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sweet dough recipe for cinnamon rolls

Dec 13, 2020

Sprinkle with the cinnamon sugar evenly over the surface of the dough. In a liquid measuring cup, heat milk/water to "wrist-warm" (do NOT boil; just warm). After you’ve rolled the dough, spread the cinnamon filling on top and roll-up jelly-roll style. place dough in greased bowl and let rise covered in a warm place, until doubled in size.abouy 45 to 60 minutes. Cover bowl loosely with a sheet of plastic wrap. in small sauce pan heat water milk and butter until very warm (120-130 Degrees F.) Add warm liquid and egg to flour mixture. (If not--your yeast is no good, dump it out and get better yeast.). Sprinkle the yeast over the lukewarm milk mixture and let it sit for 10 minutes. To make dough a day ahead, after first rise time, punch dough down and cover to refrigerate overnight. Turn off 100 degree oven, place bowl of dough into oven; close the door. Shape and bake dough as desired, I make cinnamon rolls with this dough.by rolling it out spreading melted butter on it and sprinkleing it with cinnamon sugar and rolling up to cut in 1inch slices. This has to be the richest sweet dough … in a large bowl, combine 2 cups flour, sugar, salt and yeast; blens well to mix. This is a versatile sweet yeast dough that can be refrigerated overnight or baked the same day. You should have some bubbly, frothy stuff in the cup when you return. Roll dough into a log and slice into 1-inch thick rounds. Hydrate the Yeast: Warm the milk to about 110-115 F (43-46 C). Refrigerate overnight (up to 48 hours). Our 4-H club makes these for a concession stand fund-raiser and we sell-out EVERY year! Grease a large, glass bowl. In a small saucepan, heat ... paddle attachment. :-D. When the rolls have risen to the top of the pan (or a smidgen over), remove them from the oven, preheat oven to 350. Stir the yeast and sugar; let this "work" for about 5 or 10 minutes. 9 %. Combine the cinnamon, sugar and flour in a small separate bowl. To me, these tasted more like sweet rolls with some cinnamon than cinnamon rolls. An amazing recipe for squishy soft cinnamon rolls with a super fluffy and tender texture and a gooey filling that caramelizes in the bottom. The foundation of your cinnamon bun is the tender dough. A halo of perfectly sweet cream cheese frosting ties everything together. place dough in greased bowl and let rise covered in a warm place, until doubled in size.abouy 45 to 60 minutes. 27 g Clean up the mess BUT leave floured counter-top AS IS. Incorporate additional flour (up to 2-1/2 cups more) to make a soft, slightly sticky dough. In a small bowl, mix together the brown sugar and cinnamon. Cut the dough into 12 two-inch slices and place the rolls into the prepared baking pan. Starting at the long edge, away from you, roll the dough down to the bottom edge. In another bowl, combine sugar, butter, eggs and salt with the yeast mixture and 2 cups flour; beat on medium speed until smooth. Starting in the middle of the roll (nicest shaped rolls) and working to the sloppy outside roll piecs, set them along the outside edges of the buttered pan, spacing evenly in the pan. The dough will form a ball, and feel slightly sticky. 9 %. Repeat with remaining dough; vary the ingredients -- if you skipped raisins or nuts, maybe add some to this pan of rolls. Put plastic wrap on both pans (re-use the other piece), and pop in the warm oven. Spread softened butter on the rolled out dough. Place cut side down in bakin pan and lightly cover with plastic wrap. 28.8 g If not, let it go for another 15 minutes (set the timer--it's easy to forget---out of sight, out of mind!). (And I was using good, fresh cinnamon.) Gingerbread meets cinnamon buns: That was the premise for this recipe. Remove dough from mixing bowl to a floured table/counter-top; knead for 1 minute; form into a ball and place in greased bowl, turning to get grease on all sides. Beat on medium speed until smooth (or stir, stir, stir until smooth). Grease two 13x9-inch pans with BUTTER (no substitutes are allowed -- this is GRAMMA's recipe). Set one aside (cover with plastic wrap). Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Roll dough starting with the long side; pinch dough closed. Roll up the dough into a log. Punch dough down and divide in half. Then cut each half into SIX equal portions, for a total of 12 rolls. You may not need the entire 5 1/2 cups (depends on humidity, too). Blend at low speed until moistened. This mess for about 13-15 minutes or until lightly browned of exquisite breakfast.... Closer to the process tender texture and a gooey filling that caramelizes in the very center of the along. 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