Super Bowl Monday. Unless you’re an American living overseas chances are you’ve never heard of this holiday. Yes, I have Super Bowl Monday off. It’s amazing. The thing is, the Super Bowl isn’t on Sunday because we are 13 hours ahead of the game. It’s hard to watch sports and it’s sad because I do enjoy watching college football. Go Irish!! It’s hard to keep a Notre Dame fan quiet even when they know they are annoying to 90% of Americans. I remember lazy Sunday afternoons hanging out with Matt watching the Ryder Cup (that’s golf) and taking a little nap. Not here. We did catch live coverage last night of the Australian Cup Tennis Championship. That was as good as it gets. Serena’s 123mph serves, that’s some scary business.
Anyway, we are having the morning edition of the Super Bowl. I’m making cinnamon rolls. The last time I had a good cinnamon roll was, I honestly can’t remember. There is a Cinnabon on Okinawa on a base where I frequent. I’ve smelled, contemplated many times. And yet, I always have the willpower to say, “Another time.” So many times that I no longer remember the last time.
The thing is, I don’t want to resist homemade cinnamon rolls. They came out of my oven and they taste like heaven. I can eat them in my house with my coffee and not some lame mall. Matt was on call this holiday and had to man the clinic, I visited with warm cinnamon rolls and orange juice. Suffice it to say I was a hero.
These cinnamon rolls are lightened up a little with 2% milk and reduced butter and sugar, they only clock in a couple hundred calories. C’mon that’s light for Super Bowl fare. Light for cinnamon rolls. Delicious as three times that many calories. I edited the original recipe by using 2% milk instead of skim and 1 T more butter which for 18 cinnamon rolls is very little difference. I added a little lemon extract to brighten them up and give a little more flavor. Enjoy and don’t feel guilty!
- 1 cup warm 2% milk (100° to 110°) ***
- 7 tablespoons melted butter, divided
- ⅓ cup plus 1 ½ tablespoons granulated sugar, divided
- 1 package quick-rise yeast (2 ¼ teaspoons)
- 3¾ cups all purpose flour (16.8 grams, plus a tiny bit more for flouring surface)
- 1 large egg, lightly beaten
- 1 teaspoon lemon extract
- ½ teaspoon salt
- Cooking spray
- ⅔ cup packed brown sugar
- 1½ tablespoons ground cinnamon
- 3 tablespoons butter, softened
- 2 tablespoons heavy cream
- ½ teaspoon vanilla extract
- 1 cup powdered sugar
- ***Warming the milk is critical to proper yeast activation but don’t make it too warm or it will kill the yeast, check with a instant read thermometer for best results.
- Combine warmed milk, 4 tablespoons melted butter, 1 ½ tablespoons granulated sugar, and yeast in a large bowl; let stand 5 minutes.
- Weigh or lightly spoon flour into dry measuring cups. If you are not using a scale, be sure to scoop lightly as it is easy to add too much flour for a dry result.
- In a small bowl, lightly beat egg and mix with lemon extract and sugar. Add to milk and yeast mixture. Stir in 4.5 ounces (1 cup) flour; let stand 10 minutes.
- Add 11.25 ounces (about 2½ cups) flour and salt to milk mixture; stir until a soft dough forms (dough will be sticky). Turn out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
- Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85°), free from drafts, 35 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rise 35 minutes or until doubled in size. Punch dough down; cover and let rest 5 minutes.
- Combine brown sugar and cinnamon. Turn dough out onto a lightly floured surface; roll dough into an 18 x 11–inch rectangle. Brush remaining 3 tablespoons melted butter over dough; sprinkle evenly with brown sugar mixture. Beginning at one long side, roll up dough tightly, jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut dough into 18 (1-inch) slices. Arrange 9 slices, cut sides up, in each of 2 (8-inch) square baking dishes coated with cooking spray. Cover and let rise 35 minutes or until doubled in size.
- Preheat oven to 350°. Uncover rolls. Bake at 350° for 22 minutes or until lightly browned. Cool 10 minutes in dishes on a wire rack. Turn rolls out onto wire rack; cool 5 minutes. Turn rolls over.
- To prepare icing, combine 3 tablespoons softened butter and cream; stir with a whisk. Stir in vanilla. Gradually add powdered sugar; stir until blended. Spread icing over rolls; serve warm.