Cinnamon RollsFrom pointsevenout 8 years ago
- 2 ½ c + 1t sugar, divided shopping list
- 3T ground cinnamon shopping list
- 2 1/3 c unsalted butter, melted, divided shopping list
- 2 (.25 oz pkts) active dry yeast shopping list
- 1c 105* water shopping list
- 1c milk, warm shopping list
- 2t salt shopping list
- 2 eggs, slightly beaten shopping list
- 8c bread flour, divided shopping list
- 1c potatoes, instant shopping list
- 24oz jar applesauce shopping list
- 2 handfulls of raisins, about 3 oz, reconstituted shopping list
- 1 1/2c walnuts, ground, toasted shopping list
- 8oz cream cheese, softened shopping list
- 4c powdered sugar shopping list
- 2t vanilla extract shopping list
- 1t maple extract shopping list
How to make it
- Mix together 1 1/2 cups sugar with the cinnamon and set aside.
- Prepare a 15x10 baking dish: Cover the bottom with 1/2c melted butter and distribute 1/3c sugar evenly. Set aside.
- Put 2 handfuls of raisins in a small sauce pot along with 2 cups of water. Bring to a boil, remove from heat and let stand for 1 hour. Drain and set aside raisins.
- Coarse or fine grind walnuts, your option, in a food processor then toast them in a medium sauce pot until fragrant. Set aside.
- Proof yeast in 1c 105* water w/ 1t sugar. Should take 3-5 minutes.
- While yest is proofing, whisk eggs in a mixing bowl. Add 2t salt, 2/3c melted butter, 2/3c sugar & 1c warm milk while continuing to whisk.
- Whisk the proofed yeast into the liquid mix.
- In another mixing bowl place 3c flour and the instant potatoes. Pour the liquid mix into the flour mix. Hand mix with a fork or use an electric mixer with the screw attachments. Keep adding flour 1c at a time until a stiff dough is formed.
- Use any left over flour to flour a work surface. Turn out dough and knead for 8 minutes, incorporating the work surface flour into the dough as needed.
- Place the dough in a large greased bowl, turn to coat, cover with a damp towel that is also sprayed with cooking spray to prevent dough from drying out or sticking to the towel, and allow to rise in a warm place for 1 to 1 1/2 hours or until doubled in size.
- While the dough is rising make the icing.
- Beat cream cheese with an electric mixer until fluffy. Fold in 2 cups powdered sugar then 2/3c melted butter then 2 cups powdered sugar. Beat until creamy then add the vanilla and maple extracts.
- Punch down dough and let it rest for 5 minutes.
- Roll out dough onto a floured surface into a 15" x 20" rectangle.
- Brush 1/2c melted butter over the dough and sprinkle with sugar/cinnamon mixture evenly.
- Using a rubber spatula, spread out at least half of the applesauce on the dough.
- Evenly sprinkle the ground nuts on the dough and then sprinkle on the raisins.
- Tightly roll up the dough by the short end to make a 15" log and pinch the edges together to seal.
- Cut the roll into 12 pieces using some tooth floss or a string.
- Place the cinnamon roll slices close together in the prepared baking dish, cover and let rise in a warm place for 45 minutes.
- Preheat the oven to 350* and bake for 30 minutes or until golden brown. If using a convectionaire reduce the temp by 25*
- Spread icing over slightly cooled rolls.
People Who Like This Dish 11
The Cookpointsevenout Athens, AL
The Rating7 people
My gosh! Sin-packed is an understatement. My decalorizer might not be able to handle this load. I'm going to say to heck with it and do these. This ain't no dress rehearsal for life, baby this is it. This would be worth another hour on the exercise b...morechefjeb in Carthage loved it
that sounds gooddianna_wolf2000 in Madision Heights loved it
These are sinfully rich! I LOVE it. If you were raised in the south, there is no talk of fattning
ingredients, if it weren't for them, there wouldn't be any such thing as Southern food...bring it on! Thanksredkitchen in Murfreesboro loved it