By Kira Wills, Guest Blogger
I often ask people what their last meal would be, because it’s interesting to see what someone would want as the last taste on their tongues before shuffling off this mortal coil. I’ve gotten answers ranging from steak and lobster to sushi to chocolate cake and frosty, cold milk.
My answer varies from day-to-day, craving-to-craving. Right now, it would be a plate of perfectly fried French Fries with malt vinegar and a flame-broiled burger with cheese, bacon and roasted garlic aioli. Or maybe the salmon risotto dish I tasted at Emeril Lagasse’s restaurant at Loew’s Miami Beach. The entrée always changes, but dessert never has. So when I’m 114 years old and on my deathbed, and my rich, exotic 80-year-old husband asks me want I want to eat, I’ll breathlessly ask for …a gooey, decadent, buttery cinnamon roll.
This breakfast/lunch/dinner/any-time-of-the-day food is one of my carved-in-stone favorites. I eat them more in the winter, but they are also wonderful on special occasions like Easter brunch. I promise making these pastries is not nearly as daunting as it seems, especially if you have the right recipe. After extensive and delicious research and testing several recipes, I can tell you this is it! The great is you probably already have everything you need in your kitchen to make them.
Bake these treats the day before, seal them up in an airtight container, and warm them up in the morning for a sweet addition to any meal, last, holiday or otherwise.
Dough:
1 cup whole milk
3 tablespoons unsalted butter
3 1/2 cups (or more) unbleached all purpose flour, divided
1/2 cup sugar
1 large egg
2 1/4 teaspoons rapid-rise yeast (from 2 envelopes yeast)
1 teaspoon salt
Nonstick vegetable oil spray
Filling:
3/4 cup (packed) golden brown sugar
2 tablespoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, room temperature
Glaze:
3 ounces cream cheese, room temperature
1 cup powdered sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1/2 teaspoon vanilla extract
Directions
For dough: Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 21/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 5 to 8 minutes. Form into ball.
Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
For filling: Mix brown sugar and cinnamon in medium bowl.
Punch down dough. Transfer to floured work surface. Roll out to 15×11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).
Spray two 9-inch square glass baking dishes with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.
Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.
For glaze: Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls when they are warm. Serve warm or at room temperature.
You need to also try the “Bacon Sticky Buns” at Cowboy Ciao in Scottsdale.