Thursday, February 19, 2009

Cinnamon Rolls

I have been making cinnamon rolls off and on for years now. This recipe is out of my Kitchen Aide recipe book and it hasn't failed me yet - whether I use my Kitchen Aide or make by hand. One thing I do though is make sure I use the best ingredients possible. Years ago I used either Gold Meadow or Pillsbury flours but not in the past ten years or so. The quality of the their products just aren't there and you won't notice it unless you try something else. The products you use - can and does make a difference in the quality of your baked goods. At the bottom of the recipe I will give you a short list of flours I use.


Cinnamon Rolls

For the Dough: (sweet dough recipe)

3/4 cup milk
1/2 cup sugar
1- 1/4 tsp salt
1/2 cup butter (1 stick)
2 packages actuve dry yeast
1/3 cup warm water (105* -115*F) or baby bottle test.
3 eggs, at room temp.
5 1/2 - 6 1/2 cups all purpose flour

1. Combine milk, sugar, salt and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.

2. Dissolve yeast in warm water in warmed bowl. Add lukewarm milk mixture, eggs and 5 cups flour. Attach bowl and dough hook. Turn to speed 2 and mix 2 minutes.

3. Continue on speed 2, adding the remaining flour 1/2 cup at a time, until dough clings to hook and cleans sides of bowl, about 2 minutes. Knead on speed 2 for 2 minutes more.

4. Place in a greased bowl, turning to grease top. Cover and liet rise in warm place free from draft, until doubled in bulk; about 1 hour. * I let rise a bit longer it depends on conditions and yeast.

5. Punch dough down and shape as desired for rolls or coffee cake.

Cinnamon Filling:

1 cup brown sugar
1cup sugar
1/2 cup butter (1stick)
1/4 cup flour
1 1/2 tbsp. cinnamon
1/2 cup chopped nuts (opt)

Place the above ingredients (except nuts) in bowl. Attach bowl and flat beater and turn to speed 2 and mix for one minute.

Roll dough to a 10 x 30 x 1/4 " rectangle. Spead cinnamon mixture evenly over the dough. Roll dough tightly from long side to form 30" roll, pinching seam together. Cut into twenty-one 1 1/2" slices.

Place rolls in prepared pan or pans (greased or buttered). Cover and let rise in warm place, free of draft until doubled in bulk, about 1 hour or longer.

Bake at 350* for about 20 minutes. Remove from pans immediately (I don't). You can use an icing or not.

If you choose to using an icing I use cream cheese frosting.

I've used the brands below for flours. I try to use organic when feasible but I've used either, all the products I've tried are exceptional. Bobs and Arrowhead offer gluten free products of same quality. I haven't tried a gluten free cinnamon roll though I plan on trying.


King Aurthur
Arrowhead Mills
Bob's Red Mill

There's many other companies that have a good quality flour. The best would be to mill your own. Hopefully I can try that in the future.

1 comment:

Becky said...

These look fantastic!!! I LOVE cinnamon rolls and tend to eat most of them myself so I have to be sure there are many people in the house when I make them. I will try this recipe for sure!