Quarantine can also be a time for personal growth.
During this time of a forced break from practicing the infertility medicine I love, I’ve been expanding my focus to the dozens of other interests in my life: cooking, reading, family, languages, the outdoors, exercise, meditation, self-improvement, philosophy, mixology, and in general, things that are hard. Like perfecting the perfect cinnamon roll.
There’s nothing that says family, comfort and love than homemade cinnamon rolls, especially during this unusual time of quarantine. They are one of my daughter Wilder’s favorite things that I cook for her and I’m sure her little sister Scarlet will be begging me to make cinnamon rolls for her one day too. In fact, my hope is that they will still be asking me to make cinnamon rolls well into their adult life and will pass on my love of cooking and food to their children.
I’ve been working on this particular recipe for cinnamon rolls for some time now. It’s not perfect, but it’s getting there! I hope you enjoy it too. Let me know what you think.
Dr. Chappell’s Cinnamon Roll Recipe
2 large eggs
½ c. (1 stick) butter, room temperature (salted, if unsalted, add some salt to dry ingredients)
1-1/2 tbsp yeast
2/3 c. sugar
1 c. whole milk
½ tsp salt
3-1/2 c. all purpose flour
1 c. whole wheat flour
6 tbsp room temperature butter
½ cup dark brown sugar
1-1/2 tbsp cinnamon
2-3 ounces cream cheese
2-3 tbsp softened salted butter
1 tsp vanilla
1/2 c. powdered sugar
- Bring eggs, butter, yeast and cream cheese to room temperature. Heat milk to 95˚ F in microwave (about 35-40 seconds).
- In a stand mixer, add yeast and 2/3 c. sugar to warmed milk. Briefly mix on low, then set for 5-10 minutes. If it doesn’t foam, then throw out and start over. Add in ½ c. (1 stick) butter. Next, add in 1 egg, mix on medium, then add the other egg and ½ tsp salt.
- Slowly add flour until all flour added and mix with bread hook until slightly tacky but well formed. Add more flour if needed. Then, take out of bowl and knead for about 5 minutes.
- Lightly coat dough with a small amount of butter or oil, and place in gallon Ziploc bag and let rise 1-2 hours at room temp.
- In a separate bowl, mix filling ingredients and set aside. Butter casserole dish with 2 tbsp butter.
- On a floured surface, punch/knead dough for a few minutes, then roll out dough to measure 12×18” rectangle. Generously spread filling and roll up tightly rolling from shorter end so you have an 18″ roll.
- Cut roll by measuring 2 fingers and place cut rolls in buttered casserole dish, about 1-1/2 to 2″ tall. Cover and refrigerate overnight.
- Take out dish in the morning and allow to come to room temperature to re-rise, about 1-1/2 to 2 hours. Bake at 350˚ for about 25 minutes, covered with foil for the last 10 minutes of bake time. Recommend convection bake if possible.
- While baking, make the icing by mixing the cream cheese with the 2-3 tbsp butter with an electric mixer. Add the vanilla and powdered sugar. Beat to combine until smooth. You can add a teaspoon of milk and adjust the cream cheese and powdered sugar to your preference.
To freeze: I’ve seen best results with freezing after baked, then just take out of freezer the night before, place in fridge. Can either warm up in microwave or in oven at ~ 300˚ for 10 minutes or so, probably best covered.