Mmmmm…that’s right warm, ooey, gooey, sweet, right out of the oven, delicious, homemade cinnamon rolls. Dessert, breakfast or just anytime is right for Cinnamon Rolls, especially when they are homemade. Made from real, fresh, ground cinnamon. I heard somewhere, that 98% of ground cinnamon sold in grocery stores, is not cinnamon but in fact, Cassia (cinnamon’s cheaper Chinese cousin).
Cinnamon Rolls Recipe:
4 – 4 1/2 cups Bread flour
1 package active dry yeast
1 cup milk
1/3 cup granulated sugar
1/3 cup butter
1/2 teaspoon salt
3/4 cup packed brown sugar
1/4 cup all purpose flour
1 Tablespoon fresh ground cinnamon
1/3 cup butter
Optional: 1/2 cup chopped nuts, 1/2 cup raisins
1 recipe for cream cheese icing or vanilla icing
In a a large mixing bowl combine 2 cups bread flour and the packet of yeast; set aside. in a small saucepan heat and stir milk, granulated sugar, 1/3 cup butter, and the salt just until warm (120 – 130 degrees F) and butter almost melts; add to flour mixture along with two eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. using a wooden spoon, stir in another 1 – 1 1/2 cups four.
Turn dough out on to a floured surface. Knead in enough remaining flour the make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of dough. cover; let rise in a warm place until double in size (1 to 1 1/2 hours).
Punch down dough. turn onto a lightly floured surface. Divide in half. Cover and let rest 10 minutes. Lightly grease your baking pans; set aside. For filling: stir together brown sugar, cinnamon, flour; using a pastry blender, cut in 1/3 cup cold butter until mixture resembles coarse crumbs. If desired stir in raisins and chopped nuts.
Note: You could change your filling and make many different varieties of rolls like instant espresso for mocha rolls, or chocolate chips for chocolate rolls, and even toffee chips and caramel.
Roll each dough half into a 12 x 8 inch rectangle. Sprinkle filling over dough, leaving 1 inch unfilled along one of the long sides. Roll up each rectangle, starting from the filled long side. Pinch dough to seal seams. Slice each roll into equal pieces. Arrange in pans cover and let rise until doubled (about 30 minutes).
Preheat oven to 375 degrees F. Bake for 20 to 25 minutes or until golden brown. Cool about 5 minutes; remove from pan. Spread with cream cheese icing or drizzle with vanilla icing. Serve warm.
Cream Cheese Icing
In a small mixing bowl beat one 3 ounce package softened cream cheese with 2 tablespoons softened butter and 1 teaspoon vanilla. Gradually beat in 2 1/2 cups powdered sugar until smooth. Beat in milk, 1 teaspoon at a time, to reach spreading consistency.
In a small mixing bowl stir together 2 cups powdered sugar 2 tablespoons light corn syrup, and 1 teaspoon vanilla. Beat in milk, or cream 1 teaspoon at a time until mixture reaches drizzling consistency.
Now go make these….you know you want some!!!