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Hey Everyone,
I had this posted on another website, but since Fish was looking for some bread type of links, I figured he definitely needed this one. No kidding, these are the best cinnamon rolls you will ever make.
I made two different batches of this, One is Wheat and the other is white. Here we go....
Started with fresh yeast.
Threw the yeast in some milk at ~ 105° and let it bloom
This is the whole wheat version of my recipe (love whole wheat, besides, doesn't that make it healthy?
Here is the white version. Since I'm making a mess of the kitchen I might as well really trash the place!
Cinnamon that I am using. It's good stuff.
Let the dough rise. One thing I do to help with this is to put it in the oven. I put a pan of boiling water on the bottom rack and this provides a warm and moist environment that the yeast loves. I also use this for the wheat bread. It is funny, I put this vital wheat gluten in the wheat batch and didn't in the white batch. The wheat batch actually raised more than the white so this stuff really works.
After raising...
Rolled it out...
Smear it with Butter and dump on the brown sugar and a bunch of cinnamon...
Rolled it up
Cut into slices and arranged in a pan Wheat Rolls
White Rolls
Made some cream cheese frosting to go on top
Before the oven Wheat
Before the oven white
Outta the oven Wheat
Outta the oven White
Coat them with frosting and grab a big glass of milk...these things rock!
Here is the complete recipe:
Rolls:
Note: If you are making whole wheat rolls I use 2 cups of whole wheat flour and 2 cups of white flour.
1. 1 1/4 ounce active dry yeast (1 packet)
2. 1 cup of milk - warm to 105° - Add ~1/2 Teaspoon of sugar and let the yeast "bloom".
3. 1/2 Cup of Granulated sugar
4. 1/3 Cup of melted Butter
5. 1 Teaspoon salt
6. 2 eggs
7. 4 cups of flour
8. optional - a couple teaspoons of vital wheat gluten will help the rolls raise. This is more important if you use whole wheat.
Mix ingredients together and knead / form into a large ball and put in a bowl. Cover and let raise until double in size.
Roll out the dough on a floured surface. Roll the dough into a rough rectangle aprox 21 inches long and 16 inches wide.
Filling:
1. 1 Cup of Brown Sugar
2. 2 1/2 tablespoons of Cinnamon
3. 1/3 Cup of Butter
Spread butter evenly on dough and cover with brown sugar and cinnamon filling mixture. I always mix up the cinnamon and brown sugar to make it consistent, and then spread this evenly on top of the butter. I usually sprinkle more cinnamon on top too...you can't have to much cinnamon as far as I'm concerned!
Roll the dough up and cut into 1 3/4 inch slices. Place on a lightly greased pan and let raise again to double in size.
Bake at 400° for ~ 10 minutes or until golden brown on top.
Icing:
1. 1 stick of softened Butter
2. 1 1/2 cups of powdered sugar
3. 2 ounces softened cream cheese
4. 1/2 teaspoon vanilla extract
5. dash of salt
Cover with Icing and serve with a giant glass of milk.
I had this posted on another website, but since Fish was looking for some bread type of links, I figured he definitely needed this one. No kidding, these are the best cinnamon rolls you will ever make.
I made two different batches of this, One is Wheat and the other is white. Here we go....
Started with fresh yeast.
Threw the yeast in some milk at ~ 105° and let it bloom
This is the whole wheat version of my recipe (love whole wheat, besides, doesn't that make it healthy?
Here is the white version. Since I'm making a mess of the kitchen I might as well really trash the place!
Cinnamon that I am using. It's good stuff.
Let the dough rise. One thing I do to help with this is to put it in the oven. I put a pan of boiling water on the bottom rack and this provides a warm and moist environment that the yeast loves. I also use this for the wheat bread. It is funny, I put this vital wheat gluten in the wheat batch and didn't in the white batch. The wheat batch actually raised more than the white so this stuff really works.
After raising...
Rolled it out...
Smear it with Butter and dump on the brown sugar and a bunch of cinnamon...
Rolled it up
Cut into slices and arranged in a pan Wheat Rolls
White Rolls
Made some cream cheese frosting to go on top
Before the oven Wheat
Before the oven white
Outta the oven Wheat
Outta the oven White
Coat them with frosting and grab a big glass of milk...these things rock!
Here is the complete recipe:
Rolls:
Note: If you are making whole wheat rolls I use 2 cups of whole wheat flour and 2 cups of white flour.
1. 1 1/4 ounce active dry yeast (1 packet)
2. 1 cup of milk - warm to 105° - Add ~1/2 Teaspoon of sugar and let the yeast "bloom".
3. 1/2 Cup of Granulated sugar
4. 1/3 Cup of melted Butter
5. 1 Teaspoon salt
6. 2 eggs
7. 4 cups of flour
8. optional - a couple teaspoons of vital wheat gluten will help the rolls raise. This is more important if you use whole wheat.
Mix ingredients together and knead / form into a large ball and put in a bowl. Cover and let raise until double in size.
Roll out the dough on a floured surface. Roll the dough into a rough rectangle aprox 21 inches long and 16 inches wide.
Filling:
1. 1 Cup of Brown Sugar
2. 2 1/2 tablespoons of Cinnamon
3. 1/3 Cup of Butter
Spread butter evenly on dough and cover with brown sugar and cinnamon filling mixture. I always mix up the cinnamon and brown sugar to make it consistent, and then spread this evenly on top of the butter. I usually sprinkle more cinnamon on top too...you can't have to much cinnamon as far as I'm concerned!
Roll the dough up and cut into 1 3/4 inch slices. Place on a lightly greased pan and let raise again to double in size.
Bake at 400° for ~ 10 minutes or until golden brown on top.
Icing:
1. 1 stick of softened Butter
2. 1 1/2 cups of powdered sugar
3. 2 ounces softened cream cheese
4. 1/2 teaspoon vanilla extract
5. dash of salt
Cover with Icing and serve with a giant glass of milk.
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