Hello everyone! I hope this day brings you happiness! I am going to share a cinnamon roll recipe with you today and maybe that will lift your spirits. I am pretty sure that this recipe is from The Pioneer Woman, Lee Drummond so all the credit goes to her for this awesome recipe.
Ok ready to start now? I just use self- rising flour for about everything I make. So here is my recipe.
4 1/2 – 5 c. flour
1 can of evaporated milk at 110 degrees F.
1 tsp. sugar 2 1/2 tsp. yeast
1/3 c. dry milk 1 1/2 tsp. salt 1 c. sugar
2 Tbsp. oil 1 egg at room temp.
Add 1 tsp. sugar and 2 1/2 tsp. yeast to your 110 degree evaporated milk. Wait 7 minutes until foamy. This tells you that the yeast is still good!
In a large bowl have your dry mixture of 4 1/2 c. flour 1/3 c. dry milk 1 1/2 tsp. salt 1 c. sugar and 1 room temp. egg whisked. And 2 Tbsp. oil.
Now you can add your wet yeast mixture to the dry flour mixture. Stir it until just mixed together and put saran wrap over the top of the bowl and let this sit out on the counter for 15 minutes. (Doughy will be tacky) so it will be hard to work with. But worth it, in the end results!
Sprinkle counter with a very small amount of flour and start kneading the dough. Use as least flour as you can get away with, but you will have to be using small amounts so this will not just stick to your hands.
Knead for 15 to 20 minutes until your can do the window pane test. Which is when you can stretch some dough and see your fingers through the dough. Time to cover with wrap or a clean kitchen towel and sit in the warm oven.
This is my special way to make my breads and rolls rise!!! I always heat up my oven to 200 degrees for about 5 minutes and turn the oven OFF. I do this step every time the rising times come up. And it works very well for me as you need a warm place for dough to rise.
Now put dough into your oven with it warmed up and turned off. Let rise 1 hour or more until doubled in size. Have a stick of butter sitting out to soften up while the dough is busy in the oven.
The filling recipe is 1 stick soft butter 1/1/2 c. brown sugar 1/4 tsp. salt and 1 1/2 Tbsp Saigon cinnamon. Which has an amazing stronger cinnamon flavor. I ordered it from MySpice.com
Punch down dough now. Put flour on counter and roll out till it is 3 inches wider on each long side, than a 13×9 baking pan or dish.
Now use your hands and slather the dough with butter and whisk other ingredients of filling together and sprinkle on top of butter.
This is a long recipe! But this is what you are aiming for!
Now you start on the long edges and roll up the dough like a tootsie roll. Pinch the edges together with your finger tips. If you want huge cinnamon rolls just aim for 9 slices by using dental floss to cut with.
Time to heat oven for 5 minutes at 200 degrees and turn off. Take a 4 oz package of cream cheese out of the fridge to soften up.
Put these on a wax papered pan and cover the rolls with kitchen towel again and let rise for an hour., in the oven. Bake at 350 degrees for 20 minutes.
Only one more step! I promise you!
While these are baking Use a medium bowl for 4 oz cream cheese at room temp and add in 3 c. of powdered sugar and 1 tsp. of vanilla and add milk by the Tbsp. ONLY while you are mixing up this delicious frosting to get to the right consistency top pour over those hot freshly baked cinnamon rolls!
I made these for a Community Dinner so I had to make 2 13×9 glass dishes. This turned out to be the only dessert that was brought to the dinner, but I don’t think everybody minded at all! And they were happy.
Thank you for visiting my blog and do please come back soon to see what’s next. Even I don’t know! I decide on the spur of the moment as that is how I’m wound. It makes it more interesting for me to make a post. I post on Thur-Sat-and Tuesdays. See ya later! #dessert
