Cinnamon Rolls  Ingredients:       Dough:    4 1/2 - 5 cups  all-purpose flour       1 package  active dry yeast (1/4 oz.)    1 cup  milk       1/3 cup  unsalted butter    1/3 cup  granulated white sugar       1/2 teaspoon  salt    3 large eggs       Filling:    3/4 cup  packed light brown sugar       1/4 cup  all-purpose flour    1 tablespoon  ground cinnamon       1/2 cup  unsalted butter, cold (cut into pieces)    1/2 cup  light raisins (optional)       1 tablespoon  half-and-half (light cream)    Powdered (Confectioners or Icing) Sugar Glaze:       1/2 cup  powdered (confectioners or icing) sugar    1 tablespoons half-and-half (light cream)

Preparation:

In the bowl of your electric mixer, with the paddle attachment, combine 2 1/4 cups of the flour and the yeast. In a small saucepan, stirring constantly, heat the milk, butter, sugar, and salt just till warm (120 -130 degrees F) and the butter is almost melted. Gradually pour the milk mixture into the flour mixture, with the mixer on low speed. Add eggs, one at a time, beating after each addition. Scrape down the sides of the bowl. Beat this mixture on high speed for 3 minutes. Replace the paddle attachment with the dough hook (or do the kneading by hand), and knead in as much of the remaining 2 1/4 to 2 3/4 cups flour until you make a moderately soft dough that is smooth and elastic (3 to 5 minutes). (Dough will no longer be sticky to the touch.) Shape into a ball. Place the dough into a greased bowl, turning once. Cover and let rise in a warm place till double (approximately 1 - 1 1/2 hours). When the dough has doubled in size punch it down. Place onto a lightly floured surface, cover with a clean towel, and let rest for 10 minutes. Meanwhile, combine the ingredients for the filling. In a medium-sized bowl place the brown sugar, flour, and cinnamon. Stir to combine. Cut in the cold butter with a pastry blender, or two knives, until the mixture is crumbly. Set aside. After about 10 minutes, roll the dough into a 12 inch square. Sprinkle the filling evenly over the rolled out dough and top with raisins (if desired). Carefully roll the dough into a log and pinch the edges to seal. Slice the log (roll) into eight equal-sized pieces. Arrange dough pieces in a greased 13 x 9 x 2 inch baking pan. Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. At this point you can refrigerate the dough for anywhere from 2 to 24 hours. If overnight, the next morning remove the rolls from the refrigerator, take off the plastic wrap, and let stand at room temperature for 30 minutes. (If you are making the cinnamon rolls immediately, don?t chill dough. Instead, cover loosely with plastic wrap, and let dough rise in a warm place till nearly double, about 45 minutes to 1 hour.) Break any surface bubbles with a toothpick. Brush dough with half-and-half or light cream. Bake in a 375 degrees F oven for 25 to 30 minutes or till light brown. (Can tell if done by inserting a toothpick into one of the buns, and it should come out clean. Also, if you lightly tap on the top of the buns it should sound hollow.) If necessary, to prevent over-browning, cover rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls from oven. Brush again with half-and-half or light cream. Cool 5 minutes and then invert onto a baking rack and re-invert onto a serving plate or platter. Powdered (Confectioners or Icing) Sugar Glaze: In a medium-sized bowl stir together: 1/2 cup powdered (confectioners or icing) sugar 1 tablespoons half-and-half (light cream) Can drizzle with the Powdered Sugar Glaze.

Comments:

Make the glaze thin enough to drizzle over cinnamon rolls.

Categories:  Baked Goods, Baked goods, Breakfast, Desert, Dessert, Desserts, dessert, desserts, pastries

Estimated Serving:  8

Estimated preparation time:  90 min.

Language:  English

Shared by:  Jilly    2009/11/24