Cinnamarolls
Ingredients1 cup milk
5 tbsp butter, softened 1/4 cup sugar 1 tsp salt 1 packet of yeast 3 cups flour (approximate) Cinnamon sugar Chopped nuts (optional) For glaze: 1 cup powdered sugar 1-2 tbsp milk |
MethodIn a small bowl, combine the milk and 1 tablespoon butter and microwave just until melted. In a large bowl, stir together the sugar, salt, yeast, and 1 cup flour. Pour in the milk and melted butter; stir to combine.
Using a wooden spoon, add the rest of the flour a half a cup at a time until it becomes very heavy and doughy and difficult to mix. Place the dough on a floured surface and knead it for about 5-10 minutes. Once the dough is soft and no longer sticky, knead for just a couple more minutes and then shape it into a nice round ball. Grease the inside of a large bowl with butter. Place the dough in the buttered bowl and cover with a kitchen towel. Let it rise in a warm place for 1 hour. After an hour, the dough should have doubled in size. Punch it down and knead on a floured surface for a few minutes. Roll into a 12 inch by 14 inch rectangle. Spread the remaining softened butter on the dough, and cover with cinnamon sugar and nuts, if using. Starting from the long side, roll the dough up, pushing in the ends to keep them even. Slice into 12 equal rolls. Place the rolls cut side down in a greased 13 x 9 baking pan. At this point you can cover the rolls and place them in the fridge over night. To bake them the next morning, let the rolls rise and return to room temperature for an hour before baking. If you want to bake them immediately, cover and let them rise for another 45 minutes to an hour. Preheat over to 350˚ F. Bake for 25 minutes or until nicely browned. Let cool about 10 minutes. Meanwhile, whisk the powdered sugar and milk together, adding more of either to get the amount and consistency you want. Spoon glaze over the cinnamarolls. Serve warm. Makes 1 dozen. |