Possibly the World's Best Cinnamon Rolls
| Summary | |
|---|---|
| Prep time | 30 min + rising time |
| Cook time | 20 min @ 350° |
| Source | The Farmer and the Chef (pg 10) |
| Yield / serves | 8 rolls |
| Rating | (unrated) |
Ingredients
- 2 t active dry yeast
- 1 c plus 2 T warm milk
- 3 1/4 c sifted bread flour
- 1/4 c sugar
- 2 1/4 t salt
- 5 T softened, unsalted butter
- 1 egg
Filling:
- 3 sticks softened, unsalted butter
- 1/4 c dark brown sugar
- 1/2 c cinnamon
Preparation
Add yeast to the milk, then combine all dough ingredients into the bowl of a mixer fitter with a dough hook. Mix until smooth, then cover dough with plastic wrap or double towel and let dough rise on warm stovetop until doubled in size--at least an hour. Alternatively, wrap dough in plastic and proof overnight in the refrigerator.
Once the dough has doubled in size, roll out onto a floured surface into a rectangle about 18" x 12". Spread butter all over the dough. Combine cinnamon and brown sugar in a small bowl then sprinkle on top of butter, maker sure to cover the whole surface.
Starting from the long side of the rectangle, roll dough into a log. Using a sharp knife, cut log into 8 pinwheels, 1 1/2 - 2 inches wide. Place pinwheels into greased 9 x 13-inch baking pan, cover with plastic wrap or a double towel, and proof on warm stovetop until nearly double in size and rolls are soft and sticky.
Bake for about 20 minutes until they are browned. When rolls are done, pull from the oven and let rest in the pan for 5 minutes. Then turn rolls over onto another pan and serve hot.
Notes
To make this recipe ahead of time, complete the recipe until unbaked rolls are in the baking pan, then refrigerate overnight. The next morning, remove from fridge and put in a warm place until dough has warmed and rolls have risen a little. You can set the oven on a low setting such as 175 to speed up this process. Continue with recipe as written.
