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Ninety Minute Cinnamon Rolls

Date post: 07-Apr-2018
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Ninety Minute Cinnamon Rolls Ingredients  3/4 cup milk  1/4 cup margarine, softened  3 1/4 cups all-purpose flour  1 (.25 ounce) package instant yeast  1/4 cup white sugar  1/2 teaspoon salt  1/4 cup water  1 egg  1 cup brown sugar, packed  1 tablespoon ground cinnamon  1/2 cup margarine, softened  1/2 cup raisins (optional) Directions 1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm. 2. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. 3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine. 4. Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 l ightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C). 5. Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm
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Ninety Minute Cinnamon Rolls

Ingredients

  3/4 cup milk 

  1/4 cup margarine, softened

  3 1/4 cups all-purpose flour

  1 (.25 ounce) package instant yeast

  1/4 cup white sugar

  1/2 teaspoon salt

  1/4 cup water

 1 egg

  1 cup brown sugar, packed

  1 tablespoon ground cinnamon

  1/2 cup margarine, softened

  1/2 cup raisins (optional)

Directions

1.  Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in

margarine; stir until melted. Let cool until lukewarm.

2.  In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add

water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time,stirring well after each addition. When the dough has just pulled together, turn it out

onto a lightly floured surface and knead until smooth, about 5 minutes.

3.  Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small

bowl, mix together brown sugar, cinnamon, softened margarine.

4.  Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar

mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut

into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover

and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190

degrees C).

5.  Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin

cups to cool. Serve warm

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Forming and Baking Cinnamon Rolls

Nothing's better than waking up to the scent of fresh-baked cinnamon rolls.

These simple roll-forming techniques work for anything from apple and walnut rolls to

classic pecan sticky buns.

1. Prepare the yeast dough. Once the dough has risen once, turn it out onto a lightly floured

surface. Flatten the dough with the palms of your hands and gently stretch and/or roll it into a

rectangle.

  Cinnamon Rolls II

2. Use a rolling pin to roll the dough out into a larger rectangle, approximately 12 incheswide by 20 inches long. The dough might be sticky, so flour the work surface and the rolling

pin, checking to be sure the dough isn't stuck to the work surface and adding more flour as

necessary.

3. Spread the softened butter over the surface of the dough, leaving a 1-inch strip along the

long edge of the rectangle furthest away from you completely dry. (Other recipes call for eggwash instead of butter; if you're using egg wash, brush the entire surface.)

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4. Generously sprinkle cinnamon-sugar over the butter, spreading the mixture evenly acrossthe whole sheet of dough. Other spices, such as nutmeg and cardamom, also work well.

Adding a pinch of ground cloves to the cinnamon-sugar mixture enhances the cinnamon

flavor. Leave the 1-inch border free of sugar.

5. Add any other fillings desired--raisins, nuts, shredded coconut, orange zest--taking careto distribute them evenly.

6. Start at the left-hand corner of the edge closest to you. Working from left to right, tug the

lip of the dough up and over the filling, keeping it tight. Roll up the dough, tightening the log

as you go.

7. When you reach the far edge of the dough, moisten the bare edge with egg wash or water

and pinch to seal the seam.

8. Use a serrated knife, pastry cutter, or length of unwaxed dental floss to cut the dough into

even-sized pieces. You might want to discard the very ends of the roll since they often

contain little filling.

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9. Place the cut rolls on a greased or parchment-lined pan or cookie sheet. (For sticky buns,

prepare the pan with the cinnamon smear and chopped pecans before arranging the rolls.) For

pull-apart rolls, use a baking pan and arrange the rolls about an inch apart. To make

individual rolls, space them two to three inches apart on a cookie sheet. Cover the rolls with a

damp cloth and let them rise until they nearly double in size, about 45 minutes to an hour.

The rolls can also be covered with plastic wrap and placed in the refrigerator. The nextmorning, let the rolls rise at room temperature until doubled, then bake as directed. (The

dough can also be frozen for two weeks to one month. Thaw, still wrapped, at room

temperature. Proof and bake as directed.)

10. When the rolls have doubled in size, bake them in the preheated 375 degrees F (190

degrees C) oven. Cinnamon rolls are generally baked at a lower temperature than other

breads--if the rolls are close together, the tops will begin to brown before the edges and

centers are done. If the rolls begin browning too soon, cover pan with foil.

11. After approximately 30 minutes, test for doneness. Use a paring knife or fork to pull up

the center-most roll; if the dough is still sticky and raw-looking, return the pan to the oven forabout ten more minutes. The rolls should be golden to dark brown on top, and fully baked in

the center of the coil.

12. Cool the pan on a rack about 10 to 15 minutes before glazing. You can use a

confectioners' sugar-and-milk glaze, or cream cheese icing thinned with enough milk to reach

spreading consistency.

  Dad's Orange Cardamom Breakfast Rolls 

  Cinnamon Rolls III 

  Ooey-Gooey Cinnamon Buns 

  Pecan Sticky Buns

  More Cinnamon Roll Recipes 


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