Sweetheart Cinnamon Rolls
Your valentine deserves these almondy cinnamon rolls with sweet embellishments. You can prep them one day ahead and store in the refrigerator. The following morning bake and frost them for a special treat. Show me you batch of sweetheart cinnamon rolls at @ydelicacies.com
Sweetheart Cinnamon Rolls
Servings: 9
YDelicacies.com Yvette Jemison
YEAST
1/3 cup warm water (110°-115°F)
Two ¼-ounce packages rapid rise yeast
DOUGH
1/2 cup boiling water
1/3 cup sugar
1/4 cup butter, melted
3 tablespoons shortening, melted, plus extra for coating
1/2 teaspoon salt
¼ cup evaporated milk
1 egg, beaten
3 cups flour, plus more for flour the work surface and rolling pin
ASSEMBLY
½ cup butter, room temperature
½ cup dark brown sugar
2 tablespoon fresh ground cinnamon
BAKE
1/4 cup butter, room temperature
2 ounces cream cheese, room temperature
1 teaspoon almond extract
1 1/2 cups powdered sugar
Colorful sprinkles
Special equipment: food thermometer, 9x9 inch baking pan, rolling pin
YEAST
1. Pour the warm water (110-115F ) into a medium size bowl. Add the yeast and whisk until the yeast is dissolved.
2. Let sit until foamy, 5-10 minutes.
DOUGH
1. Meanwhile make the dough. In a large mixing bowl, whisk the boiling water, sugar, butter, shortening and salt until the sugar and salt are dissolved. Add the milk and whisk until combined. Add the egg and whisk until combined. Add the yeast mixture and whisk until well blended.
2. Add the flour, one cup at a time, and stir with a mixing spoon until the dough forms. The dough will be soft and sticky.
3. Generously flour your work surface. Turn the dough out onto the floured work surface and knead until smooth, but still very soft.
4. Rub about 2 teaspoons of shortening onto your hands and coat the inside of the mixing bowl with shortening. Rub more shortening onto your hands and coat the ball of dough and place in the coated mixing bowl.
5. Cover with foil, set aside in a warm place and let rise until double in size, 45-60 minutes.
6. Punch down the dough, cover with foil and let rise until nearly doubled in size, 30-45 minutes.
ASSEMBLY
1. Preheat oven to 350F. Coat the pan with non-stick spray.
2. Make the filling. In a medium bowl, stir the butter, brown sugar and cinnamon until well combined into a paste-like filling. Set aside.
3. Generously flour your work surface. Turn out the dough onto the work surface and knead into a smooth ball of dough. The dough will be very soft and elastic.
4. Add more flour onto your work surface and flour your rolling pin, too. Use your rolling pin to roll the dough into a 14x14 inch square.
5. Use a rubber spatula or the back of a spoon to spread the filling onto the entire surface of the dough.
6. Starting on one side, roll the dough into a log ending with the seam side down.
7. Use a large knife dipped in flour to cut the dough crosswise into 9 equal slices (about 1 1/2 -inch thick). Place the sliced rolls in the prepared pan, evenly spaced, into three rows of three rolls. The rolls might seem small, but they will rise and fill the pan.
8. Cover the pan securely with foil, refrigerate and let rise overnight. (alternately, let rise for 20 minutes at room temperature then bake until puffed, brown on top and the centers are cooked, 25-30 minutes.)
BAKE
1. When ready to bake the overnight refrigerated rolls, preheat the oven to 350F. Remove the pan from the refrigerator and remove the foil.
2. Bake in the preheated oven until puffed, brown on top and the centers are cooked, about 45 minutes.
3. Let cool 20 minutes.
4. Meanwhile, make the frosting. In a medium bowl, mix the butter, cream cheese and almond extract until well blended. Add the powdered sugar and stir until smooth. Spread the frosting over the warm rolls and serve.
