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A Perfect Saturday with A Cozy Kitchen

8/6/2019

Here’s a tip: if you don’t want to physically drool while looking at your phone in public or if you don’t want to be at the grocery store at 9pm on a weeknight frantically buying the ingredients for chocolate chip cookies, then we recommend that you do not follow @acozykitchen on Instagram or visit her blog. In her many years of blogging, Adrianna has grown a loyal following with her beautiful imagery, easy but delicious recipes, and candid content (honorable mention to any post featuring her dog Amelia.) We’ve long been fans of not only her work, but Adrianna herself. She is easy-going, warm and genuinely down-to-earth. We recently hung out at Cozy HQ where she showed us her perfect Saturday morning, plus, her newly made-over bedroom.

Shop Adrianna's Bedroom

 

 

"My ideal weekend begins with an early morning walk with my dog Amelia. I then love getting dressed and doing a quick clean up of the house. Going to the farmer's market is also something I love doing on the weekend. I love prepping these overnight rolls the night before and baking them off when I’m ready to indulge in a bit of breakfast. It makes it so easy breezy to do it the night before!" 



Adrianna's Cinnamon Rolls

(Makes 12 Rolls)

Dough: 
  • 1/4 cup lukewarm water or orange juice
  • 1 tablespoon active dry yeast
  • 2 3/4 cups all-purpose flour
  • 3 tablespoons white granulated sugar
  • 1 1/4 teaspoon kosher salt
  • 3 large eggs, beaten in a bowl 
  • 1 teaspoon pure vanilla extract or vanilla paste
  • 8 tablespoons cubed unsalted butter, at room temperature
 
Cinnamon Roll Filling: 
  • 1/2 cup unsalted butter, at room temperature 
  • 1/3 cup ground cinnamon 
  • 3 tablespoons brown sugar
  • 3 tablespoons white granulated sugar
  • 1 teaspoon pure vanilla extract or vanilla paste
  • Pinch of kosher salt 
To Make the Dough:

To the bowl with of a stand-up mixer (alternatively, you can do this in a large bowl by hand), add the lukewarm water or orange juice. Mix in the active dry yeast and allow to stand and activate, about 8 minutes, until foamy and alive! 
 
To a medium bowl, whisk together the flour, sugar and salt. Mix in the beaten eggs and vanilla extract; then all at once, add the flour mixture. Attach the dough hook to your mixer and mix on low until the dough starts to become cohesive. With the mixer running on low, slowly add the cubes of butter. 
 
Knead on medium speed for about 5 minutes. Alternatively, if you’re doing this by hand, you’ll need to knead the dough for about 10 to 15 minutes. The dough will go from crumbly and separate to completely cohesive and smooth. The dough shouldn’t be sticky. Remove the dough from the hook and the bowl and form it into a ball. 
 
Transfer the ball of dough to a clean, lightly greased bowl (I used the flour bowl and just wiped it clean with a kitchen towel and then greased it). Cover with plastic wrap or a clean kitchen towel and transfer to the fridge to rise for at least 2 hours or overnight. 
 
To Make the Filling: 

To the bowl of a stand-up mixer (with the paddle attachment) or using a medium bowl and a fork, add the butter, cinnamon, brown sugar, white sugar, vanilla and salt. Mix and mash until the filling is completely smooth. 
 
*If you’re looking to save yourself a step in the morning, you can make this filling let it sit on the counter overnight so it stays softened. 
 
To Assemble the Cinnamon Rolls:

The following morning (or after the 2-hour mark), remove the dough from the fridge. Lightly flour your work surface and place the dough into the center. Lightly flour your rolling pin and roll the dough into a 1/8-inch thick rectangle that measures 15“ x 22“ If it’s not a perfect rectangle, then that’s totally ok. 
 
Roll the dough starting closest to you and going up. Divide the dough into two and transfer to a cutting board. Place it in the freezer to chill for 10 minutes. I find that slicing cold dough is WAY easier. 
 
Remove from the freezer and slice the rolls into 1 1/2-inch rolls, about 12, trimming the ends off. 
 
Transfer to a greased 9 x 13 baking sheet. Cover with a kitchen towel and allow to rise for an additional 45 minutes. 
 
Preheat the oven to 350 degrees F. Bake for 18 to 20 minutes. 
 
To Make the Cream Cheese Icing: 

To the bowl of a stand-up mixer (or a large bowl) with the paddle attachment, mix together the butter and cream cheese until smooth. Add the sugars, vanilla paste, salt and heavy cream. Beat for about 20 seconds. 
 
To Serve:

When the cinnamon rolls come out of the oven, pour the icing over the cinnamon rolls and smother them with icing. 
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