| This recipe is liked by 0 person(s). |
Cinnamon Rolls
Nb persons: 0
Yield:
Preparation time: 10 min
Total time:
Source:
| Cinnamon Rolls Recipe | |
| Recipe Type: Cinnamon Roll, Brunch & Breakfast, Bread Yields: | |
| 15 | Cinnamon Rolls |
| Cook time: 20 min Ingredients: | |
| 1 cup | milk, (heated approximately 1 minute in microwave) |
| 1/4 cup | hot water |
| 1 teaspoon | pure vanilla extract |
| 1/2 cup | butter, room temperature |
| 2 | eggs, room temperature and beaten |
| 1/2 teaspoon | salt |
| 1/2 cup | granulated sugar |
| 5 cups | bread flour |
| 1 tablespoon | vital wheat gluten, (optional)* |
| 3 teaspoons | instant active dry yeast |
| Butter a 9 x 13 x 2-inch baking pan; set aside. After dough has risen, roll and stretch the dough into approximately a 15 x 24-inchrectangle. Brush the 1/2 cup softened butter (listed below in the Cinnamon Filling) over the top of the dough with a rubber spatula or a pastry brush. Sprinkle Cinnamon Filling over the butter on the prepared dough. Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake. With a knife, lightly mark roll into 1 1/2-inch section. Use a sharp knife (I like to use a serrated knife and saw very gently) or slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and criss-crossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place cut side up in prepared baking pan, flattening them only slightly. The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together. CINNAMON FILLING: | |
| 1/2 cup | butter, melted or softened |
| 1 cup | firmly-packed brown sugar |
| 4 to 5 tablespoons | ground cinnamon |
| 3/4 to 1 cup | chopped nuts, (optional) |
| Soften the butter; set aside. In a bowl, combine brown sugar and cinnamon; stir in chopped nuts (optional). I like to sift the brown sugar and cinnamon together to remove any lumps. BUTTER FROSTING: | |
| 2 ounces | cream cheese, room temperature |
| 1/4 cup | butter, room temperature |
| 1 cup | powdered, (confectioners) sugar |
| 1/2 teaspoons | pure vanilla extract |
In a medium bowl, combine cream cheese and butter until creamy. Add powdered sugar, vanilla extract until well mixed and creamy
I like to add a small amount of milk to help making it more creamier.
Refrigerate frosting until ready to use and then bring to room temperature before spreading.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.