Classic Cinnamon Rolls

Cinnamon Rolls
Cinnamon Rolls
Apple Cinnamon Rolls

Cinnamon Rolls
Chocolate Peanut Butter Cinnamon Rolls

Cinnamon Rolls

It’s been a busy week of baking, experimenting with recipes and coming up with something yummy to share! Since I’m not as familiar with breads, it is indeed a bit more work to gain comfort in recipes. Unlike sweet treats like pies, cookies or other baked desserts, I’m finding great pride in my work so far baking breads.

However, taking a nod back to sweets, I had to dig back into my recipe book that my mom gave me when I went off to college. She shared lots of baking recipes from family favorites. Banana Split Dessert, Velvet Chocolate Cake, Granny’s Apple Salad, and one of my favorites, cinnamon rolls.

Cinnamon Rolls are something I remember enjoying as a kid. My aunt Linda would make big batches of Grand Cordell’s yeast rolls and we used that dough to make yummy cinnamon rolls.

This go around, I wanted to add something fun, so I decided to include apples in my first batch. The recipe makes two gorgeous 9″ circular pan full of rolls to enjoy. The second batch, I made something the kids would enjoy, chocolate peanut butter cinnamon rolls. The subtle flavors of cinnamon with the chocolate and peanut butter chips was a big hit!

The dough is soft and easy to work with. And I love to sneak a small pinch of raw dough, delicious! But don’t tell the kids, I always tell them it’s not good for you unless it’s baked. What’s the saying? “Do what I say, not what I do!” So appropriate for this bake.

Below is the recipe. Enjoy the bake!

Trace

Cinnamon Rolls

Cinnamon Roll Dough Recipe

2 1/4 tsp of active dry yeast = 1 packet

4 1/2 to 5 1/4 cups of flour – start with the lowest amount first

1 cup milk

1/2 cup of butter

1/3 cup sugar

1/2 tsp salt

3 eggs

In a large mixing bowl, combine 2 1/4 cup of flour withe the yeast. Stir gently to incorporate. Set aside.

In a saucepan, heat and stir milk, butter, sugar and salt until warm (don’t exceed 130 degrees Fahrenheit so you don’t damage the yeast. Slightly steaming and the butter is almost melted.

Rest the hot mixture for a minute or two to be sure it’s not too hot and then mix with the flour and yeast mixture along with the eggs. Stir using a wood spoon.

Then use an electric mixer and combine gently on low speed for about 30 seconds and scrap the sides. Then beat at high speed for a few minutes. This gives you a nice starter base for the dough and then you can incorporate as much flour as possible to create a nice consistency. I used a wooden spoon to mix in the remaining flour.

Turn out and knead for a few minutes until you obtain a nice consistency of the dough and when it’s stretched it doesn’t tear.

Mound in a ball and place in a greased glass bowl and cover with a damp cloth. Place in a warm area to rise until doubled, mine took about an hour.

Punch down dough and let it rest while you prepare you baking pans. Then you can make your fillings. (See below)

After the dough has rested you can cut in half and roll out to a 13″ x 9″ rectangle. Fill with your filling of choice and roll long end to create a 13″ roll. Measure out with a sharp knife to create 12 even rolls. I trimmed each end before I marked my cut lines.

Place in greased pans and let rise for about 30 minutes then, bake at 350 degree oven for about 26 – 28 minutes. I’d start with 25 minutes. If you don’t want to bake right-away, you can place your pan into the refrigerator to slow down the yeast and save for up to 24 hours.

Apple Cinnamon Filling

1/2 cup of butter at room temperature

3/4 cup brown sugar

1/4 cup of flour

2 tbs cinnamon

1 cup of finely chopped apples (I used Granny Smith apples)

Combine all the ingredient in a medium bowl while the dough rests. I used my hands to really incorporate and make into crumbles. With the wet apples, you may want to add a bit more flour to accommodate the wetness of the apple bits.

Smear all over your rolled-out dough from edge to edge before rolling.

Cinnamon Rolls

Chocolate Peanut Butter Cinnamon Filling

1/2 cup of butter at room temperature

3/4 cup brown sugar

1/4 cup of flour

1 tbs cinnamon

1/2 cup of semi-sweet chocolate chips

1/2 cup of peanut butter chips

Combine as above and smear all over rolled-out dough from edge to edge before rolling.

Icing Recipe

1 1/2 cup of confectioner’s sugar

1 to 2 tbs of half and half or heavy cream

1 tsp of vanilla extract

1 tbs light corn syrup

Combine until you reach a nice consistency. Place over warm cinnamon rolls.

 

 

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