Cinnamon Rolls with Cream Cheese Frosting
After making a loaf of bread (cinnamon-oat) I realized I still have a big chunk of the no-knead dough sitting in the fridge. I mentally debated between a braided challah and another loaf of bread but for some reason ended up making cinnamon rolls.
I used my latest grocery find, roasted Saigon cinnamon which has a deeper aroma and darker color. How it differs from the usual ground cinnamon I use remains to be seen but the wonderful roasted aroma does hold a lot of promise.
The first step is mix 2 tbsp ground cinnamon with a cup of light brown sugar
Then roll out the dough in a floured work space into a 15x9 rectangle- don't worry if it's not a perfect rectangle
Brush the top with melted butter
Sprinkle with the brown sugar-ground cinnamon mixture
Sprinkle dried cranberries or raisins all over the cinnamon-sugar mix
Roll up the dough starting from the longer side and pinch edges to seal. Cut into 12-16 slice.
It's not like it's my first time to make bread but some lazy spirit possessed me to use only one pan so that this is how it looks pre baking- very little space in between each rolls.
But they were cooked through anyhow
Like sardines they're cramped up though .... I just did these buns a disservice!
They could have been real beauties :-( But after spreading the top with cream cheese frosting- it looked better. See what cosmetics can do?
And the rolls are soft and pillow-y inside
So delicious... and I think the roasted Saigon cinnamon will be another pantry regular in our house :-)
For the cream cheese frosting you need:
half a pkg cream cheese - room temp
1 cup confectioner's sugar
1/2 stick unsalted butter
1/2 tsp vanilla extract
Using an electric mixer, beat all ingredients together until creamy and smooth
Stir in half a teaspoon of pure vanilla extract and continue mixing
Spread on cinnamon rolls and refrigerate any left over frosting