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Carma's Cinnamon Rolls Recipe - Cooking Index

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Carma's Cinnamon Rolls

Courses: Breads, Dessert
Serves: 12 people

Recipe Ingredients

  For Dough
4 1/2 cups 281g / 9.9ozBread flour - (about) - divided
  (see tester's note)
1/3 cup 65g / 2.3ozGranulated sugar
2   Active dry or rapid-rise yeast
1 teaspoon 5mlSalt
3/4 cup 177mlMilk
1/2 cup 118mlWater
1/3 cup 65g / 2.3ozButter or margarine - cut in pieces, plus
  More for greasing top of dough
2   Eggs
  For Filling
1/2 cup 99g / 3.5ozButter - (1 stick) plus more
  If needed
1 cup 160g / 5.6ozBrown sugar - (packed) - plus more
  If needed
1 teaspoon 5mlGround cinnamon - (to 2 tspns)
  For Glaze
1 cup 198g / 7ozPowdered sugar
1 tablespoon 15mlOrange juice - (to 3 tspns)

Recipe Instructions

To prepare dough: In bowl of electric mixer, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Set aside.

In saucepan, heat milk, water and 1/3 cup butter until warm (105 to 115 degrees). Gradually add to dry ingredients. Beat 2 minutes at medium speed, scraping bowl occasionally.

Add eggs and 1/2 cup flour. Beat 2 minutes at high speed. Stir in enough flour to make a firm dough that is no longer sticky; grease top with butter. Cover bowl tightly with plastic wrap. Refrigerate 2 hours or up to 2 days.

When ready to bake: Remove dough from refrigerator; punch down. Place dough on lightly floured surface. Roll out to a 22-by-10-inch rectangle.

Let dough rest for a few minutes while you prepare filling: Melt 1/2 cup butter in microwave, about 1 minute on medium (50 percent) power. Add 1 cup brown sugar and cinnamon to taste; mix thoroughly. Mixture should be spreadable. If it's too thick, add more melted butter; if too thin, add more brown sugar.

Spread mixture on rolled-out dough. Roll up tightly from long end, jelly-roll style. Cut into 12 slices. Place in a 9-by-13-inch baking pan that has been coated with nonstick cooking spray. Cover; let rise in warm place until doubled in size, usually 15 to 30 minutes.

Meanwhile, preheat oven to 375 degrees. After rolls have risen, bake for 25 to 30 minutes, until golden. Remove from oven; let cool in pan.

To prepare glaze: In small bowl, combine powdered sugar and orange juice. Stir until smooth. Drizzle glaze over cooled rolls. (Or, Buss suggests, drizzle some of the glaze over rolls while they're still warm for an even better treat.)

Yield: About 12 rolls.

Orange sweet roll variation: Substitute 1/2 cup orange juice for water in dough. Add 2 to 3 tablespoons grated orange peel to dry ingredients. Omit cinnamon from filling.

Tester's note: Excellent rolls with good texture and flavor. To measure flour, stir, then spoon lightly into the measuring cup. Level the top with the flat side of a knife.

I used a total of 5 cups flour, working in the last 1/2 cup by hand rather than stirring with a wooden spoon. For ease of preparation, I rolled out the dough on a piece of parchment paper sprinkled with flour.

Source:
St. Louis Post-Dispatch - 01-04-1999 - Recipe from Carma Buss, who shares her baked goods with co-workers at Nations Bank

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