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Tuesday, April 24, 2012

Cinnamon Rolls

Cinnamon rolls are so good when they are warm, right out of the oven. The smell  that fills the air is so comforting on a cold morning like today.
 The recipe for the dough will be sticky.When rolling the dough I recommend using a steel dough cutter, or metal spatula for lifting the dough from the counter. I also recommend a tin pan for baking the rolls it helps to keep the dough from getting too crispy. Flour brands do make a difference, when I bake with inferior brands I am always disappointed, I highly recommend  King Arthur Four.

Ingredients:
1 cup milk scalded
1/2  cup shortening
1 cup water
1 1/2  tablespoon yeast
2 beaten eggs
1/2 cup sugar
1  1/2 teaspoon salt
1/2  teaspoon  ground nutmeg
5 1/2 bread flour
Filling
1/2 cup melted butter
1 cup brown sugar
4 teaspoons cinnamon
Frosting
8 oz cream cheese
1/2 cup butter soften
3 cups powdered sugar
1 teaspoon vanilla
1  tablespoon milk
In a small pan scald 1 cup of milk and 1/2 cup shortening. It  should be warm to the touch, the shortening will not melt all the way, it  will just start to melt. Remove from stove.


In one bowl add 1/2 cup of warm water, 1 1/2 tablespoon yeast, mix well set to the side. Then in the other bowl beat 2 eggs, there's 2 reasons I do that. 1 is to make sure the egg is good, 2 is to make sure I don't  put the egg shell into the recipe : )
Pour the warm milk mixture, with the eggs, and yeast  mixture, to this also add  1/2 cup water, 1/2 cup sugar
1 1/2 teaspoon salt,  and  1/2 teaspoon ground nutmeg mix well. Then add 5 1/2 cups bread flour beat till smooth. The dough will start to climb the dough hook, the consistency will be sticky.  Remove the dough, place in a greased bowl.
Take your hand, lift edges  into the center until dough resembles picture, this helps the dough roll out more even later in the process.
Before placing the plastic wrap spray it with Pam nonstick, this helps the plastic wrap from sticking to the  dough. Let rise till doubled about 2 hours.

To make filling place 1 cup brown sugar, 4 teaspoons cinnamon in small bowl mix well set to the side.
Roll dough out on well floured surface.

Roll out 13 x 28 inches. Spread melted butter on the dough.

Sprinkle brown sugar , and cinnamon topping.

Roll into tube shape using the dough cutter, or spatula if you don't own a dough cutter.
Cover with plastic wrap let rise till doubled.

After dough rises, brush tops with melted butter before placing in oven to bake. preheat oven to 325 degrees, and bake for 25 minutes or until  slightly golden like in photo.



To make cheese cream topping place  1/2 cup soften butter, 8 oz  cream cheese, mix well until fluffy. Add 1 teaspoon vanilla, 3 cups of powdered sugar. Blend the powdered sugar slowly because it will make a mess other wise.Add 1 tablespoon of milk.



Spread over the rolls, and enjoy : )

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