Secret Recipe Club time again! For those who haven’t seen my previous Secret Recipe Club posts: In the Secret Recipe Club, each blogger is assigned a different blog each month. They secretly choose a recipe, prepare it, and post it on a designated day. It is so much fun on reveal day to see what recipes everyone has chosen!
This month, I was assigned to A Day in the Life on the Farm. Wendy and her husband are retired police officers. The moved to the country and into a house on 12 acres with plenty of crops and animals. It must be so nice to have access to so much local produce! She also takes in foreign exchange students and works part time as a local representative for World Heritage. How wonderful!
I was immediately drawn to her delicious looking cinnamon rolls. I have made a couple of cinnamon roll variations, but had yet to make some large rolls coated in sweet icing to feature on the blog. I knew I had to try them right away. Here are a few of Wendy’s other recipes that I have pinned for later: Ramen Noodles and Meatballs, Baked Honey Sesame Chicken, Lazy Pierogi, and Chicken and Spinach Alfredo Pizza.
This was Evan’s first time trying a cinnamon roll. I think he approves. He also decided a fork was required.
Adapted from A Day in the Life on the Farm
1 cup milk
1/2 cup granulated sugar
1/3 cup unsalted butter
2 1/4 teaspoon active dry yeast
3 1/2-4 cups bread flour
Filling and Topping:
2 tablespoons unsalted butter, softened
3/4 cup packed brown sugar
2 teaspoons cinnamon
2 tablespoons milk or half and half
2 ounces cream cheese, room temperature
7 tablespoons unsalted butter, softened
1/2 teaspoon vanilla extract
2 tablespoons milk
1 1/2 cups powdered sugar
In a small saucepan, combine milk, sugar, and butter over medium low heat. Once butter has melted and liquid is 120 degrees F, remove from heat. Sprinkle with yeast and let sit until frothy, about 10 minutes.
In the bowl of a large food processor fitted with a dough blade or a large bowl, combine flour and salt. Mix in liquid and egg until dough comes together. It will be soft and slightly sticky. On a lightly floured surface, knead until smooth and elastic. Grease a large bowl and add dough, turning to coat. Cover and let rise until doubled, 2-3 hours.
Grease a 10 inch round or 11 by 8 inch rectangular baking dish. On a lightly floured large surface, add dough and punch down. Cover with a damp towel and let rest for 10 minutes. Roll the dough into a rectangle, flouring as needed, until it is about 18 by 10 inches. Evenly spread the 2 tablespoons softened butter over the dough. Sprinkle with brown sugar, then cinnamon. Roll tightly, starting from the long end, to the other side. Seal the seam. Cut the dough into 12 equal pieces to create rolls. Place the rolls in prepared baking dish. Cover and refrigerate overnight.
Remove the baking dish from the refrigerator and let rest at room temperature for 20 minutes. Preheat oven to 350 degrees F. Brush the tops of the rolls with milk or half and half. Bake in preheated oven until golden brown, 25-30 minutes.
In a medium bowl, beat together cream cheese and butter until light and fluffy. Mix in vanilla extract and milk. Slowly mix in powdered sugar and salt until smooth. Spread over rolls while they are still warm.