Cinnabons Cinnamon Rolls
List of Ingredients
1 cup warm water
3 (1/4-ounce) packages active dry yeast or 3 cakes
fresh yeast (5/8 ounce each)
1/2 cup granulated sugar
1/3 cup butter, softened
1 cup milk, scalded and cooled
3 large eggs
1 1/4 teaspoons salt
3 1/2 cups all-purpose flour, unsifted
1/2 cup raisins, optional
3 1/2 cups whole wheat pastry flour, unsifted
Recipe
Combine water, yeast and sugar in large mixing bowl
and let stand 5 minutes. Add butter to cooling milk to
soften. When cool, add milk mixture to yeast mixture
and stir well. Add eggs and salt and stir well with wire
whisk.
Begin adding all-purpose flour, mixing well with wooden
spoon until mixture resembles thick cake batter. Add
raisins. Add 2 1/2 cups whole wheat pastry flour. Mix
well again until dough is quite sticky and begins to
leave sides of bowl.
Place 1/2 cup remaining whole wheat pastry flour onto
board. Turn dough out and knead about 10 minutes
until smooth and shiny, slowly adding more flour if
needed. (Dough should be somewhat soft and
resilient, almost sticky.)
Shape dough into ball and place in large greased bowl,
turning to grease top. Cover with damp towel. Let rise
in warm place about 45 minutes or until doubled in
bulk. Turn dough onto large floured board. Roll out to
24x20-inch rectangle. (Dough will be quite thin.)
FILLING
2 cups butter, melted
3 cups dark brown sugar, packed
6 tablespoons ground cinnamon
3/4 cup chopped walnuts, optional
Mix together melted butter, brown sugar and
cinnamon. Spread entire rectangle of dough with
mixture (it should be very glossy in order to produce
syrup). Sprinkle with walnuts. Roll rectangle tightly
from long side (filling will be slightly runny and dough
will be soft). Make sure seam side is on bottom. Shape
with hands to make roll uniform in size from end to
end. With very sharp knife, cut roll into 16 equal portions.
Place side by side, cut sides up, in 2 well-greased
13x93-inch metal baking pans. (Glass pans will tend to
caramelize syrup too quickly.) Cover with warm, damp
towel and let rise in warm place 30 to 40 minutes or
until almost doubled in size.
Bake at 350 degrees until nicely browned and filling is
bubbly, about 35 minutes. Immediately invert onto
serving platter or baking sheet, allowing syrup to drip
from pan onto rolls (this is the secret).
Makes 16 large cinnamon rolls.
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