The Best Cinnamon Rolls
The most heavenly cinnamon buns were served by ladies at a mini-conference that I attended recently. For coffee break (this one was not called a nutrition break!) large trays of warm, just out of the oven buns were laid out on the long serving tables. They were high and light. The bottoms coated with a gooey, brown sugary laced topping, actually a butterscotch sauce topping. I must admit. I took a whole one and enjoyed every bite. Then I asked the ladies if they would share the recipe. Charron quickly copied the recipe for her excellent cinnamon rolls out on an envelope back and presented it to me with a smile. Don’t you just love it when awesome cooks share? Thanks Charron!
The method is a little different, but it works. Plus by using a stand mixer, the rolls go together quite quickly. These are great for a special breakfast or brunch or with a slice of cheese for lunch.
INGREDIENTS and METHOD:
¼ cup granulated sugar
4 cups warm water
2 packages active dry yeast or instant yeast
2 teaspoons salt
3 cups flour
Beat the above ingredients together with a mixer for 2 minutes.
Add: 2 eggs
½ cup vegetable oil
Beat 2 minutes.
Add enough all-purpose flour until dough comes away from sides of bowl. Turn dough onto a floured board or counter and knead until you have silky smooth dough. Place in a greased bowl. Cover. Let rise in a warm spot until doubled in bulk.
Roll out dough to ¼ inch thickness and into a rectangle that is longer than it is wide. Brush with soft butter and sprinkle a thin layer of brown sugar and cinnamon. Roll up on the long side. Cut into 1 inch slices if you like thinner type rolls or 2 inch slices if you want a thicker, higher cinnamon roll.
Cover bottom of baking pan with a generous layer of heavy cream. Sprinkle brown sugar evenly into the cream (about 1/2 cup for 1 dozen rolls). Set the cut buns into the cream and brown sugar mixture. Cover and let rise until double.
Bake at 375F for 20 minutes or until done to a golden brown. Tip upside down on a board or cooling rack and let all the sauce drip onto the rolls for a few moments before removing the pan. Serve warm. Makes about 4 dozen.
For the printer version, click on print below:
Ingredients
- ¼ cup granulated sugar
- 4 cups warm water
- 2 packages active dry yeast or instant yeast
- 2 teaspoons salt
- 3 cups flour
- 2 eggs
- ½ cup vegetable oil
- Heavy cream (whipping cream)
- brown sugar
- cinnamon
Instructions
- Beat sugar, water, yeast, salt and flour together using a stand mixer for 2 minutes.
- Add eggs and vegetable oil and beat for 2 minutes.
- Add enough all-purpose flour until dough comes away from sides of bowl.
- Turn dough onto a floured board or counter and knead until you have silky smooth dough.
- Place dough in a greased bowl. Cover. Let rise in a warm spot until doubled in bulk (1 to 2 hours)
- Roll out dough to ¼ inch thickness and into a rectangle that is longer than it is wide.
- Brush with soft butter and sprinkle a thin layer of brown sugar and cinnamon.
- Roll up on the long side. Cut into 1 inch slices if you like thinner type rolls or 2 inch slices if you want a thicker, higher cinnamon roll.
- Cover bottom of baking pan with a generous layer of heavy cream. Sprinkle brown sugar evenly into the cream (about 1/2 cup for 1 dozen rolls).
- Set the cut buns into the cream and brown sugar mixture. Cover and let rise until double (about 30 minutes).
- Bake at 375F for 20 minutes or until done to a golden brown.
- Tip upside down on a board or cooling rack and let all the sauce drip onto the rolls for a few moments before removing the pan. Serve warm.
Notes
Preheat oven to 375°F.while cut cinnamon buns are rising. Butter baking pans before pouring in cream and brown sugar.
Category: Breads & Buns
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