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Archive for November, 2013

Cinnamon Rolls

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Cinnamon Rolls
Great for your morning breakfast or a midnight snack the cinnamon roll is easy to make

Makes 2 pounds of dough (approximately 10 Cinnamon Rolls)

DOUGH
1 1/2 teaspoons of active dry yeast
4 cups Flour
1 cup slightly warm water
2/3 cup of heavy cream
1 large egg
1 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon grated orange zest
1 teaspoon cinnamon

FILLING
1/2 cup butter (unsalted)
1/4 teaspoon salt
1 1/2 cups brown sugar

Vegetable Spray and egg wash

   TO MAKE THE DOUGH: In a bowl combine the yeast with 1 cup of flour and the water and leave at room temperature for about 2 hours, or until you see it double in size. Add the remaining flour, heavey cream, egg, salt, vanilla extract, grated zest and cinnamon. Knead in a mixer with a dough hook at medium speed for approximately 10 minutes. Cover with plastic wrap and allow the dough to rise in room temperature for approximately 1 hour, or until it doubles in size.
   TO MAKE THE FILLING: In a saucepan over medium heat, combine all the ingreidents and stir. When the butter has melted and the mixture is bubbling, turn the heat down low and continue stirring for about 6 minutes, or until the mixture smells like butterscotch.
   TO MAKE THE ROLLS: Punch down the dough gently and press it into a 15 – inch square on a smooth oiled sprayed surface. If the dough is very elastic and won’t hold it shape, cover it and place it in the refrigerator for 20 minutes, then try again. Once you have rolled it out spread the filling over the dough leaving approximately 1/2″ boarder. Pinch the dough tight along on side and begin to roll it up tight. Trim the ends, then slice the log into 1″ rounds by sliding a piece of bakers string or dental floss by sliding the string under the log and pulling straight up. Place the rolls on a sprayed (oiled) sheet pan, leaving at least 2″ between the rolls. Cover with plastic and allow them to stand at room temperature for approximately 30 minutes, or until they are slightly puffed.
    Preheat the oven to 400 degrees. Brush the rolls gently with egg wash, and lower the temperature to 350 degrees Bake for about 40 minutes, or until golden brown. Let the rolls cool on a cake or wire rack.

Once your Cinnamon Rolls are cooled you can cover with your favorite glaze
  

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