Food Processor Cinnamon Rolls

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

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.

   Ongeveer 10 min

   Tip van de kok: 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.

   Ongeveer 1 min

3. 3

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

   Ongeveer 1 min

4. 4

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

   Ongeveer 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.

   Ongeveer 2 min

   Tip van de kok: 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.

   Ongeveer 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.

   Ongeveer 1 uur

   Tip van de kok: 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.

   Ongeveer 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).

   Ongeveer 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.

    Ongeveer 2 min

11. 11

    Sprinkle the cinnamon-sugar mixture evenly over the butter.

    Ongeveer 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.

    Ongeveer 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.

    Ongeveer 3 min

    Tip van de kok: 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.

    Ongeveer 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.

    Ongeveer 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.

    Ongeveer 5 min

18. 18

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

    Ongeveer 10 min