Monday, December 10, 2012

Cinnamon Rolls

Here is my favorite cinnamon roll recipe.... very simple to make!

Gather these:
4 1/4 to 4 3/4 c. all-purpose flour
1 pkg. active dry yeast
1 1/4 c. milk
1/4 c. granulated sugar
1/4 c. butter
1 tsp. salt
2 eggs
6 tbsp. butter, softened
1/2 c. packed brown sugar
2 tsp. ground cinnamon
Powdered Sugar Glaze

In a large mixer bowl combine 1 1/2 cups of the all-purpose flour and yeast. Heat the milk, granulated sugar, the 1/4 cup butter and salt just until mixture is warm (120 to 130 degrees) and the butter is almost melted, stirring constantly.

Add milk mixture to flour mixture; add eggs. Beat with an electric mixer on low speed for 30 seconds; scrape sides of bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. (Dough will be soft.) Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape dough into a ball.

Place dough in a lightly greased bowl; turn once. Cover; let rise in a warm place until double (about 1 to 1 1/2 hours). (The dough is ready for shaping when you can lightly and quickly press two fingers 1/2 inch into dough and indentation remains.)

 Punch dough down. On a lightly floured surface, divide dough in half; shape each half into a smooth ball. Cover; let rest for 10 minutes.

On lightly floured surface roll half the dough to 12x8 inches. Spread with 3 tablespoons softened butter. Combine brown sugar and cinnamon; sprinkle half over rectangle. Roll up from a short side. Seal edges. Make a second roll with remaining dough, butter and sugar mixture. I actually changed this and covered it with lots of melted butter and brown sugar.... I then sprinkled regular sugar and cinnamon over the dough.

 Slice each dough roll into 8 pieces. Arrange slices, cut side down, in a greased 13x9x2 inch baking pan. Cover; let rise until nearly double (about 30 minutes).

 Bake rolls in a 350 degree oven for 25 to 30 minutes or until light brown. Invert at once onto a wire rack. Cool slightly. Drizzle rolls with Powdered Sugar Glaze. Serve warm.

Makes 16 rolls.

Powdered Sugar Glaze:
Combine 1 cup sifted powdered sugar, 1 teaspoon vanilla, and enough milk (about 3 to 4 teaspoons) for drizzling consistency.

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