I read a lot. Usually two or three books a week. Mostly detective or murder mysteries. I have been reading a book series lately where the main character, an FBI agent, makes cinnamon rolls to decompress. So cinnamon rolls have been on my mind a lot lately.
She makes a yeast based cinnamon roll. Honestly, I am not sure I have ever made yeast based cinnamon rolls before. So I was excited to try this recipe.
The dough is super light and fluffy after the first rise. Making the sponge mixture helps with this process a lot. It gives the chance for the yeast to bloom.
The soft and airy dough gives the rolls a very light feel. They are not heavy at all. Sometimes when I have made cinnamon rolls they end up being really heavy and dense. I love the airiness!
Spreading the dough with butter helps the cinnamon and brown sugar really stick to the dough. There is nothing worse than cutting the rolls and turning them sideways only to have the majority of the filling fall out!
The brown sugar was a lovely difference in the traditional recipe. It is thicker, which means it holds up well to the dough. It also gives the filling a lovely dark color and a touch of the molasses flavor. Way better than granulated sugar!
I felt like a teaspoon of cinnamon was not quite enough. I increased it to two teaspoons. I like a lot of cinnamon in my rolls. This is obviously a personal preference so do what you love here!
I did opt to leave the raisins out. I don’t love raisins and didn’t want to have them. Again, personal preference . . .
I iced the rolls with a cream cheese frosting (recipe for that will come out tomorrow). This was the perfect topping for these delicious rolls.
I am not sure I will ever make non-yeast cinnamon rolls again!
CINNAMON ROLLS
1 Package Active Dry Yeast
1/4 Cup Warm Water
1 Cup Scalded, Cooled Milk
3 Cups Flour
1/4 Cup Butter
3 Tablespoons Sugar
1 Egg, beaten
1 Teaspoon Salt
1/2 Cup Raisins (Optional)
1/4 Cup Softened Butter
1/2 Cup Brown Sugar
1 Teaspoon Cinnamon
Dissolve yeast in water. Stir in cooled milk and a cup of flour, beating until smooth. Let stand until light and bubbly, about 30 minutes. Cream together butter and sugar. Add egg and salt, blending well. Beat this mixture into the sponge mixture. Work in remaining flour to make a soft dough. Add raisins if using. Knead until smooth and elastic. Place in a greased bowl, grease surface of the dough, cover, and let rise in a warm place until doubled, about 1 hour. Roll dough into a 12x18 inch rectangle. Spread with softened butter. Sprinkle with brown sugar and cinnamon. Roll up dough tightly Slice into 24 pieces. Place close together in a buttered 9x12 baking pan. Let rise again until light. Bake in a 400 degree oven for 20 to 25 minutes. Remove from pan and turn out onto a cake rack. Dribble with Confectioners’ Sugar Icing While warm.
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