Cinnamon Rolls

Cinnamon Rolls

cinnamon rolls
Amber’s Delicious Cinnamon Rolls!
Quantity Measure Ingredient
Dough
4 ½ – 5 cup flour
1 pkg. active dry yeast
1 cup milk
1/3 cup butter
1/3 cup sugar
½ tsp. salt
3 eggs
Filling
¾ cup packed brown sugar
¼ cup flour
1 Tbsp. ground cinnamon
½ cup butter
1 cup raisins (optional)
1 cup walnuts (optional)

Directions

  1. In a large bowl combine 2 ¼ cups of the flour and yeast
  2. In a medium saucepan heat the milk, the 1/3 cup butter, 1/3 cup sugar, and salt just till warm (120-130 degrees) and butter is almost melted stirring constantly.  Add to flour mixture.  Add eggs.  Beat with a wooden spoon until well blended.  Continue stirring and adding as much of the remaining 2¼ to 2¾ cups flour as you can.
  3. Turn dough out onto a lightly floured surface.  Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).  Shape into a ball.  Place in a greased bowl, turning once.  Cover; set rise in a warm place until double (about 1 hour).
  4. For filling, combine brown sugar, the ¼ cup flour, and cinnamon.  Cut in remaining butter till crumbly; set aside.
  5. Punch dough down.  Turn onto a lightly floured surface.  Cover and let rest for 10 minutes.  Roll the dough into a 12 x 18” rectangle.  Sprinkle filling over dough; top with raisins and pecans, if desired.  Roll up jelly-roll style; pinch edges to seal.  Slice roll into eight 1 ½ -inch pieces.  Arrange dough pieces, cut side up, in a greased 12-inch deep dish pizza pan or 13x9x2-inch baking pan.
  6. Cover dough loosely with clear plastic wrap, leaving room for rolls to rise.  Refrigerate dough for 2 to 24 hours.  Uncover and let stand at room temperature for 30 minutes. (Or, for immediate baking, don’t chill dough.  Instead cover loosely; let dough rise in a warm place till nearly double, about 45 minutes.)
  7. Break any surface bubbles with a greased toothpick.  Brush dough with half-and-half or light cream.  Bake in a 375 degree oven for 25 to 30 minutes or till light brown.  If necessary to prevent overbrowning, cover rolls loosely with foil the last 5 to 10 minutes of baking.  Remove rolls from oven.
  8. Brush again with half-and-half or light cream.  Cool for 1 minute.  Carefully invert cinnamon rolls onto a wire rack.  Cool slightly.  Invert again onto a serving platter.  Drizzle with Powdered Sugar Glaze.  Serve warm.  Makes 8 rolls.
Nick Weissert Cinnamon Rolls
Eli’s Cinnamon-y rolls!

Apple Cinnamon Rolls:  Prepare rolls as directed, except substitute 1 cup finely chopped apple for the raisins in the filling

Powdered Sugar Glaze:  In a bowl stir together 1¼ cups sifted powdered sugar, 2 tablespoons melted butter, 1 teaspoon corn syrup, ½ teaspoon vanilla, and enough half-and-half or light cream (1-2 tablespoons) to make of drizzling consistency.

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