Cinnamon Rolls
Ingredients:
Dough:
1/4 ounce package yeast (one sachet)
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter melted
1 teaspoon salt
1 egg
3 1/2 to 4 cups all purpose flour (I use bread flour)
Filling:
1/2 cup melted butter
3/4 cup sugar
2 tablespoons ground cinnamon
3/4 cup raisins, walnuts, pecans (optional)
Glaze:
4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
3-6 tablespoons hot water
Method:
In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on a lightly floured surface for 5 to 10 minutes. Place in a well greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9 inch rectangle. Spread melted butter over, covering the entire surface. Mix sugar and cinnamon and sprinkle over the buttered dough. Sprinkle with any nuts or raisings if desired, or leave it with just sugar and cinnamon. Roll up the dough along the long edge, pinch the edges to seal. Cut into 12-15 slices (I find it makes about 18 personally).
Coat the bottom of the baking pan with butter (or just use baking paper) and sprinkle with sugar. Then place the cinnamon roll slices in close together. Leave them to rise for 45 minutes until the dough has doubled.
Heat the oven to 350 degrees F (I usually do about 160 C), and bake for 30 minutes or until nicely browned. (I find it pays to check after 20 minutes).
Meanwhile mix melted butter, powdered sugar and vanilla, to make the glaze. Add hot water 1 tablespoon at a time until the desired consistency. Spread over slightly cooled cinnamon rolls.
Notes:
More flour may be needed for the dough than is listed, I usually use more than 4 cups.
I just use the dough hook on the mixer to do most the kneading, and finish it off by hand.
I don’t bother to put sugar in the bottom of the baking dish, I find they are sweet enough without.
I don’t find the glaze is really necessary, they taste great with or without. If I do make it I often reduce the amount I make because otherwise I am left with leftovers.
