Monday, February 1, 2010

Best Homemade Cinnamon Rolls

3/4 cup of low fat milk
1/2 cup sugar
1 1/4 tsp. salt
1/2 cup butter
2 packages of active dry yeast (equals 2 Tbsp)
1/3 cup warm water
3 eggs, room temperature
5 1/2-6 1/2 cups all-purpose flour

Get your eggs out first thing! And just let them sit on the counter to get to room temperature while you're mixing everything. Place milk, sugar, salt and butter in a small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm. (Watch this pan constantly! Don't go off and get busy with something else-like me- and then it will boil over and it is a pain to clean off your burners!) Dissolve the yeast in the warm water. Add lukewarm milk mixture, eggs and 5 cups of flour. Turn mixer on to a low speed and mix that way for about 2 min. Continue mixing at a low speed and add the remaining flour, 1/2 cup at at time, and mix until dough clings to the mixer hook and cleans the sides of the bowl, usually about another 2 minutes. Knead it on a med speed for another 2 min. Place the dough in a greased bowl, turning to grease the top. Cover it and let it rise in a warm place, free from draft, for about an hour or until it is doubled in size. Punch the dough down and roll it out on a bed of flour. Melt one cube of butter and pour butter on rolled out dough. Then spread it to every part of the dough. Sprinkle brown sugar on top of the butter and then also some cinnamon. And chopped nuts if desired. Roll dough up. And then slice in 1 inch slices and place on a greased cookie sheet all about 2 inches apart from each other. Let rolls rise for a little while until a little bulkier in size. Bake rolls in a 350 degree oven for about 15 min. Ice rolls and enjoy!

I usually make a cream cheese frosting.

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