Thursday, September 20, 2012
now THE best cinnamon Rolls
teaspoon baking powder
teaspoon baking soda
milk as needed for right consistency
cream cheese, room temperature
for the dough, heat the milk, oil and sugar in a medium saucepan over medium heat; do not allow the mixture to boil. set aside and cool to lukewarm
sprinkle the yeast on top and let it sit on the milk for 2 minutes
add 8 cups of the flour. stir until just combined, covered with a clean kitchen towel, and set aside in a relatively warm place for 1 hour
remove the towel and add teh baking powder baking soda, salt and the reaminning 1 cup flour. stir thoroughly to combine.
to assemble the rolls, remove half the dough from the pan. on a floured baking surface, roll the dough into a large rectangle, about 30" x 10"
pour 1 cup of the melted butter over the surface of the dough. use your fingers to spread the butter evenly
generously sprinkle half of the round cinnamon and 1 cup of the sugar over the butter. (i put on the cinnamon and then the sugar. i did not mix the two first
roll the rectangle tightly toward you. be sure to keep the roll tight. don't worry if the filing oozes as you work; that just means the rolls are going to be wonderful
when you reach the end, pinch the seam together.
transfer to a cutting board and with a sharp knife, make 1-1/2" slices. One log will produce 20-25 rolls
pour a couple of tablespoons of melted butter into the desired pie pans or baking dishes swirl to coat
place the sliced rolls in the pans, being careful not to overcrowd
repeat the process with the other half of the dough
preheat the oven to 375°. cover the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes
remove the towels and bake approx 17 minutes until golden brown. don't allow the rolls to become overly brown.
while the rolls bake, mix the icing and when the rolls cool slightly, ice them
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