Wednesday, May 19, 2010

Cinnamon Rolls

I've been known to make a few cinnamon rolls on occasion.
I've tried so many different recipes - and feel like I've found the best one out there.
My family prefers them without nuts or raisins, but feel free to add them.
Roll your dough out - it's not a science - into a rectangle
Spread with softened butter, not margarine.

Sprinkle with brown sugar (I add a small sprinkling of white sugar too)

Sprinkle generously with cinnamon

Roll up the dough

Slice into 1 inch pieces, using a sharp knife makes this part much easier

Let them rise in a warm location until doubled in size

Bake until golden

Frost with your favorite frosting or make your own

Eat them!
Best Ever Cinnamon Rolls: (makes approx. 2 dozen)
1/2 c. warm water
2 T. yeast
2 c. milk
1/2 c. butter
1/2 c. sugar + 2 T. for proofing
1 1/2 t. salt
3 eggs
6 cups flour (may take up to 1/2 c. more)
1 c. butter, softened
1 1/2 c. brown sugar (I've never measured, but I make sure all of the dough is covered)
1/2 c. white sugar
Cinnamon - enough to sprinkle generously, maybe 3-4 T.?
Nuts or raisins (optional)
In the large bowl of your Kitchen Aid, mix the water, yeast and 2 T. sugar. While the yeast is proofing, combine the milk, butter, 1/2 c. sugar and salt in a small saucepan. Over low heat, melt the butter, stirring occasionally.
In a small bowl, beat the eggs and temper with the warm milk & butter mixture. Careful not to scramble the eggs - so do it slowly.
Once eggs are tempered and yeast is proofed, add the milk/butter/egg mixture to the yeast. Adding one cup at a time, incorporate the flour. DOUGH WILL BE STICKY. Cover and let it rise until doubled.
Once risen, turn dough out onto a heavily floured surface - roll dough into a rectangle keeping the dough about 1/3 of an inch thick.
Spread softened butter over the surface of the dough. I find the back of a large spoon works really well -
Sprinkle with brown and white sugars, then sprinkle with cinnamon.
Begin rolling up the dough from the long side. Once rolled, let it sit seam side down while you prep your pans.
Grease 2 large pans, mine are 11x15 inch pans and each one fits 12 rolls nicely. You may need additional pans depending on the sizes. You don't want to smash them in or they will have nowhere to rise:(
Cut the long roll into 1 inch pieces and place in the greased pans. Cover with plastic wrap and let rise in a warm place.
Once doubled in size and touching each other, place in the oven, preheated to 350 degrees for 20-25 minutes or until golden brown.
Once cooled, frost with the frosting of your choice. I usually make my own cream cheese frosting.
Bon Appetit!

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