Cinnamon Rolls

Cinnamon Rolls

[photo: unknown]

One of the things I remember cooking as a kid was cinnamon rolls. I think I must have learned how to make them in school and then brought my recipe home to try it out on the family. They were good then and they’re good now. Instead of drizzling the traditional powdered sugar icing over top, I’d rather frost them with vanilla or cream cheese frosting.

Cinnamon Rolls
Makes:       24                 Preheat Oven Temp:    375

Ingredients List
4 cups flour                                       — Filling —
1 package active dry yeast               2 Tb. butter, melted
1 cup milk                                           1/2 cup sugar mixed w/ 2 tsp. cinnamon
1/3 cup sugar                                     raisins, walnuts, pecans, etc (optional)
1/3 cup butter
1/2 tsp. salt
2 eggs

Step-by-Step

1 In a large bowl, combine 2 cups of the flour and the yeast.
2 In a medium saucepan heat the milk, sugar, butter and salt until warm and the butter melts.
3 Add the milk mixture and the eggs to the flour. Beat with a mixer on low speed for 30 seconds, and then on high speed for 3 minutes. Scrape the bowl and stir in more of the flour until the dough is thick and ready to knead.
4 Turn the dough onto a floured surface. Knead in any remaining flour until the dough is soft, smooth and elastic. About 3 – 5 minutes should be enough.
5 Shape the dough into a ball and place it in a lightly greased bowl. Turn over so the entire dough ball gets greased.
6 Cover the bowl loosely with clear plastic wrap and place it on the top rack in a cool oven. On the bottom rack of the oven, place a warm pan of water. This will provide the warm environment free from drafts that the dough needs for rising. Let it rise until it is double in size, about 1 hour.
7 Remove the dough from its warm spot and punch in the center of the dough. Turn it out of the bowl onto a floured surface. Divide the dough in half and set them both aside to rest covered for 10 minutes.
8 Grease two baking pans,  9-inch round pans work well. Roll out each portion of dough into a 12 x 8 size rectangle. Spread the filling over each, covering all the way out to the edges. First spread out the melted butter and then sprinkle the cinnamon-sugar over top and raisins, nuts, etc.
9 Roll them each (jelly-roll style) from the longest edge. Not too tight, but a firm roll. Seal the end seam so it doesn’t open and fall apart.
10 Slice each roll into 1-inch slices – I was taught a thread technique to slice through the dough without smashing it (see photo below). Arrange the slices in the pans, cover and let rise in a warm place 30 minutes.
11 Bake for 25 minutes or until golden brown. Cool slightly, remove from pans and frost. Enjoy warm!

— Powdered Sugar Icing —-

1 cup sifted powdered sugar 1/4 tsp. vanilla
1 Tb. milk or orange juice

In a mixing bowl, combine all the ingredients. Stir in additional milk or orange juice as needed to get the right drizzle consistency. Makes 1/2 cup icing.

Slicing Cinnamon Rolls

Slicing the rolls with the Thread Technique

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2 responses to “Cinnamon Rolls

    • Hi there,
      I put the cursor in the spot of the post where I want a picture and click on ADD MEDIA (near the top of the post). I tried it in two spots and it worked. I’m really new to wordpress, so not sure if that works on all the different templates, or if its available to everybody. I’ve seem some features on other wordpress blogs that I like, but they are not an option on the template I’m using. Hope this helps!

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