04 December 2012

Truly, *The Best* Cinnamon Rolls

Here is a family favourite.  We have these on birthdays and Christmas morning.  I have the pleasure of making them the night before, popping them in the fridge before they rise, then pulling them out the morning of and leaving them to rise about 60 minutes before I bake.

Makes 12-15 in an 8x13 baking dish

1⅓ cups warm water
2 Tbsp. yeast (2 packets)
⅔ cup sugar
⅓ cup vegetable oil
2 tsp. salt
about 5 cups bread flour, divided

cinnamon sugar: 
2 tsp. cinnamon mixed with ½ cup sugar

caramel glaze: 
 ½ cup (1 stick) butter
½ cup whipping cream
1½ cups packed brown sugar
½ chopped pecans (or more to taste)(I omit these)

1. Sprinkle yeast over warm water in mixing bowl and allow to soften for a few minutes.
2. Add sugar, oil, salt and 3 cups of flour, beating well.
3. Switch to dough-hook on mixer (or by hand) gradually beating in enough remaining flour to form a soft dough.
4. Knead dough until smooth & springy, about 8 minutes.
5. Put dough ball into an oiled bowl and turn to oil top of dough.  Set in warm place until doubled, about 1 hour.

 6. Stir cinnamon and sugar together.
7. Prepare caramel glaze by melting butter in a small saucepan over low heat, stirring in brown sugar & cream.
8. Pour glaze into 9 x 13 baking pan and sprinkle with nuts.
9. When dough has doubled, roll out on a lightly oiled board to a large rectangle, about 12 x 18”.
10. Sprinkle with cinnamon sugar & roll up from long edge.
11. Slice with large serrated knife into twelve or more 1” to 1-1/2” slices and arrange rolls in the glaze in the pan. 
12. Allow rolls to rise until doubled, about 30 – 60 minutes, OR cover pan with greased foil and refrigerate overnight.  After being refrigerated, it is best to allow pan of rolls to return to room temperature and rise about 30 minutes before baking.  However, this can be accelerated if you’re on a tight schedule.

13. Preheat oven to 350°F (180°C) and bake for about 30 to 35 minutes, or until  golden brown and rolls in center no longer look “doughy”.  
14. Remove pan from oven and invert onto a heatproof serving tray, if desired.  The caramel glaze will be fluid, so they may be served directly from the baking dish.  
If transporting, loosely cover with aluminum foil and do not seal or the rolls will steam themselves soggy.  These rolls are best served warm.  Enjoy the treat and be prepared for rave reviews!

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