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CINNAMON ROLLS




Source of Recipe


from Cuisine at home Magazine


Recipe Introduction



These cinnamon rolls speak for themselves. They’ll blow all your old recipes out of the water.

Here are some things to keep in mind when making any of these sweet rolls.

Cutting: Before cutting rolls, use a knife and ruler to mark 11/4" intervals. Now you know where to cut.

Cut dough in half—half for each pan. Work from cut end to tapered end. This gives you uniform rolls. And when cutting, don’t saw—just press down sharply through the dough. Sawing could stretch it out of shape.

Proofing: The panned rolls can proof the night before in refrigerator. Let them sit out 1 hour—then bake.

Finishing: I turn my rolls (all except the sticky ones) out of the pan right away, while they’re still hot. That way, the glaze melts and oozes over them. The glaze melds into the surface to show off the center swirl.




List of Ingredients




SWEET DOUGH
Work Time: 20 minutes

Combine:
3 1/2 cups all-purpose flour
3/4 cup sugar
1 t. salt

Dissolve Together:
1 1/4 cups 100° milk
1 package active dry yeast

Stir Milk/Yeast into Flour Mixture, Add in:
2 eggs, lightly beaten
2 T. unsalted butter, melted

Gradually Add:
1 1/2 cups all-purpose flour


Recipe



1 Mix 3 1/2 cups flour, sugar, and salt in a medium mixing bowl. Whisk yeast into 1 1/4 cups 100° milk.

2 Add milk and yeast mixture, eggs, and melted butter to the flour mixture. Stir until well blended.

3 Add 1 cup flour and stir until the dough pulls away from the bowl. Now it’s ready to be kneaded.

4 While kneading, slowly add remaining flour. To knead, fold dough in half. Give it a quarter turn.

5 Push into the dough with the heel of your hand, then repeat Steps 4 & 5 for about 8 minutes.

6 Place dough in greased bowl and cover. Let rise in a warm place until doubled in size — about 2 hours.

7 While sweet dough rises, make the cinnamon filling. Mix sugar, soft butter, and cinnamon together until smooth and spreadable.

8 On a floured surface, roll out risen sweet dough. Work dough alternately to sides and corners. You want a 14 by 18-inch rectangle.