Best Ever Cinnamon Rolls
Source of Recipe
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Recipe Introduction
The best part about making this recipe is that the dough can be
mixed and
the rolls filled and shaped the night before. When you awake in the
morning, just bake.
List of Ingredients
4 1/2 cups all-purpose flour -- (4 1/2 to 5)
1 pkg dry yeast (about 1 1/2 tsp.)
1 cup milk
1/3 cup butter
1/3 cup sugar
1/2 teaspoon salt
3 eggs
3/4 cup packed brown sugar
1/4 cup all-purpose flour
1 tablespoon ground cinnamon
1/2 cup butter
1/2 cup light raisins
1/2 cup chopped pecans
1 tablespoon half-and-half or light cream
powdered sugar glaze
1 1/4 cups sifted powdered sugar
1 teaspoon corn syrup
1/2 teaspoon vanilla
1 tablespoon half and half or light cream -- (1 to 2
tablespoons)
Recipe
In a large mixer bowl, combine 2 1/4 cups of the flour and
the yeast. In a small saucepan heat the milk, the 1/3 cup butter, the
1/3
cup sugar, and salt just till warm (120 degrees to 130 degrees) and
butter
is almost melted, stirring constantly. Add to flour mixture. Add eggs.
Beat
with an electric mixer on low speed for 30 seconds, scraping sides of
bowl
constantly. Beat on high speed for 3 minutes. Using a wooden spoon,
stir
in
as much of the remaining 2 1/4 to 2 3/4 cups flour as you can. Turn
dough
out onto a lightly floured surface. Knead in enough of the remaining
flour
to make a moderately soft dough that is smooth and elastic (3 to 5
minutes
total). Shape into a ball. Place in a greased bowl, turning once.
Cover;
let rise in a warm place till double (about 1 hour). For filling,
combine
brown sugar, the 1/4 cup flour, and cinnamon. Cut in remaining butter
till
crumbly; set aside. Punch dough down. Turn onto a lightly floured
surface.
Cover and let rest for 10 minutes. Roll the dough into a 12" square.
Sprinkle filling over dough square; top with raisins and pecans. Roll
up
jelly-roll style; pinch edges to seal. Slice roll into eight 1 1/2"
pieces.
Arrange dough pieces, cut side up, in a greased 12" deep-dish pizza
pan or
a 13x9x2" baking pan. Cover dough loosely with clear plastic wrap,
leaving
room for rolls to rise. Refrigerate rolls 2 to 24 hours. Uncover and
let
stand at room temperature for 30 minutes (Or, for immediate baking,
don't
chill dough. Instead, cover loosely; let dough rise in a warm place
till
nearly double, about 45 minutes). Break any surface bubbles with a
greased
toothpick. Brush dough with half-and-half or light cream. Bake in a
375
degree oven for 25 to 30 minutes or till light brown. If necessary to
prevent overbrowning, cover rolls loosely with foil the last 5 to 10
minutes of baking. Remove rolls from oven. Brush again with half-and-
half
or light cream. Cool for 1 minute. Carefully invert cinnamon rolls
onto a
wire rack. Cool slightly. Invert again onto a serving platter. Drizzle
with
Powdered Sugar Glaze. Serve warm. Makes 8 rolls. VARIATION: Apple
Cinnamon
Rolls: Prepare rolls as directed, except substitute 1 cup finely
chopped
apple for the raisins in the filling. POWDERED SUGAR GLAZE: In a bowl
stir
together 1 1/4 cups sifted powdered sugar, 1 tsp. corn syrup, 1/2 tsp.
vanilla, and enough half-and-half or light cream (1 to 2 Tbsp.) to
make of
drizzling consistency.
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