Spiced

Christmas Spiced Cinnamon Rolls

1 cup heavy cream (you can substitute half cream if you like)

2 tsp Deaf Girl Walking Spiced extract

Mix together and set aside. 

Dough

1 cup warm milk (110-115 degrees F)

1 packet instant dry yeast

Add to the mixer and give it a few minutes to come alive.

2 large eggs (room temperature)

½ cup salted butter
½ cup granulated sugar

Add these to the mixer and, using your dough hook, mix until everything is combined.

1 tsp salt

4 cups bread flour (you might need more, but start with only four cups)

Add these to the mixer. Again, mix until everything is combined, then let it rest for about ten to fifteen minutes. This gives the flour enough time to fully absorb the liquid and allows the gluten to start developing before you even begin kneading the dough.

Now, let's turn on the mixer to medium speed for about 5-10 minutes. Keep an eye on the dough as it starts to come together and pull away from the sides of the bowl. If, after five minutes, it's not pulling away, just sprinkle in a little more flour until it does.

Pour your dough into a greased container. Cover with a towel and allow to double in size.

Once it has doubled, pour dough onto a floured surface and roll out to about a 24x16 inch rectangle (math is not my forte).

Filling

½ cup butter, softened (Kerry Gold is my go-to because of its high-fat content)
Paint the butter on your dough. I use my hands. It’s easier and quicker.

1 cup brown sugar
2 tsp Deaf Girl Walking Spiced Extract
1 tbsp cinnamon

Mix together, then sprinkle the mixture on top of the butter, pressing it to the edges. I have a tendency to cut that into four sections and then roll up each section tightly. This way, I can make a few different pans for others (Honestly, the goal was to make “mini” rolls, but mine always rise so quickly, I’ve still not mastered the mini). This is NOT necessary, though. Cut each roll evenly. This is up to you. If you made one long roll and you want only a dozen, go for it. If you did four rolls and want a dozen each, go for it. They will rise a second time, so it’s up to you how you go about it. Place in greased pans. Remember the cream mixture at the top? Pour that into your pan. Yes, don’t panic. The cream WILL be absorbed.

Allow to rise for about 20-30 minutes, then place in a 375-degree preheated oven. Bake for approximately 20-25 minutes (until the tops are golden and the insides are cooked through). Pull out of the oven and let cool whilst you make the frosting.

Frosting
Two options: With or without cream cheese

With cream cheese:

¼ cup salted butter, softened (yep, Kerry Gold)
6 ounces cream cheese, softened

Beat until light and fluffy.

1 ½ cups powdered sugar
Slowly add powdered sugar until well incorporated. If it is too thick, add a splash of milk.

2 tsp Deaf Girl Walking Spiced extract (Or Deaf Girl Walking Cinnamon extract)
Pinch of salt
Add to frosting mixture, beat until well combined, taste, then spread on spiced rolls.

Without cream cheese:

½ cup salted butter (still using Kerry Gold)
¼ c Half or heavy cream

Beat until light and fluffy.

3 cups powdered sugar

Slowly add powdered sugar until well incorporated. If it is too thick, add a splash of cream.

2 tsp Deaf Girl Walking Spiced extract (or Deaf Girl Walking Cinnamon extract)

Pinch of salt

Add to frosting mixture, beat until well combined, taste, then spread on spiced rolls.