Saturday, July 16, 2011

Parker House Cinnamon Rolls

I took Alton Brown's Parker House Roll Recipe and turned it into Cinnamon Rolls and it worked perfectly! My wife smacked me on the back of the head and told me not to make them again -- which tells me they were successful.

  • 8 oz light brown sugar
  • 1 tbs of melted unsalted butter
  • 1/8 tsp of kosher salt
  • 1 tbs of cinnamon
  • 3 oz of softened cream cheese
  • 5 oz of powdered sugar
  • 3 tbs of milk
The Rolls:
  • OK, so make the dough exactly how you do the Parker House Rolls and do the first rise. During the rise - mix up the filling ingredients.
  • Get out a 12x9x3 inch pan and spray with cooking spray.
  • Remove the dough from the bowl and roll out to a rectangle, about 16 by 10 inches.
  • Spread the filling over the dough evenly, leave the bottom half-inch of so uncovered. This will aid in sealing it when you roll it up.
  • Starting from the top, roll the dough into a log. Seal the bottom edge with a bit of pressure.
  • Cut into 12 equal pieces and place on their side in the pan. Spread out into a 3 x 4 layout, leaving space for rising around and between each rolls.
  • Cover with plastic wrap and let sit in a warm place for about 45 minutes. They should nearly double in size. They will rise a little more in the oven. Mine ended up rising above the edge of the pan after cooking.
  • Melt 1 tbs of unsalted butter right at the end of the final rise.
  • Just before putting the rolls in the oven, brush with the butter on the top for browning.
  • Pre-heat the oven at 400F.
  • Cook the rolls for about 14 min, turning the pan at the halfway point. You might need more or less time depending on your oven.
  • While it's cooking, mix the frosting ingredients together. I find adding the sugar slowly to the milk/cream cheese works well.
  • Let cool for 10 minutes or so then frost and enjoy!

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