Perfect Cinnamon Rolls
These are the best cinnamon rolls! I'm very very picky about cinnamon rolls and these are the best I've had. This recipe is from my friend, Sheree. The frosting recipe is mine. One trick to these is not to under or over rise the rolls. I also found that slightly heaping the 1 tablespoon yeast was the perfect amount. The dough enhancer or malted barley is also important to the perfect cinnamon roll. If you don't use warm water the rising times will be longer. These rolls also turn out better being rolled with flour instead of oil which I usually prefer, but using oil interferes with the texture.
Recipe:
7 cups AP or bread flour (approximately)
1½ tablespoons instant yeast (slightly heaping) or 1 tablespoon Saf Instant Gold yeast (try 1 1/2)
2 teaspoon salt
⅓ cup sugar
⅔ cup milk powder
2 teaspoons dough enhancer or malted barley
¼ cup oil
3 cups warm water
4-5 tablespoons softened butter
½ scant cup white sugar
½ scant cup brown sugar
2 tablespoons cinnamon
Mix half the flour, yeast, salt, ⅓ C sugar, milk powder and dough enhancer together. Add oil and water and mix until well incorporated. Add the rest of the flour while kneading with dough hook until you have a very soft, sticky dough that when pressed with finger will stick around the edges but not in the center of your finger (or just slightly less sticky than that). Total kneading time approximately 10-15 minutes, making sure the gluten is well developed. Turn dough into oiled bowl, cover and let rise until double (about 45 minutes). Roll out dough on floured counter into about a 12"x 26" rectangle. Spread butter all over dough, leaving ½ inch all the way around. Mix sugars and cinnamon together and sprinkle evenly over butter. Begin rolling up rectangle toward you pinching the edge at the end. Cut each end off and do what you want with them. Cut the remaining log into approximately 20 two-finger-width slices and place them on a greased baking sheet. Rise until double (about 45-60 minutes) and bake 350°F for approximately 20 minutes, until lightly browned on top. Let cool 2 minutes and then frost with frosting below. (For potato rolls add ½ cup mashed potatoes. For scones add ½ teaspoon soda and 1 teaspoon baking powder. For orange rolls use Lionhouse cook book glaze.)
Note*-- You can substitute 3 peeled, blended pears plus 1½ C water for the 3 C water.
Frosting:
½ cup softened butter
4 ounces softened cream cheese
1 teaspoon vanilla
Powdered sugar (about 2 cups depending on desired thickness)
Mix all together thoroughly, spread on cinnamon roll tops.
Recipe:
7 cups AP or bread flour (approximately)
1½ tablespoons instant yeast (slightly heaping) or 1 tablespoon Saf Instant Gold yeast (try 1 1/2)
2 teaspoon salt
⅓ cup sugar
⅔ cup milk powder
2 teaspoons dough enhancer or malted barley
¼ cup oil
3 cups warm water
4-5 tablespoons softened butter
½ scant cup white sugar
½ scant cup brown sugar
2 tablespoons cinnamon
Mix half the flour, yeast, salt, ⅓ C sugar, milk powder and dough enhancer together. Add oil and water and mix until well incorporated. Add the rest of the flour while kneading with dough hook until you have a very soft, sticky dough that when pressed with finger will stick around the edges but not in the center of your finger (or just slightly less sticky than that). Total kneading time approximately 10-15 minutes, making sure the gluten is well developed. Turn dough into oiled bowl, cover and let rise until double (about 45 minutes). Roll out dough on floured counter into about a 12"x 26" rectangle. Spread butter all over dough, leaving ½ inch all the way around. Mix sugars and cinnamon together and sprinkle evenly over butter. Begin rolling up rectangle toward you pinching the edge at the end. Cut each end off and do what you want with them. Cut the remaining log into approximately 20 two-finger-width slices and place them on a greased baking sheet. Rise until double (about 45-60 minutes) and bake 350°F for approximately 20 minutes, until lightly browned on top. Let cool 2 minutes and then frost with frosting below. (For potato rolls add ½ cup mashed potatoes. For scones add ½ teaspoon soda and 1 teaspoon baking powder. For orange rolls use Lionhouse cook book glaze.)
Note*-- You can substitute 3 peeled, blended pears plus 1½ C water for the 3 C water.
Frosting:
½ cup softened butter
4 ounces softened cream cheese
1 teaspoon vanilla
Powdered sugar (about 2 cups depending on desired thickness)
Mix all together thoroughly, spread on cinnamon roll tops.
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