Monday, February 23, 2015

Homemade Cinnamon Rolls Recipe

On valentines day, I decided to make homemade cinnamon rolls for my husband, this was my first time making them. Since it was valentines day (special occasion) I wasn't all that concerned with calorie count :) Here is a wonderful recipe for country cinnamon rolls, with glaze drizzled over top of them. Serve this with a side of fresh fruit and a nice cup of coffee.
1 cup firmly packed light brown sugar
1/3 cup unbleached all-purpose flour
3 Tbs. granulated sugar
1 Tbs. Ground cloves (optional)
1 Tbs. ground cinnamon
8 Tbs. of soft butter
4 tsp. active dry yeast
1/3 cup granulated sugar
1 1/2 tsp. salt
1 cup hot milk
6 Tbs. (3/4 stick) unsalted butter, cut into
pieces, at room temperature, plus more
for serving
3 eggs, at room temperature

For the filling:
4 1/2 to 5 cups unbleached all-purpose flour,
4 tbsp pf soft butter
1 tbsp of cinnamon
1 tbsp of sugar
1/2 cup powdered sugar
1/4 cup of milk (can be soy, whole, really any kind)

Directions: preheat oven to 375 F
1. Combine in a small bowl the brown sugar, flour, granulated sugar and cinnamon and cloves (optional). cut in the butter until the mixture is the consistency of coarse crumbs. set the bowl aside.
2. To make the rolls, in a stand mixer fitted with the paddle attachment, combine 2 cups of the flour, the yeast, granulated sugar and salt. Add the hot milk and beat on medium speed for 1 minute. Add the butter, eggs and 1/4 cup of the flour and beat for 1 minute. Switch to the dough hook. Beat in the remaining flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl. Knead on low speed until smooth. Transfer to an oiled deep bowl and turn once to coat. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, 1 1/2 to 2 hours.
3. Butter the bottom and sides of a 9-by-13-inch baking pan. Turn the dough out onto a lightly floured board. Roll out into a 14-by-10-inch rectangle. Sprinkle evenly with the  filling, leaving a 1-inch border along the long edges. Sprinkle with the raisins and pecans, pressing them in lightly to adhere. Beginning with the long end, roll up jelly-roll fashion; it will be bulky. Pinch the long seam to seal but leave both ends open. Using a serrated knife, gently cut the roll crosswise into pieces 1 1/2 inches thick. Arrange, cut sides down and rolls just touching, in the prepared pan. Cover loosely with plastic wrap and let rise at room temperature until puffy, about 1 hour. Alternatively, cover with a double layer of plastic wrap and refrigerate to rise for 2 to 24 hours. Remove from the refrigerator 30 minutes before baking.
4. Bake until golden brown, 25 to 30 minutes. Remove from the oven and brush with the milk once more. Using a spatula, remove the rolls from the pan and place them, bottom side up, on wire racks. Let cool for 15 minutes, then invert the rolls onto a serving plate. Pull apart and server with butter.



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