I Love Cinnamon Rolls - KCTV5 News

I Love Cinnamon Rolls

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I Love Cinnamon Rolls

Courtesy of: Judith Fertig  alfrescofoodandlifestyle.blogspot.com


Traditional Cinnamon Roll Dough

This classic dough makes a cinnamon roll with a sweet flavor and a feathery crumb. Instead of using a stand mixer, you can also make this dough by hand.

Makes 6 jumbo, 12 large, 16 to 20 medium, or 48 mini cinnamon rolls

1 cup whole milk

4 tablespoons unsalted butter, softened
1/3 cup granulated sugar
1 teaspoon salt
2 large eggs

3 1/3 cups all-purpose flour, plus more for kneading

2 1/2 teaspoons instant or bread machine yeast

1. In a 4-cup measuring cup, combine the milk, butter, sugar, and salt.  Microwave on High for 1 minute or until warm.  Whisk in the eggs.

2. In the bowl of a stand mixer fitted with the paddle attachment, place the flour and yeast. Add the liquid ingredients. Mix on low speed, stopping to scrape down the sides of the bowl from time to time, until the dough forms a soft mass and starts to pull away from the sides of the bowl, about 5 to 6 minutes.

3. Remove the paddle attachment and switch to the dough hook. With the mixer on low, start kneading the dough with the dough hook.  Sprinkle with a tablespoon of flour, if necessary, to keep the dough from sticking to the sides of the bowl. When the dough is smooth, not sticky, and springs back when you press it with your finger, you've kneaded enough (about 4 to 6 minutes). Place the dough in a large, oiled mixing bowl, cover with a tea towel, and let rise in a warm place at room temperature until almost doubled, about for 45 to 60 minutes.

4.  Then, proceed with a cinnamon roll recipe.

Classic Cinnamon Rolls

Ooey-gooeyness at its finest! With a feathery crumb, a sweet and cinnamon-y filling, and a creamy frosting, this roll could be a clone of the famous Cinnabon.

Makes 12 large rolls

1 recipe Traditional Cinnamon Roll Dough


1 cup packed dark brown sugar

2 1/2 tablespoons ground cinnamon

4 tablespoons unsalted butter, softened

Pan Sauce:

4 tablespoons unsalted butter, softened


1 (3 ounce) package cream cheese, softened

4 tablespoons unsalted butter, softened

1 1/2 cups confectioners' sugar

1/2 teaspoon vanilla extract

1/8 teaspoon salt

1. For the pan sauce, spread the butter in the bottom of a 9 by 13-inch pan. For the filling, combine the brown sugar and cinnamon in a bowl. Set aside.

2. Transfer the dough to a floured surface and roll out to 16 by 20-inch rectangle. Spread with the butter and sprinkle with the topping. Starting with a shorter side, roll up the dough to form a 16-inch tight cylinder.  Cut the cylinder into 12 rolls. Place in the prepared pan. Cover with a tea towel and let rise in a warm place until almost doubled 45 to 60 minutes. Preheat the oven to 350°F.

3. Bake for 15 to 17 minutes or until lightly browned on top.

4. For the frosting, blend the cream cheese, butter, confectioners' sugar, and vanilla in the bowl of a food processor until smooth. Spread the frosting over the warm rolls.

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