Tuesday, August 2, 2016

Cinnamon Rolls



4 c. All Purpose Flour
1 Package of Dry Yeast
¼ c. Granulated Sugar
1 tsp. Salt
¾ c. Whole Milk
¼ c. Water, warmed up to 115 degrees
¼ tsp. Vanilla
1 Egg
¼ c. Butter, melted
¼ cup of Melted Butter, to brush over the top before baking

For the Filling,

1/3 c. Butter, at room temperature
¾ c. Brown Sugar
¼ c. Granulated Sugar
1 1/2 Tbsp. Ground Cinnamon

For the Glaze,

¼ c. Cream Cheese, at room temperature
1 Tbsp. Butter, at room temperature
1 1/4 c. Powdered Sugar
½ tsp. Vanilla
3 to 4 Tbsp. Warm Milk

In a small bowl, combine the warm water and 1 tsp of the granulated sugar, sprinkle the yeast over the top and let it sit for about 5 minutes.

In the bowl of a standing mixer fitted with a dough hook, mix the egg, milk, salt, sugar and melted butter. Add 2 cups of the flour and the water, vanilla and yeast mixture, mix until its all incorporated and slowly add more flour. Turn the speed up to medium and let it mix for about 5 to 7 minutes or until you have a smooth dough.

Oil a large bowl with some oil and set aside. Take the dough out of the mixer and with your hands form a ball. Place it in the oiled bowl and oil the top of the dough with a little oil. Cover with plastic wrap and place it in a warm spot to rise for about 2 hours. I usually warm up a cup if water in the microwave for 3 minutes or warm up a small pot of water till it boils be careful not to burn yourself if warming up water in the microwave leave cup in there n place dough there to rise if using the pot of boiled water place it in the oven with oven off n place covered dough in there doing this will speed up tge rise of the dough.

Now while you wait for dough to ruse, In a small bowl, mix together the brown sugar, granulated sugar and cinnamon for the filling, set aside.

When dough doubles in size, punch the dough down and roll it out onto a floured surface into a 15x9” rectangle. Spread the soft butter over the top of the rolled out dough sprinkle evenly with the sugar and cinnamon mixture. Staring from one of the longer ends, tightly roll the dough into a jelly roll form. Cut into 14 to 16 slices I use unflavored  dental floss to cut the dough into slices (make sure they are even) and place them cut side down in a well buttered 9x13 baking pan. Cover with plastic wrap and let put them back into a warm spot to rise for another 1 ½ hours let ut rest next to the stove or on top since at this point you have to preheat your oven to 350 degrees.

Once risen, brush the rolls with some melted butter and bake them for about 30 minutes or until golden brown. While the cinnamon rolls cool for a few minutes make the glaze. Mix all the ingredients of the glaze in a bowl except for the milk, once the cream cheese is all mixed, slowly add the milk until you get a runny glaze consistency. Immediately pour the glaze over the cinnamon rolls. If you are saving the for later and want a warm cinnamon roll just lightly wet a paper towel n place over one of your cinnamon rolls and microwave it for a few seconds about 10 to 15 seconds.  Check in between to make sure you don't over heat it microwave temperatures are all different.

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