Jun 10, 2009

Cinnamon Rolls

Last night, after Little Chef got his new jiu-jitsu belt (yellow). I wanted to know what cake I should make for him so we can celebrate. I expected him to go for the "Golden book of chocolate" (that's his favorite recipe book ) and choose some elaborate chocolate cake.
To my surprise and his brothers delight he asked for cinnamon rolls. So, cinnamon rolls I made. Here is the recipe for yellow belt celebration cinnamon rolls.


4 to 4 1/2 cups all purpose flour
2 1/4 tsp of active dry yeast
1 cup of milk
1/3 cup granulated sugar
1/3 cup butter
1/4 tsp salt
2 eggs
3/4 cup of packed brown sugar
1/4 cup all purpose flour
1 tbsp ground cinnamon
1/3 cup butter (room temperature)

Cream cheese icing (optional)

1 package low fat filly cheese 8 oz
1 1/2 cups icing sugar
1 1/2 tbsp butter
1 or 2 tbsp of milk (if necessary)

In a large mixing bowl put 2 cups of flour and the yeast. Set aside. In small saucepan put the milk, granulated sugar ,1/3 cup butter and the salt. Stir over medium heat until the sugar is dissolved and the butter almost melted.

Pour the milk mixture over the flour and yeast along with the 2 eggs.
Beat with an electric mixer on medium speed for 30 seconds then on high for 3 minutes.
With a wooden spoon mix in as much as you can from the remanning 2 to 2 1/2 cups flour.
Turn on lightly floured surface and knead for 5 minutes adding flour as needed.
When you are done kneading put the dough in a large lightly oiled bowl, cover and let rise in a warm place for 1 1/2 hours.
When the 1 1/2 hours are done, punch dough down to expel the air. Turn onto lightly floured surface and divide in 2. Cover with a tea towel and let rest for 10 minutes.

To make filling.

In a small bowl mix the butter, brown sugar, flour (the second amount) and cinnamon. Mix well until you have a paste.
Roll one half of the dough into a rectangle proximately 14 x 10 inches and spread with the paste, making sure you live 1 inch unfilled along the long side further from you. Roll the dough jelly style from the long side closer to you. Pinch the seams together.

Cut into 1 inch rounds, and place into greased round 9x9x2 inch baking pans (i needed three of them). Repeat with the second half.
Cover with tea towel and let stand for 30 minutes. Bake in a preheated oven of 375˚F for 20 to 25 minutes.
If you are using icing, it is time to start mixing.
Put all the ingredients together in a mixing bowl. Mix on medium speed for 2 to 3 minutes. If the icing looks to thick add 1 tbsp of milk at the time until reaches spreading consistency.
Spread on the cinnamon rolls wile still warm.



Pat said...

have you used real Cinnamon in your recipe.Real Cinnamon contains 1250 times less coumarin than regular Cinnamon.

Laura said...

I didn't know that, thanks for letting me know.
But I used real cinnamon, as I like using pure vanilla extract. Now days the health food stores have a great selection.

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