Saturday, May 13, 2017

HOMEMADE CINNAMON ROLLS

4 1/2 to 5 cups all-purpose flour

1 pkg active dry yeast
1 cup milk
1/3 cup butter
1/3 cup sugar
1/2 tsp salt
3 eggs, beaten
3/4 cup packed brown sugar
1/4 cup all-purpose flour
1 tbsp cinnamon
1/2 cup butter, softened

In a small bowl, pour the dry yeast into about 1/3 cup warm water and sprinkle with sugar. In a glass bowl, combine the milk, butter, sugar, and salt; microwave on high for 2 minutes but do not boil. Stir milk and butter mixture until butter is melted and has cooled slightly.

In a large mixing bowl, put 2 cups of the flour and pour the dissolved yeast on top. Pour the slightly cooled milk mixture on top of the flour and and yeast and mix with a wire whisk. Add the beaten eggs and whisk until well blended. Gradually add the remaining flour until a soft elastic dough is formed. Place mixture in a greased glass bowl, turning once, and cover with a thin damp cloth. Let rise until doubled in size.

For the filling, combine brown sugar, 1/4 cup flour, and cinnamon. Punch down the dough and turn out on a lightly floured surface. Cover and let rest for 15 minutes. Roll the dough into a 12-inch square.

Spread the softened 1/2 cup of butter evenly on the dough. Sprinkle with the filling mixture. Roll up jelly-roll style and pinch edges to seal. Slice to the desired thickness and place in a greased pan. Let rise until doubled in size and then bake in a 350 degree preheated oven until golden brown. Baking time will depend on the thickness you slice your rolls and how tightly you put them in the pan.

Allow rolls to cool for 5 minutes after removing from the oven. Make the following powdered sugar glaze and drizzle over the warm rolls.

POWDERED SUGAR GLAZE:

In a small bowl, stir together 1 1/4 cups sifted powdered sugar, 1 teaspoon light corn syrup, 1/2 teaspoon vanilla, and enough cream (probably 1 to 2 tablespoons) to make a drizzling consistency.
Note: File Photo

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