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CINNAMON ROLLS

DOUGH:

1 C + 1 1/2 C + 1/2 TO 1 C FLOUR
1 TSP SALT
1 PACKAGE ACTIVE DRY YEAST
1/2 C WATER
1/2 C MILK
1/4 C BUTTER
1/4 C SUGAR
1/2 EGG, WHISKED

FILLING:

2 T BUTTER, MELTED
1/3 C BROWN (WHITE) SUGAR
2 TSP CINNAMON (ZEST)

FROSTING:

1/2 C POWDERED SUGAR
1 T BUTTER, SOFTENED
1/2 TSP VANILLA ()
1 TO 2 T MILK (OR LEMON JUICE)

PREPARE DOUGH:

GENEROUSLY GREASE 9x13" PYREX PAN.

MIX 1 C FLOUR, SALT, YEAST IN MIXER BOWL.

ZAP WATER, MILK, BUTTER FOR A COUPLE MINUTES UNTIL VERY WARM. STIR TO MELT BUTTER AND UNTIL LIQUID IS COOLED TO 120° TO 130°.

BEAT WARM LIQUID AND EGG INTO FLOUR MIX, STARTING AT LOW TO MOISTEN, THEN 3 MINUTES ON MEDIUM.

STIR IN ANOTHER 1 1/2 C FLOUR BY HAND UNTIL DOUGH PULLS AWAY CLEANLY FROM SIDES.

KNEAD IN REST OF FLOUR UNTIL DOUGH IS SMOOTH AND ELASTIC (COUNT BY TWOS TO 1 TERAFOLD).

FILL AND BAKE:

PREPARE FILLING: MIX SUGAR AND CINNAMON IN SMALL BOWL; MELT BUTTER.

ROLL OUT DOUGH TO 18x12" RECTANGLE.

BRUSH MELTED BUTTER ONTO SURFACE OF RECTANGLE.

SPRINKLE FILLING EVENLY OVER SURFACE.

ROLL UP RECTANGLE TIGHTLY, LONG SIDE TOWARDS YOU. SQUISH LOOSE EDGES TO SEAL AND SQUARE-UP ENDS.

CUT INTO TWELVE SLICES, PUTTING THEM SLICED-SIDE-DOWN IN GREASED PAN.

LEAVE TO RISE IN WARM PLACE UNTIL DOUBLED (~45 MINUTES)

BAKE AT 350° 17-20 MINUTES UNTIL GOLDEN BROWN.

FROST:

COMBINE BUTTER AND POWDERED SUGAR, THEN MIX IN MILK.

DRIZZLE FROSTING OVER ROLLS (A FORK WORKS WELL HERE).

NOTE:

TO HALVE THE EGG, WHISK WITH A FORK IN SMALL MEASURING CUP AND REMOVE HALF. YOU CAN USE A SMALL EGG INSTEAD: THE RECIPE ISN'T THAT SENSITIVE.

VARIATIONS:

FOR ORANGE OR LEMON ROLLS FOLLOW ALTERATIONS IN PARENTHESES: USE WHITE SUGAR INSTEAD OF BROWN, ORANGE OR LEMON ZEST INSTEAD OF CINNAMON, ORANGE OR LEMON JUICE INSTEAD OF MILK, AND OMIT VANILLA. USING THE SPECULAAS SPICE MIX INSTEAD OF CINNAMON IS NICE TOO; WITH LEMON JUICE IN FROSTING YOU GET AN APPLE PIE VIBE.