Post by Loupy on Apr 24, 2015 21:41:51 GMT -7
How To Make Mall-style Cinnamon Rolls
From: Drew Kime @ cooklikeyourgrandmother.com/
Having overnight guests is a great excuse to make a big batch of cinnamon rolls. Here's your recipe. But sometimes you only want one or two. With a little advance planning, this recipe will keep you in fresh-baked rolls for weeks. (Check out directions after this recipe.)
Ingredients
2 cups whole milk, warmed
3 tablespoons dry yeast
½ cup sugar
1 teaspoon salt
2 eggs
1 stick (¼ pound) butter
7 – 7½ cups white flour
Filling
1 cup brown sugar
½ cup white or raw sugar
½ cup cinnamon
2 tablespoons butter
1 cup raisins (optional)
Instructions
Warm the milk until it is a bit warmer than room temperature but not hot - about 90°-100° F.
Sprinkle the yeast in and mix.
Add the sugar, salt, eggs and butter (melted but not hot) and stir.
Add the flour 2 cups at a time, stirring after the first two additions.
After the last addition start kneading with your hands.
Cover the bowl with a wet (clean) dish towel and set somewhere warm to rise.
Let the dough rise until doubled in volume, about 45 minutes to an hour.
When the dough has doubled in volume, punch it down, turn it over, cover and put back in the warm place to rise until doubled again, about 15-30 minutes.
Combine the sugar, brown sugar and cinnamon and stir, breaking up the clumps with a fork.
Sprinkle some flour on a clean work surface to prevent sticking. Turn the dough out and roll into a rectangle about 18 inches long and and 12-16 inches wide.
Soften the 2 tablespoons of butter (not melted) and spread on the dough.
Top with the cinnamon-sugar mix and spread that evenly.
Go all the way up to the sides, but leave a little space at the front and back edges.
Optionally, add the raisins.
Roll the dough toward you, keeping it fairly tight.
Cut into 16 even slices.
Cut in half, each of those pieces in half again, and two more times.
Transfer all the pieces onto a large, un-greased baking sheet.
Top with cinnamon-sugar that fell out.
Bake at 375° F. for 30-40 minutes, turning the pan around after the first 20.
Pull them when the dough on the outside is golden brown.
How To Freeze Cinnamon Rolls To Bake Later
Directions
Follow the recipe for mall-style cinnamon rolls (above) right up to the step where you cut them.
Put the rolls on a baking sheet lined with parchment paper or wax paper, with room between the rolls.
Put the baking sheet in the freezer for at least a half-hour, until the rolls are completely frozen.
Wrap each roll individually in plastic, then put the wrapped, frozen rolls in a zip-top freezer bag and store in the freezer.
IMPORTANT NOTE: In the original recipe, the rolls rise one last time on the baking sheet before you bake them.
If you throw a frozen roll in the oven it won’t rise.
It’ll be tasty, but flat and dense.
Let it thaw and the yeast will get going again.
Check out the before and after:
That took about two hours at room temperature.
So no, you can’t jump out of bed and have one of these ready by the time you get out of the shower.
Unless you takereeeeeeeeeeeeally long showers.
SECOND IMPORTANT NOTE: If you’re only baking one, you might get the bright idea to do it in the toaster oven.
Great idea.
But don’t use the same temperature and time from when you did a big batch.
And don’t put the roll directly on a baking sheet.
I did that the first time and the bottom burned.
This time I put a piece of foil on the broiler pan to keep it away from the heating element.
Just 15 minutes at 350° and it was done.
Even though I only did one, it was still big enough that I had to share. And that’s it.
From: Drew Kime @ cooklikeyourgrandmother.com/
Having overnight guests is a great excuse to make a big batch of cinnamon rolls. Here's your recipe. But sometimes you only want one or two. With a little advance planning, this recipe will keep you in fresh-baked rolls for weeks. (Check out directions after this recipe.)
Ingredients
2 cups whole milk, warmed
3 tablespoons dry yeast
½ cup sugar
1 teaspoon salt
2 eggs
1 stick (¼ pound) butter
7 – 7½ cups white flour
Filling
1 cup brown sugar
½ cup white or raw sugar
½ cup cinnamon
2 tablespoons butter
1 cup raisins (optional)
Instructions
Warm the milk until it is a bit warmer than room temperature but not hot - about 90°-100° F.
Sprinkle the yeast in and mix.
Add the sugar, salt, eggs and butter (melted but not hot) and stir.
Add the flour 2 cups at a time, stirring after the first two additions.
After the last addition start kneading with your hands.
Cover the bowl with a wet (clean) dish towel and set somewhere warm to rise.
Let the dough rise until doubled in volume, about 45 minutes to an hour.
When the dough has doubled in volume, punch it down, turn it over, cover and put back in the warm place to rise until doubled again, about 15-30 minutes.
Combine the sugar, brown sugar and cinnamon and stir, breaking up the clumps with a fork.
Sprinkle some flour on a clean work surface to prevent sticking. Turn the dough out and roll into a rectangle about 18 inches long and and 12-16 inches wide.
Soften the 2 tablespoons of butter (not melted) and spread on the dough.
Top with the cinnamon-sugar mix and spread that evenly.
Go all the way up to the sides, but leave a little space at the front and back edges.
Optionally, add the raisins.
Roll the dough toward you, keeping it fairly tight.
Cut into 16 even slices.
Cut in half, each of those pieces in half again, and two more times.
Transfer all the pieces onto a large, un-greased baking sheet.
Top with cinnamon-sugar that fell out.
Bake at 375° F. for 30-40 minutes, turning the pan around after the first 20.
Pull them when the dough on the outside is golden brown.
How To Freeze Cinnamon Rolls To Bake Later
Directions
Follow the recipe for mall-style cinnamon rolls (above) right up to the step where you cut them.
Put the rolls on a baking sheet lined with parchment paper or wax paper, with room between the rolls.
Put the baking sheet in the freezer for at least a half-hour, until the rolls are completely frozen.
Wrap each roll individually in plastic, then put the wrapped, frozen rolls in a zip-top freezer bag and store in the freezer.
IMPORTANT NOTE: In the original recipe, the rolls rise one last time on the baking sheet before you bake them.
If you throw a frozen roll in the oven it won’t rise.
It’ll be tasty, but flat and dense.
Let it thaw and the yeast will get going again.
Check out the before and after:
That took about two hours at room temperature.
So no, you can’t jump out of bed and have one of these ready by the time you get out of the shower.
Unless you takereeeeeeeeeeeeally long showers.
SECOND IMPORTANT NOTE: If you’re only baking one, you might get the bright idea to do it in the toaster oven.
Great idea.
But don’t use the same temperature and time from when you did a big batch.
And don’t put the roll directly on a baking sheet.
I did that the first time and the bottom burned.
This time I put a piece of foil on the broiler pan to keep it away from the heating element.
Just 15 minutes at 350° and it was done.
Even though I only did one, it was still big enough that I had to share. And that’s it.