Adamko’s Cinnamon rolls
Bringing together a delicious cinnamon filling and tangy-sweet topping,
my son’s favorite cinnamon rolls are sure to be your favorite, too.
Škoricove rolky
I did not bake with yeast until after my thirtieth birthday. Skittish of the prospect of a dough that wouldn’t rise or might suddenly collapse, I avoided it in favor of quick breads and muffins. When my son began campaigning for homemade cinnamon rolls in place of our usual banana bread, I finally gave in. After combining a few useful tips from my Slovak mother-in-law (who bakes almost exclusively with yeast) and a handful of recipes, I have found a dough that comes together easily, kneads smoothly and bakes into soft, delicious cinnamon rolls. Of course they are not Slovak in origin, but these cinnamon rolls have become a part of our Slovak-American family. And how could they not? They are breakfast with icing on top.
Storing and saving
The baked rolls can be iced and eaten immediately, or prepared the night before. They may be left for two days on the counter or up to four days in the refrigerator.
Yields
14-16 rolls
Baking note
You know your oven best! Keep an eye on the rolls while they are baking, as it is better to have a slightly underdone roll (to retain moisture) than an overdone one, which will be dry.
Planning ahead
Some of your ingredients will need to be softened or at room temperature.
Ingredients
Dough
¾ c warm milk (110 degrees F)
2 ¼ tsp quick rise or active yeast (1/4-ounce package yeast)
¼ c granulated sugar + 1 tsp for sponge
1 egg plus 1 egg yolk, at room temperature
¼ c butter, melted
3 c bread flour, plus more for dusting
¾ tsp salt
Filling
4 Tbsp butter, softened
½ c brown sugar
1 ½ Tbsp ground cinnamon
Frosting
6 oz cream cheese, softened
3 ½ Tbsp butter, softened
¾ c powdered sugar
½ tsp vanilla extract
Make a sponge by combining the warm milk (110 degrees, one minute or less in the microwave), 1 tsp sugar and the yeast in a bowl. Stir and set aside for 10 minutes.
While the sponge develops, combine sugar, egg, egg yolk and melted butter in a large bowl.
Note:: Allow your melted butter to cool slightly and add to the egg mixture very slowly, stirring all the while. It’s possible for the hot butter to curdle (cook) the eggs if combined too quickly.
By now, your sponge will have begun to bubble and froth slightly, creating a bubbly foam on the top. Pour the sponge into the sugar, eggs and butter and mix.
Next, stir in flour and salt until a dough begins to form. You made knead by hand—I rely on my mixer for the next step!
Place dough hook on stand mixer and knead dough on medium speed for 8-10 minutes. The dough should form into a smooth, slightly sticky ball.
Note:: If it's TOO sticky (meaning it's sticking to the bottom of the mixer) add a bit more flour. Keep in mind that you don’t want an overly-dry dough, either, so only add only a small amount at a time.
Transfer dough ball to a well-oiled bowl, cover with plastic wrap and allow to rise for 1 hour to 1 ½ hours, or until doubled in size.
Transfer dough to a well-floured surface and roll out into a 14”x9” inch rectangle.
In a small bowl, mix together brown sugar and cinnamon.
Spread softened butter over dough, leaving a ¼ inch margin on one 9” edge.
Sprinkle mixture over the buttered dough, then rub the brown sugar mixture into the butter with your hands.
Tightly roll the dough, starting from the 9-inch side. Place seam side down making sure to seal the edges of the dough as best you can.
Note: A snug, even roll will produce the most uniform cinnamon rolls (but the rolls cut from either end may still be smaller/less evenly filled—but just as delicious).
Cut the roll into 14-16 individual slices with a serrated knife or floss.
Place the individual cinnamon rolls in a greased glass baking dish.
Cover with plastic wrap and let rise again for 30-45 minutes.
Preheat oven to 350F. Remove plastic wrap and bake cinnamon rolls for 15-18 minutes or until just slightly golden brown on the edges. Remember, better to under-bake them slightly so they stay soft in the middle!
Meanwhile, put the frosting ingredients in a bowl and beat until smooth and fluffy using an electric mixer.
Frosting cinnamon rolls as they come out of the oven will allow the frosting to soak in as it melts. The rolls can also be left unfrosted and frosted when reheated (for example, the rolls are baked at night then reheated and frost in the morning for breakfast).
The final touch
How much cream-cheese frosting do you prefer? Light or heavy: it’s up to you. Frost away and enjoy!
