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Cinnamon Rolls |
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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Posted: 22 December 2013 at 22:59 |
Cinnamon Rolls Dough
Filling
Glaze
Dough Combine warm milk and yeast in bowl, let activate then whisk and add eggs. In mixer bowl combine flour, cornstarch, sugar, salt...mix. Slowly add milk mixture to dry ingredients and mix on low (dough hook) until combined. Increase speed of mixer to medium and add one section of butter at a time until all is incorporated into dough, let mix for 10 minutes. Add flour, 1 tablespoon at a time, until dough release from sides when mixing. Turn dough onto clean surface and knead and form a ball, place into greased bowl...cover and let dough double in size. Filling & Assembly Mix brown sugar, cinnamon, salt together in bowl. Turn dough onto clean surface and roll to 18"x18. Spread softened butter over the surface, except the last 1 1/2" of dough furthest from you (this will be pinched to seal the end). Next spread the filling evenly across all dough, except the last 1 1/2". Now, starting with the edge nearest to you, start rolling in a tight roll. When you get to the end, pinch the dough into itself to seal the outer edge. Now, ensure that your roll is a nice uniform shape all along with two flat ends. Cut into equal lengths rolls, I used 2 3/4". Place in parchment lined/sprayed 9x12 pan...cover and let rise to double. Next you can move on to baking them, or refrigerate for up to 24 hours. I usually refrigerate at least overnight. Take them out an hour before baking, to come to room temperature. Bake & Filling Now you can bake them at 350f for 35 minutes, or until golden brown and cooked through/filling melted. Glaze:mix softened cream cheese, milk, vanilla, powdered sugar in a bowl, set aside. Once the Rolls are out of the oven place 1/2 cup glaze on each roll and let cool for 30 minutes. Add remaining glaze and serve. I made a double batch. Yes, that's 36" of Cinnamon Rolls! |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Dan,
These are wonderful. Thank you for posting. Happy Holidays. Margaux. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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Thanks for the kind words Margi! I'll be baking them for family coming over tonight.
Merry Christmas! Dan
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Enjoy The Food!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Dan,
Adore the aromas of cinammon coming from the oven ... Very magical scent .. I am sure these cinammon treats shall be a big hit !!! I already have caught the aromas !!! Margaux. Happy Holidays too ... |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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