Cinnamon Rolls

Ingredients

Sweet Yeast Dough Yeast Ingredients:

Sweet Yeast Dough Moist Ingredients:

Sweet Yeast Dough Dry Ingredients:

Oil For Bowl:

Butter For Spreading:

Cinnamon Filling:

Optional fillings:

Glaze:

Instructions

  1. In a large work bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until foamy, 5 to 10 minutes.
  2. Add moist ingredients.
  3. Add salt, cinnamon, and 2 cups of the flour.
  4. Using a hand mixer, or a mixing paddle on a stand mixer, mix on medium speed for 2 minutes.
  5. Remove the mixer/paddle blades from the mixer and insert a dough hook.
  6. Add in enough of the remaining flour to make a soft dough. The dough will feel soft and buttery, but not sticky.
  7. Place dough in an oiled bowl, turning to coat all sides with the oil.
  8. Cover with a slightly damp towel.
  9. Let dough rise in a warm place, free from drafts, until doubled in bulk, about 1½ hours.
  10. Punch down dough; cover and let stand for 10 minutes.
  11. Generously grease a 13 x 9-inch rectangular glass or ceramic oblong baking pan; set aside.
  12. In a small bowl, combine brown sugar and cinnamon; set aside.
  13. On a lightly floured surface, roll out dough to a 24-inch by 12-inch rectangle.
  14. Spread 4 tablespoons of room temperature butter over the rectangle, leaving ½" not buttered on one of the short sides.
  15. Sprinkle the brown sugar mixture over the buttered surface.
  16. Lightly press the brown sugar mixture into the surface of the dough with the back of spoon or the bottom of a measuring cup.
  17. Sprinkle optional raisins and chopped nuts over brown sugar mixture and press gently into the surface of the dough with the back of a spoon or the bottom of a measuring cup.
  18. Beginning on buttered short side, roll up tightly, jelly-roll fashion.
  19. Pinch seams to seal.
  20. Cut roll into 12 equal slices.
  21. Arrange cut-side down about ½-inch apart in the prepared pan.
  22. Cover tightly with plastic wrap.
  23. Let rise in warm place, free from drafts, until doubled in bulk; about 1½ hours.
  24. Preheat oven to 375°.
  25. Bake 20 to 25 minutes or until golden brown.
  26. Cool for 15 to 20 minutes.
  27. Prepare glaze by mixing powdered sugar, vanilla, and milk together in a small bowl.
  28. Drizzle or spread glaze over the warm rolls.
  29. Serve.

Comments

DO AHEAD TECHNIQUE: Make the dough a day before serving. After second rise, place covered rolls in refrigerator and leave overnight. Uncover and let stand at room temperature for 30 minutes before baking.

Categorized in

Recipe from Breads, by Sharon Tyler Herbst. Tuscan: HPBooks (1983).