Morning Cinnamon Rolls

I was going to give these the title of "Christmas" cinnamon rolls but considering I make them practically year round that would really not make much sense. Actually, come to think of it, I'm not sure "Morning" cinnamon rolls are necessarily a fitting name either. According to those who have enjoyed a batch, they are definitely not limited to breakfast but the name will have to work for now.

The smell of these as they are baking is fantastic. In my opinion, anything that contains an abundance of cinnamon has an enticing aroma to it. Making cinnamon rolls is pretty fun to and they are commonly requested for special occasion breakfasts or brunches. They may see difficult, but after you do it a time or two you will catch on and get comfortable with it. I use the dough setting on my bread machine and if you have one I recommend you do the same. You can get other ingredients put together and organized while the bread machine is doing the work. Just follow the instructions for your bread maker. The dough for this can also be done in a stand mixer with a dough hook attachment or by hand if that is your only option.

Now, let me say this, we are talking about a cinnamon roll here so it is not something you should get your day started with too often, however, I made a few minor adjustments to reduce extra fat that I do not feel is needed in them. You may notice that some of the butter in the dough has been replaced with canola oil and I typically use low fat cream cheese in the frosting. Also, if you can find something along the lines of Smart Balance Buttery Sticks I recommend perhaps swapping a tablespoon of butter with that alternative. Do not replace much more than a tablespoon or two; the end product wont be as successful. Again, there is nothing wrong with a splurge worthy treat here and there so dig in.

I was also able to take photos of a few steps in the recipe rather than just the final product.

Dough:

1 Cup warm 1% milk

2 Eggs

2 TBSP unsalted butter, melted

2 TBSP canola oil

¼ Cup sugar

1 tsp salt

4 ½ Cups bread flour

1 Package active dry yeast

Filling:

¾ Cup light brown sugar

2 TBSP ground cinnamon

1/3 Cup Butter and/or 50/50 butter blend (such as smart balance sticks), softened

Frosting/Glaze:

3oz Reduced fat cream cheese

2 TBSP butter, softened

1 Cup confectioners’ sugar

½ tsp vanilla extract

Place all of the dough ingredients into a bread machine pan as instructed in the manual. Choose the dough cycle, and get it started. After a few minutes of kneading, check to make sure an extra splash of milk or flour is not needed to form a soft dough.

While the dough is occupied combine the filling ingredients in a medium bowl and stir until somewhat incorporated (there will be lumps).

When the dough is finished, turn onto a gently floured surface and roll into a large rectangle. How big exactly? That actually depends on the size you are planning. This may be frustrating, but it gives you an opportunity to make then just the way you like. 

Spread filling mixture onto the dough to within 1/2 inch of edges. (I use gloves for this part and go at it with my hands so don't be shy)

Roll up jelly roll style into a log and slice into about 14 slices (about 1 to 1 1/2 inch thick).

Place in a lightly greased baking dish cut side down. Cover with plastic wrap and let rise until doubled in size. Once ready, bake at 375 degrees until golden brown. This should take around 15-20 minutes depending on the size of your rolls. 

Meanwhile, beat together the icing ingredients; adding a splash of milk to achieve desired consistency. Spread over warm rolls and serve.