

Everyone loves a hot cinnamon roll straight from the oven. My family goes crazy over these. I found the recipe on Allrecipes, but don’t follow it exactly.

Cinnamon Rolls 2

A couple hours before I plan on making my rolls, I sit out all the butter and eggs the recipe calls for. This way they have time to come to room temperature.

I start by melting the butter and letting it sit. Then add both the water and milk to a measuring bowl and heating them till the temperature is between 110-115. I add the melted butter to the bowl and check my temperature once again. Make sure the temperature is between 110-115. If it is much hotter than that, it can kill your yeast. Not hot enough, and your dough may not raise.

Once the temperature is right, I put the liquids in my Kitchen Aide mixer with the regular mixing attachment. I turn it on low and add the yeast. While this is mixing, I add the eggs and sugar. Blend on slow for a minute or two.

Now it’s time for the flour. The recipe calls for 6 cups, but I find myself adding 7. I add one cup at a time mixing well after each cup. After 3 cups, I change my attachment to the dough hook and add the rest of the flour and continue adding flour until the dough isn’t sticky. You may go over 7 cups.

After it is well incorporated, I grease a bowl and put the dough in and cover it with Cling Wrap. Then, put it in a warm oven to rise. After an hour, it should be doubled in size.

If you have enough room in your kitchen, sprinkle flour on your work space and roll dough out to half an inch thick so it looks like a rectangle. If you don’t have enough space, you can cut the dough in half and roll each separately.

Once rolled, take your room temperature butter and spread over dough. Sprinkle a generous helping of brown sugar, sugar, and cinnamon on top of the butter. The actual recipe does not call for regular sugar, but I like to add it to my cinnamon rolls. I also add as much brown sugar and cinnamon as I want. The more the better.

Carefully, roll the dough into a log and cut them with a non-serrated knife an inch thick. Put them in a 9×13 casserole dish. I usually put 3 to a row with 4 columns. This recipe will fill two 9×13 dishes.

Cover them with cling wrap and put them back in a warm oven to rise. Cling wrap helps keep the rolls moist. Once the edges of the rolls are all touching, take them out and preheat your oven to 375. Take off the cling wrap and bake them for 15-20 minutes depending on how light or dark you want your rolls. Times may very depending on your oven.

Once out, make your icing. I do follow the directions for the icing. Do not ice your rolls until completely cooled or the icing will melt. If you don’t have the patience to wait, cut a roll out, ice it and enjoy!!

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