October 5, 2014

Cinnamon Rolls

This recipe has a disclaimer, please read below.












This recipe is NOT mine. But then again all recipes stem from way back. Unless you are awesome and just make up your own. I'm just not that awesome. Technique also plays a roll in how baking turns out. I hope your cinnamon rolls turn out as good as these do. It mostly takes practice and knowing what the dough looks and feels like. Bake at your own risk...


Cinnamon Roll Dough

2 cups milk
1/2 cup butter
2 eggs
4 Tablespoon sugar
2 teaspoons salt
1 heaping Tablespoon yeast
1/3 cup water
1/4 teaspoon nutmeg
5-7 cups flour

First measure the milk into a saucepan or microwave safe bowl. Add the butter to the milk and heat until it steams and small bubbles start to form on the sides of the pan. Do not boil. Remove from heat and let the butter finish melting if it hasn't done so. Add this to your mixer with the sugar and salt. Let rest for 5 minutes. Now add three cups of flour and beat well. Add the nutmeg and eggs. Beat again. Add one cup of  flour and beat some more. Here is the tricky part. Depending on what kind of yeast you are using, either add the yeast to warm water and let it go to work, then add it to mixture. OR if you are using instant yeast, add it with a small amount of flour to your mixture and then add the water. Kapeesh?

Now start adding flour until your dough just starts to pull away from the bowl. It should be sticky. Sticky dough makes a soft roll. Remember to count and don't go over 7 cups of flour. It will still stick to the bottom. Remove the dough hook, cover it up in your mixer and let it rise for an hour. You can place it in another bowl, but why wash more dishes than you need to?
Flour the counter liberally and roll your dough out about 1/2 to 3/4 of an inch thick. Mine got thick on me this time because I didn't know I was out of brown sugar and had to send the Ranch Hand to the neighbor's house to borrow some. It kept raising while he shot the breeze with the neighbor. :) After it's rolled out, spread with soft butter, white sugar, brown sugar and cinnamon. You get to determine how much you want, it will be an experiment of how sweet you like it. Add raisins too if that's your thing.
Roll it up and prepare to slice it. I use dental floss. Just criss cross your lines and pull. I do mine just bigger than an inch thick. Your roll should cut evenly without squishing if you do it this way. You could also use thread, but dental floss is easier to hold onto. Don't worry, no minty flavor is transferred!

Place in a greased cookie sheet so the edges are almost or just touching. Cover and let rise for 45 minutes. Bake at 350 degrees F. for 15-20 minutes or until they start to brown.

When I worked at the Victor Steak Bank we used to top them with thick frosting and a ladle full of melted butter. Super healthy, I know! They are divine! Thank you dear reader who gave me this recipe, you know who you are! And thanks for letting me share it.


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