But for me, conquering how to bake cinnamon rolls was like climbing a mountain and getting to the top because I NEVER COULD GET IT RIGHT!!! I have baked and cooked all kinds of things. However, for some reason I could never get bread, dough, whatever to turn out right. Finally, I got it right! After much trying, I have mastered these cinnamon rolls.
And let's get real real, it is nice to present these and hear folks say, "Are these from scratch? They are delicious!" It is like, the allusive word "scratch" is some far off dream that is only heard of in the old'n days kind of stories. I reply with a humble, "why yes...they are". (Not really, though :) )
Recipe:
Dough:
- 3 cups of flour (for the dough)
- 1 package of rapid rise yeast
- 1/2 Teaspoon Salt
- 3/4 cup of milk
- 1/4 cup melted butter
- 1 whole egg + 1 yolk
- 1/4 cup granulated sugar
- 2/3 cup of brown sugar (light or dark is fine)
- 2 Tablespoons of cinnamon
- 1/4 cup softened butter
- 1/2 block of cream cheese
- 1/2 stick of softened butter
- 1 cup of powdered sugar
- 1/2 teaspoon of vanilla extract (or more if you really love a strong vanilla flavor!)
- In the microwave heat your milk to 105-110 degrees (basically, a luke warm bath if you don't have a food thermometer).
- Pour your yeast and 1/4 cup granulated sugar into the milk and lightly stir. Let your yeast activate for a few minutes (3-5) and pour into your mixing bowl.
- Add your flour, salt, and eggs to your bowl.
- Use a wooden spoon to stir together until ingredients are incorporated.
- Attach your dough hook to your mixer and allow the dough to knead for 8 minutes. You want your dough to be slightly sticky, but mostly pulling away from the bowl. If it is too sticky, sprinkle a little flour into the bowl during the last couple minuted of kneading.
- Once the dough has been kneaded for 8 minutes, transfer dough to an oiled bowl and place a cloth or Saran Wrap over the top of the bowl.
- Let the dough sit for 1- 1 1/2 hours, or until doubled in size
- Once the dough has doubled in size, in a small bowl combine the brown sugar and cinnamon and mix together.
- Remove dough from the oiled bowl to a flour dusted surface.
- Roll out your dough until it is approximately 12" by 16"
- Smooth your softened butter (for the filling) onto your rolled dough
- Dust your cinnamon and sugar mixture to the dough and massage the mixture into the butter.
- Once your butter and cinnamon/sugar mixture is incorporated, begin to roll your dough! Along the long side, roll your dough making surge to keep it as tight of a roll as possible.
- Using a string of dental floss, cut your rolls to be about 1 1/2" thick.
- Place rolls into a 9X13 greased pan and place a towel or plastic wrap over the top for a second rise. This will take about 45 minutes.
- Bake rolls at 350 degrees for about 20 minutes, or until lightly golden brown.
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