Cinnamon Rolls

Ingredients 3/4 cup milk 1/4 cup margarine, softened 3 1/4 cups all-purpose flour 1 (.25 ounce) package instant yeast 1/4 cup white sugar 1/2 teaspoon salt 1/4 cup water 1 egg 1 cup brown sugar, packed 1 tablespoon ground cinnamon 1/2 cup margarine, softened 1/2 cup raisins (optional) Directions 1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm. 2. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. 3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine. 4. Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C). 5. Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm

Cinnamon rolls & donuts. Both from a same recipe (divided by 2). Bahan-bahan: 400 g tepung roti 20 g susu tepung 70 g gula kastor 1/4 sudu teh garam 11 g yis segera (sepeket) 40 g lemak sayuran 1 sudu besar pelembut roti 1 biji telur (pukul sedikit) 250 ml air Tepung gandum untuk menguli Bahan inti: 3 sudu besar mentega cair 40 g gula perang 1/2 sudu teh serbuk kulit kayu manis 80 g kismis Bahan glis: 1 biji telur + 2 sudu besar susu segar/sejat Cara membuatnya: 1. Satukan susu tepung dan gula kastor dengan tepung roti. Bubuh garam. Gaul sebati. 2. Masukkan yis dan lemak sayuran. Kacau rata. 3. Bubuh pula pelembut roti. Gaul lagi. 4. Tuangkan telur dan air perlahan-lahan. 5. Gaul adunan menjadi doh yang licin dan anjal (selang-seli dengan menambah tepung gandum sedikit demi sedikit hingga ia tidak melekat). 6. Letak doh dalam mangkuk yang dilengserkan dengan minyak dan tutup dengan cling wrap. Biar di tempat yang hangat hingga kembang 2 kali ganda (lebih kurang 50-sejam). 7. Uli pada saiz asal untuk buang angin. Canai nipis bentuk segi empat panjang. 8. Bahan inti : Sapukan mentega cair di atas doh tadi. Satukan gula perang dan serbuk kayu manis. Taburkan ke atas doh yang telah dicanai. Kemudian taburkan kismis rata-rata. 9. Gulung kemas dari bahagian hujung doh. Selesai menggulung, potong doh setinggi yang anda inginkan (guideline 3 sm). 10. Atur dalam tin pembakar berlengser marjerin. Tutup dan biar naik seketika. Sapu glis dan bakar pada suhu 180

Dough: 4 1/2 - 5 cups (590 - 660 grams) all-purposeflour 1 package (1/4 ounce) (7 grams) (2 teaspoons) active dryyeast 1 cup (240 ml) milk 1/3 cup (75 grams) unsaltedbutter 1/3 cup (66 grams) granulated whitesugar 1/2 teaspoon (2.5 grams) salt 3 largeeggs Filling: 3/4 cup (160 grams) packed light brownsugar 1/4 cup (35 grams) all-purposeflour 1 tablespoon ground cinnamon 1/2 cup (113 grams) unsaltedbutter, cold (cut into pieces) 1/2 cup (120 ml) raisins or currants (optional) Half-and-half(or light cream) Glaze: (Optional) 1/2 cup (58 grams) powdered (confectioners or icing) sugar 1 - 2 tablespoons half-and-half(light cream)

Ingredients
Dough: 4 large egg yolks, room temperature 1 large whole egg, room temperature 2 ounces sugar, approximately 1/4 cup 3 ounces unsalted butter, melted, approximately 6 tablespoons 6 ounces buttermilk, room temperature 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting 1 package instant dry yeast, approximately 2 1/4 teaspoons 1 1/4 teaspoons kosher salt Vegetable oil or cooking spray Filling: 8 ounces light brown sugar, approximately 1 cup packed 1 tablespoon ground cinnamon Pinch salt 3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons Icing: 2 1/2 ounces cream cheese, softened, approximately 1/4 cup 3 tablespoons milk 5 1/2 ounces powdered sugar, approximately 1 1/2 cups

Directions
For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours. Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use. Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours. Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven. Preheat the oven to 350 degrees F. When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes. While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately

Harvest Cinnamon Rolls Recipe

Recipe Type: Cinnamon Roll, Brunch & Breakfast, Bread Yields: 15 Cinnamon Rolls Prep time: 10 min Cook time: 20 min

Ingredients: 1 cup milk (heated approximately 1 minute in microwave) 1/4 cup warm water (110 degrees F.) 1 teaspoon pure vanilla extract 1/2 cup butter, room temperature 2 eggs, room temperature and beaten 1/2 teaspoon salt 1/2 cup granulated sugar 5 cups bread flour 1 tablespoon vital wheat gluten (optional)* 3 teaspoons instant active dry yeast Cinnamon Filling (see recipe below) Butter Frosting (see recipe below) * The Vital Wheat Gluten helps the sweet bread dough rise better, be more elastc, and easier to roll out. I have these cinnamon rolls both with and without this ingredient with excellent results.

Standup Mixer Recipe: In a large bowl or in the bowl of a 5-quart stand mixer, combine all the ingredients in the order given except the Cinnamon Filling and the Butter Frosting. Using a dough hook, mix everything together until a soft dough forms. Check the dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). If you can't judge your dough by looking, stick your finger in and feel the dough. It should be slightly tacky to the touch. Turn the dough out onto a lightly-oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rise until double in size.

Butter a 9 x 13 x 2-inch baking pan; set aside. After dough has risen, roll and stretch the dough into approximately a 15 x 24-inch rectangle.

Brush the 1/2 cup softened butter (listed below in the Cinnamon Filling) over the top of the dough with a rubber spatula or a pastry brush. Sprinkle Cinnamon Filling over the butter on the prepared dough. Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.

With a knife, lightly mark roll into 1 1/2-inch section. Use a sharp knife (I like to use a serrated knife and saw very gently) or slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and criss-crossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place cut side up in prepared baking pan, flattening them only slightly. The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.

Bake Immediately After Making: Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan). Preheat oven to 350 degrees F. for regular oven or 325 degrees F. for a convection oven. Bake in a convection oven approximately 15 to 20 minutes until they are a light golden brown. Baked in a regular oven approximately 20 to 25 minutes in a regular oven until they are a light golden brown.

CINNAMON FILLING: 1/2 cup butter, melted or softened 1 cup firmly-packed brown sugar 4 to 5 tablespoons ground cinnamon 3/4 to 1 cup chopped nuts (optional) Soften the butter; set aside. In a bowl, combine brown sugar and cinnamon; stir in chopped nuts (optional). NOTE: I like to sift the brown sugar and cinnamon together to remove any lumps.

BUTTER FROSTING: 2 ounces cream cheese, room temperature 1/4 cup butter, room temperature 1 cup< powdered (confectioners) sugar 1/2 teaspoons pure vanilla extractbr> /8 teaspoon lemon extract or oil (optional) In a medium bowl, combine cream cheese and butter until creamy. Add powdered sugar, vanilla extract, and lemon extract or oil until well mixed and creamy. Refrigerate frosting until ready to use and then bring to room temperature before spreading.