Cinnamon Rolls (Buns)

Picture from: thibeaultstable
Image Credit: Ann

Cinnamon Rolls (Buns)

“Served at 6:00 AM with a strong cup of coffee.” Ann

Ingredients:

Dough:

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

3 eggs

Filling:

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.

Add eggs.

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.

Set aside.

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 

baking.

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.

Serve warm.

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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