Cinnamon Rolls (Bh&g)

Recipe by Steve_G
READY IN: 3hrs 25mins
SERVES: 12
YIELD: 24 Rolls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • FOR THE SWEET DOUGH.
  • In a large mixing bowl combine 1 1/2 cups (180 gms) of the flour and the yeast.
  • Set aside.
  • In a sauce pan heat the milk, sugar, butter and salt until it's just warm (125 degrees f).
  • Add to the flour mixture and beat for a moment, slowly add eggs.
  • Beat at medium/low speed for 30 seconds.
  • Scrape down the bowl then beat at high speed for 3 minutes.
  • Add as much of the remaining flour as possible and stir until just combined.
  • (save some for the board if kneading by hand) If using a stand mixer change to dough hook and knead until smooth and elastic, 3-5 minutes.
  • Can be done by hand, be cautious not to knead in too much flour or rolls will be tough.
  • Form dough into a ball and place in a greased bowl covered with plastic wrap.
  • Let rise in a warm, draft free place until doubled in size (60-90 minutes).
  • Punch down the dough, turn out on to a lightly floured surface, divide in half.
  • Allow to rest 10 minutes covered.
  • FOR THE ROLLS.
  • While the dough is resting, Grease and flour 2 9 x 1 1/2" round cake pans.
  • Mix sugar, cinnamon and optional nutmeg or cocoa in a small bowl or plastic bag.
  • On a floured surface, roll one ball out to a 12"x12" rectangle, brush 1/2 of the butter on the dough (leaving 1/2" along the edge unbuttered).
  • Sprinkle 1/2 of sugar mixture and be sure it's spread evenly.
  • Sprinkle on Optional apples, raisins or chips.
  • Roll dough into a tight roll, seal unbuttered edge with a bit of water.
  • Set aside.
  • Repeat with other dough ball.
  • Preheat oven to 375°F.
  • Cut each log into 12 pieces and arrange in pans.
  • Cover rolls and allow to rise until nearly doubled, 30-60 minutes.
  • Bake for 20-25 minutes.
  • Rolls will be lightly browned.
  • Test for doneness with a toothpick.
  • Remove from oven, allow to cool on a rack in the pans for 10 minutes.
  • Remove from pan and place on rack until just warm.
  • About another 10 minutes.
  • FOR THE ICING.
  • While rolls are cooling, sift powdered sugar into a medium bowl.
  • Add vanilla extract and 2 tablespoons of liquid.
  • Beat until smooth, add more liquid 1 teaspoon at a time until smooth and drizzling consistency.
  • Mix in optional melted chocolate.
  • Place cooled rolls on serving dish, Drizzle or pipe icing, Serve warm.
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