Well, since the AC turning on outside the window of the room I had the baby in
kept waking her up, I won't be getting a nap today. But, that's OK, because I
have work that needs doing, and nap time is a great time to do it if you're
unable to sleep. Anyway, below is the recipe for cinnamon rolls I made on
Sunday. I have included a few notes below the instructions based on my
experience making these. The recipe is supposed to yield 12 large rolls, but
unless you plan to eat these things as a meal until themselves, I suggest you
make 16 so they're not quite so large. These instructions are not mine, but
those of the person who shared the recipe. These are, hands down, the best
cinnamon rolls I have ever had.
Not-Jo-Momma's Cinnamon Rolls
Yield 12 (I strongly suggest making 16, instructions on how to do this are in
the notes below)
Start making the dough 4 to 5 hours before you plan to serve these rolls,
unless you refrigerate the made-up rolls overnight and vake the next day.
INGREDIENTS:
For Rolls
1 cup unsalted butter (2 sticks), softened
2/3 cup granulated sugar
5 1/2 to 6 cups all-purpose flour
2 1/2 teaspoons instant yeast
1 1/2 teaspoons salt
4 large eggs
1 1/2 teaspoons vanilla extract
Filling
1 cup granulated sugar
1/2 cup packed brown sugar (light or dark)
3 tablespoons ground cinnamon
1/2 cup unsalted butter, softened
Glaze
2 cups confectioners' sugar
1 tablespoon unsalted butter, melted
1 teaspoon pure vanilla extract
2 -3 tablespoons water
Directions
In heavy-duty mixer with paddle attachment, on medium speed, cream together the
1 cup butter and 2/3 cup sugar until sugar is dissolved and the mixture is
light and fluffy. Meanwhile, combine 5 cups of the flour with the yeast and
salt; set aside. When the butter mixture is light and fluffy (after about 3
minutes), scrape down the sides of the bowl and add the eggs and vanilla. Mix
on low speed just until combined.
Combine the warm milk and warm water; set aside. Switch to the dough hook,
then add the flour mixture, all at once, to the butter mixture. Set the mixer
speed to low, then slowly pour in the milk mixture. Mix until a dough begins
to form, then add the remaining flour, a quarter cup at a time, until you have
a soft, slightly-sticky dough. The dough shouldn't stick much to your hands,
but it should stick a little to the bottom of the mixer bowl.
When dough is thick enough to start pulling together in a ball, reduce speed
appropriate for kneading.
Add no more flour than necessary for it not to be sticky.
Set the mixer to second speed and knead it for 4 to 4 1/2 minutes. While this
is happening, lightly grease a large mixing bowl and set it aside.
Transfer to the oiled bowl and turn to coat with oil.
Cover and let rise in a warm, draft-free spot, until dough doubles (1 to 1 1/2
hours).
While dough is rising, prepare filling: Stir together 1 cup granulated sugar,
1/2 cup brown sugar, and 3 tablespoons cinnamon in small bowl.
Line two 15 x 10-inch cookie sheets with parchment.
Roll dough until it is 12 x 18-inch rectangle.
With your hands, spread about half the third stick of soft butter over the
dough, leaving a half inch boarder at the top edge so the dough holds together
when rolled up. If you feel like it needs more butter, use it. We used about
half the stick or so.
Sprinkle with sugar/cinnamon filling mixture.
Roll up dough from longer side[close to you], snug but not too tight.
Cut dough with sharp knife (or dental floss--if you know that trick--crossing
it around roll and pulling quickly) in slices approxamitely 1" thick.
Arrange in pan and cover loosely with foil (coated with non-stick spray so it
won't stick). (DON'T BE TEMPTED TO CROWD THEM IN THE PAN -- they will end up
doughy--not cooked all the way through. They rise and spread.).
(I also brush a bit of butter between sides of rolls so that when they rise
they won't stick completely to each other--helps separate them when you serve
them).
To prepare glaze, mix ingredients with 2 tablespoons warm water.
If it is too thick, add additionly warm water until it is thin enough to drop
easily from a spoon.
WANT TO EAT THEM IN ABOUT AN HOUR AND A HALF?.
Let dough rise until doubled again, about 45 minutes to an hour.
Preheat oven to 350°F.
Bake rolls for 20 to 25 minutes, until puffy and golden brown.
Let cool 5 minutes or so and then drizzle glaze over warm rolls and serve.
FOR OVERNIGHT RISING, after rolls are shaped and arranged on pan, cover and
place in the refrigerator to rise overnight (8 to 10 hours).
Take them out to sit at room temperature for about 20 minutes before baking.
There is plenty of cinnamon sugar--I don't use all of it. Use according to your
own tastes.
JON'S PERSONAL NOTES: First, since I didn't use all the cinnamon sugar
filling, I plan to make the filling by combining 2/3 cup sugar and 1/3 cup dark
brown sugar with 2 tablespoons ground cinnamon next time I make these. I
prefer the dark brown sugar to the light. If you make this amount of filling,
I suggest you use it all, even if it seems like way too much. Second, to get
16 cinnamon rolls, split the dough in half, then half each of those, then half
each piece again until you have 16 rolls of even thickness. You may need a
third cookie sheet, but you can probably make it with two, though the rolls may
reach out and touch each other. During baking, I reversed the sheet on the
bottom rack to the top, and the one on the top to the bottom about half way
through baking. I baked mine for 23 minutes, and I wouldn't go any longer than
that. I want them perfect...not doughy, but not dry either. Don't worry about
getting perfectly-even coverage on each rolls when applying the glaze. The
glaze will seem to disappear somewhat, but it will dry out and harden slightly
into a sort of shell.
Delicious!
