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Harvest Cinnamon Rolls




Source of Recipe


Internet


List of Ingredients




1 cup milk (heated appx. 1 minute in microwave)
1/4 cup warm water (110 degrees F.)
1 teaspoon vanilla extract
1/2 cup butter, room temperature
2 eggs, room temperature and beaten
1/2 teaspoon salt
1/2 cup sugar
5 cups bread flour
1 tablespoon vital wheat gluten (optional)*
3 teaspoons instant active dry yeast
Cinnamon Filling
Butter Frosting

* The Vital Wheat Gluten helps the sweet bread dough rise better, be more elastic, and easier to roll out



Recipe



Bread Machine: Add all the ingredients, except the Cinnamon Filling and the Butter Frosting, in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting. NOTE: Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). If you can't judge your dough by looking, stick your finger in and feel the dough. It should be slightly tacky to the touch. When the bread machine has completed the dough cycle, remove dough from pan and turn out onto a lightly oiled surface. (I use a nonstick cooking spray). Form dough into an oval, cover with a plastic wrap and let rest for 10 minutes.

Standup Mixer: In a large bowl or in the bowl of a 5 quart stand mixer, combine all the ingredients in the order given except the Cinnamon Filling and the Butter Frosting. Using a dough hook, mix everything together until a soft dough forms. Turn the dough out onto a lightly oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes (in an electric mixer). Cover the bowl with plastic wrap and let rest for 10 minutes.

Food Processor Method: Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients, butter, and egg. Process until mixed. Continue processing, adding remaining flour until dough forms a soft ball. Turn the dough out onto a lightly oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes (in an electric mixer). Cover the bowl with plastic wrap and let rest for 10 minutes.

After dough has rested, roll and stretch the dough into approximately a 15x24-inch rectangle.

Butter a 9x13x2-inch baking pan. Brush the softened butter from the Cinnamon Filling over the top of the dough with a rubber spatula. Sprinkle Cinnamon Filling over the butter on the prepared dough.

Starting with long edge, roll up dough; pinch seams to seal. With a knife, lightly mark roll into 1 1/2-inch section. Slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and criss-crossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place cut side up in prepared pan, flattening them slightly.

NOTE: At this point, the cinnamon rolls can be covered with plastic wrap and refrigerated overnight (I've actually made them two days in advance) or frozen for 1 month. Before baking, allow rolls to thaw completely and rise in a warm place for 30 minutes if frozen. If refrigerated, they can be either baked upon removing from the refrigerator or let come to a room temperature (I've done both ways). They do a slow rise overnight and it is not necessary to let them come to room temperature before baking.

Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).

Preheat oven to 350 degrees F. for regular oven or 325 degrees F. for a convection oven. Bake in a convection oven approximately 15 to 20 minutes or approximately 20 to 25 minutes in a regular oven until they are a light golden brown. Remove from oven and let cool slightly. Spread Butter Frosting over the cinnamon rolls while still warm. Serve warm.

Yields 15 cinnamon rolls.

CINNAMON FILLING:
1/2 cup butter, softened
1 cup firmly-packed brown sugar
4 to 5 tablespoons cinnamon
3/4 to 1 cup chopped nuts

In a bowl, combine brown sugar and cinnamon well (or sift the brown sugar and cinnamon together) to remove any lumps; stir in chopped nuts.

BUTTER FROSTING:
2 ounces cream cheese, room temperature
1/4 cup butter, room temperature
1 cup powdered sugar
1/2 teaspoons vanilla extract
1/8 teaspoon lemon extract or oil

In a medium bowl, combine cream cheese and butter until creamy. Add powdered sugar, vanilla extract, and lemon extract or oil until well mixed and creamy. Refrigerate frosting until ready to use and then bring to room temperature before spreading.