Robert’s Cinnamon Rolls

    • WET INGREDIENTS
  • 1 egg plus 4 egg yolks
    Egg white set aside for later use
  • 1/3 C granulated sugar
  • 6 TBL softened butter
  • 1.5 C warm buttermilk – more or less
    • DRY INGREDIENTS
  • 5 C AP flour
  • 1 TBL yeast
  • 1 tsp salt
    • CINNAMON FILLING
  • 1/2 C light brown sugar
  • 2 TBL CinnaSugar®
  • 4 TBL softened butter
    • ALTERNATE FILLING
  • 4 TBL softened butter
  • 8 oz sugar (1 C)
  • Zest from 2 lemons
  • 2 TBL grated ginger
  • 2 TBL candied ginger
  • 5 oz flour
    • SUGAR FROSTING
  • 2 TBL softened butter
  • 2.5 C confectioner sugar
  • 1 tsp vanilla
  • 1 tsp orange zest
  • 2 TBL whole milk
    • CREAM CHEESE FROSTING
  • 3 oz cream cheese – Beat until it is creamy
  • 3 TBL whole milk
  • 6 oz powdered sugar (by weight)
  1. Sift together dry ingredients from first recipe and set aside
  2. Combine wet and softened ingredients – including the eggs
  3. Put 2 C of the dry ingredients into the wet ingredients and mix using paddle attachment
  4. Switch to dough hook, then addd dry ingredients 1 cup at a time mixing in between adds
  5. Scrape bowl as necessary
  6. Add dry ingredients only until the dough comes into a ball, then mix 10 minutes
  7. Let rest 20 mintes
  8. Beat for 5 minutes more
  9. Put the remaining dry ingredients on the counter
  10. For filling, combine all except the butter and mix to combine
  11. Knead by hand on the floured surface until smooth and elastic and dough springs back when lightly pressed
  12. Cover with a towel and let rise for 60 minutes or until doubled
  13. Roll dough out into a 16×10 rectangle using a rolling pin
  14. Spread 3 TBL melted butter over the dough leaving at least 1/2 inch from the long edge that will become the outside
  15. Sprinkle with cinnamon mixture and press into the dough
  16. Beginning at long buttered edge roll up as tightly as possible
  17. Use egg wash on the unbuttered edge to seal the roll, then roll over so the seam is down.
  18. Using dental floss, cut into half, then half again – so you have four rolls
  19. Estimate thirds and cut each of the four rolls into thirds – so you have twelve equal pieces
  20. Place (cut side down) into a well-greased 9×12 baking dish
  21. Cover with plastic wrap and put into the refrigerator for 8-16 hours.  This lets the flavor develop.
    Next morning . . .
  22. Remove from the fridge and put into cold oven.
  23. Put a tray of boiling water in the bottom of the oven.
  24. Let rise until doubled in size (about an hour)
  25. Remove rolls and pan of water from oven and set on counter while you preheat oven to 350º
  26. Bake at 350º for 25-30 minutes rotating pan halfway through baking cycle
  27. Cool on wire rack for 5 minutes
  28. Combine sugar, butter, vanilla and orange zest
  29. Add milk ONLY until consistency will spread easily
  30. Spread over each roll and serve warm
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