Wednesday, January 21, 2009

Cinnamon Rolls

Am I the only one who thinks that this cinnamon roll looks heavenly? I will let you know that the taste is also amazing, and after making this recipe, I don't even think it was over the top with fat. Seriously. This is the dough from the Amish White Bread, with some melted butter, cinnamon, and frosting. Granted it is not the most low cal item I have ever made, but it isn't up there with the most fattening either, especially considering how fattening cinnamon rolls can be!


Cinnamon Rolls
2 cups warm water (110 degrees F/45 degrees C)
1/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups all-purpose flour
Melted butter

Frosting** (See side note on step 15)
1 1/2 cups powdered sugar
3 tablespoons milk
2 tablespoons melted butter
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

Please Note: Steps 1 - 7 are identical steps to Amish White Bread recipe. For more detailed instructions and corresponding pictures for these steps, refer to Amish White Bread recipe.

1. Dissolve sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

2. Mix salt and oil in Kitchen Aid mixing bowl. Add yeast and stir. Attach dough hook to Kitchen Aid Mixer.

3. Add one cup of flour at a time and mix until fully incorporated. Continue until all 6 cups of flour have been incorporated.

4. When your flour is fully incorporated, turn up speed on Kitchen Aid mixer to medium and mix to 5 minutes.

5. Form the dough into a ball, drizzle it will vegetable oil, and spread the oil over the entire surface of the dough.

6. Spray the inside of your mixing bowl with cooking spray until all sides are appear well-oiled and return your dough to the bowl. Cover tightly with plastic wrap and then cover with a kitchen towel. Place the covered bowl in your oven. Do not turn your oven on. Let sit for 1 hour or until your dough doubles in size.

7. Punch the dough down with your fist, until it is back to close to its original size. Take the dough out of the bowl, knead a few times, and then divide in half.

8. Roll out one of your halves on a lightly floured surface making rectangular shape with dough. The dough is quite elastic and will seem to want to retain its original shape; don't be discouraged by this. With a little more rolling, the dough will slowly lengthen and widen.

Notice my dough is not perfectly shaped into a rectangle. As I've said before, I'm not Martha Stewart with this kind of stuff, and my cinnamon rolls turned out perfect. Give yourself some grace as well and you will enjoy the process much more than if you not are aiming for perfection! :-)

9. Brush on melted butter. I used about 3 tablespoons, but use your judgement. You want the entire layer of dough covered in melted butter, getting as close to the outer edge as possible.

10. Generously sprinkle with cinnamon. Make sure all of the dough is covered with a thin layer of cinnamon, getting as close to the outside edge as possible.

11. It's time to roll the dough. Start at one end and roll. Attempt to keep roll as tight as you can, but don't let Martha start talking to you if it is not getting as tight as you would like. :-)

12. Pinch ends and seam together slightly.

13. Cut into 1-inch to 1 1/2-inch sections and place onto greased round baking pan. My roll of dough made two full pans of cinnamon rolls, with 7 cinnamon rolls in each round pan. Repeat steps 8-13 with the other half of dough. (With my other half of dough, I made a regular loaf of bread.)

14. Allow to rise for 30 minutes, or until cinnamon rolls have doubled in size.

15. Bake in preheated 350 degree oven for 30 minutes, or until slightly browned. While cinnamon rolls are baking, mix together all ingredients for frosting, in a medium bowl, until smooth.

**The above recipe for frosting will need to be doubled or tripled if you are using all of the dough to make cinnamon rolls. I was only using half of the dough to make cinnamon rolls and I would liked a little more frosting.

16. Remove from oven and drizzle with frosting immediately.

17. No need to skimp on the frosting. Remember, the frosting recipe will need to be doubled or tripled if you are using all of the dough to make cinnamon rolls.

Be careful not to burn yourself while eating these. The smell is so amazing, and takes over your entire kitchen, that you may find it hard to not eat them immediately!

Recipe from; Modifications mine.

Click here for printable version of this recipe.

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