YES, I wrote about these sweet, sticky, sinfully delicious Cinnamon Rolls back in 2011. And today, because I’m taking pictures for my cookbook, and because I wanted something sweet, sticky and sinfully delicious for breakfast, I decided to make them again. Are you ready for a taste?
Tip: When you knead dough by hand, you don’t have to visit the gym.
Here are the photo-heavy step-by-step directions, followed a computer-friendly copy-and-paste version:
In a big blue mixing bowl, dissolve one packet (2 1/4 teaspoons) active dry yeast in one 1/2 cup of warm (110°F) water. Let the yeast stand for 5 minutes, or until it bubbles and foams, thus proving to you that it is indeed “active.”
(To scald milk quickly, I simply place it in a glass measuring cup, and then nuke it in the microwave for 60 seconds.)
To knead dough by hand, first push it away from you…
If you knead dough by hand, you will certainly acquire each of the following:
♦The ability to exaggerate.
After 3 minutes of pushing and pulling, the dough will suddenly stiffen up, and resist your kneading-efforts. At this point, just let it rest for 2 minutes, to relax the gluten. Then knead for 2 additional minutes. The dough is ready when it no longer feels sticky, and its surface looks smooth and silky.
Yes, I realize my dough looks like a chicken in the photo above.
No warm spot in your kitchen? Then do what I do, and set the bowl of dough on a heating pad. You can buy this common device at any drug store for about $10.
Bake the buns for 25-30 on the lower-middle rack of your preheated 350°F oven.
I hope you’re drooling right about now.
As promised, here’s the printer-friendly, copy-and-paste version of the above:
Dreamy Cinnamon Rolls
Kevin Lee Jacobs
Ingredients for 15 rolls
The “Sweet Roll” Dough:
1 package (2 1/4 teaspoons) active dry yeast
1/2 cup warm water
1/2 cup milk, scalded then cooled
1/3 cup sugar
1/3 cup (5 and 1/3 Tbsp) butter, softened
1 tsp salt
1 large egg, beaten
3 1/2 – 4 cups all-purpose flour (plus a little more for dusting)
1/2 cup butter, softened
1/2 cup sugar mixed with 2 tsp ground cinnamon
2 cups confectioner’s sugar blended with just enough water to make it pourable
Special Equipment — 2 cake pans, 9 inches in diameter, and 2 inches deep.
Preliminary step: Butter the cake pans; sprinkle the bottom of each pan with 1 tablespoon of granulated sugar
Making the dough – In a large bowl, dissolve yeast in warm water, and let it proof for 5 minutes. Add milk, sugar, butter, salt, egg and 3 1/2 cups of the flour; stir with a stout wooden spoon until smooth. Then mix in enough of the remaining flour to make the dough easy to handle.
Turn the dough onto a lightly floured surface (I use a marble slab); knead until smooth and elastic – about 5 minutes.
Quickly wash and dry the large bowl, and then grease it with oil or vegetable spray. Place dough in the bowl; turn “greased” side up. Cover with plastic wrap and let rise until double, about 1 1/2 hours.
Filling and rolling the dough – Punch down the dough, turn it onto a floured surface, and then roll it out to form a 15″ x 9″ rectangle. Spread the dough with the softened butter; sprinkle with cinnamon and sugar. Then roll it up tightly, beginning at the 15-inch side. Flatten ends with the back of your hand, and, if necessary, pinch the ends to seal.
Cut the dough into 1-inch slices. Place the slices slightly apart in the buttered and sugared cake pans. I managed to fit 8 slices in one pan, and 7 in another.
Let rise until double – 30-40 minutes.
Baking – 25-30 minutes in a preheated 350°F. oven. Set the pans on the lower middle oven rack, and bake for 25-30 minutes, or until the rolls have slightly browned. Don’t over-bake, or you’ll have crispy cinnamon rolls (this isn’t necessarily a bad thing). Set pans on a wire rack to cool slightly.
Glazing the rolls – Pour the confectioners’ sugar into a medium bowl. Whisk in hot water, one tablespoon at a time, until the glaze is thin enough to pour. Drizzle the glaze in between and all over the rolls.
Folks, promise me you’ll make these dreamy rolls some day, okay? They are terrific for breakfast. And as an after-school treat, they can’t be beat!
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