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Homemade Cinnamon Rolls Recipe

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This week’s recipe is Cinnamon Rolls.

Once again I apologize for the missing pictures. Some of our photos didn’t make the move when we changed from WP.org to WP.com.

Ingredients needed for dough:

4 – 4 1/2 cups Flour

1 pkg active dry yeast (I store mine in the refrigerator since our home is so warm).

1 cup Milk

1/3 cup sugar (white)

1/3 cup Butter

Pinch of Salt

2 eggs

Ingredients needed for filling:

1/2 cup softened butter

Cinnamon

Brown Sugar

Ingredients needed for icing:

2 cups Powdered Sugar

1 tsp Vanilla

1 tbsp softened butter

A few tsp of Milk

First combine 2 cups of flour and one pkg of yeast in your mixers bowl,

Next combine, heat and stir one cup milk, 1/3 cup sugar, 1/3 cup butter and a pinch of table salt. Heat just until butter in melted over low heat. You just want this to be warm to the touch, only 120° not hot. Once this reaches the proper temp pour into your mixing bowl where you have your flour/yeast mixture; add in 2 eggs. Place your paddle attachment on your stand mixer, place the arm down and mix on low for 30 – 40 seconds. Now lift the arm and scrap down the sides of your mixing bowl. Next add in one cup of flour at a time and then mix again for another 30 seconds; until you have added a total of 4 cups of flour. This is the place where you will need to make a call on the doughs wetness. If it still looks too wet, add another 1/4 cup of flour and mix and so forth. Once you have found the right dough wet/dry look/consistency; place your dough hook on the mixer and then mix on low for about 2-3 minutes (or you can turn out on a floured surface and knead) I like to listen for the thump. The dough will begin to thump against the mixing bowl when it has been kneaded enough, your dough will be moderately soft. At this point I remove the dough hook, then pull the dough out and shape into a ball. I quickly spray non-stick cooking spray inside a large bowl, then place the dough ball into the bowl and cover with a damp tea towel. Place in a warm place and allow to double in size, depending upon the room temperature approximately one hour.

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Let a stick (half cup) of butter rest upon the counter to soften while your dough rises.

Once your dough has doubled in size remove your tea towel and push your dough down so that it deflates, cover and allow to rest for 10 minutes while you gather your pans and filling.

I normally rub the inside of my 9×13 baking pan with butter instead of cooking spray for my rolls. This gives them a little more good goo to help prevent sticking to the pan; because they will be rising in this pan and then baking.

Flour the work surface you will be rolling out your dough. Place your dough on the floured surface and then begin rolling into a rectangular shape with a floured rolling pin. Once your dough has reached the desired size and shape, you will now take your softened butter (I prefer to use softened and not melted) and rub this all over the top of your dough up to the outer 1/2 inch (this will help the edge to stick when rolling the dough up). Now it’s time for the brown sugar and cinnamon. I eyeball this. I know exactly how much cinnamon my family likes, your may love more or less. Sprinkle cinnamon over the butter, I just lightly cover the butter with the cinnamon because my family does not like an abundance of cinnamon. Next follow up with the brown sugar. I take the brown sugar in my hand and sprinkle over the butter/cinnamon mixture. I more or less cover the entire surface with a medium to a thin layer of brown sugar. Next it’s time to start rolling up your dough. Starting on one of the long sides of your dough begin picking up the edge all along the side closest to you and roll. Roll the dough slowly from one side to the other. Don’t worry if it’s not perfect the first time out. It’s all in the taste. You can perfect appearance with each pan you bake 😉 Once you’ve rolled your rolls into a long log-shaped structure it’s will be time to cut/slice the rolls. I personally use a pair of scissors I keep in the kitchen and run through the dishwasher. I cut mine to be about 2″ wide, then place them in the buttered 9×13 pan about 1 1/2″ – 2″ apart. Now I cover the pan with a damp tea towel and allow to double in size once again about 30 minutes or so. Make sure you preheat your oven to 375°. Once doubled in size you can place them in your preheated oven and bake for 20-25 minutes.

Mix your icing while your rolls are baking. Add 2 cups of powdered sugar in a medium bowl. This will not make a medium bowl full of icing, but it’s easier to mix in this size bowl. Add softened tbsp butter and tsp vanilla, now I personally just drizzle in a few drops of cold milk at a time a beat with a wire whisk until I reach the desired consistency. If you should add too much milk and your icing is too runny; simply add a little more powdered sugar until you find the right consistency for your fresh rolls.

I allow my rolls to rest once I pull them from the oven for about 15-20 minutes before I place my icing over the top.

Now grab a big cup of coffee and enjoy!

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