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Prep Time: Cook Time: Total Time:
Cinnamon Rolls
Ingredients:
For the Dough:
1 cup warm milk
1 package or 2 1/4 teaspoons active dry yeast
1/2 cup granulated sugar
1/3 cup melted butter
2 eggs
4 cups all-purpose flour (or as needed)
1 teaspoon salt
For the Filling:
1 cup brown sugar
2 1/4 tablespoon cinnamon
butter substitute to help the filling stick
Directions:
Place the yeast, a pinch of the sugar, and the warm soymilk in a large mixing bowl (I use a Kitchenaid). Let sit for 5 minutes or until foamy. Add the melted butter substitute, granulated sugar, egg substitute, half the flour, and lastly the salt. Stir on low with the paddles attachment on until the ingredients are incorporated, about a minute. Add the rest of the flour in two intervals (I'd switch to the dough hook here and reserve some of the flour - add only as much as needed for good dough consistency). Knead it for about 3 minutes until it's soft and pliable. Let rise for 1 hour (or until double in size).
While the dough is rising, mix the brown sugar and cinnamon together in a bowl.
Once the dough has risen, flour a clean surface as needed and roll the dough out into a rectangle about 16"x21". The dough should be about 1/4-1/8 inches deep. Spread on the butter substitute on the top side to coat (leaving about half an inch on one long side for sealing the dough once rolled), sprinkle on the brown sugar/cinnamon mix to coat. Roll it up width wise, cut into 12 equal lengths (or however many you want) and place them into two cake pans (or large rectangular pan) and bake at 400 degrees for about 10 minutes or more. They should be slightly soft when you take them out.
Serves: 12
Preparation time: about 2 hours
The recipe states 12 servings. I cut mine a little over an inch thick (w/floss) and got 17 rolls so it all depends on how thick you want them.
These will also freeze very well. Once rolled/cut, place on a parchment-lined tray and place in freezer. Once frozen, they can be stored in ziploc or vacuum bags and you'll be able to bake as many (or as few) as you like later on. Just thaw and let rise before baking. (This can even be done in the fridge overnight - place frozen rolls in lightly greased pan and cover with plastic wrap - spray wrap with cooking spray to avoid sticking - and place in fridge the night before, pop in the oven for a yummy breakfast! =)
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Cinnamon Rolls
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Category: Recipes
Prep Time: Cook Time: Total Time:
Cinnamon Rolls
Ingredients:
For the Dough:
1 cup warm milk
1 package or 2 1/4 teaspoons active dry yeast
1/2 cup granulated sugar
1/3 cup melted butter
2 eggs
4 cups all-purpose flour (or as needed)
1 teaspoon salt
For the Filling:
1 cup brown sugar
2 1/4 tablespoon cinnamon
butter substitute to help the filling stick
Directions:
Place the yeast, a pinch of the sugar, and the warm soymilk in a large mixing bowl (I use a Kitchenaid). Let sit for 5 minutes or until foamy. Add the melted butter substitute, granulated sugar, egg substitute, half the flour, and lastly the salt. Stir on low with the paddles attachment on until the ingredients are incorporated, about a minute. Add the rest of the flour in two intervals (I'd switch to the dough hook here and reserve some of the flour - add only as much as needed for good dough consistency). Knead it for about 3 minutes until it's soft and pliable. Let rise for 1 hour (or until double in size).
While the dough is rising, mix the brown sugar and cinnamon together in a bowl.
Once the dough has risen, flour a clean surface as needed and roll the dough out into a rectangle about 16"x21". The dough should be about 1/4-1/8 inches deep. Spread on the butter substitute on the top side to coat (leaving about half an inch on one long side for sealing the dough once rolled), sprinkle on the brown sugar/cinnamon mix to coat. Roll it up width wise, cut into 12 equal lengths (or however many you want) and place them into two cake pans (or large rectangular pan) and bake at 400 degrees for about 10 minutes or more. They should be slightly soft when you take them out.
Serves: 12
Preparation time: about 2 hours
The recipe states 12 servings. I cut mine a little over an inch thick (w/floss) and got 17 rolls so it all depends on how thick you want them.
These will also freeze very well. Once rolled/cut, place on a parchment-lined tray and place in freezer. Once frozen, they can be stored in ziploc or vacuum bags and you'll be able to bake as many (or as few) as you like later on. Just thaw and let rise before baking. (This can even be done in the fridge overnight - place frozen rolls in lightly greased pan and cover with plastic wrap - spray wrap with cooking spray to avoid sticking - and place in fridge the night before, pop in the oven for a yummy breakfast! =)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
They sound wonderful! What is a filling stick? Is it like a flavor injector? Or maybe a cake decorating thing, that cake decorators put icing into? I've used those things, but not for cinnamon rolls.
Comment posted by JohnPiemaker
March 12, 2011 1:01 pm
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