Tuesday, December 20, 2011
Homemade Christmas Series #6 : Cinnamon Rolls
The dough for these cinnamon rolls was made in the bread maker and finished in the oven. This dough recipe is for 1 1/2 lbs.
Cinnamon Roll Recipe (makes 12 rolls)
8 oz milk
3 tbsp water
1/4 cup butter
3 1/3 cups white flour
3 tbsp sugar
3/4 tsp salt
2 1/2 tsp quick rise yeast
Put above ingredients into bread maker in order according to manufacturer's suggestion.
Filling and topping:
Chopped almonds (toasted) - optional
Brown sugar 1/4 cup
Ground cinnamon - 1 1/4 tsp
Butter softened - 2 tbsp
Glaze : Combine 1/2 cup sifted icing sugar, 1/4 tsp vanilla extract and enough milk (2-3 tsp) to make gaze of drizzling consistency. I also add a bit of cinnamon to make a cinnamon glaze.
When dough cycle is complete, remove dough from machine to a lightly floured serface. If necessary, knead in enough flour to make dough easy to handle If dough is too elastic, cover and let rest for 10 minutes before shaping. Meanwhile, for filling, stir together almonds, sugar and cinnamon.
Roll dough into a 12 x 14 inch rectangle. Spread with softened butter. Sprinkle with filling mixture. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. With sharp knife, cut into 12 equal slices. Place cut side up in a greased 9 x 13 inch baking pan.
Cover dough and let rise in a warm, draft free place until almost double in size, 20-30 minutes. Bake rolls at 350F for 25-30 minutes or until done. Cool slightly and remove from pan. Drizzle glaze over warm rolls. Serve warm. Enjoy !