Wednesday, December 21, 2011

Cinnamon Rolls

Once a year we have a cinnamon roll open house and last night was the night. So, here is a photo diary of the process. Sure wish you could smell them too.  Here are some of them. You may notice one in the middle is gone--I had a fresh hot one right from the center.

You can see my kneader and the two most important ingredients, flour and brown sugar.

 I use my kitchen aid for making the filling.

 My kneader is full to the brim of my basic roll dough. [Recipe at the end of this blog.] I use this dough for making dinner rolls, coffee cakes and cinnamon rolls. It is a good all around dough.
 The dough after a brief rest. I just uncovered it so I could begin making the rolls.
 I divide the dough into fourths so I can work with it.

 I grease pyrex baking pans with a mixture of 1 part liquid lecithin and 2 parts veggie oil.
 I put some oil on the counter and then roll the dough out long and thin.  I try not to make it wide because then the rolls are so big and some gets wasted.
I mix up the filling in my Kitchen Aid and divide into fourths, using 1 part for each piece of rolled out dough. I spread it with a thin spatula.
 I spread the filling thin, top with broken pecan pieces and roll up like a jelly roll.
 Here it is rolled up. Then I put it on my long cutting board in order to slice.
 I slice about 1 inch thick.
 I put them loosely in the greased Pyrex baking pan. When the pans are greased with the lecithin/oil solution they slide right out after baking.
 Here they are rising. I covered them up with flour sack towels as I went along, but took them off for the photo.
 In the oven.
 I make up the frosting while the first ones are baking.
 The first rolls are out of the oven. I put 15 to a pan, and eventually made 133 rolls out of this triple size batch. I tip the pan up and the rolls slide right out and after a few minutes I spread with a light frosting and they are ready to eat.

My kneader does a great job of kneading the dough, making this job much easier.

I have added the recipe below. I made a triple batch for the party.

Take Care,

BASIC ROLL DOUGH (For dinner rolls and coffee cakes)

7C flour                       1/2C sugar
2T yeast                       1/2C margarine
2 1/2 C milk                2t salt
2 eggs

In mixing bowl, combine 3C flour and the yeast.  Heat milk, sugar, shortening and salt just till warm (115°-120°).  Stir constantly till shortening almost melts.  Add to mixture; add eggs.  Beat at low speed of mixer 1/2 minute, scraping bowl.  Beat 3 minutes on high. By hand, stir in remaining flour to make a soft dough.  Shape into a ball.

Place in lightly greased bowl; turn once to grease surface.  Cover; let rise in warm place till double, 1 1/2-2 hours.
 ** Punch down; turn out on floured surface.  Cover with bowl and let rest 10 minutes.  Shape.

For dinner rolls, make into small balls, and put on greased cookie sheets, cover and let rise till doubled. Then bake at 350° for 20-30 minutes, till brown.
The best ever!

Make Basic Roll Dough [above]
Grease* 2 large pans, I prefer pyrex glass pans, the 10x14 size, or you could use 3 smaller pans.

While dough is resting, mix together the following:
            2 sticks softened butter
            3T cinnamon
            2C brown sugar

After resting, roll out dough and spread dough with above mixture.You may want to top with broken or chopped pecan pieces.

Dough:  Roll up dough and cut into 1" to 1 1/2" slices and put in
prepared pans.  Let rise till doubled (30-45 min).

BAKE:  350°. for about 20 minutes.  When brown, take out of oven, let
sit about 5 minutes.
After baking, when rolls are warm but not hot,  top with a frosting

Frosting:  Combine about 1 1/2 C powdered sugar, 1-2 T milk and a dab of  butter..

You can make these the night before, and put in fridge to rise, then let warm at room temp 2-3 hours, then bake.

 This recipe makes about 24 large, or 40 medium rolls.  I usually use two 10 x 14 pans, or three 9 x 13 pans.

*  A great way to grease pans is to buy liquid lecithin at a health food store.  Mix 1 part lecithin and 2 parts oil and keep in a small mason jar.  Apply with a pastry brush to grease bread pans or cookie sheets.  Baked goods slide right out. This mix does not need to be refrigerated.

No comments:

Post a Comment