Food Processor Cinnamon Rolls

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a small bowl, combine the active dry yeast, warm water, and a pinch of the granulated sugar. Let it stand for 5-10 minutes until foamy.

   Ca. 10 min.

   Kokkens note: If the yeast doesn't foam, it may be expired. Start over with fresh yeast.

2. 2

   In the bowl of a food processor, pulse the all-purpose flour, the remaining granulated sugar, and salt to combine.

   Ca. 1 min.

3. 3

   Add the cold, cubed butter to the food processor and pulse until the mixture resembles coarse breadcrumbs.

   Ca. 1 min.

4. 4

   Pour the yeast mixture, beaten egg, and warm milk into the food processor.

   Ca. 1 min.

5. 5

   Process until the dough comes together into a single, slightly sticky ball that pulls away from the sides of the bowl.

   Ca. 2 min.

   Kokkens note: If the dough seems too dry, add milk a teaspoon at a time. If too wet, add flour a tablespoon at a time.

6. 6

   Transfer the dough to a lightly floured surface and knead gently for about 1 minute until it becomes a smooth ball.

   Ca. 1 min.

7. 7

   Place the dough in a lightly oiled bowl, cover it with a clean cloth, and let it rise in a warm, draft-free spot for about 60 minutes, or until doubled in size.

   Ca. 1 t.

   Kokkens note: An oven with just the light on is a great place for dough to rise.

8. 8

   While the dough rises, prepare the filling by mixing the light brown sugar and ground cinnamon in a small bowl.

   Ca. 2 min.

9. 9

   Gently punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a rectangle approximately 30x40 cm (12x16 inches).

   Ca. 5 min.

10. 10

    Spread the softened butter for the filling evenly over the dough, leaving a 1 cm (1/2 inch) border along one of the long edges.

    Ca. 2 min.

11. 11

    Sprinkle the cinnamon-sugar mixture evenly over the butter.

    Ca. 1 min.

12. 12

    Starting from the long edge opposite the clean border, tightly roll the dough into a log. Pinch the seam to seal it.

    Ca. 2 min.

13. 13

    Slice the log into 12 equal-sized rolls and arrange them cut-side up in a greased 23x33 cm (9x13 inch) baking dish.

    Ca. 3 min.

    Kokkens note: Using unflavored dental floss can give you a cleaner cut than a knife.

14. 14

    Cover the dish and let the rolls rise for another 30 minutes until they look puffy and are touching each other.

    Ca. 30 min.

15. 15

    While the rolls are rising, preheat your oven to 175°C (350°F).

16. 16

    Bake for 20-25 minutes, or until the rolls are golden brown and cooked through.

    Ca. 25 min.

17. 17

    While the rolls are baking, prepare the icing. In a medium bowl, beat the softened cream cheese and butter until smooth. Gradually beat in the powdered sugar, then add the vanilla extract and milk, mixing until you have a smooth, spreadable consistency.

    Ca. 5 min.

18. 18

    Let the rolls cool in the pan for 5-10 minutes before spreading the icing over the top. Serve warm.

    Ca. 10 min.