These are wonderful! The best part about making this recipe
is that the dough can be mixed and the rolls filled and shaped the night
before. When you awake in the morning, just bake! So easy to make and so
rewarding!
Check out Linda's Bread Making Hints:
Secrets to using the bread
machine, About
yeast in bread making,
Sourdough Starter, and
Quick
Breads.
Check out all of Linda's great
Cinnamon Roll Recipes
and
Bread Recipes
for your bread making.
Cinnamon Roll Recipe
Recipe Type:
Cinnamon Roll,
Brunch & Breakfast,
Bread
Yields: 12 Cinnamon Rolls
Prep time: 5 min
Cook time: 20 min
Ingredients:
3/8 cup milk (heated approximately 1 minute in microwave)
3/8 cup warm water (110 degrees F.)
4 tablespoons butter, room temperature
1
egg, room temperature
1 teaspoon salt
1/3 cup granulated sugar
3 cups bread flour or unbleached all-purpose
flour
3 tablespoons dough relaxer (optional)*
3 teaspoons instant active dry
yeast
* The Vital Wheat Gluten helps the sweet bread dough rise better, be more elastic, and
easier to roll out
Preparation:
|
Bread Machines
|
Bread Machine Recipe:
Add all the ingredients, except the Cinnamon Filling and the Butter Frosting, in the bread
pan of bread machine. Process according to manufacturer's instructions for a dough
setting.
NOTE: During the dough setting in the bread machine,
there is a rise cycle that will rise the dough. When the bread machine has
completed the dough cycle, remove dough from pan and turn out onto a lightly oiled
surface. (I use a nonstick cooking spray). Form dough into an oval, cover with a plastic
wrap and let rest for 10 minutes.
NOTE: Check the dough (don't be afraid to open the lid). It should form a nice
elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a
time). The same is true if the dough is looking dry and gnarly. Add warm water (a
tablespoon at a time). If you can't judge your dough by looking, stick your finger in and
feel the dough. It should be slightly tacky to the touch.
|
|
Stand Mixers
|
Standup Mixer Recipe:
In
a large bowl or in the bowl of a 5-quart stand mixer, combine all the ingredients in the
order given except the Cinnamon Filling and the Butter Frosting. Using a dough hook, mix
everything together until a soft dough forms.
Turn the dough out onto a lightly-oiled
surface (I use a nonstick cooking spray), and knead until elastic, approximately 10
minutes. Cover the bowl with plastic wrap and let rise until double in
size.
|
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Food Processors
|
Food Processor Method:
Put dry mixture in processing bowl with
steel blade. While motor is running, add liquid ingredients, butter, and
egg. Process until mixed. Continue processing, adding remaining flour
until dough forms a soft ball.
Turn the dough out onto a lightly-oiled
surface (I use a nonstick cooking spray), and knead until elastic, approximately 10
minutes. Cover the bowl with plastic wrap and let rise until double in
size.
|
Butter a 9 x 13 x 2-inch baking pan; set aside.
After dough has risen, roll and stretch the dough into approximately a 15 x 24-inch
rectangle.
FILLING RECIPE:
1 tablespoon butter, melted
or softened
2 tablespoons granulated sugar
2 tablespoons firmly-packed brown sugar
1 tablespoon ground cinnamon
1/2 cup raisins, optional
Brush the softened butter over the top of the dough with a
rubber spatula or a
pastry brush. Sprinkle Cinnamon Filling over the butter
on the prepared dough.
Starting with long edge, roll up dough; pinch seams to seal.
NOTE: Rolling the log too tightly will result in
cinnamon rolls whose centers pop up above the rest of them as they bake.
With a knife,
lightly mark roll into 1 1/2-inch section. Slide a 12-inch piece of dental floss
or heavy thread underneath. By bringing the ends of the floss up and criss-crossing
them at the top of each mark, you can cut through the roll by pulling the
strings in opposite directions. Place cut side up in prepared pan, flattening
them slightly.
NOTE: At this
point, the cinnamon rolls can be covered with plastic wrap and refrigerated overnight
(I've actually made them two days in advance) or frozen for
1 month. Before baking, allow
rolls to thaw completely and rise in a warm place if frozen. I have
found that I have to take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before
planning to bake. I just put the frozen cinnamon rolls (container and
rolls) on my counter (not in the refrigerator) overnight for 10 to 12
hours.
If
refrigerated, they can be either baked upon removing from the refrigerator or let come to
a room temperature (I've done both ways). They do a
slow rise overnight and it is not
necessary to let them come to
room temperature
before baking.
Preheat oven to 350 degrees F. Cover and let rise in a warm place for 30 to
45 minutes or until doubled in size. Bake 25 to 30 minutes or until golden
brown. Remove from oven and cool on a wire rack for 10 minutes. Spread frosting
over the cinnamon rolls while still warm. Serve warm.
FROSTING RECIPE:
2 cups powdered (confectoners) sugar
2 teaspoons pure vanilla extract
4 tablespoons hot water
In a medium bowl, combine powdered sugar and vanilla extract. Add hot water
gradually, stirring just enough to give it a thick spreading consistency.
Yields 12 cinnamon rolls.
