Random (but not really)

Tuesday, October 27, 2009

Tasty Tuesday: Cinnamon Rolls

I love cinnamon rolls. Of course, I love them with walnuts and cream cheese icing, which are Right Out for Grandmom, so we I made plain ones.

Which are still really good.

Cinnamon Rolls
Dough:
3 1/2 cups white wheat flour
2 tsp yeast
3 tbsp sugar
2 tbsp dry milk
1 1/4 tsp salt
1 large egg plus water to make one cup liquid
1 tsp vanilla extract
2 tbsp softened butter
Filling:
1/4 cup softened butter
3/4 cup brown sugar
1 tbsp cinnamon (3 tsp if you tbsp doesn’t fit in the jar)
Icing:
2 tbsp half and half
1 cup confectioners sugar

Cinnamon Rolls

I wasn’t thrilled with the way the dough was made. If I make it again I believe I’d proof the yeast as part of the process. As it was the directions had you simply mix everything together to form a smooth soft dough. Next time I’d proof the yeast in part of the water, then add in the remainder of the ingredients together.

Place the dough in a large greased bowl, over, and then allow to rise for at least an hour. Mine rose for closer to two hours, since I had other things going on.

Cinnamon Rolls

Cinnamon Rolls

Make the filling. I didn’t follow the directions at all here. Instead, I beat the butter, sugar, and cinnamon with the paddle attachment of my mixer, until I had a soft uniform spread.

Cinnamon Rolls

Once the dough has risen, roll it out into a rectangle.

Cinnamon Rolls

Spread the filling over the rolled out dough, leaving a strip of dough on the far end uncovered.

Cinnamon Rolls

Roll the dough to make a log.

Cinnamon Rolls

Move the dough to a cutting board (I destroyed a rolling mat once when I forgot to do this) and then slice the dough with a serrated knife.

Cinnamon Rolls

Place the rolls in a greased pan. I used a stoneware pan here and made the full batch, however, I usually grease two 8″ round cake pans, and place one in the freezer for later.

Cinnamon Rolls

Cinnamon Rolls

Since I wanted to rolls for breakfast, I then covered the rolls in plastic wrap and then foil, and placed them in the refrigerator overnight.

Place the rolls in a warm oven that is off to allow them to rise for about an hour, or longer, as needed.

Cinnamon Rolls

Bake at 350 for 20 minutes.

Cinnamon Rolls

Cool for about ten minutes, than cover with icing.

Cinnamon Rolls

Cinnamon Rolls

Eat!

Cinnamon Rolls

Recipe is modified from The King Arthur Flour Baker’s Companion

Written by Michelle at 6:00 am    

Comments (0)  Permalink

Categories: Food,Photos  

Powered by WordPress