Nooner's Cinnamon rolls

About five years ago I got it into my head that I was going to try and find the best cinnamon roll recipe I could.  I began the search testing tried and true recipes from family and friends, but none of them were what I was looking for,  so I widened my search and started experimenting and finally I came up with a recipe that is amazing.  They cinnamon rolls are big and moist and fluffy. The filling is gooey without being runny and there is exactly the right amount of cinnamon.  The final touch is the icing.  It is whipped and melts into the roll, with a unique and perfect balance of flavor to compliment the roll.   Now,  you need to know that this is a not a recipe for the weak of heart it contains 3 sticks of butter and 1 package of cream cheese, so don't even consider the calories.  Just make them and eat.

Here is the trick, you have to follow the recipe exactly and be prepared because they take about 3 hours to make.

Ok, this is what you do:

Sift together 

41/2 cups of fine quality flour

1/2 cup of baker's sugar (this is fine but not quite powered)

2 Tbps vital wheat gluten

1 1/2 Tbps yeast ( I like fleichman's quick rise)

In a medium sauce pan

1/4 cup of water

1 cup of milk

1 stick of butter

Melt and heat to 85 degrees

In a bowl beat 

1 1/4 large egg (I know this sounds crazy, but it really does make a difference.  It takes some practice, but it's worth it.)

Now the next step is one of two ways. 

If you have a bread machine put all of the wet ingredients into your machine and then the dry. Set it to knead and 1st rise only.

If you don't have a bread machine you need to use a mixer with a dough hook, mix it on medium for about 20 minutes and then let rise for an hour.

If you don't have a bread machine or mixer- good luck.  I tried this and had to put my hands in casts afterwards for three weeks. Not to mention all the ibuprophen.

FILLING:

1 cup of heavily packed DARK brown sugar

4 teaspoons of the best cinnamon you can find

1 stick of butter warmed to room temp

Mix them together and let them sit 

Once your dough has risen roll it out as large as you can in a rectangle. Take your room temp butter and spread it over the whole rectangle EXCEPT the top inch.  When you have spread the butter cover it with the cinnamon sugar mixture then roll it carefully from the top up.

I like to use a bread knife to cut the rolls, I usually make them about an inch thick or so(it really depends on how many I want and how big I want them).  You can also use dental floss like a garret. 

Put your cut rolls in casserole dishes or cake pans give them room on each side to grow.  In my casserole pan I usually only put 8.  Cover them and place them somewhere warm (not hot. I like to heat the oven up to 100 degrees turn it off and put them in the oven.  I also put a small container of steaming hot water in with them) to rise for 30 more minutes.  

When they've risen take them out and heat the oven to 335 for a conventional oven and 310 for a convection oven.

Once the oven is heated to the correct temp put in your rolls. 

20 minutes for a conventional oven and 15 minutes for a convection oven.

While they cook you are making the icing. You're gonna need:

1 package of cream cheese (room temp)

1 stick of butter (room temp)

1 3/4 cups of powdered sugar

1 tsp of REAL vanilla

1/8 tsp lemon extract

Cream the butter and cream cheese then mix on high for 2 minutes

Add cup of powdered sugar, start slowly and then mix on high for 2 minutes

Add remaining powdered sugar start slowly and mix on high for 2 minutes

Add vanilla mix on high for 2 minutes

Add lemon extract mix on high for 2 minutes

Take out the paddle(s) and lick them till they're clean.  Trust me.  I know.

Frost the rolls as soon as they come out the oven.  You want the icing to melt into all of the layers.  I know, I'm the bomb.  What can I say?  Lots of work, huh?  They're worth it, light and fluffy, ooey gooey goodness.

If you have trouble drop me a line and I can help you through it.  Happy baking!!!