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1 tbs dough conditioner (this is very important) dough conditioner makes the cinnamon rolls tender and fluffy
kosher salt
1/2 cup super fine sugar
4 - 4 1/2 cups king authur bread flour
I envelope or 2 1/4 tsps yeast (not self rising)
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Cinnamon Roll Filling
1 cup light brown sugar (firmly packed)
5 tbs cinnamon
1/2 cup butter (1 stick) slightly melted
Remove the Butter from the refrigerator once you've started the dough and allow it to reach room temperature. In a small bowl, mix the butter, brown sugar and cinnamon.
After the dough cycle has completed, roll and stretch the dough out on a lightly floured surface into a 15" by 24" rectangle.
Mark off 1" along the 24" edge of the dough, closest to you. You will not spread Butter Sugar-Cinnamon mixture on this edge so that you can seal the roll. Be careful to leave your 1" edge clean. As a final step, use your rolling pin to lightly roll the Sugar and Cinnamon mixture.
Starting at the far edge of the dough, roll it up tightly. Begin at the far edge and roll up the dough toward the 1" clean edge. The clean 1" edge is used to seal the finished roll. Trim the left and right ends of the roll. The result will be a 24" roll. Trim off the left and right ends of the roll so that you have a flush end at each end of the roll. Then mark the roll every 1 1/2 inches (3.8 cm). Cut the roll into 1 1/2" long portions. This may be done with a knife, as they do at the store. However I found it easier to use dental floss. (cinnamon flavored dental floss is great for this!) Cut the roll by placing the thread under the roll at your mark, crisscross over and pull it to cut. You should get 15 rolls.
Line your baking pans with parchment paper. Place 5 rolls into 8" square baking pans 1" apart. (One roll in each corner, and one in the center.) Cover with a lint free cloth and let rise in a warm, draft free place until almost double, approximately 1 hour. After rising, rolls should be touching each other and the sides of the pan. This is important for best results. This gives the resulting rolls the soft, moist outer edge that most people prefer.
After rising, bake in a convection oven at 310°F for 15 - 20 minutes. If you are using a conventional oven, bake at 335°F for 20 -25 minutes. The resulting rolls should be only lightly browned. Baking only one 8 inch square pan of rolls at a time is best to obtain uniform results.
Cream Cheese Frosting
4 oz cream cheese
1/2 cup butter (1 stick)
1 3 cup 10x Powdered Sugar
1 1/2 pure Vanilla extract
1/2 pure lemon extract
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Cream Cheese Frosting Instructions
There are several steps involved in the preparation of the frosting. But it is not difficult, and you'll be surprised at the wonderful results you achieve. A total of 50 minutes is required to prepare the frosting, from start to finish. I normally prepare the frosting while the rolls are rising.
Generally, we use 10x Powdered Sugar. However, Sugar Fondant yields a smoother frosting. Remove the cream cheese and butter from the refrigerator and place it into the mixing bowl. Leave it for about half an hour so that it will not be too cold.
Use the Flat Beater (or Paddle) to blend the cream cheese and butter for 6 minutes. Use a speed of 65 RPM, or the "slow mixing" speed on your machine. I use setting #2 on my Kitchen Aide Mixer.
Switch to the Stainless Steel Whip and whip the cream cheese and butter mixture for 10 minutes. Use a speed of 150 RPM, or the "medium fast whipping" speed on your machine. I use setting #6 on our KitchenAid Mixer.
Add 1 cup of the powdered sugar and mix for 1 minute using the Stainless Steel Whip at 65 RPM. Add the remaining 3/4 cup of powdered sugar and mix for an additional minute.
Lastly, add the Vanilla Flavor and Lemon Flavor and whip for 1 minute using the Stainless Steel Whip at 150 RPM.
Transfer the finished frosting to a convenient covered container and refrigerate it. Once the rolls are finished baking, frost them while they're still very warm and serve them immediately.These are the best gourmet cinnamon rolls! Do you have a question or comment? Email
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