Ingredients: |
Ingredients: 4 to 4 1/2 c all-purpose flour
1 package active dry yeast
1/2 c 1% buttermilk
1/2 c 1% milk
1/3 c sugar
1/3 c butter
1/2 tsp salt
2 eggs
Filling: (Stir sugar, flour and cinnamon together. Cut in butter until it becomes coarse looking crumbs.)
3/4 c packed brown sugar
1/4 c all-purpose flour
1 tbls ground cinnamon
1/3 c butter
1/2 c golden raisins (optional)
1/2 c chopped pecans, toasted (optional)
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Directions: |
Directions:Combine 2 cups of the flour and the yeast. Set aside. Heat milk, sugar, 1/3 cup butter and salt just until warm (120º to 130ºF - or until it's warm but not burning your finger that you test it with...) and butter almost melts. Add to flour mixture along with eggs. Beat with a mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2 to 2 1/2 cups flour as you can.
Knead in enough remaining flour to make a soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease all sides of dough. Cover; let rise in a warm spot until double in size (1 to 1/2 hours).
Punch dough down. Turn onto a lightly floured surface. Roll dough into a 12x8 rectangle (estimate). Sprinkle dough with filling, leaving 1 inch around all sides (top with raisins and nuts if desired). Roll up starting with the long side. Cut into 12-14 equal pieces. Place in greased 9x13 pan. Cover; let rise in warm place until double in size (about 30 minutes).
Preheat oven to 375º. Bake for 20-25 minutes or until golden. Cool for 5 minutes before icing, if desired.
Vanilla Icing
1 1/4 c powdered sugar
1 tsp light corn syrup (I've omitted this with no problems)
1/2 tsp vanilla
Place in small bowl and add enough 1/2 and 1/3 or light cream to make it thin enough to drizzle. |
Personal
Notes: |
Personal
Notes: I never have 2% milk on hand, and have had bad results using 1% by its self. By using the buttermilk and butter, it gave this such a wonderful taste and lightness to them. To us, they were very close to the Cinnabon style rolls.
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This recipe for Cinnamon Rolls is from