I have had
a craving for cinnamon rolls recently, so decided to make them last weekend from
scratch. These rolls did not disappoint—they were amazing.
I told
Andy at one point, I don’t think I can ever go back to store bought cinnamon
rolls—these are just so much cheaper and better. But, they are labor intensive,
so I will probably be buying cinnamon rolls again when I get lazy.
INGREDIENTS
– DOUGH
1/4 -ounce
package of yeast
1/2 cup of
warm water
1/2 cup of
scalded milk
1/2 cup of
sugar
1/3 cup of
butter
1 teaspoon
of salt
1 egg
3 1/2 to 4
cups of all-purpose flour
INGREDIENTS
– FILLING
1 stick of
melted butter
3/4 cup of
sugar, plus more for pan
2
tablespoons of ground cinnamon
INGREDIENTS
– GLAZE
Butter (I
used the remaining butter that I did not use for the filling)
2-3 cups of
powdered sugar
1 teaspoon
of vanilla extract
3 to 6
tablespoons of hot water
DIRECTIONS
1. Heat oven to 350 degrees.
2. In a small bowl,
dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar,
melted butter, salt and egg. Add 2 cups of flour and mix until smooth.
3. Add yeast mixture. Mix
in remaining flour until dough is easy to handle.
4. Knead dough on lightly
floured surface for 5 to 10 minutes.
5. Place in well-greased
bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
6. When dough has doubled
in size, punch down dough.
7. Roll out on a floured
surface into a 15 by 9-inch rectangle.
8. Spread melted butter all
over dough.
9. Mix sugar and cinnamon
and sprinkle over buttered dough. You can also sprinkle with any additional
items you want, such as walnuts, pecans, or raisins.
10. Beginning at the 15-inch
side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
11. Coat the bottom of
baking pan with butter and sprinkle with sugar. Place cinnamon roll slices
close together in the pan and let rise until dough is doubled, about 45
minutes.
12. Bake for about 30
minutes or until nicely browned.
13. While rolls are baking, mix
remaining butter from the filling, powdered sugar, and vanilla. Add hot water 1
tablespoon at a time until the glaze reaches desired consistency. Spread over
slightly cooled rolls (about three minutes after they come out of the oven).Doubled in size; ready for the oven. |
Right out
of the oven.
|
Note: It
is best to eat these while still warm, or heat up in the microwave for 15
seconds prior to eating if they have cooled.
Original
recipe here.
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