Are you ready for a secret that is life altering? Quite possible it is not as big a secret as I think; but if you haven’t tried Vietnamese Cinnamon I urge you to try it immediately. Your life with cinnamon will never be the same. Once you taste Vietnamese Cinnamon you will never ever ever buy regular cinnamon again! Some have compared it to the difference between drinking week old coffee and a fresh cup of Starbucks coffee. All I can say is the taste of Vietnamese Cinnamon is truly outstanding and out of this world! It sure rocked my world! It is touted as the best in the world and I certainly agree. I couldn’t find any at my local stores here in Ohio so I ordered it from Amazon.
These cinnamon rolls are over the top ridiculously good! They are everything a cinnamon roll should be and topped with cream cheese frosting … WOW! This is one recipe you don’t want to miss! ENJOY!
There are a lot of recipes out there for cinnamon rolls and I found this one at http://picky-palate.com. Take a look she has excellent step by step pictures.
Perfect Cinnamon Rolls…according to Picky Palate (and me!)
- 1 1/2 tablespoons Active Dry Yeast
- 1 1/2 tablespoons granulated sugar
- 1/2 cup warm water 115 degrees F.
- 8 tablespoons (1 Stick) unsalted melted butter
- 3/4 cup warmed whole milk or heavy cream 115 degrees F.
- 3/4 cup granulated sugar
- 1 large egg
- 4 cups Gold Medal all purpose flour plus more for dusting counters
- 1 teaspoon kosher salt
- Cinnamon/Sugar Layer
- 8 tablespoons (1 Stick) unsalted softened butter
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 3 tablespoons ground Vietnamese Cinnamon
- 4 tablespoons softened unsalted butter (for buttering pan)
- 1/4 cup packed light brown sugar (for sprinkling over buttered pan)
- Frosting
- 8 ounces softened cream cheese
- 8 tablespoons (1 stick) softened unsalted butter
- 2-3 cups powdered sugar
1. Place yeast and sugar into stand mixer then add warm water and gently stir. Let sit until yeast has doubled, about 10 minutes. In a medium bowl, mix melted butter and warm milk. Add butter and milk mixture to yeast mixture with the dough hook attachment on low speed then add sugar and egg mixing until combined. In a large bowl, stir together the flour and salt. Add 2 cups of flour mixture to the mixer at a time scraping sides of bowl, continuing to add remaining flour until the dough starts to clean sides of mixing bowl. Knead dough on low speed for 7 minutes. Place dough onto a floured counter and knead dough until it does not stick to your hands. Place dough into a large bowl that has been sprayed with cooking spray. Cover with a damp cloth and let rise in a barely warm oven for 45-60 minutes, until dough doubles in size.
2. Remove dough from bowl and place onto a floured counter top. With a floured rolling pin, roll dough into an approximate 14×19 inch rectangle, about 1/4 inch in thickness. Spread softened butter over entire surface of dough. In a medium mixing bowl, stir together the brown sugar, sugar and cinnamon. Sprinkle evenly over buttered dough. Starting at long end of dough, carefully roll into a log shape. Using dental floss or knife, cut rolls into 1 1/2 inch pieces.
3. Take 4 tablespoons softened butter and spread over 13×17 inch jelly roll pan lined with a silpat liner or parchment paper then sprinkle with brown sugar. Place 4 rolls per row close to each other, about 1/2 inch apart. Place into a barely warm oven (turn oven to warm for 5 minutes, then turn off right before placing rolls in oven to let rise) for 45-60 minutes or until rolls have doubled in size. Remove rolls from oven and preheat oven to 350 degrees F. Bake rolls for 15-17 minutes or until rolls are golden brown and baked through. Set aside to cool slightly.
4. Place cream cheese and butter into your clean stand mixer bowl and beat until smooth and combined. Slowly add powdered sugar until desired consistency is achieved. I prefer 2-3 cups. Spread cream cheese frosting over warm rolls. Serve warm or let cool and enjoy room temperature. If serving the next day refrigerate then warm in the microwave individual rolls for 10-15 seconds in the microwave.
Pasta Princess and More 