Saturday, November 13, 2010

Cinnamon Rolls



Another Thanksgiving or Christmas morning favorite.  I make them ahead and freeze without icing. Then I thaw and reheat in the microwave. Drizzle them with icing after they are reheated.


Cinnamon Rolls

· 1 cup plus 2 tablespoons milk, divided

· 1 cup butter, divided

· 2 teaspoons salt

· ½ cup plus 1 tablespoon sugar, divided

· 2 packages active dry yeast

· 1 cup warm water

· 1 egg, beaten

· 6 – 7 cups all-purpose flour

· Cinnamon-sugar to taste

· 2 cups powdered sugar

· ½ teaspoon vanilla extract

Combine 1 cup milk, ½ cup butter, salt and ½ cup sugar in a small saucepan. Heat until just warm.

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In a 2-cup measuring cup, combine yeast and water until yeast is dissolved; add remaining sugar.

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When yeast mixture begins to foam, add to milk mixture; mix well. Fold in egg. Add 6 cups of flour to the mixing bowl of a stand-mixer. Add liquid mixture and knead with dough hook just until smooth, adding additional flour as needed. (If you don’t have a stand mixer, just mix in a large mixing bowl with a wooden spoon. Then knead on a floured board until smooth.)

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Roll dough out on a floured surface to a 16”x12” rectangle.

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Spread with remaining butter and sprinkle with cinnamon-sugar mixture. Roll up dough lengthwise and cut into one-inch slices. Place on a lightly greased (or parchment-lined)baking sheet; cover and let rise 25 minutes or until doubled in size. Bake at 375˚F for 12-15 minutes or until golden brown.

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Combine powdered sugar, remaining milk and vanilla; drizzle over rolls. Makes 1 ½ dozen rolls.




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