DISCLOSURE: Those of you that follow me on my blog, know that I basically list quick, easy and delicious recipes, cause what’s my motto for difficult recipes? Yup, it’s “Ain’t nobody got time for that!” Well, I’m warning you, this by no means is an easy recipe! There, I said it – so for those of you that want out, I bid you adieu, wait for my next recipe (I promise to make it an easy one). Meanwhile, those of you that are up for the challenge to make these cinnamon rolls with vanilla glaze, are in for a treat! After, of course, the trials of this sticky dough. Just take a peek and see:
FULL CONFESSION: After 15 minutes of kneading this dough and seeing no improvement in it, I was going to toss it in the garbage can and chalk it up to a failed recipe. Taking one more look at this huge sticky mess of a dough, I took a deep breath and since I had already dedicated 15 minutes kneading it, I decided to knead it a couple of more minutes before tossing it in the garbage, and guess what? After kneading it for 15 more minutes, voila!, a miracle happened it was way less sticky than it had been 15 minutes before and the dough started to take on a workable feel to it. (Don’t expect pictures though, cause my fingers were all sticky and gooey still with dough.
I proceeded to pat my accomplishment…I would’ve pat myself on the back for not throwing in the towel if I didn’t have those darn sticky gloopy fingers. I rubbed some oil all around it and put that baby to rise and an hour later, rise it did!!!!! Here’s the rest of the pictures I was able to take once the gooey sticky fingers were gone and I started to put this baby together:
So there you have it. Homemade Cinnamon Rolls with Vanilla Glaze. If you’re feeling adventurous, I highly recommend that you make these, you’ll find that once you get past the feeling of ditching the dough because you just don’t think it’ll come together, it does. Then and only then will you sit back, once these are baked, and feel like a champ that you stuck with it and are now enjoying your better-than-Cinnabon cinnamon rolls. Here’s the recipe:
- 7½ to 8½ cups Unbleached All-Purpose Flour
- ⅔ cup granulated sugar
- 1 tablespoon salt
- 2¼ tsps. RapidRise Yeast
- 1½ cups milk
- ½ cup water
- ¾ cup (12 tablespoons) unsalted butter
- 2 large eggs
- 1 cup of brown sugar, packed
- ¼ cup (4 tablespoons) softened butter, divided
- 1½ tablespoons (4½ teaspoons) ground cinnamon
- ½ cup of golden raisins (optional)
- ¼ cup (4 tablespoons) softened butter
- 2 cups confectioners' sugar
- ⅛ teaspoon salt, optional; to balance sweetness
- 1 teaspoon vanilla extract, this will give the glaze a tannish color
- 4 to 6 tablespoons milk or cream
- Combine 3 cups of the flour, the sugar, salt, and undissolved yeast in a large mixing bowl.
- Heat the milk, water, and butter until very warm (120°F to 130°F).
- Add the liquid ingredients to the flour mixture, along with the eggs.
- Beat for 2 minutes; the mixture will be very soupy.
- Slowly and gradually, beat in enough of the remaining flour to make a soft dough. NOTE: Depending on weather conditions, you may or may not need all the flour; in the summertime, or when it's humid, you'll probably use all of the flour.
- Depending on what condition your dough is in after mixing in the mixer for a bit, prepare to knead for a while until the dough comes together (this took me about 30 minutes kneading by hand make sure not to add to much flour or it will toughen the dough). Shape dough into a ball and cover with a little oil then let it rest for 10 minutes.
- Mix together the sugar and cinnamon and set aside.
- Lightly grease two baking sheets to fit the rolls (cover baking sheet with nonstick spray or parchment paper or silicon mats).
- Divide the dough in half. Working with one piece at a time, pat/roll the dough into a 10" x 15" rectangle. It's a soft dough, and should handle easily.
- Spread with half the softened butter (2 tablespoons). Sprinkle with half the cinnamon-sugar and then sprinkle the raisins, if using (you can also substitute this for nuts).
- Starting with a long side, gently roll the dough into a log, pinching the edge to seal as well as you can.
- Cut the log into 12 pieces, and space them in the prepared pan.
- Repeat with the remaining dough and filling.
- Cover the pans, and let the rolls rise until they're nearly doubled, about 1 hour. Towards the end of the rising time, preheat the oven to 350°F.
- Bake the rolls for 25 to 30 minutes, until they're golden brown. Remove them from the oven, and cool them for at least 20 minutes before frosting.
- Combine the glaze ingredients, using enough milk to make a soft, spreadable frosting.
- Spread the frosting on the rolls. Serve immediately; or cover loosely, and serve later.
- Store well wrapped, at room temperature, for several days or freeze for longer storage.