Cinnamon and Spice Rolls are best prepared on a lazy morning full of sunshine and family! The process is a bit lengthy, but the end result is worth the effort especially when the work load is shared by those who make you smile. After all, love, laughter and conversation are the secret ingredients to their success. The first bite is your reward. We have shared these on special occasions like Christmas and birthdays that fall on the weekends. However, any reason would be perfect to savor these, bite by bite.
Once the seams are pinched, make the indentations at 1 1/2″ intervals. Slide a long string of dental floss, underneath the rolled dough at the point of the first indentation. Loop and tie floss as it cuts through dough. This strategy is effortless. The dough does not compress together when “sliced” through. This is genius! Someone else’s idea, not mine.
Place rolls on parchment paper, separated by about an inch of spacing. Allow them to rise (**see note) until starting to touch.
Smother with some of that creamy delectable icing and allow it to sit for about 5 minutes before serving.
Now, open wide!
Now, if you want to make more, just slice them at 1″ intervals. This recent batch was rolled to 20″ long then sliced. In spite of the height difference, they are still just as amazing!
Serves: 1 dozen
- 1 c. warm milk(105-115 degrees F)
- 2 large eggs, beaten
- ⅓ c. melted butter
- 4 c. bread flour
- ½ c. sugar
- 2¼ t. yeast
- ½ c. softened butter
- 1 c. dark brown sugar
- 2 T. cinnamon
- ½ t. nutmeg
- ½ t. cloves
- ½ c. butter, softened
- 1 pig. 8 oz. cream cheese
- 1 c. powdered sugar
- ¼ c. heavy whipping cream
- 1 t. vanilla
- Dissolve yeast in warm milk in glass bowl. Whisk in sugar, melted butter and eggs.
- Pour into stand up mixer bowl and attach dough hook.
- Gradually add flour and mix until dough releases from side of bowl.
- Turn dough into a lightly oiled bowl and turn over so all sides are coated.
- Cover with plastic and place in warm area until doubled in size. (*See note below.)
- Turn dough out onto floured surface and roll out into a 12" by 18" rectangle using floured rolling pin.
- Soften butter to the point that it is easily spreadable on top of dough using a rubber spatula.
- Combine the brown sugar, cinnamon and spices.
- Sprinkle evenly on top of the buttered rectangle of dough.
- Roll up from the long side and pinch to close seams.
- Make slight indentations on dough at 1½ inch intervals. This should give you 12 rolls. If you desire more rolls, make 1' interval indentations. This will probably alter length of baking time and pan size.
- Slide a long string of dental floss, underneath the rolled dough at the point of the first indentation. Loop and tie floss as it cuts through dough.
- Place dough in large baking pan lined with parchment paper, spacing them about an inch apart. Allow them to rise a second time until they are just touching.(*See note below.)
- Preheat oven to 400 degrees. Bake for 15 minutes.(Prepare icing while it's baking.)
- Combine softened butter and cream cheese with hand mixer. Slowly mix in powdered sugar. Increase speed to high: add vanilla and whipping cream and beat until light and fluffy.
- Spread on rolls when removed from oven; serve while warm.
** For the second rise, Preheat oven to 200 degrees, then turn off. Place pan with dough in oven until about double in size. Remove from oven and preheat to recommended temperature.