Cinnamon RollsFrom kdbradley 5 years ago
- 5 cups flour shopping list
- 6 tablespoons butter shopping list
- 2 tablespoons yeast shopping list
- 1 1/4 teaspoons kosher salt shopping list
- 3 large eggs shopping list
- 1 cup milk shopping list
- 1/4 cup sugar shopping list
- Filling: shopping list
- 1 cup light brown sugar ; packed shopping list
- 1 tablespoon cinnamon shopping list
- pinch salt shopping list
- 1 1/2 tablespoons butter ; melted shopping list
- Icing: shopping list
- 1/4 cup cream cheese shopping list
- 3 tablespoons milk shopping list
- 1 1/2 cup powdered sugar shopping list
How to make it
- For the dough: In a large bowl whisk the eggs, sugar, butter, and milk.
- Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined.
- Add all but 3/4 cup of the remaining flour and knead with dough hooks on low speed for 5 minutes.
- Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed for 5 minutes longer or until dough forms a ball.
- Turn the dough out onto a lightly floured surface; knead by hand for 30 seconds.
- Lightly oil a large bowl.
- Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in size, 2 to 2 1/2 hours.
- Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated.
- Set aside until ready to use.
- Butter a 9 by 13 inch glass baking dish.
- Turn the dough out onto a lightly floured surface.
- Gently shape the dough into a rectangle with the long side nearest you.
- Roll into an 18 by 12 inch rectangle. Brush the dough with 1 1/2 tablespoons of melted butter, leaving 1/2 inch border along the top edge.
- Sprinkle the filling over the dough, leaving a 3/4 inch border along the top edge; gently press the filling into the dough.
- Beginning with the long edge nearest you, roll the dough into a tight cylinder.
- Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness.
- Using a serrated knife, slice the cylinder into 1 1/2 inch rolls, yielding 12 rolls. Arrange rolls cut edge down in the baking dish; cover lightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
- Remove the rolls from the refrigerator and place in an oven that is turned off.
- Fill a shallow pan 2/3 full of boiling water and set on the rack below the rolls.
- Close the oven door and let the rolls raise until they look slightly puffy; approximately 30 minutes.
- Remove the rolls and the pan of water from the oven. Preheat the oven to 350°F. When the oven is ready, place the rolls on the middle rack and bake for 30 minutes or until golden brown.
- While the rolls are cooling slightly, make the icing by mixing the cream cheese, and milk and mix until combined.
- Add the powdered sugar and mix until smooth.
- Spread over the rolls and serve immediately.
The Cookkdbradley Taylor, PA
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