It's Secret Recipe Club time again! Secret Recipe Club gives us bloggers a chance to explore a new blog once a month and this month, we were assigned Colie's Kitchen. Nicole is a blogger from Texas, sharing her "side of the table," she does weekly menu plans, has tons of giveaways and tips and tricks on her site. Nicole also has literally hundreds of recipes to choose from, but I kind of had something in mind when I started exploring her blog. I knew I wanted to make a delicious brunch recipe, so that I could give you all an amazing option for your holiday entertaining. So, when I saw her recipe for Cinnamon Rolls from Heaven, I knew I had to make them. And oh my gosh, she was right, these are so heavenly. They take a bit of time to prep, but I did it the night before, and they are worth every bit of effort. These cinnamon rolls would be a great way to wake up on Christmas morning, because they are basically a present for your mouth.
Cinnamon RollsFrom Colie's Kitchen
1 cup warm water (105-115 degrees)
2 envelopes active dry yeast
1 teaspoon plus 2/3 cup sugar
1 cup milk, heated to lukewarm
2/3 cup (1 1/3 sticks) butter, softened
2 large eggs, lightly beaten
2 teaspoons salt
7 cups all-purpose flour, or more as needed
1 cup (2 sticks) butter, melted
1 3/4 cups sugar
3 tablespoons ground cinnamon
Cream Cheese Frosting
8 ounces cream cheese, softened
1/2 cup margarine, softened
1 teaspoon vanilla
3 cups confectioners' sugar
1 tablespoon milk
For the dough Combine the warm water, yeast, and 1 teaspoon sugar in a cup and stir; set aside.
In a large bowl, combine the milk, remaining 2/3 cup sugar, butter, eggs, and salt. Stir well and add the yeast mixture.
Add 3 1/2 cups flour and beat until smooth. Stir in enough of the remaining flour until the dough is slightly stiff - it will be sticky.
Turn out the dough onto a well-floured surface and knead for 5 to 10 minutes, adding just enough flour to keep the dough from sticking.
Place in a well-buttered glass or plastic bowl. Cover and let rise in a warm place, free from drafts, until doubled in volume, 1 to 1 1/2 hours. Punch down the dough and let it rest for 5 minutes. Roll out on a lightly floured surface into a 15-by-20-inch rectangle.
For the filling Spread 1/2 cup of the melted butter on the dough. In a small bowl, combine 1 1/2 cups of the sugar and the cinnamon. Sprinkle over the dough, then sprinkle with the walnuts and raisins, if desired. Roll up like a jellyroll and pinch the edges together to seal. Cut the roll into 12 or 18 slices. If making 12 buns, use the remaining 1/2 cup melted butter to coat the bottoms of a 13-by-9-inch baking pan and an 8-inch square baking pan; if making 18 buns, use two 13-by-9-inch pans. Sprinkle the pans with the remaining 1/4 cup sugar.
Place the cinnamon bun slices close together in the pans. Cover and let rise in a warm place until the dough is doubled in volume, about 45 minutes. Preheat the oven to 350 degrees. Bake for 25 to 30 minutes, or until the buns are nicely browned. Let cool slightly before glazing.
Tip: To save time in the morning, make the rolls a day ahead up to the final rise, then let them rise slowly overnight in the refrigerator. Bring to room temperature before baking.