Our family enjoyed a little weekend getaway along the river with my parents. Unfortunately the area has gotten so much rain this summer and the river is still high that we were not able to get out on the water. We did however have a relaxing three days up there and I personally enjoyed being "unplugged" from most technology.
I usually like to help my mom with the preparation of our meals when we go up there. These homemade cinnamon rolls were part of our breakfast one morning. I made it easy on myself by freezing pans of rolls last Thursday so we could bring them along.
I actually do this quite often. If I'm going to take the time to make cinnamon rolls, I might as well make at least a double batch and store extras in the freezer. You'll never know the difference and it will save me so much time in the end. You can even prepare your buttercream frosting and divide that into small baggies to freeze as well. Then you've really got everything you need for a fresh pan of cinnamon rolls for those lazy weekend mornings.
2-1/4 tsp active dry yeast
1 cup milk, room temp
5 tbsp melted butter
1/2 cup sugar
1 tsp salt
4-1/2 cup flour
for the filling:
1 tbsp melted butter
1/3 cup sugar
1 tsp cinnamon
for the buttercream:
1 stick butter, softened
1 lb. powdered sugar
1/2 tsp vanilla extract
milk for thinning
In the bowl of a stand mixer, dissolve yeast into milk and let sit for 5 minutes. Add in eggs, melted butter, sugar and salt. Mix to combine. Gradually add in flour, you might need to add in up to one half cup more. Once dough has come together, switch to the dough hook and knead for five minutes. Remove dough and place into a large, lightly oiled bowl. Cover with a towel and let rise in a warm spot for one hour.
When dough is ready, punch down and turn over onto a well floured surface. Using a rolling pin, roll dough out into a large rectangle, about 18x16 inches. With a pastry brush, spread melted butter on dough. Sprinkle with sugar and cinnamon. Starting with the long side, roll up the dough, making sure to pinch seams to seal. Using a sharp knife, cut into 15 slices.
To prepare for the freezer: Place rolls onto prepared baking dishes, I used foil pans. Then cover with both a layer of saran wrap and foil. Label and date the pans and place into the freezer immediately. When ready to use, thaw overnight in the fridge. Remove from fridge and allow to rise for at least 30 minutes, or longer if possible. Then bake at 350 degrees for 25-30 mins.
To make buttercream: In a large bowl, cream together butter and vanilla. Gradually add in powdered sugar, mixing together well. Add in milk by the tablespoon, in small increments, just until the buttercream has reached your desired consistency. Frost rolls with buttercream when done.
You may also transfer frosting to small baggies for the freezer. Simply fill the bags with frosting, seal shut and smooth until flat. Place with cinnamon rolls in the freezer until ready to use.