Tuesday, February 17, 2009
So here's my take on cinnamon rolls: lots of work, lots of time, lots of mess, but SO good. They're awesome as an occasional treat. I found this recipe on Cooks.com and have used it several times. The rolls are nice and soft, and my favorite part is that you pour melted butter and sugar in the bottom of the pan before you put the rolls in so the finished product has a yummy crust on it.
2 pkg. active dry yeast
1 c. warm water (105-115 degrees)
2/3 c. plus 1 tsp. granulated sugar, divided
1 c. warmed milk
2/3 c. butter
2 tsp. salt
2 eggs, slightly beaten
7-8 c. all-purpose flour, or more if needed
1 c. melted butter, divided (2 sticks)
1 3/4 c. granulated sugar, divided
3 tbsp. ground cinnamon
2/3 c. melted butter (1 stick plus 2 tbsp)
4 c. powdered sugar
2 tsp. vanilla
4-8 tbsp. hot water
In a small bowl mix together warm water, yeast and 1 tsp. sugar and set aside. In a large bowl, mix milk, remaining 2/3 c. sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky). (Bonny's note: I only used 7 c. flour.)
Turn out onto a well-floured board; knead 5-10 minutes . (Bonny's note: I kneaded for about 7 minutes.) Place in well-buttered glass or plastic bowl, cover and let rise in warm place free from drafts, until doubled in bulk, about 1 to 1 1/2 hours. (Bonny's note: These rolls get really big, so I only let them rise for 1 hour.)
When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15x20 inch rectangle.
To prepare filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 c. sugar and cinnamon; sprinkle over buttered dough.
Roll up jellyroll-fashion and pinch edge together to seal. Cut unto 12 to 15 slices. Coat bottom of a 13x9-inch pan and an 8-inch square pan with remaining 1/2 c. melted butter, then sprinkle with remaining 1/4 c. sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes.
Preheat oven to 350 degrees. Bake 25 to 30 minutes, or until rolls are nicely browned. Cool rolls slightly.
To prepare glaze: Meanwhile, in a medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 tbsp. at a time until glaze reaches desired spreading consistency. (Bonny's note: I used 5 tbsp. water.) Spread over slightly cooled rolls.
The author of this recipe calls them "Cinnabunns Cinnamon Rolls" and says, "Just like the ones in the mall!" I personally don't think they taste like "Cinnabon's" rolls, but like them just as much, if not more. The recipe also says you can add 1 1/2 c. chopped walnuts and/or 1 1/2 c. raisins to the filling if desired, but I have never done that.
I like to serve these right out of the oven, but they are just as delicious the next day if warmed in the microwave for 20 seconds.
So like I said, lots of work, but great finished product in the end. Enjoy!