(I’m including a secret at the bottom of the recipe. Read the recipe first, know you can do it, and then read the secret).
DOUGH INGREDIENTS: YIELDS 12 CINNAMON ROLLS
3 to 3 1/2 cups all-purpose flour (or half bread flour and half AP flour)
1 ½ tsp sugar
1 ½ tsp salt
1 TBSP shortening (Crisco)
1 tsp room temp butter
1 package active dry yeast
1 1/8 cup scalded milk cooled to about 120° F
PREPARATION:
With dough hook installed, mix 1 ½ cups flour with sugar, salt, shortening, butter, and yeast in a large mixing bowl. Add very warm (not hot) milk, and beat for about 1 minute. Add enough of the remaining flour, a little at a time, until dough is easy to handle. On low/ medium speed, beat for five minutes or so. Dough should be smooth and not sticky.
Lift dough hook and slather some butter around the inside of the bowl. Let dough drop into the bowl and turn over so buttered side is up. Cover with plastic wrap and a dish towel to retain the heat. Let rise in a warm place, out of drafts, for about 1 hour, or until doubled. When dough is pressed with finger tips, an indentation will remain.
Lightly flour your workspace and roughly shape dough into a rectangle. With a rolling pin, roll until it’s approximately 16” x 10” (It does NOT have to be exact). Cut dough in half vertically and spread each half with ½ cup of two varieties of room temperature jam. I add a good shake of cinnamon. Some great suggestions in addition to raspberry and blueberry would be strawberry, blackberry, peach, apricot, or whatever strikes your fancy.
Starting from the top edge, roll towards you lightly. Do not press or you’ll lose jam. Cut each half into 6 rolls and place in greased baking dish with cut side up. Cover with plastic wrap and let rise another hour.
Bake at 400° F for 17-18 minutes. When cool, frost with cream cheese frosting.
CREAM CHEESE FROSTING: Frosts 12 cinnamon rolls
2 OZ Cream cheese
3 TBSP Butter
½ tsp Vanilla extract
½ tsp Almond extract
1 ½ cup confectioner’s sugar
Pinch of Salt
1+ TBSP milk or half and half
Beat all ingredients until well blended. Start with 1 TBSP milk or half and half and add a little at a time until it’s the consistency you want. Make sure your rolls are completely cooled before frosting, or the frosting will melt.
***HERE’S THE SECRET: The dough for this recipe is my white sandwich bread recipe. So, what I’ve just taught you
Is that you CAN make bread! Double the recipe and make 12 cinnamon rolls and 1 loaf of the best white bread you’ve
ever had. The bread normally bakes at 425° F for 20 – 25 minutes until golden brown, so you’ll have to extend the
baking time since oven temp is lower for the cinnamon rolls. Interior temperature should be about 190 ° F. Bread will sound hollow when lightly tapped.
DOUGH INGREDIENTS: YIELDS 24 CINNAMON ROLLS – or – 1 LOAF WHITE BREAD AND 12 CINNAMON ROLLS
6 to 7 cups all-purpose flour
3 tablespoons sugar
1 tablespoon salt
2 tablespoons shortening (Crisco)
1 tsp room temp butter
2 packages active dry yeast
2 1/4 cups scalded milk cooled to about 120°
Preparation is exactly the same as the above preparation instructions. However, if you
Have doubled the ingredients to make a loaf of white bread, roll half of the dough into a
rectangle shape. Starting at narrow end, roll up and place seam side down in your buttered
pan. Cover and let rise before baking.
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By Tika for CHEW WANNA EAT? © 2017
Chew Wanna Eat? 