Jul. 15, 2007 - Cinnamon Rolls
Cinnamon Rolls
Christa Darr (drtwns)
3/8 cup milk (heated approximately 1 minute in microwave)
3/8 cup warm water (110 degrees F.)
4 tablespoons butter, room temperature
1 egg, room temperature
1 teaspoon salt
1/3 cup sugar
3 cups bread flour or unbleached all-purpose flour
3 tablespoons dough relaxer (optional)*
3 teaspoons instant active dry yeast
* The Vital Wheat Gluten helps the sweet bread dough rise better, be more elastic, and easier to roll out
Add all the ingredients in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting. 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).
When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly oiled surface. Knead the dough several times and form the dough into an oval; cover with a towel and let rest for 10 minutes.
Roll and stretch the dough into approximately an 9x18-inch rectangle.
FILLING RECIPE:
1 tablespoon butter, melted
2 tablespoons granulated sugar
2 tablespoons brown sugar
1 tablespoon cinnamon
1/2 cup raisins, optional
Grease a 9x13x2-inch baking pan. Brush the melted butter on the dough. In a small bowl, combine the granulated sugar, brown sugar, cinnamon, and raisins; sprinkle over 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 if frozen. I have found that I have to take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before planning to bake. I just put the frozen cinnamon rolls (container and rolls) on my counter (not in the refrigerator) overnight for 10 to 12 hours.
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.
Preheat oven to 350 degrees F. Cover and let rise in a warm place for 30 to 45 minutes or until doubled in size. Bake 25 to 30 minutes or until golden brown. Remove from oven and cool on a wire rack for 10 minutes. Spread frosting over the cinnamon rolls while still warm. Serve warm.
FROSTING RECIPE:
2 cups powdered sugar
2 teaspoons vanilla extract
4 tablespoons hot water
In a medium bowl, combine powdered sugar and vanilla extract. Add hot water gradually, stirring just enough to give it a thick spreading consistency.
Yields 12 cinnamon rolls.
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