Cinnamon rolls are a tradition in our home, especially Christmas morning. I have my grandma's recipe that we love but one batch contains six eggs. That's when I make the recipe for the rest of us, but put some Pillsbury cinnamon rolls in the oven for Greg. When I worked in the bakery at Sutter's Fort, we used this bread recipe for cinnamon rolls and Greg really enjoyed it. Its a bit heavier than my grandma's feather-light recipe but overall, they turn out pretty good. And best of all, Greg can eat something yummy and homemade.
Sutter's Fort Cinnamon Rolls
Dissolve in bowl: 2 T yeast (or 2 packages) and 2 1/2 cup warm water. Let sit for a few minutes to bubble.
Add: 1/3 cup oil and 1/2 cup sugar. Mix and let rest 10 minutes.
Add: 3 tsp salt, 1/2 cup milk, 4 cups wheat flour, 1 cup white flour.
Knead until smooth, adding up to 3 cups white flour.
Rise in warm spot until double.
To form the rolls, flour table top/cloth and roll out manageable size of dough until 1/2 inch thick. Spread dough with softened butter. Sprinkle with combination of sugar/brown sugar and cinnamon. Roll up and secure the end of the roll by pinching with other dough. Cut with a thread into 1 inch rolls.
Lay onto cookie sheet with rolls barely touching each other. Let rise again.
Bake at 350 degrees oven for 20 minutes.
When golden color, remove from oven. You can either frost or ice depending on your preference. I always ice, but cinnabun uses frosting.
To ice, I just mix powdered sugar with milk, maybe slight amt of melted butter to make thick icing. Spread on hot rolls and it melts.
How many cinnamon rolls does this usually make?
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