Rich Cinnamon Rolls Recipe

DIRECTIONS

Dough

1. Pour the warmed milk into the bowl of a stand mixer with a paddle attachment.
2. Add the yeast and the sugar and stir to moisten.
3. Allow to sit for 5 minutes or until foamy.
4. In a large bowl, whisk the flour, baking powder and salt. When the yeast mixture is ready, turn the mixer on low and slowly add the flour mixture.
5. When the dough starts to look shaggy (about 1 minute), add the molasses, egg, melted shortening and melted butter.
6. Mix on medium speed until a smooth dough is formed (about 1 minute). Check the bottom of the mixer bowl during this part to make sure no ingredients are stuck to the bottom.
7. Change the paddle attachment to a dough hook and knead the dough on med-high speed for 7-8 minutes. If you do not have a dough hook, you can knead the dough by hand on a lightly floured surface.
8. Grease the bowl that was used for the flour with oil or cooking spray.
9. Place the kneaded doughball in the bowl, turning it to coat all sides with oil.
10. Cover with plastic wrap or a warm, damp towel and place in a warm, draft free area and allow to rise for 1 hour.
11. While the dough is rising, prepare the filling.

Filling

1. In a medium bowl, combine the molasses, melted butter, cinnamon and salt until well blended.
2. Stir in the sugar and mix thoroughly; set aside.

Filling the Dough

1. Spray a 9×13-inch pan with Baker’s Joy® No Stick Spray with Flour; set aside.
2. Punch down the dough in the bowl and then place onto a lightly floured surface.
3. Use a rolling pin to form the dough into a 14×14-inch square, dusting with flour as needed.
4. Spread the prepared filling over the dough, leaving some empty space (about 1 inch) on the sides and at the end furthest from you. If your filling is too stiff to spread, microwave it for about 30 seconds.
5. Roll the dough up starting with the side closest to you.
6. Using a serrated knife, use a gentle sawing motion to slice the dough into 12 equal sized pieces.
7. Place the rolls, cut side down, in the prepared pan.
8. Cover with the plastic wrap or towel again and place back in the warm, draft-free location.
9. Allow to rise another 1-2 hours or until doubled in size.
10. Prepare the frosting while the rolls rise.

Frosting

1. In the bowl of a mixer with a paddle attachment, combine the shortening and cream cheese. Blend on medium speed until creamy.
2. On low, add in the molasses, salt and vanilla extract and stir until blended.
3. Add the powdered sugar, ½ cup at a time, and blend until smooth.
4. Frosting may be stored at room temperature or in the refrigerator.

Baking

1. Preheat the oven to 375˚F.
2. Bake the rolls for 15-18 minutes or until they start to brown on the sides.
3. Remove from the oven and allow to cool for 15 minutes before frosting.