Monday, January 28, 2013

Quick & Easy Cinnamon Rolls

Tried a new recipe today...

I needed to do a practice run for the 2 upcoming bake sales I need to contribute goodies to.   As I am terrible at kneading and letting dough rise, and managing the time - I will more than likely walk away and forget about the poor lump of dough - I tried a recipe where I could do the dough in the bread machine, and get around all of that.   Last time I made them the traditional way, I ended up being up way, way too late at night so they would be ready for the morning, and it was not fun.  They were AWESOME, but stressful. This method worked out well - I'd make them again - it was ridiculously easy. (See that little crazy one in the top of the picture, by the way?   That was an end piece I squeezed in there, and it was just like a built-in sample piece, so I went ahead and grabbed it as soon as they came out of the oven.)  I made 2 9" rounds, and squeezed 8-9 rolls in each one, and then I baked one pan, and stuck the other one in the freezer to see how they do frozen.  I'll report back.

Bread Machine Cinnamon Rolls

Dough:
2 tsp. yeast
2 1/3 c. all-purpose white flour
1 c. whole wheat flour*
3 tbsp. granulated sugar
3/4 tsp. salt
1 c. milk
3 tbsp. water
1 egg, beaten
1/4 c. unsalted butter (1/2 stick)

*I've done all AP flour before when I was out of WW, and they're lovely

Filling:
3/4 c. brown sugar, packed
1/4 c. cinnamon
1/4 c. butter, softened (1/2 stick)
a little splash of vanilla extract

Put yeast in bread machine first on bottom, then flour, sugar and salt.  In a small saucepan over low-medium heat, melt butter, and add milk, water and beaten egg.  Remove from heat.  Pour onto dry ingredients in bread machine.  Put machine on dough cycle (takes about 90 minutes).

On a lightly floured surface, knead gently with a dusting of flour to make it easy to handle.  If it's too springy when you try to roll it out, cover and let it sit about 10 minutes.  I find it to be the most ridiculously easy dough to roll out ever.  With a floured rolling pin, roll out into a rectangle (about 1/4 thick), approximately 12 x 16 or so.  Spread the filling over the entire surface of the dough.

Roll up dough, and slice into about 1" thick rounds.  Place rolls in a greased 9" x 13" pan, or two 9" rounds.  Cover with a towel and let rise about 30 minutes, until doubled in size.  Bake at 350° for about 20 minutes, until the rolls are golden on top.  Let cool, and spread icing on if desired.  I used the recipe below - YUM.


Cream Cheese Icing

4 oz. cream cheese, room temperature (I used Neufchatel)
1/4 cup (1/2 stick) unsalted butter, room temperature
1/2 tsp. vanilla extract (or 1/4 tsp. vanilla & 1/4 tsp. almond - I prefer that combo)
1 c. powdered sugar

Mix to combine - tastes even better when you make it in advance and let it chill.  Can be frozen - makes a large batch.

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