Monday, October 17, 2011

Cinnamon Rolls

Cinnamon rolls rock!  They smell great and taste even better.  You do have to plan ahead a couple hours, but they really aren't difficult to make.

Yield: 15 rolls


Ingredients


  • Dough
    • 3 1/2 to 4 1/2 cups flour
    • 1/3 cup sugar
    • 1 tsp wheat gluten
    • 1 tsp salt
    • 4 1/2 tsp yeast
    • 1 cup warm milk
    • 1/4  cup butter, softened
    • 1 large egg
  • Filling
    • 4 tbsp butter, melted
    • 1/2 cup brown sugar
    • 2 tsp ground cinnamon
    • 3/4 cup raisins and/or pecans
  • Icing
    • 1 cup powdered sugar
    • 1/2 tsp vanilla
    • 4-5 tsp milk

Directions


  1. In large bowl, combine 2 cups of flour with the sugar, gluten, salt, and yeast.  Add the milk, butter, and egg.  Mix well.  Add enough remaining flour to form a dough.
  2. Knead the dough for 6-8 minutes.  Cover and place in a warm place to rise for 90 minutes.
  3. Punch down the dough.  Roll on a floured surface to 15" x 10".
  4. For the filling, spread the melted butter over the dough.  Combine the sugar, cinnamon, raisins, and pecans.  Sprinkle over the butter.
  5. Roll the dough up starting on the 15" edge.  Pinch the seam and ends closed.
  6. Use dental floss to cut into 15 slices, 1" in thickness each.  Place in a greased 9" x 13" pan.  Cover and let rise until doubled, about 30 minutes.
  7. Bake at 340°F for 25 minutes.  Remove to a wire rack to cool for ten minutes.
  8. Combine the ingredients for the icing.  Drizzle over the cinnamon rolls.  Serve warm.







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