Tuesday, September 14, 2010

Cinnamon Rolls

◦1 envelope active dry yeast or 1 tablespoon of bulk rapid rise Yeast
*1/4 cup warm water
◦1 cup milk, scalded then cooled
◦1/2 cup butter, melted with the scaled milk
◦1/3 cup sugar
◦1 1/2 teaspoons salt
◦4 1/2-5 cups all-purpose flour
* 2 eggs

◦4 tablespoons butter, room temperature
◦1/2 cup brown sugar
◦1 tablespoon ground cinnamon

◦1 cup sifted powdered sugar
◦1/4 teaspoon vanilla
*1 tablespoon melted unsalted butter
◦1 tablespoon scalded milk, plus additional as needed

1.In a large bowl, stir the yeast  into the warm water and let stand for 5 minutes; stir in milk, melted butter, eggs. 1/3 cup sugar, salt and 1 cup flour; beat with a spoon or an electric mixer until smooth.
Gradually stir in 1 1/2 cups flour, keeping the dough smooth; if the dough is still moist, stir in 1 tablespoon flour at a time to make a soft dough; cover with a dry cloth and let it rise in a warm place until doubled in bulk, about 1 hour.
Heat oven to400°.
Divide the raised dough in half.
On a lightly floured board, roll out or stretch with your hands 1 piece of dough to make a 12-by-8-inch rectangle; spread 2 tablespoons of the soft butter over the top of the dough; sprinkle with half of the brown sugar and cinnamon; beginning on the long side, roll up tightly, jelly-roll fashion.
Repeat with remaining dough.
Cut the dough into 2-inch slices (i use dental floss to cut it); place on parchment paper on your baking sheets; let the dough rise (in a warm place) until doubled..
Bake in the oven for 12-15 minutes, or until golden brown.
Take the baking sheets out of the oven.
Top rolls with powdered sugar icing immediately.
Serve warm or at room temperature.

Powdered Sugar Icing:
Combine sugar, vanilla and 1 tablespoon milk in a small bowl; stir in additional milk, 1 teaspoon at a time, until icing is loose enough to drizzle.

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