Tuesday, December 25, 2012

Best Cinnamon Rolls!!

     Determined to bake something for Christmas Morning I decided that Cinnamon Rolls would be perfect.  I searched various sites and settled on Breadworld.com because Fleischmann's Yeast has always had good recipes for me! I followed the recipe exactly except for adding Pecan's for my Mommy and making 12 instead of 9 of the most wonderful cinnamon rolls ever!! I also broke the process into two steps making and cutting my rolls and chilling them then rising and baking in the morning.  It did take a little extra time to have the rise in the morning but they still worked out just fine. 
     I am pretty sure I will use these as my standby cinnamon rolls, though I will continue to play with other recipes but these will be my standby! I also searched for an icing recipe.  I didn't want just a glaze I wanted a gooey icing but not too sweet. I had some cream cheese and made a similar icing to a carrot cake. Not to sweet and right on the hot rolls its melted into cinnamon roll bliss!!

Grand Award Sweet Rolls

7 to 8 cups all-purpose flour
2/3 cup sugar
2 envelopes Fleischmann's® RapidRise Yeast
2 teaspoons salt 
1 cup water
1 cup milk 
2/3 cup butter or margarine 
2 large eggs 
1/4 cup butter or margarine, melted

In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt.  Heat water, milk, and 2/3 cup butter until very warm (120o to 130oF).  Gradually add to flour mixture.  Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.  Add eggs and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.  Stir in enough remaining flour to make a soft dough.  Knead until smooth and elastic, about 8 to 10 minutes.  Cover; let rest 10 minutes.

Roll dough to 15 x 12-inch rectangle.  Brush with melted butter; sprinkle with Cinnamon Filling and pecans.  Beginning at long end, roll up tightly as for jelly roll.  Pinch seam to seal.  Cut into 12 equal pieces.  Place, cut side up and 1 inch apart, on greased large baking sheet.  Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes to 1 hour.

Bake at 375oF for 20 to 25 minutes or until done.

**Cinnamon Filling:
Approximately 1 cup granulate sugar
Approximately 3 Tbsp ground cinnamon
Approximately 1 cup chopped pecans 
** I admit that I just used approximations on the cinnamon filling.  We are huge cinnamon people and I basically put a good scoop or two of sugar into a bowl and then added cinnamon until I was happy with the appearance of the mixture.  Create your filling to your liking.

Cream Cheese Icing: 

4 oz Cream Cheese, Room Temperature
1/2 c margarine or butter, Room Temperature
1 3/4 c powdered sugar
1 tsp vanilla extract

Place the cream cheese and the butter/margarine in the bowl of an electric mixer fit with the paddle attachment.  Beat until creamy and well mixed, about 5-10 minutes.  Add 1 cup of powdered sugar and beat until creamy and well mixed another 3 minutes.  Add the last 3/4 c of powdered sugar and continue to whip the icing to creamy consistency.  Add the vanilla and mix til blended.  Spread the icing on cinnamon rolls as soon as they come out of the oven.  The icing will slightly melt onto the rolls..amazing.

These are truly amazing and I will enjoy making them again for my friends and family. They are quite simple just a little time and patience.  If I have learned anything it is that making Cinnamon Rolls are not as scary to make as I thought they would be! A Great Giant Cinnamon Roll!


No comments: