I've made my fair share
of cinnamon rolls. In high school, I made and sold pans of cinnamon rolls to
raise money for my trip to Spain. I usually just use my standby roll recipe and
proceed as one normally would for cinnamon rolls, but the roll part always
turns out a little 'bready' after they cool. I've had this recipe in my
'to-try' file for some time now, and thought General Conference was a great
time to give them a try. SUCCESS! The roll was nice and soft and although a lot
of the filling ran to the bottom of the pan, it was soft and not burned. This
is our new favorite!
-Prairie Home Cooking
Dough:
2 pkg. active dry yeast (5 tsp)
1/2 cup lukewarm water
2 cups sour cream
4 Tbsp. butter
6 Tbsp. granulated sugar
1/4 tsp. baking soda
2 tsp. salt
2 large eggs
6 cups all-purpose flour
Filling:
1 cup packed light brown sugar
1 Tbsp. ground cinnamon
½ cup. butter, softened
Dough:
2 pkg. active dry yeast (5 tsp)
1/2 cup lukewarm water
2 cups sour cream
4 Tbsp. butter
6 Tbsp. granulated sugar
1/4 tsp. baking soda
2 tsp. salt
2 large eggs
6 cups all-purpose flour
Filling:
1 cup packed light brown sugar
1 Tbsp. ground cinnamon
½ cup. butter, softened
Glaze:
3 cups confectioner's sugar
4 Tbsp. milk or light cream
1 tsp. vanilla extract
3 cups confectioner's sugar
4 Tbsp. milk or light cream
1 tsp. vanilla extract
1. Prepare the dough: Sprinkle the yeast over the
lukewarm water in a small bowl; do not stir. Set aside to proof to a foamy
consistency. heat the sour cream in a saucepan over low heat, stirring
occasionally, until the sour cream is lukewarm, about 4 minutes. Add the
butter, sugar, baking soda, and salt, and cook, stirring occasionally, until
the butter is melted, about 5 minutes more. Transfer the mixture to a mixing
bowl (or Bosch), and using an electric mixer, blend in the egg and the yeast
mixture. Mix in the flour, 1/2 cup at a time; you will have a sticky and
somewhat thick dough. turn out the dough onto a floured board and knead it for
3 to 4 minutes (or mix in Bosch), or until the dough is elastic and no longer
sticky. Return the dough to the bowl, cover with a damp tea towel, and let the
dough rise for 10 minutes.
2. Prepare the filling: Combine the sugar and the
cinnamon in a bowl and set aside. Divide the dough in half, and transfer one of
the halves to a floured board (I just spray my counter with Pam). Roll out the
dough into a 13x10-inch rectangle that is about 1/4 inch thick. Brush half of
the melted butter over the surface of the dough and sprinkle it with half of
the cinnamon-sugar mixture. Roll up the dough in jelly-roll fashion, starting with
the long side that is least even; you will end up with a roll about 13 inches
long. Lightly oil a baking sheet. Cut the roll into 1-inch lengths and place
each piece, with a spiral side facing up, on the baking sheet. Repeat the
process with the other half of the dough. Cover the cinnamon rolls with a tea
towel, and let them rise for 1 hour, or until they have about doubled in bulk.
Meanwhile, preheat the oven to 350 degrees.
3. Bake the cinnamon rolls for 20-25 minutes, or
until they are puffed and browned. While the rolls bake, make the glaze: Whisk
together the confectioners' sugar and the milk in a bowl. When the mixture is
smooth, the vanilla.
4. Remove the rolls from the oven, and while they
are still hot, drizzle them with the glaze. Let them cool slightly before
serving.
Variation for Orange
Rolls:
Filling:
Filling:
½ cup butter, softened
1 cup granulated sugar
zest of 2 oranges
Glaze:
3 cups confectioner's sugar
zest of 1 orange (Optional, for more orange flavor)
orange juice - enough to make a thin glaze
zest of 2 oranges
Glaze:
3 cups confectioner's sugar
zest of 1 orange (Optional, for more orange flavor)
orange juice - enough to make a thin glaze
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