Cinnamon Rolls Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 packages yeast (4 1/2 tsp.), dissolved in 1 cup lukewarm water
6 tbsp. shortening
1 cup granulated sugar
7 cups unbleached all purpose flour (you may need more if dough is sticky up to 9 cups)
2 cups hot water
2 eggs beaten
1 tbsp. salt
softened butter
brown sugar
cinnamon
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Directions: |
Directions:1. Add yeast to 1 cup of lukewarm water and sprinkle in a little sugar. Set aside for 5 minutes.
2. In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds using the beater blade. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.
3. Gradually stir in the remaining flour and mix with the dough hook for 2 minutes. Remove dough from bowl and place on a lightly floured counter. Knead until dough feels satiny and smooth.
4. Cover and let rise for 30 minutes. After the dough has doubled in size remove it from the bowl and divide in half. With a rolling pin, roll half of the dough into a rectangular shape. Spread dough evenly with softened butter. Sprinkle dough with brown sugar and cinnamon. Make sure you use LOTS of brown sugar and loads of cinnamon.
5. Roll up dough into one long roll. Cut rolls using a piece of dental floss or thread. Cut about 2" thick. Place rolls in a greased 9x13 pan (I use pie plates as well). Now follow the exact same steps with the other half of the dough.
6. Let the rolls rise until they double in size. Bake at 425º for 10 minutes. Reduce heat to 350º and bake until brown about 5-7 minutes more. |
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Personal
Notes: |
Personal
Notes: I do not frost my cinnamon rolls. I usually make a caramel sauce with butter, brown sugar and half and half. Combine ingredients in a sauce pan. Bring to a boil. Put in the bottom of the pan before putting in the rolls. Flip over when coming out of the pan and you will have a gooey top!
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