Thursday, February 18, 2010

Hubcap Cinnamon Rolls

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Source: Emily from Sugar Plum



Hubcap Cinnamon Rolls

Ingredients:
1 1/4 cups warm milk (not hot)
4 teaspoons dry active yeast
1 tablespoon granulated sugar, plus an additional 1/2 cup, divided use
2 large eggs, room temperature
2 tablespoons melted butter, plus an additional 8 tablespoons, divided use
2 1/4 teaspoons baking powder
3/4 teaspoon salt
4 1/2 cups all-purpose flour
3/4 cup firmly packed brown sugar
1 tablespoons ground cinnamon

1 2/3 cup confectioners' sugar
1/2 cup heavy whipping cream
1 1/2 teaspoons vanilla extract

Directions:
In the bowl of a stand mixer, using a paddle attachment, mix together milk, yeast, and 1 tablespoon sugar, on low speed until combined; allow to sit for 10 minutes.

Add remaining 1/2 cup granulated sugar, eggs, 2 tablespoons melted butter, baking powder and salt, and mix on medium speed until combined - about 1-2 minutes. Mix in flour, gradually, until combined. Continue to beat for an additional 3-4 minutes or until dough started to pull away from bowl. Grease a large mixing bowl and scrape dough into it. Dough will be sticky! Don't add more flour. Cover the bowl with a towel or plastic wrap and allow to rise in a warm area for 1 1/2 hours or until doubled in bulk.

Roll dough out onto a floured surface, using a floured rolling pin, into a 1/4-thick rectangle. Cut 4 tablespoons cold butter into tiny pieces and dot the dough with 2 tablespoons of it. Fold the dough in half, long end to long end. Dot the dough with remaining 2 tablespoons cold butter pieces. Fold the dough in half, long end to long end. Roll dough into a 1/4-inch thick rectangle; melt remaining 4 tablespoons butter and brush 3/4 of it over the surface of the dough. Sprinkle evenly with brown sugar and cinnamon. Roll the dough up, jelly roll style, using the shorter ends. Slice off the ends of the roll, that don't contain any cinnamon and brown sugar. Slice roll into 1-inch thick slices, and place into 2 greased 13x9-inch baking dishes. Brush the tops of cinnamon rolls with remaining 1/4 of butter. Cover cinnamon rolls with towels and allow to rise in a warm area for 30-45 minutes, or until doubled in bulk. Meanwhile, preheat oven to 350 degrees F.

Bake cinnamon rolls for 22-25 minutes, or until light golden brown. Do not overbake! Cool on a wire rack for 10 minutes.

Meanwhile, make the glaze: sift the confectioners' sugar into a medium sized mixing bowl; whisk in cream and vanilla extract until well combined. I mean, really mix it up and make sure it's well combined.

Spread the glaze evenly over warm cinnamon rolls.

Makes 9 monster sized cinnamon rolls