Happy New Year!

2011 is here. I have a feeling it's going to be a big one--not only will we both say goodbye to our 20s this year, but we're hoping to finally become homeowners and to take a fun trip or two as well. To welcome the new year with all of its possibilities, I decided to make a fun and festive breakfast of cinnamon rolls!

Homemade cinnamon rolls are not too hard to make but they are a bit time consuming. Fortunately, King Arthur Flour's Now or Later Cinnamon Buns recipe provides great tips for making them ahead of time so all I had to do this morning was pop them in the oven for 15 minutes and make a quick powdered sugar-based glaze. The best part? The recipe makes two pans of 8 rolls which means we'll be able to pull the second pan from the freezer and relive the deliciousness again soon.

So far, 2011 is off to a great start :)

Make-Ahead Cinnamon Rolls
From King Arthur Flour

Ingredients:
3 1/2 cups all purpose flour
2 teaspoons instant yeast
2 TBL non-fat dry milk
2 TBL granulated sugar
1 1/2 teaspoons salt
4 TBL softened butter
2/3 cup lukewarm water
1/2 cup lukewarm milk
3 teaspoons cinnamon
2 TBL melted butter
1/2 cup powdered sugar
2 TBL milk
1 TBL cream cheese (optional)
1/4 teaspoon vanilla (optional)

1. Combine the first 8 ingredients (through the lukewarm milk) in a large bowl and mix and knead (using hands or stand mixer) to make a soft, smooth dough (you'll know it's ready when it is no longer super sticky).
2. Place dough in a lightly greased bowl and allow dough to rise for 60-90 minutes or until doubled in bulk.
3. Deflate the dough and transfer to a lightly greased work surface (I used parchment paper-- no greasing needed!)
4. Roll the dough into a 20 inch long rectangle that is about 12 inches wide. Sprinkle evenly with cinnamon.
5. Starting with the long side, roll the dough into a 24 inch log. Use a sharp knife to cut into 16 even pieces.
6. Lightly grease two 8 inch cake pans. Divide the rolls between the two pans. Cover the pans and let rise until they're crowded against each other and puffy about 60-90 minutes. Towards the end of the rising time, preheat the oven to 325 (350 if you are baking them for immediate use).
7. Bake buns for 15 minutes--they will be set but not browned. Remove from the oven and cool completely. You can wrap both tightly and freeze or freeze one pan and save the other for the next day. If you freeze them, let them thaw overnight in the fridge. When you are ready to eat, preheat the oven to 350 and bake for 10-15 minutes until they are a light golden brown. (If you don't freeze them and want to cook as soon as you make them-- bake at 350 for 20-25 minutes until golden brown). Brush the top with melted butter.
8. Make the glaze by mixing powdered sugar, vanilla, milk, and cream cheese together. Note the amount listed above makes enough for one pan of rolls....if you are making both at the same time, you should double the amount.
9. Top warm rolls with glaze and serve!