Sunday Morning Cinnamon Rolls
Source of Recipe
From "The Southern Entertainer's Cookbook" by Courtney Whitmore
Recipe Introduction
"A busy hostess rarely has time for making homemade cinnamon rolls. This delicious one-hour version will have your brunch guests oohing and aahing for more."
List of Ingredients
◦ ⅓ cup warm water (100 F)
◦ 1 tablespoon (1 packet) rapid-rise yeast
◦ 1 tablespoon sugar
◦ cup butter, melted
◦ cup sugar
◦ cup warm milk
◦ teaspoon salt
◦ 1 egg, beaten
◦ 2 to 2 cups all-purpose flour
◦ 1 cup light brown sugar
◦ cup butter, softened
◦ 1 teaspoon pure vanilla extract
◦ teaspoon almond extract
◦ 2 tablespoons cinnamon
Recipe
In a small bowl, combine warm water with yeast and 1 tablespoon of sugar. Stir and cover with a paper towel. Set aside for 5 to 10 minutes. Yeast will become bubbly.
In a large mixing bowl, stir together butter, sugar, milk, and salt. Add the yeast mixture and stir until combined. Mix in egg. Add 1 cup of flour, stir well, then add second cup of flour. Mix well, then add remaining cup of flour. Knead dough either with hands or dough hook of stand mixer for 1 to 2 minutes or until dough pulls away from sides of bowl to form a soft ball. Add additional flour if dough is too sticky. Cover dough with a damp towel and set it in a warm spot. If you don't have a warm spot, heat oven to 200 F and place bowl inside oven with door ajar. Allow dough to rise for 20 to 25 minutes.
While dough is rising, mix together brown sugar, butter, extracts, and cinnamon in a small bowl to make a thick filling.
Uncover dough and punch down. Place the dough onto a floured surface and roll into a 12 x 16-inch rectangle.
Preheat oven to 350 F. Spread filling evenly over the entire surface of the dough. You may need to use the back of a wooden spoon to press it down evenly. Starting on the long side, gently roll the dough into a log shape and slice the dough gently into 1 -inch cinnamon rolls. Prepare dish or baking sheet by buttering or spraying with nonstick cooking spray. Place the rolls into dish or space them evenly on baking sheet. Cover with plastic wrap and allow rolls to rise again for 15 minutes. Bake for 20 to 22 minutes or until lightly golden.
Makes 8 to 10 servings
Vanilla Glaze:
◦ 1 cups powdered sugar
◦ teaspoon vanilla extract
◦ teaspoon almond extract
◦ cup butter, melted
◦ 2 tablespoons milk
Whisk together powdered sugar, extracts, butter, and milk until smooth. For a thicker glaze, add more powdered sugar. For a thinner glaze, add more milk. Remove cinnamon rolls from oven and spread frosting on top.
❧ Tip:
Instead of larger cinnamon rolls, cut rectangle of dough in half. Roll and slice mini cinnamon rolls. These bite-size versions are perfect for serving at a stand-up gathering.
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