the most perfect cinnamon rolls

When I went to Maine on our trip a couple of months ago, I was thrilled to meet Carrie, the gal behind Fields of Cake.  Sadly, I showed up with a box of Dunkin Donuts.  Those things are everywhere up there! Jon explained that apparently, when you get your driver’s license up north, you also get a Dunkin Donuts franchise.  What’s  that about? Personally, I can’t get into the cakey type of doughnut.  I’m a Krispy Kreme girl all the way. Yeasty doughnuts are where it’s at.  

But I digress.  Carrie. Right. She had made us some cinnamon rolls, and they were beyond fabulous. Beyond.  And HUGE!  What is it about gigantic things that are so fantastic? (Or tiny things for that matter?)  The intense flavor in these rolls was out of this world, so when I returned home, I begged her for the recipe…but she had already been kind enough to share it with the world on her blog!

I made it just as she did the first time.  But then I got brave and changed it up a little.  Still, utter deliciousness!  So, if you are looking for the most scrumptious breakfast treat for tomorrow morning (or any morning!) give either my recipe or hers a shot! You won’t be sorry!

Cinnamon Rolls

• 1/2 cup warm water
• 4 1/2 tsp. dry yeast
• 4 Tbsp. sugar
• 3 1/2 oz. pkg. Jell-O Brand Cheesecake Pudding Mix
• 1 Vanilla Bean, Split & Scraped (I prefer Beanilla Vanilla Beans)
• 2 cups cold whole milk
• 1/2 cup melted unsalted butter
• 2 eggs
• 1 1/2 tsp. salt
• 1 tsp. cardamom
• 1 teaspoon orange zest
• 6 1/2 cups flour

For filling:

• 1 cup very soft butter
• 2 cups dark brown sugar
• 3 Tablespoons Cinnamon
• 1 teaspoon Cardamom
• 1 Teaspoon ground Ginger

 

1. Mix water, yeast, and sugar together until yeast and sugar are dissolved. Set aside.

2. In a bowl of stand mixer, prepare the pudding according to package directions.

3. Add melted butter, vanilla, eggs and salt; mix to blend well.

4. Add yeast mixture and blend well.

5. Gradually add flour and cardamom; transfer to a lightly floured surface and knead dough until smooth.

6. Place in a greased bowl; cover and let rise until doubled.

7. Punch down dough and let rise again.

8. Roll out on a floured surface to about 2 feet by 16 inches. Take 1 cup soft butter and spread over surface.

9. In a bowl mix 2 cups brown sugar, cinnamon, ginger & cardamom, then sprinkle over the top. Roll up tightly.   Don’t be afraid to tug on the dough, it is very stretchy and the more “rolls” you get the better!

10. Put a notch every 1 1/2 – 2 inches. Cut with thread or a sharp knife.

11. Place cinnamon rolls on lightly greased cookie sheet 2 inches apart; lightly press each roll down. **at this point you can cover and freeze them for a rainy day!

12. Cover and let rise to almost double again.

13. Bake at 350° for 15 to 20 minutes.

14. Remove when they start to turn golden – don’t over-bake. Frost warm rolls with a cream cheese frosting. Makes about 18-20 large Cinnamon Rolls. (As a side note, adding orange zest to your cream cheese icing is a delicious idea!)

Have great Christmas everyone. Be safe, be happy, be loved!