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Image Credit: Ann
Cinnamon Rolls (Buns)
“Served at 6:00 AM with a strong cup of coffee.” Ann
4 ½ to 5 cups all-purpose flour
1 Package active dry yeast
1 Cup milk
⅓ Cup butter
⅓ Cup sugar
½ Teaspoon salt
¾ Cup packed brown sugar
¼ Cup all-purpose flour
1 Tablespoon ground cinnamon
½ Cup butter
½ Cup light raisins (optional)
1 Tablespoon half-and-half
Powdered Sugar Glaze:
In a bowl stir together 1 ¼ cups sifted powdered sugar, 1 teaspoon light corn syrup, ½
teaspoon pure vanilla extract and enough half-and-half (1 to 2 tablespoons) to make the glaze
thin enough to drizzle over cinnamon rolls.
In a large mixing bowl combine 2 ¼ cups of the flour and the yeast.
In a small saucepan heat the milk, the ⅓ cup butter, ⅓ cup sugar, and salt just till warm (120° to
130°F) and butter is almost melted, stirring constantly.
Add to flour mixture.
Beat on low speed for 30 seconds, scraping sides of bowl.
Beat on high speed for 3 minutes.
Using a wooden spoon, stir in as much of the remaining 2 ¼ to 2 ¾ cups flour as you can.
Turn dough out onto a lightly floured surface.
Knead in enough of the remaining flour to make moderately soft dough that is smooth and
elastic (3 to 5 minutes).
Shape into a ball.
Place in a greased bowl, turning once.
Cover; let rise in a warm place till double (about 1 - 1 ½ hours).
For filling, combine brown sugar, the ¼ cup flour, and cinnamon.
Cut in remaining butter with a pastry blender until mixture is crumbly.
Punch dough down.
Turn onto a lightly floured surface.
Cover and let rest for 10 minutes.
Roll the dough into a 12 inch square.
Sprinkle filling over dough square; top with raisins (if desired).
Roll up jelly-roll style; pinch edges to seal.
Slice roll into eight 1½ inch pieces.
Arrange dough pieces, cut side up, in a greased 12 x 9 x 2 inch baking pan.
Cover dough loosely with clear plastic wrap, leaving room for rolls to rise.
Refrigerate dough for 2 to 24 hours.
Uncover and let stand at room temperature for 30 minutes.
If you are making the cinnamon rolls immediately, don’t chill dough.
Instead, cover loosely, let dough rise in a warm place till nearly double, about 45 minutes.
Break any surface bubbles with a greased toothpick.
Brush dough with a half-and-half.
Bake in a 375°F oven to 25 to 30 minutes or till light brown.
If necessary to prevent over-browning, cover rolls loosely with foil the last 5 to 10 minutes of
Remove rolls from oven.
Brush again with half-and-half.
Cool 5 minutes.
Invert onto a baking rack and invert again onto a plate.
Can drizzle with Powdered Sugar Glaze.
Makes 8 rolls.
Note: I prefer a Cream Cheese icing.
¼ cup butter
1 cup cream cheese
Cream together and add enough icing/powder sugar to make a creamy icing.
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