Sunday, February 20, 2011
Saturday Cinnamon Rolls
One of my favorite breakfast treats is a delicious cinnamon roll. The combination of tender bread-like dough, cinnamon, sugar, and a sweet glaze has grabbed my attention since I was a child.
While I have grown accustomed to the store bought variety, I decided I would make my own. I was pleasantly surprised at just how easy it is to make these pinwheels of cinnamony goodness. I can't wait to have one with my coffee this morning.
For the Dough:
1 package of yeast
1/2 C warm (110-115 degrees) water
1/2C scalded milk
1/3 C unsalted butter (melted)
3 1/2 - 4C all-purpose flour
In a small bowl, dissolve yeast in warm water and set aside. In a large bowl, mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Kneed dough on a lightly floured surface for 5-10 minutes. Place in a well-greased bowl, cover and let rise until doubled in size, usually 1-1 1/2 hours.
For the Filling:
1/2C melted butter, plus more for the pan
3/4C sugar, plus more for the pan
2 T cinnamon
3/4C raisins, walnuts, or pecans, (optional)
When doubled in size, punch down the dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over the dough. Mix the sugar and cinnamon and sprinkle over the buttered dough. If you wish to add raisins, walnuts, or pecans, sprinkle them over the sugar coated dough and lightly press into the dough.
Beginning at the 15inch side, roll dough in a log shape and pinch edges together to seal. Cut into 12-15 slices using a clean sharp knife.
Coat the bottom of a baking pan (I used a half sheet pan) with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 1 hour. Bake for 30 minutes in a 350 degree oven until lightly browned.
For the Glaze:
4T butter (melted)
2C powdered sugar
1tsp vanilla extract
3-4T hot water
To make the glaze, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches the desired consistency. Spread over the slightly cooled rolls.