Poof….You’re a Cinnamon Roll!

by Michelle on March 6, 2008

I made a new recipe the other day and my friend Deborah also made the same recipe. But Deborah was faster and she finished hers before mine were done rising!!

Deborah’s review was “make something else with the dough”.

Dough is Dough is Dough and I decided to make Cinnamon Rolls. And I could use my lonely new Spode Baking Dish which I gifted to myself during a rather rough time with our construction project. Hey, you have to reward yourself some time or other!

So that I don’t confuse anyone, I am not going to post the dough recipe that I actually used. Instead I’m going to post the sweet bread recipe that I should have used. It is from a friend of mine, dear, sweet Lou, and EXCELLENT for any sweet breads you are considering such as cinnamon rolls or challah.

Lou’s Sweet Bread

2 cups of milk, (warm )
1 1/3 cup of Sugar
3 large eggs- beaten (save ½ egg w. a little milk for basting )
1 tsp Vanilla (I usually skip the vanilla)
½ cup + of oil
½ tsp Salt
2 packs of yeast
3 c. flour to start ( probably about 6 total ) enough to knead into a soft ball that doesn’t stick to your hands.
1 c. WW flour can be subbed to make the dough more tender

Cinnamon Rolls Filling and Glaze:

Filling:

1/2 c. butter
1 tsp cinnamon
1/2 c. sugar

Glaze:

1 c. butter
1/2 c. brown sugar
1 c. crushed walnuts or pecans

Bread:

Stir the yeast in a 1/3 cup of warm water w. ½ tsp of sugar, for proofing.

In a large mixing bowl, or (KA mixer) place the warm the milk and add the sugar, vanilla, salt and eggs.

Beat until the sugar is dissolved and add the Yeast and mix well.

Add 3 cups of flour and mix with mixer a few minutes or by hand.

Add flour until you make a soft Ball of dough that doesn’t stick to your hands.
Don’t make it stiff , try to keep it a “soft dough.” Sprinkle some flour under the ball and knead it until smooth. Place it in a large bowl, Rub some oil on top.

Cover with a damp towel and place in a warm spot until double.

After the initial rise, punch it down and knead the dough again. Divide the dough into 2 pieces. Place 1 piece of dough onto a lightly floured pastry cloth and roll into a rectangle 1/4″ thick.

Lightly brush baking pan with oil or crisco.

Glaze:

Melt butter in microwave. Add brown sugar and nuts and mix well. Pour mixture into bottom of prepared baking dish.

Filling:

Melt butter in microwave. Mix cinnamon in sugar. Brush dough with butter and sprinkle with cinnamon/sugar mixture.

On the long side of the rectangle gently roll dough forming a log. Cut log into 1″ slices and place each slice, cut side down about 1″ a part in baking pan.

Cover baking pan and let rolls rise until doubled. I use Press’n Seal and it works very well.

Bake at 350 degrees for about 25 minutes or until tops are golden brown.

Remove from oven and invert pan on cooling rack.

All Rights Reserved 2008 © Big Black Dog

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Comments

  • deborah_ps March 7, 2008 at 5:55 am

    The glaze looks just amazing and certainly makes me wish you’d been the one to have your dough rise first instead of me! LOL. This recipe will be going to San Fransisco with me, to be made for a family gathering. They’ll surely think I’m quite the goddess my friend :)

  • OhioMom March 7, 2008 at 2:07 pm

    Oh gads … I love fresh baked, warm cinnamon rolls, and here I sit with just a cup a java … sigh.

  • […] do have step-by-step directions for making Cinnamon Rolls on my blog here and here. I guarantee you will not only have fun but the end result will be fantastic! And you can use any […]

  • Brenda October 26, 2010 at 4:01 pm

    I am checking this out from a e-mail I got from the HBinFive. I am going to print this one out. Grandmother from the U.P. made quite similar rolls but she called the sticky buns. I have not had in years.

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