Cinnamon Roll Recipe
Betcha Can't Eat Just One!
Use this Cinnamon Roll Recipe to making your own cinnamon rolls at home. It isn't difficult. It does take some time but, oh, it is so worth it! Betcha can't eat just one!
Warm cinnamon rolls ready for icing!
These are really wonderful! The dough can be mixed and the rolls filled and shaped the night before you want them. Just put the rolls in the refrigerator. In the morning, put them in the oven and in a short period of time your kitchen will be filled with the aroma of freshly baked cinnamon rolls!
Potato and potato water for a Cinnamon Roll Recipe? Absolutely. Using potato water makes this a secret restaurant recipe!
Potato water speeds up the action of the yeast and gives it a moister texture. It also extends the time the cinnamon rolls will remain fresh.
Cinnamon Roll Recipe
Preparation time: 45 minutes. Overall time needed about 4 hours. Makes 24 cinnamon rolls
Cooking Conversion Table
Ingredients For Cinnamon Roll Dough And Filling:
1 cup of potato water
1 1/2 cups of milk
1 potato
2 ounces of butter
1/2 cup sugar
2 1/2 tablespoons of salt
1/2 cup yeast
3/4 cup water, lukewarm
1 teaspoon sugar
3 medium eggs, beaten
8-9 cups of flour
1 cup of butter (for filling)
1 1/2 cups brown sugar (for filling)
3/4 cups white sugar (for filling)
5 tablespoons Cinnamon (for filling)
Instructions For Cinnamon Roll Dough:
Boil one potato about 30 minutes (if possible, cook ahead and cool), save the potato water
Heat the milk until it just starts to bubble (DO NOT BURN), add the butter and let it melt
Add 1/2 cup of sugar
Combine the milk mixture with potato water and cool until lukewarm
Combine yeast with the lukewarm water and 1 teaspoon of sugar
Set aside to allow the yeast to start working
Combine the milk mixture and yeast mixture with the salt and beaten eggs and mix well (use a stand mixer if you have one
Put the mixture into a large bowl and add enough flour, a little at a time, to form a soft ball of dough
Sprinkle a clean, flat surface with flour and turn the dough out onto it
Knead the dough, adding flour a little at a time, until it is no longer sticky (knead for about 8 - 10 minutes)
Place the dough in a buttered bowl and turn the dough over, cover it with a clean towel or wax paper and let it raise in a warm place where there are no drafts
When the dough has doubled in size, punch or push it down and knead it for a few minutes
Put the dough back in the bowl, butter the top and turn it over and then re-cover and let it raise until it again doubles in size
Again, punch or push the dough down and then knead it for a few minutes
Turn the dough onto a clean, flat surface and using a rolling pin, roll the dough out to a large rectangle about 1 foot X 2 feet
Ingredients For Filling:
1 cup butter
1 1/2 cups brown sugar
3/4 cup white sugar
5 tablespoons of Cinnamon
Instructions for Filling:
Combine butter, brown sugar and cinnamon and beat until smooth
Spread the filling mixture on the dough and then sprinkle with 3/4 cup of white sugar
Roll the dough up fairly tight and pinch together to seal the edges (roll the long side)
Pre-mark the dough with a knife into 1 inch wide slices
Cut through the dough at these marks and place the pieces on a paper-lined or buttered sheet pan
Cover and let raise in a warm spot where there are no drafts until the rolls are 1 1/2 times their original size
Bake in a pre-heated 400 degree F oven for 25 minutes or until done
Cinnamon Roll Frosting
Ingredients For Cinnamon Roll Icing or Frosting:
4 ounces of cream cheese
1/4 cup milk or cream
1 teaspoon vanilla
Powdered sugar (about one pound)
1 1/2 cups Cool Whip
Instructions For Cinnamon Roll Icing:
Combine the cream cheese, milk or cream and the vanilla well
Beat in the powdered sugar until thick (almost a paste)
Fold in the Cool Whip
Frost the cinnamon rolls while still warm
Enjoy your Cinnamon Roll Recipe and the company of those you share it with!
Donna
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