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CLASSIC CINNAMON ROLLS

My 2 yr old nephew enjoying the fresh baked cinnamon rolls

DOUGH

1/2 cup milk

1/2 cup water

1  packet active dry yeast (2  1/4 tsp)

1/4 cup sugar

4 tbsp unsalted butter,melted and slightly cooled,plus more for brushing

1 large egg yolk

1 1/2 tsp vanilla extract

2 3/4 cups all-purpose flour,plus more for dusting

3/4 tsp salt

1/2 tsp freshly grated nutmeg

FOR THE ROLLS

1 1/2 sticks (12 tbsp) unsalted butter,softened,plus more for the pan

1/3 cup granulated sugar

2 tbsp ground cinnamon

FOR THE GALAZE

1 1/4 cups confectioner’s sugar

4 tbsp unsalted butter,melted

2 tbsp milk

1/2 tsp vanilla

Pinch of salt

1. WArm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 to 110 °. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar;set aside,undisturbed,until foamy,about 5 minutes.

Whisk the melted  butter,eg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center,then add the yeast mixture and stir with the wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.

Brush  large bowl wwith butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour,15 minutes.

Turn the dough out of the bowl and knead briefly to release excass air;reform into a ball and return to the bowl. Cover the bowl tightly with plastic wrap and rerigerate at least 4 hours or overnight.

Whisk the sugar and cinnamon in a bowl. On a floured surface, roll out the dough into a 10 by 18 inch rectangle. Spread the butter over the dough. Leaving 1-inch border on one of the long sides. Top with the cinnamon sugar. Brush the clean border with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border.;pinch the seam to seal. Slip a piece of thread or unflavored floss under the roll,about 1 1/2 inches,to make 12 rolls.

Place the rolls in the prepared baking dish. over the rolls loosely with platic wrap and let rise in a warm place until doubled  in size about 1 hour,10 minutes. Preheat the oven to 350°. Uncover the rolls and bake 25to 20 minutes. Let cool 10 minutes in the pan. Cool completely and glaze before serving.

Make the glaze; Whisk the confetioner’s sugar,melted butter,milk,vanilla and salt in a bowl until smooth. Drizzle over the warm rolls.

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