoon vanilla extract and 1/2 teaspoon almond extract and egg; mix on medium speed until well combined then add in the rest of the flour; continue mixing until it comes together into a soft, stretchy (not sticky) dough for about 10 to 12 minutes (the dough will pull away from the bowl). Place the dough into a large bowl lighty greased with cooking spray or oil, turn it over once so the dough is lightly greased. Cover with plastic wrap or kitchen towel, put it in a warm place (oven or microwave) for 2 hours or until double up in size.
For the Cinnamon Sugar Filling: In a medium bowl, add in the 1/2 cup white sugar, brown sugar, and cinnamon and mix until well blended.
After 2 hours, remove the plastic wrap or towel, punch a hole in the middle to release the air, knead dough a few times on a floured work surface then roll out the dough using a rolling pin into a large rectangle about 18 inches long, 10 inches wide, and 1/4 to 1/2 inches thick. (Add in the 1/2 teaspoon vanilla extract and 1/4 teaspoon almond extract into the 1 stick of melted butter and mix until well combined.) Brush the dough generously with the flavored melted butter then sprinkle with cinnamon sugar filling all over the surface of the dough. Brush and pour the rest of the flavored melted butter then sprinkle the rest of the cinnamon sugar filling on top. Roll up the dough from the long side that is far from you and using a bread knife, cut them into 12 rolls. Place the rolls on a greased 9x13 inch baking dish. Cover again and let it rise for 1 hour or until doubled in size.
Preheat Oven to 350 degrees
Remove the plastic wrap or towel and bake for 20 to 25 minutes or until the rolls are puffed up and lightly golden. Remove the cinnamon rolls from the oven and let them rest on a wire rack for about 10 to 15 minutes. Pour, drizzle, and spread the warm rolls with the cream cheese glaze all over, serve and enjoy!
For the Cream Cheese Glaze
In a large bowl or measuring cup using a hand mixer, add in the powdered sugar and salt (if using), cream cheese, melted butter, evaporated milk, vanilla extract, and almond extract and cream together until creamy, and thick.
