Depending on the size of your pan, place them sort of close together
but not touching, they will rise upward and be tall and oh so
good. This is a family favorite every Christmas morning and they are
delicious! Use good quality cinammon. I use Vietamese Cinammon from Penzey's.
Rosalynn Gorski
rozski@cox.net
CINNAMON ROLLS
This recipe is similar to the Cinnabons that you get at the
malls. This recipe, however, has been adapted for the Kitchen Aid
Mixer and will make 12 rolls. This is a Christmas morning tradition
for our family.
The most important thing to do is to have all ingredients at room
temperature before starting. Take amount of flour needed plus a
little extra and sit at room temperature for 2-3 hours.
Warm the mixer bowl by inverting it (upside down) in the sink and
running hot water over it for a couple of minutes. Dry well.
ROLLS
4 cups of all-purpose flour. (Not bread flour as the protein content
is too high.)
1 tsp. salt.
1/2 cup granulated sugar.
2 1/4 tsp. SAF instant yeast or 1 pkg. (1/4oz) Fleischmann's instant
active dry yeast.
2 eggs (at room temperature)
1 cup milk.
1/3 cup butter, melted. (Make sure this is just melted).
Put 3 cups of flour in mixer bowl with salt and sugar. Hold back 1
cup of flour. Mix together with a hand whisk. This will help to
blend ingredients and acts as a sifting tool. Do this for about a
minute or so. Put bowl on mixer with dough hook. Sprinkle yeast
over the flour and turn machine on stir for 30 seconds. While
machine is running on "stir", add eggs, mix 1 to 2 minutes. While
machine is blending eggs, combine milk and melted butter
together. Pour very slowly into the dough mixture. Knead on speed
2-3 for 5 minutes, adding the remaining flour, a little at a time.
Place dough on lightly floured surface and knead together for a
couple of minutes or until texture feels right to you. Roll into a
ball and place in lightly oiled bowl. Cover and let rise in a warm
place until doubled in size. Approximately 1-2 hours.
FILLING
1 cup packed of dark brown sugar.
2 1/2 Tbsp. Cinnamon.
1/2 cup butter, softened.
Preheat oven to 400F. Combine the brown sugar and cinnamon in a
bowl. Roll the dough flat until it is approximately 21 inches long
and 15 inches wide. It should be about 1/4 inches thick.
Spread the softened butter evenly over the surface of the
dough. Sprinkle, evenly, the cinnamon/brown sugar mix over the
entire surface, except 1/2 inch on the right side (the 21 inch side).
Working carefully from the left side (the 21 inch side with the
cinnamon to its edge), roll the dough snuggly down to the opposite
side. Pinch seams together well. Make sure that filling has not
extended to this seam, as it will be difficult to seal the seam
otherwise. Cut the rolled dough into 1-3/4 inch slices and place 6
at a time, evenly spaced, (about 1-1/2 to 2 inches apart) in a
lightly greased baking pan. (You can put all 12 in a roasting
pan). Let the rolls rise again until double in size (anywhere for 30
minutes to 1 hour. Don't be concerned if it takes a little
longer. It depends on the temperature in your kitchen.). When
doubled, bake for 10 to 15 minutes, or until light brown on top.
ICING
8 Tbsp. (1 stick) butter, softened.
1 1/2 cups powdered sugar, sifted.
1/4 cup (2 oz.) cream cheese.
1/2 tsp. Vanilla extract (do not use imitation).
1/8 tsp. Salt.
While the rolls bake, combine the icing ingredients. Beat well with
an electric mixer until fluffy. When rolls come out of the oven,
coat each roll generously with the icing. You want to use all the icing.
Makes 12 rolls. Cool in pan. When cool you can freeze them. When
frozen, you can take and wrap each individually and keep in
freezer. You can take one and pop into the microwave for 20 to 30
seconds to reheat. OR they also stay well in the refrigerator, in
their baking pan covered tightly with foil or saran wrap.