Dec 3, 2010

Cinnamon Rolls

1 cup milk (heated approximately 1 minute in microwave)
¼ cup warm water (110 degrees F.)
1 teaspoon vanilla extract
½ cup butter, room temperature
2 eggs, room temperature and beaten
½ teaspoon salt
½ cup sugar5 cups bread flour
1 tablespoon vital wheat gluten (optional)
3 teaspoons instant active dry yeast

*In a Mixer combine all the ingredients in the order given. Using a dough hook, mix everything together until a soft dough forms.
Turn the dough out onto a lightly oiled surface (nonstick cooking spray) and knead until elastic, approximately 10 minutes.
Return dough to mixing bowl cover the bowl with plastic wrap and let rest for 10 minutes.
*Butter a 9x13x2 inch baking pan or cookie sheet; set aside.
*After dough has rested, roll and stretch the dough into approximately a 15x24 rectangle.

Cinnamon Filling:
½ cup butter, softened1 cup firmly-packed brown sugar
4 to 5 tablespoons cinnamon
¾ to 1 cup chopped nuts (optional)
*Brush ½ cup butter over the top of the dough with a rubber spatula.
Then sprinkle the cinnamon filling over the butter on the prepared dough.
*Starting with the long edge, roll up the dough; pinch seams to seal.
*With a knife, lightly mark roll into 1 ½ inch sections.
Use a sharp knife and saw very gently through the roll.
*Place rolls on the pan, cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size.
*Preheat oven to 350 degrees F. for regular oven or 325 degrees F. for a convection oven.
• Bake in a regular oven approximately 20 to 25 minutes until they are a light golden brown.• Bake in a convection oven approximately 15 to 20 minutes until they are a light golden brown.
*Remove from oven and let cool slightly. Spread Butter Frosting over the cinnamon rolls while still warm. Serve warm.

Butter Frosting:

2 ounces cream cheese, room temperature
¼ cup butter, room temperature
1 cup powdered sugar
½ teaspoon vanilla extract
1/8 teaspoon lemon extract or oil (optional)
*In a medium bowl, combine cream cheese and butter until creamy.
Add powdered sugar, vanilla extract and lemon extract or oil until mixed and creamy. Refrigerate until ready to use and then bring to room temperature before spreading.

1 comment:

Our Happy Medium said...

made 12 batches of this!!!! Love them, gave as presents (in a candy cane shape!)

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