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Tuesday, December 11, 2012

Cinnamon Rolls

Cinfully Good Cinnamon Rolls
recipe source here
Prep time:  
Cook time:  
Total time:  
Serves: 12
  • Dough::~
  • 4 C all-purpose flour
  • 1 tsp salt
  • C. granulated sugar
  • 1 TBSP active dry yeast
  • C. warm hot milk (very important)
  • 3 eggs, room temp
  • cup unsalted butter, cut in 12 pieces, room temp.
  • Cinnamon Butter::~
  • 1 cup light brown sugar
  • cup all-purpose flour
  • 2½ tsp ground cinnamon
  • Pinch of Salt
  • cup unsalted butter, softened
  • Glaze:::~
  • 1¼ C. powdered sugar
  • 3 TBS Heavy Whipping Cream
  • 6 TBS water
  1. For Dough: mix flour, salt and sugar together in a medium bowl, set aside. Give your eggs a quick wisk to mix them
  2. In small bowl mix milk and yeast and stir very well with a wisk until the yeast is dissolved in the milk. If it clumps, your milk is too cold. Let sit for 4-5 minutes.
  3. Add yeast/milk mixture to stand mixer bowl with flat paddle attachment and with the speed on 1, add the eggs and mix for 2 minutes
  4. Flip the speed up to 2 and add the flour mixture ½ C. at a time. your mixture will be dry flaky, that is ok.
  5. Change the attachment to the dough hook and start adding your butter one piece at a time. Mix this for 4-5 minutes until you get a nice big dough ball. Set ball in a large bowl and cover, and let this rise for 1 1.2 hours.
  6. Cinnamon Butter: Add all ingredients to stand mixer with flat paddle attachment and mix low-med speed until smooth. By smooth I mean ready to spread on bread, this will take 3-4 minutes.
  7. Uncover your dough and work out the air bubbles and turn the dough onto a floured surface.
  8. Roll the dough into an 11X18 rectangle
  9. Spread cinnamon butter evenly on the dough. and yes, you can lick the spatula.
  10. Roll the dough on the long side like a jelly roll, and use a bench scraper to slice your dough. Place rolls on pan and cover with plastic wrap, let rise 1 hour.
  11. Preheat oven to 350. Bake rolls for about 35 minutes or when they are golden brown. leave in pan on cooling rack for 5 minutes.
  12. Prepare glaze by mixing the sugar and cream and then the water 2 TBS at a time to thin until it reaches icing consistency. pour on still warm rolls.

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