Monday, March 5, 2012

Cinnamon Rolls

Recipe is from Edible Twin Cities, Spring 2010.


1/2 cup milk
3 Tbl sugar
2 tsp salt
3 Tbl butter for dough, plus additional butter for greasing a bowl
    plus an addition 1 to 1-/2 sticks of butter for filling
1-1/2 cups warm water (105-115 degrees)
1 pkg active dry yeast
5 cups flour, divided into 3 cups and 2 cups
cinnamon and sugar mix

For the icing:
2 cups powdered sugar
4 Tbl melted butter
2 Tbl milk
1 tsp vanilla


1. Heat milk to just below boiling.

2.  Stir in sugar, salt, and butter.  Set aside and cool until lukewarm

3.  Warm the water and pour it into a large bowl.

4.  Sprinkle the yeast into the water, stirring until dissolved.

5.  Add the lukewarm milk mixture to the yeast-water.

6.  Add 3 cups of flour and beat until smooth.

7.  Continue adding flour slowly until you have a soft dough, about 2-1/2 cups.

8.  Prepare a lightly floured board and turn the dough out onto it.

9.  Knead until smooth and elastic, about 8-10 min.

10.  Form into smooth ball and grease the bowl you will use for next steps.

11.  Place dough into greased bowl, turning to grease the top.  Cover and let rise in warm place until doubled in bulk, about one hour.  (A turned-off oven with the oven light on can be just right.)

12.  After the dough has risen, punch it down and lest rest for 15 min.

13.  During this resting time, prepare the cinnamon and sugar if you don't have some on hand; and grease a 9x13" pan.

14.  Lightly flour a board or counter, place the dough on the floured surface, and roll with rolling pin into a rough rectangle or oval, until about 1/4-1/2" thick.

15.  Sprinkle the dough generously with sugar and cinnamon and dot the dough with butter.

16.  Roll the dough along the long edge to form a log of dough.

17.  Slice log into 12 equal pieces, about 1-1/2" thick, and place them three across and four down in the pan.

18.  Cover; let rise in a warm place until doubled in bulk, about an hour.

19.  Just before the hour is up, preheat the oven to 350.  Bake rolls uncovered for about 20 min.

20.  Turn out the baked rolls onto a jelly roll pan to cool and prep the icing.

For the icing:

21.  Melt the butter and then mix all icing ingredients together.

22.  After the rolls are removed from the oven and placed into the jelly roll pan, drizzle the icing over the rolls.

No comments: