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PERFECT SMALL BATCH CINNAMON ROLLS #DESSERT #FAMILYFOOD


When you don't need 4 dozen cinnamon rolls gazing you in the face, what do you do? You make this astounding little clump cinnamon move formula and afterward look affectionately at 12 of the absolute best cinnamon rolls ever! 

Tune in, I cherish cinnamon moves simply like the following individual. Furthermore, I want to make cinnamon rolls. The are presumably one of my preferred prepared merchandise to make ever in light of the fact that nothing makes you feel very like a kitchen demigod as consolidating a couple of blameless fixings together and a couple of hours after the fact pulling soft, fragrant, immaculate cinnamon takes off of the stove. 

All things considered, expecting they are impeccable. I've had a great deal of cinnamon move disasters throughout the years. Shockingly, however, with the exception of the time I overlooked the salt and the sugar in the mixture and after that consumed them fresh, they've all been for the most part palatable. For the most part. Perhaps my family simply has truly low benchmarks with regards to cinnamon rolls?? 

Be that as it may, even with my adoration for cinnamon moves, I remember, it isn't generally the, well, most advantageous and savvies choice to make an enormo cluster of cinnamon rolls and have them gaze me in the face throughout the day. My restraint has an extremely short time span of usability even with cinnamon rolls I've learned throughout the years.

INGREDIENTS  :
DOUGH:
  •  1 cup milk (see note)
  •  1/4 cup (4 tablespoons, 2 ounces) butter
  •  1/4 cup (1.75 ounces) granulated sugar
  •  1/2 teaspoon salt
  •  3/4 tablespoon instant yeast (see note)
  •  1 large egg
  •  3 to 4 cups all-purpose flour (see note)

FILLING:
  •  6 to 7 tablespoons butter
  •  2/3 cup (5 ounces) packed brown sugar
  •  1 tablespoon ground cinnamon
  •  2 teaspoons flour (optional; see note)

FROSTING:
  •  3 tablespoons cream cheese, softened
  •  6 tablespoons (3 ounces) butter, softened
  •  1 tablespoon milk or heavy cream
  •  1/4 to 1/2 teaspoon vanilla extract
  •  1 1/4 cups (5 ounces) powdered sugar


INSTRUCTIONS   :
  1. For the dough, heat the milk in a medium saucepan until the milk is scalded (which is basically heating it until right before it simmers - it will start steaming and little bubbles will form around the edge of the pan; you can also do this in the microwave). Pour the milk into the bowl of an electric stand mixer fitted with the dough hook (or you can do this by hand with a large bowl and wooden spoon).
  2. Add the butter, sugar and salt. Mix until the butter is melted and let the mixture cool until warm but not hot. Add the yeast and egg and mix until combined.
  3. Gradually add the flour until the dough clears the sides of the bowl. The exact amount will depend on the temperature, humidity and how you measure flour. I usually end up with right around 3 1/2 cups of flour. The dough should be soft and just slightly sticky without leaving a lot of residue on your fingers. Knead the dough for 2-3 minutes.
  4. Transfer the dough to a lightly greased bowl. Cover with lightly greased plastic wrap or a kitchen towel and let it rise until doubled, about an hour. Roll or pat the dough into about a 14X10-inch rectangle. Spread the softened butter evenly across the top.
  5. Stir together the brown sugar and cinnamon (and flour if using) and sprinkle it evenly over the butter. Pat it in slightly with the palms of your hands. Starting with one long end, roll up the cinnamon rolls as tightly as possible without stretching the dough, pinching the seam lightly to seal.
  6. Using a serrated knife, cut the large roll in half. Then cut each half in half again (forming four equal portions). Cut each of the four portions into three rolls for twelve cinnamon rolls total.
  7. Lightly grease a 9X13-inch baking dish. Place the rolls in the pan (3 across, 4 down), tucking the loose end of the cinnamon roll underneath, if desired. Cover the pan with lightly greased plastic wrap or a kitchen towel and let the rolls rise until double, about 1 to 1 1/2 hours.
  8. Preheat the oven to 350 degrees F. Bake the rolls for about 18-22 minutes until only very slightly golden on top.
  9. While they cool (or before), prepare the icing by adding the cream cheese and butter to a medium bowl. Whip with a handheld (or stand) mixer until creamy. Add the salt, milk or cream, and vanilla. Mix again. Add the powdered sugar and whip until light and creamy. Spread the slightly warm rolls evenly with the icing. Serve immediately or let cool completely and serve at room temperature (or warm lightly before serving).

NOTES  :
  1. I prefer using whole milk or 2% milk in this recipe. If you don't have instant yeast and want to use active dry yeast, use the same amount and dissolve the yeast in 1/4 cup water with a pinch of sugar. If doing this, you may need to add a bit more flour due to the extra water. 
  2. Don't worry so much about the exact amount of flour called for in the recipe and instead judge the dough by the feel of it. It should be soft and smooth and stretchy without leaving an overly sticky residue on your fingers. Elevation, humidity, exact temperature of the milk, how we each measure flour - all of these things can affect the precise flour amount, so don't worry if you have to add a bit more or less than the recipe calls for.
  3. I like adding a tiny bit of flour in the filling (thanks to this recipe). It helps bind the filling together so the rolls don't gap as much after baking (like sometimes happens). It's definitely optional whether you want to add it or not.


For more detail : http://bit.ly/32BSIrO

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