Making Cinnamon rolls was my first attempt to make anything with yeast. And I did it. They came out fat, moist, lots of cinnamon, and sweet frosting on top. This recipe is a keeper, visit the web site they offer suggestions on baking and freezing, and other important information like using vital wheat gluten which will help the sweet bread rise better, be more elastic and easier to roll.
Bread dough: step 1
1 cup of milk (heat in microwave about 1 minute)
1/4 cup of warm water (110 degrees)
1 tsp vanilla
1/2 cup butter, room temp
2 eggs, slightly beaten
1/2 tsp salt
1/2 cup sugar
5 cups bread flour
3 tsp instant active dry yeast
Cinnamon Filling: step 2
1/2 cup butter (room temp)
1 cup firmly packed light brown sugar mixed with
5 to 5 tbsp of cinnamon
This is my rolled out dough to be roughly 15x24 inches
Icing: step 3
2 ounces of cream cheese (room Temp)
1/4 cup butter (room Temp)
1 cup confectionary sugar
1/2 tsp vanilla
Using your kitchen aid stand mixer combine the ingredients in the order given. Only those from step 1. I use a kitchen thermometer and tested the temp of the water and milk to 110 degrees. Add the remaining ingredients and use the bread hook for the mixer and blend all ingredients. Turn the dough out on your kitchen counter which you have sprayed down with pam spray and kneed this dough for about 10 minutes. Then put the dough back in the bowl and cover with plastic wrap and let rest for about 10 minutes
Butter your 9x13 inch cake pan. Using a smaller bowl mix the light brown sugar and the cinnamon together.
Heat up the oven, just a bit. Which you can use to help the dough rise. The oven walls should be comfortable for you to put your hands on. If not let it cool down before putting your cinnamon rolls in the oven. But turn of the oven after you heated it a bit. The rolls will need 45 to 60 minutes to rise and double in size. If the kitchen is warm you can eliminate the warm oven to assist in the rising of the dough. Just place your cake pan in a warm place on the counter and allow to set for 45-60 minutes. They will rise to double the original size.
Using a large surface roll and stretch this dough to 15x24 inch rectangle.
Brush the dough totally with the room temperature butter, then sprinkle the dough with the sugar mixture. Roll up starting at the long end, not tight but loosely and pinch the ends, and along where the roll comes together. Then using your best judgement cut off the ends, cut the roll in 1 1/2 inch sections. I use my ruler, my eye ball is not good. Place the cut dough in the buttered 9x13 inch pan. Do not let the rolls touch the side of the dish, or each other for the rising. That will happen as they rise, they will fill the 9x13 inch pan before you will bake them. 12 rolls in this pan and the other 3 will go in another buttered small pan. Cover the rolls with a dish towel and let rise.
To bake the cinnamon rolls. Preheat the oven to 350 degrees and bake for about 20-25 minutes until they are light brown. Allow to cool on counter then make the icing and frost.
This is after they have risen but have not been baked yet. You can see they are filled in, touching the sides of each other, and the pan.
This is after they came out of the oven.
Enjoy and happy baking