Friday, July 01, 2005
Old-Fashioned Cinnamon Rolls
Old-Fashioned Cinnamon Rolls(Adapted from BH&G)
For the Rolls
630g-700g all-purpose flour (4 3/4 to 5 1/4 cups)
1 package active dry yeast
1 cup milk
1/3 cup butter
1/3 cup granulated sugar
1/2 teaspoon salt
3 tablespoons butter, melted
2/3 cup sugar
2 teaspoons cinnamon
1 1/4 cups sifted powdered sugar
1/2 teaspoon vanilla
1 to 2 tablespoons milk or cream
In a large mixing bowl combine 2-1/4 cups of the flour and the yeast. In a saucepan heat and stir milk, butter, granulated sugar, and salt just until warm (120 degree F to 130 degree F) and butter almost melts. Add milk mixture to dry mixture along with eggs. Beat with electric mixer on low speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise in a warm place until double (about 1 hour).
Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover; let rest for 10 minutes. Lightly grease two 9x1-1/2-inch round baking pans. Roll each half of dough into a 12x8-inch rectangle. Brush rectangles with the melted butter. In a small bowl, combine the 2/3 cup sugar and the cinnamon; sprinkle over each dough rectangle evenly. Roll up each rectangle, jelly-roll style, starting from a long side. Seal seams. Slice each roll into 12 pieces. Place, cut sides down, in prepared pans. I find it easiest to cut with unflavored dental floss.
Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. Refrigerate for 2 to 24 hours. Uncover; let stand at room temperature 30 minutes. (Or, to bake rolls right away, don't chill dough. Instead, cover loosely; let dough rise in warm place until nearly double, about 30 minutes.)Break any surface bubbles with a greased toothpick.
Preheat the oven to 375 degrees.
Bake rolls for 20 to 25 minutes or until light brown (if necessary, cover rolls loosely with foil for the last 5 to 10 minutes of baking to prevent overbrowning). Remove from oven. Cool slightly. Drizzle with Vanilla Glaze. Serve warm.
For the glaze
In small mixing bowl stir together 1 1/4 cups sifted powdered sugar and 1/2 teaspoon vanilla. Stir in enough cream or milk to make a drizzling consistency.