Cinnamon Rolls
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Cinnamon Rolls." 05 December 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/cinnamon-rolls-recipe.htm> 06 July 2008.
Yield: Makes 15 rolls
Ingredients:
Basic Sweet Dough (recipe follows)
1/4
cup butter or margarine, at room temperature
1/2
cup granulated sugar
1
tablespoon ground cinnamon
Vegetable oil
1
cup powdered sugar
1
to 2 tablespoons milk or strong coffee
Preparation:
1.
Prepare Basic Sweet Dough as directed through first rising. Punch down dough. Roll out dough on lightly floured surface into 15-inch square.
2.
Spread butter over dough. Combine sugar and cinnamon and sprinkle over butter. Roll up dough jelly-roll fashion. Pinch seam to seal. Cut crosswise into 1-inch wide slices and place cut side down in greased 13X9-inch baking pan. Brush with oil. Let stand in warm place (85°F) until doubled, 50 to 60 minutes.
3.
Heat oven to 375°F. Mix powdered sugar and enough milk to make a smooth glaze thin enough to pour.
4.
Bake rolls until golden, 15 to 20 minutes. Remove rolls from pan and place on wire rack. Drizzle with glaze. Serve warm or at room temperature.
Basic Sweet Dough
Yield: Makes 1 loaf, coffeecake, or 18 rolls
Ingredients:
1/2
to 3/4 cup warm water (105° to 115°F)
3
tablespoons sugar
1
package (1/4 ounce) active dry yeast
2-3/4
cups all-purpose flour
2
tablespoons nonfat dry milk powder
2
tablespoons butter or margarine, cut into 2 pieces
1
teaspoon salt
1
large egg, beaten
Vegetable oil or melted butter
Preparation:
1.
Combine 1/4 cup of the water, 1 tablespoon of the sugar and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes.
2.
Fit processor with steel blade. Measure flour, dry milk, butter, remaining 2 tablespoons sugar and salt into work bowl. Process until mixed, about 15 seconds. Add yeast mixture and egg; process until blended, about 10 seconds.
3.
Turn on processor and very slowly drizzle just enough remaining water through feed tube so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes.
4.
Turn on processor and gradually drizzle in enough remaining water to make dough soft, smooth and satiny but not sticky. Process until dough turns around bowl about 15 times.
5.
Turn dough onto lightly floured surface. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover loosely with plastic wrap and let stand in warm place (85°F) until doubled, 1 to 1-1/2 hours.
6.
Punch down dough. Shape into rolls, loaf or coffeecake, as desired. Place in greased pan or on greased cookie sheet. Brush with oil. Let stand in warm place until doubled, 45 to 60 minutes.
7.
Heat oven to 375°F. Bake until golden, 15 to 20 minutes for rolls, 20 to 30 minutes for loaf or coffee cake. Remove immediately from pan or cookie sheet to wire rack. Brush crust with oil, if desired. Cool. Frost or decorate as desired.
Refrigerator Sweet Dough:
Prepare dough as directed for Basic Sweet Dough through first rising. Shape as desired and place in greased pan. Cover tightly and refrigerate 4 to 24 hours. Uncover and let stand at room temperature 20 minutes before baking. Bake as directed for Basic Sweet Dough.
This recipe appears in: Basic Dough