Tuesday, February 26, 2013

Cinnamon Roll

After years of not being able to make cinnamon rolls as good as my Mom's, I took matters into my own hands. I used the Lion House Roll Recipe and stopped after step 4.

2 cups warm water
2/3 cup nonfat dy milk (instant or non-instant)
2 Tablespoons dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup butter
1 egg
5 to 51/2 cups flour

In an electric mixer, combine water and milk powder; stir until milk dissolves. (I used the Bosch wisps)
Add yeast, then sugar, salt, butter egg, and 2 cups flour. (Change to dough hooks.)  Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add additional flour if you feel it is necessary to produce a soft, sticky dough. (You have a cup and half left, I don't think I used all the flour.)

Scrape dough off sides of bowl and add 1 Tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out.) Cover with plastic or a dish cloth and allow to rise in warm place until double in size, about 45 minutes.

This is where I stopped following the recipe.
I divided the dough in two halves.
Rolled one half into a nice even rectangle. Mixed cinnamon and brown sugar and spread soft butter on dough rectangle; sprinkled with cinnamon and brown sugar and the big Guittard chocolate chips.
Roll dough into a cylinder and seal edges.
Using dental floss, slide floss under roll and cut into 2 inch slices.
Place in a greased pan and allow to rise again.

Brush rolls lightly with half and half or light cream.
Bake at 365 degrees (this is a very fragile dough) 6-7 minutes until lightly browned. Then cover with foil and bake an additional 7-8 minutes. (This really depends on how big and thick you are making them. A bigger roll could take 20 minutes to cook.)

A double batch made 3 dozen cinnamon rolls.

Let rolls cool slightly then frost.

In a bowl stir together 1 1/4 cups sifted powdered sugar, 1 teaspoon corn syrup, 1/2 teaspoon vanilla and enough half and half or light cream to make of drizzling consistency.
( I did not feel this was enough frosting for one batch.)

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