Gooey Iced Cinnamon Rolls covered with Cream Cheese Icing will fill your house (and stomachs) with warmth!
How many days into the new year should we stop saying, “Happy New Year?” Oh, what the heck, HAPPY NEW YEAR!!!!
Here on the East Coast, we are experiencing our first winter weather blast of the year. We were told we would receive 4-6 inches of snow; however, freezing rain and sleet fell first, then we were pummeled with snow. This in turn meant staying inside, absent an emergency, of course. As luck would have it, due to ice, the cable and internet went out next!
What better way to spend an icy cold day inside (without cable and internet) than making Gooey Iced Cinnamon Rolls with dough from scratch?
When you say “dough from scratch,” many people run the opposite direction because they are scared to use yeast, but it does not have to be that way. If you follow the directions, there should be no issues. My “go to” yeast is Fleischmann’s. It has been around for as long as I can remember. My parents were using it when I was growing up. You can buy it by the jar or in pre-measured packs. It’s easiest to buy the pre-measured packs, because most recipes will tell you how many “packs” to use. It can be found at most, if not all, grocery stores, including Wal-Mart and Target.
Generally, when making fresh dough, you will need to start with hot liquid, whether that be milk or water. The best way I have found to test the hot base mixture is by sticking my finger in it. If it’s so hot that I cannot stand to leave my finger in it past a dip, the mixture is way too hot and needs to cool a little while longer before adding the yeast. Seems pretty fool proof and efficient, right? 🙂 I would go as far as saying that I bet professionals use this technique. 🙂
Consequences of a base mixture that is too hot when adding the yeast is death to the yeast and your dough will not rise. This means starting over. Shhhhhhh, don’t tell my dad, but I’ll be the first one to admit, I have not always gotten it right. It took me two tries to get a batch of Sweet Potato Rosemary Rolls right a couple of months ago.
My dad is the king, at least in my world, of making homemade breads, including, but not limited to, fresh dinner rolls and cinnamon rolls. He has a bread recipe wherein he goes “by feeling.” However, these Gooey Iced Cinnamon Rolls would pass muster and give his cinnamon rolls a run for their money.
One sign to know if your yeast is working: if the yeast begins to foam after you sprinkle it over the surface of your liquid, and allow it to sit, chances are YOU DID IT!!!!!! Give yourself a big high five and charge your family extra for making dough that you poured your heart and soul into, literally.
Once you have successfully made it past the agonizing, fear causing, anxiety raising task of adding the yeast and the rising of the dough, which you will, the fun part begins. You get to cover the dough with a whole lotta butter, and sprinkle it with a bunch of sugar, spice and everything nice. Three (or four if you include “everything nice”) essential ingredients in anyone’s kitchen.
Once you have sprinkled on the magic, you roll, roll, roll until you can roll no more. Then, you pinch and cut.
Depending upon what size you cut these Gooey Iced Cinnamon Rolls, you may have one or two pans. I ended up with two. The original recipe called for double the ingredients and made about 7 or 8 pans. If you’re feeling generous, go ahead, double the recipe, your neighbors, or whomever you decide to share with will thank you.
May the yeast (and the rising of the dough) forever be in your favor when making these Gooey Iced Cinnamon Rolls!
Gooey Iced Cinnamon Rolls with Cream Cheese Icing
Servings: 8-10 Rolls
Prep Time: 1 Hour 30 Minutes
Cook Time: 20 Minutes
- 2 Cups Whole Milk
- 1/2 Cup Vegetable or Canola Oil
- 1/2 Cup White Sugar
- 1 Pkg Active Dry Yeast
- 4 1/2 Cups Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 Tbsp Salt
- 1 Cup Butter, melted
- 1/8 Cup Ground Cinnamon
- 1 Cup White Sugar
- 8 oz Cream Cheese, softened
- 2 Cups Powdered Sugar
- 1/4 Cup Whole Milk
- 1/2 tsp Vanilla
- 1 tsp Orange Zest
- Mix milk, oil, and 1/2 cup of sugar in a medium sauce pan. Heat the mixture just until the boiling point. Remove from heat and let it cool 45 minutes to 1 hour.
- When the mixture is lukewarm to warm, but NOT hot, sprinkle in the package of Active Dry Yeast. Let it sit for two minutes and then add it to 4 cups of flour. Stir mixture together. Cover and let the rolls rise in a warm place for a minimum of 1 hour.
- Next, add 1/2 cup flour, the baking powder, baking soda, and salt to the wet mixture. Stir mixture together. Note: From here, you could cover the dough and put it in the fridge until you need it—overnight or even a day or two, if necessary. Just make sure the dough does not rise out of the pan. If it does, just punch it down. Or, you can go ahead and make the rolls.
- Sprinkle rolling surface and rolling pin generously with flour and roll the dough into a thin rectangular shape, about 1/4″ thick. Brush melted butter on top, then sprinkle sugar over the butter, and finish with a hearty sprinkling of cinnamon.
- Starting with the wide end, roll the dough tightly towards you in a neat line. Next, pinch the seam of the roll to seal it. Spread 1 Tbsp of melted butter in each pan/dish. With a sharp knife, begin cutting the dough into 1 inch slices, and laying them in the pans. Let rest for 30 minutes to 1 hour. Bake at 375 degrees for 15- 20 minutes, or until golden brown.
- While cinnamon rolls are cooking, make cream cheese icing by mixing cream cheese and powdered sugar, then adding milk, vanilla and orange zest.
- Remove rolls from oven, let sit five minutes, then ice with Cream Cheese Icing and serve.
Creating a warm environment for your Gooey iced cinnamon roll dough to rise is easy with two methods
Method 1: Warm a cup of water in the microwave for 1 minute or so. Allow the cup to remain in the microwave until the dough is ready to rest. When the dough is ready to rest, place a warm damp cloth over the bowl and place it in the warm microwave.
Method 2: Heat your oven on the lowest temperature setting, usually 170 degrees F, then turn it off when the dough is ready to rest. Cover the bowl with a warm damp cloth and place it in the oven.
© 2017 Biscuits & Savvy
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