Friday, June 12, 2009

Cinnamon Rolls with Cream Cheese Frosting

Another great recipe from the Thermador contest. This is the winner from Alabama.

Submitted By: Trish Waller

These cinnamon rolls are the product of a tried and true, family recipe. The Wallers generously share the bounty of their culinary skills with their friends and family in the form of these sweet, gooey confections.

Yield: 12 buns

The baking tradition is an important one in the state of Arkansas. This recipe is a perfect example: It belonged to Trish's grandmother, who gave it to Trish's mom, who gave it to Trish. These rolls are wonderful for breakfast, for brunch, or as an anytime treat.

1/2 cup (1 stick) butter
1 cup whole milk
¼ cup sugar
1 teaspoon salt
¼-ounce packages dry yeast
⅓ cup warm water
3 large eggs, beaten to blend
1 cup instant mashed potato flakes
4 cups all purpose flour

1 cup (firmly packed) golden brown sugar
2 teaspoons ground cinnamon
½ cup (1 stick) butter

1 cup powdered sugar
2 ounces cream cheese, chilled
1 tablespoon whole milk
½ teaspoon vanilla extract

For dough: Melt butter in heavy small skillet over medium-high heat. Add milk, sugar, and salt and bring just to simmer. Pour into bowl of heavy-duty mixer fitted with dough hook. Cool to lukewarm.

Meanwhile, sprinkle yeast over
⅓ cup warm water in small bowl. Stir to dissolve.

Beat yeast mixture and eggs into milk mixture. Mix in potato flakes. Beat in flour 1 cup at a time. Transfer dough to floured work surface and knead until smooth. Transfer dough to oiled bowl; turn to coat. Cover with damp cloth and let rise in warm draft-free area until doubled in volume, about 1
½ hours.

Preheat oven to 350°F.

For filling: Mix brown sugar and cinnamon in bowl. Melt butter in heavy small saucepan. Roll dough out on lightly floured surface to 4x9-inch rectangle about 1 inch thick. Brush dough generously with melted butter. Sprinkle evenly with brown sugar
mixture. Beginning at 1 long end, roll up dough jelly-roll style. Cut into 12 equal pieces. Arrange on baking sheets. Let rise in warm draft-free area until doubled in volume, about 20 minutes.

Brush roll tops with remaining melted butter. Bake until cooked through and slightly golden, about 12 minutes. Transfer to rack and cool completely.

For frosting: Using electric mixer, beat all ingredients until smooth. Drizzle rolls with frosting just before serving.