Shop
Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
| print recipe | add recipe to album |
|
Ingredients: 1 tablespoon active dry yeast 1 cup hot water 1 teaspoon sugar 2 1/4 cups milk 1 1/2 sticks butter 9 cups flour 1 1/4 tablespoon salt 1 cup sugar Melted butter Brown sugar Cinnamon Powdered sugar Vanilla Milk Instructions: Combine yeast, water and teaspoon of sugar to proof yeast. Microwave milk and butter together for three minutes. Combine 3 cups flour, the remaining salt and sugar with yeast mixture and then add milk mixture. Beat with dough hook at high speed for at least two minutes. Add all but one cup of remaining flour and mix with dough hook until mixture separates from bowl. Remove from bowl; mixture will be very moist. Knead until the remaining flour is absorbed, then cover and let rise. At this point you can roll the whole batch to 1/2" thickness and add the melted butter, brown sugar and cinnamon. You would have enough rolls for an army, not a bed and breakfast. Here's what I do: I let the dough rise overnight in the refrigerator. In the morning I cut it into quarters and use one and freeze the rest. I then take the quarter batch and roll it out 1/2" thick. I top this with the melted butter, cinnamon and brown suger and roll it into a log. From this one I can make 16 small cinnamon rolls that fit in a 9" square pan. Let these rise as much as you have time for while preheating oven to 375 degrees. I use a convection microwave oven and in 21 minutes I have 2 inch mini cinnamon rolls that are perfect for a bed and breakfast buffet. Mix powdered sugar, vanilla and some milk to make a sweet glaze to spread over the top while the rolls cool. |
Recipes Search
Copyright © 1993 - 2012 Lanier Publishing International