In celebration of A Slice of Love, I’m publishing the inspirational recipes. A few days ago, I shared Marcus’s carrot cake recipe and now I’m sharing Marcus’s cinnamon roll recipe. I love a good cinnamon roll… so enjoy… just in time for Sunday breakfast.
To make a small fortune, start with a large fortune and open a bakery. That’s the advice Marcus Wilson has heard. Unfortunately, Marcus doesn’t have a large fortune—just a bakery, A Slice of Heaven, in Carlisle, Pennsylvania, and the determination to make it successful. He needs more help than he can afford, so when he hires accountant Gregory Southland, it’s for hours in the shop as well as on the books.
Gregory takes a second job at the bakery to help pay the bills now that his health is improving. Soon he’s looking forward to spending time with Marcus, but as the business—and their relationship—grows, so do the complications: First Marcus’s stepmother involves him in a cause that could give the bakery a reputation it doesn’t need. Then Marcus and Gregory disagree over whether to involve A Slice of Heaven in a civil rights dispute. To top it off, Gregory’s ex-boyfriend makes an appearance just when he is at his most vulnerable. But the greatest complication by far is Marcus and Gregory’s struggle to learn to trust each other and themselves, especially when it comes to baking up matters of the heart.
Purchase from Dreamspinner Press: http://www.dreamspinnerpress.com/store/product_info.php?products_id=3342
Cinnamon Roll Ingredients:
3/4 cup milk
1/4 cup butter, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup granulated sugar
1/2 teaspoon salt
1/4 cup water
Cinnamon Schmear Ingredients:
1 cup light brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup butter, softened
1/2 tsp. vanilla extract
Cream Cheese Icing ingredients:
1 (3 oz.) package cream cheese
1/4 cup butter, softened
2 cups powdered sugar
1 tsp. vanilla extract
Warm the milk in a small microwave-safe bowl in the microwave until it bubbles. Add the 1/4 cup butter and stir until melted. Let cool until lukewarm.
In a large mixing bowl, combine 2 1/4 cups flour, instant yeast, granulated sugar, and salt; mix well. Add the 1/4 cup water, egg, and the milk/butter mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. This can also be made in a stand mixer starting with a paddle and kneading with the dough hook once the dough has come together.
Place the dough in a large bowl and cover with plastic wrap. Set aside for 20 minutes in a warm place. While the dough is resting, make cinnamon schmear: in a small bowl, mix together the brown sugar, cinnamon, 1/2 cup softened butter, and 1/2 tsp. vanilla extract.
Once the dough has rested, place it on a floured surface and stretch/flatten into a rough square shape. Roll out dough into a rectangle approximately 12″ x 9″. Spread dough with cinnamon schmear, leaving a 1/2 inch border on one long edge of the dough un-schmeared. Brush the 1/2 inch border with a little milk to help it seal.
Starting at the long edge that is schmeared, roll up dough the long way (to make a 12-inch log) toward the 1/2 border. Roll up fairly tightly and press the border to seal the roll. Use a sharp knife to cut into 12 equal size rolls and place cut side up in a 9″ x 13″ buttered baking pan (3 rows of 4). Cover lightly and let rise in a warm place until doubled, about 30 minutes.
Preheat oven to 375 degrees F (190 degrees C). While rolls are rising, make the cream cheese icing: in a medium bowl, beat together the 3 oz. package cream cheese, the 1/4 cup softened butter, and the 1 tsp. vanilla extract. Beat in the 2 cups powdered sugar until the icing is creamy.
Once the rolls have risen, bake in preheated oven for 20-22 minutes, or until browned. Cool in pan for 20 minutes and ice with cream cheese icing before serving.
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