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Cinnamon Rolls

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Preparation time: 10 min
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      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.


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