Friday, September 20, 2013

Tender Cinnamon Rolls

The latest in my quest to make the perfect cinnamon roll. This may be the winner...soft, soft, soft!

Tender Cinnamon Rolls
(Yield: 9x13 pan)

Dough Ingredients:
1 Tablespoon sugar
4 1/2 teaspoons instant yeast (or 2 pkgs. yeast)
2 Tablespoons warm water (115 degrees)
1/2 cup (1 stick) butter, melted
1/2 cup sugar
3 large eggs or 3/4 cup Egg Beaters product
1 teaspoon salt
2/3 cup slightly warm buttermilk
1/2 teaspoon vanilla extract
1/2 teaspoon sweet dough emulsion, optional (purchased from KAF)
4 to 6 cups all-purpose flour

Filling Ingredients:
1/2 cup (1 stick) butter, softened
2/3 cup sugar
1 Tablespoon ground cinnamon

Cream Cheese Frosting Ingredients:
    4 Tablespoons cream cheese, softened
    3 Tablespoons butter
    1-1/2 to 2 cups powdered sugar
    1/4 teaspoon vanilla extract


Vanilla Frosting Ingredients:
    4 Tablespoons (1/2 stick) butter, unsalted
    Few grains of salt, optional
    1 teaspoon vanilla extract
    2 cups powdered sugar
    Milk to desired consistency


Glaze Ingredients: (may want to double glaze ingredients)
    1 1/4 cups powdered sugar
    3 to 4 Tablespoons milk
    1/2 teaspoon vanilla extract, optional   

Add 1 Tablespoon sugar and yeast to water. Stir to dissolve yeast. Let stand for 5 minutes.
Mix together butter, 1/2 cup sugar, eggs and salt. Beat well.
Add buttermilk, vanilla extract, sweet dough emulsion (if using), and yeast mixture to butter/sugar mixture.
Using a dough hook, mix in flour, 1 cup at a time, until dough pulls away from side of bowl. Continue to mix for 5 minutes.
Remove dough from bowl and knead on lightly floured surface for about a minute.
Place dough in lightly greased bowl. Cover with plastic wrap and then a clean towel.
Let rise until doubled in size, approximately 1 hour.

Roll out dough into a large rectangle.
Spread dough with butter and then sprinkle with sugar and cinnamon.
Begin rolling dough by starting at the opposite side of rectangle and rolling tightly towards you.
Seal seam by pinching together. Slice dough log in half, then in half again, then in thirds, making 12 rolls. Place rolls in greased pan and allow to rise about 30 minutes.

After 20 minutes of rising time, preheat the oven to 350 degrees Fahrenheit. 

Bake in preheated oven until golden brown, approximately 22 to 30 minutes, or until internal temperature reaches 190 degrees F. on an instant read thermometer.

Mix the frosting ingredients for approximately 5 minutes...OR, if using glaze, whisk ingredients with fork until smooth. Glaze rolls while still warm, but wait till rolls are cool if using frosting instead of glaze.

Refrigerate baked rolls if using cream cheese frosting
Powdered (confectioner's) sugar yields best results when fresh.

No comments:

Post a Comment