Cinnamon Rolls

Cream cheese frosted cinnamon rolls

 Ingredients:

Dough:

• 1 TBS + 2 tsp of active dry yeast (not rapid rise type)
• 1 tsp sugar (for yeast proofing)
• ¾ cup sugar or ½ c. honey
• ½ cup warm (not hot) water
• 3 eggs, beaten well
• ¾ cup warm (not hot) milk
• 1 tsp. salt
• ½ cup canola oil
• 4 to 4½ c. sifted soft white wheat flour (I like to grind my own grains, fresh flour is the best, or you can use all purpose flour. You may use bread flour but you must omit the gluten when using bread flour)
• 1/2 cup gluten flour

After Dough is finished with first rise spread on:

• 1stick of softened butter
• 2 TBS cinnamon
• 1/2 cup sugar 

Frosting: (see cream cheese frosting recipe on the recipe index of this blog)

  

 Directions:           

• In a small bowl add yeast with 1 tsp sugar & water. Allow to proof a few minutes. Stirring only a few times to dissolve yeast (approx 10 minutes total proof time).
• In your large mixing bowl combine milk, butter and sugar (or honey); cool to lukewarm.
• Add eggs, gluten and 2 cups flour; stir lightly.
• Stir in yeast mixture.
• Add salt to remaining flour; mix well.
• Blend in remaining flour slowing using dough hook attachment on your mixer for approx 6 minutes on speed 2. Gluten will be formed and dough is ready when it cleans the side of the bowl.
• Dump dough into a bowl brushed with butter to rise. Cover and let rise until double; 30-45 minutes.
• Turn out on lightly floured cloth surface.
• Use floured rolling pin with pastry cloth to roll out into a rectangle approx 3/4" thick.
• Spread stick of softened butter over surface.
• Mix cinnamon and sugar in a bowl and sprinkle all over dough.
• Roll dough into a log shape like a jelly roll and cut 2" thick pieces.
• Add to a 9X13 greased pan and allow to rise until doubled in size; approx 30 minutes.
• Preheat oven and bake.
• Cool completely and frost with cream cheese frosting-see recipe index on this blog for cream cheese frosting recipe.

Cool completely before frosting

Cook Temp: 350°F

Cook Time: 25-30 minutes or until golden brown. Be careful not to burn the bottom of the rolls!

Serve With: Vanilla ice cream

Notes: My girls & husband love this recipe

Yields: 24 Rolls