Saturday, January 19, 2013

Cinnamon Rolls

Category: Pastry > Cinnamon Roll

I've been wanted to try baking some cinnamon rolls for years now. I finally got around to it AND I got to bake them with my brand new Kitchen Aid Mixer!





Ingredients:
  • 1 tsp White Sugar
  • 1 (.25oz) Package Active Dry Yeast
  • 1/2 cup Lukewarm water (110 degrees)
  • 1/2 cup Milk
  • 1/4 cup White Sugar
  • 1/4 cup Butter
  • 1 tsp Salt
  • 2 Eggs, beaten
  • 4 cups All-Purpose Flour
  • 3/4 cup Butter
  • 3/4 cup Raisins
  • 1 tbsp Ground Cinnamon
  • 1/4 cup Melted Butter
Directions:
  1. In a small bowl, dissolve 1 tsp sugar and yeast in lukewarm water. Let stand until creamy, about 10 minutes.
  2. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm (110 degrees).
  3. In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; mix until well to combine. Mix in the remaining flour, 1/2 cup at a time, beating well after each addition.
  4. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. OR, use your hook mixer attachment and knead on medium-low speed for about 6 minutes.
  5. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  6. While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth.
  7. Pour into greased 9x13 inch baking pan.
  8. Melt remaining butter; set aside.
  9. Combine remaining 3/4 cup brown sugar, 3/4 cup raisins, and cinnamon; set aside.
  10. Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture.
  11. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter.
  12. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume.
  13. Meanwhile, preheat oven to 375 degrees F (190 degrees C). Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

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