Cinnamon Rolls

My sister-in-law introduced me to her family tradition of making cinnamon rolls on General Conference weekends.  Who wouldn't want a yummy tradition like that???  She shared her recipe with me and I have tweaked it many times.  You will too.  Do what works best with the ingredients you have on hand.  And enjoy making a new tradition with your family!  

Dough:

1 cup warm water

1 teaspoon sugar

4½ teaspoons Active Dry Yeast

Mix in a larger mixing bowl and set aside to proof.

In a separate bowl mix:

2/3 cup butter, melted

1 cup milk

2/3 Cup sugar

2 teaspoons salt

2 eggs, at room temp

7 cups all-purpose flour (and 1 ½ cups extra for rolling out dough and in case it is too sticky)

7 tablespoons Vital Wheat Gluten

Mix butter, milk, sugar, salt and eggs well and then add to yeast mixture in main mixing bowl.  In a separate bowl mix the 7 cups flour, salt and 7 tablespoons vital wheat gluten together.  Add 3 cups of the flour mixture to the wet mixture in your large mixing bowl (preferable a stand mixer).  Mix with the dough hook if you have one.  Mix until combined.  Add the additional 4 cups flour mixture.  Add more flour as needed, in ½ cup increments. (Sometimes it is closer to 8 cups of flour.)   Sprinkle your counter with flour and knead for at least 10 minutes with your hands.  The dough will be a little sticky.  Butter a large bowl and place dough in it.  Cover with a damp towel.  Place in a warm area of your home and allow to double in size for at least one hour.  Roll out into large rectangle, about a 1/4 inch thick.

Filling:

2 cups brown sugar

4 tablespoons cinnamon

1/8 teaspoon salt

12 tablespoons butter (softened)

Mix the brown sugar and cinnamon together.  Mix well.  Spread the butter onto the dough, with your hands or a spatula and spread it out over the dough.  Sprinkle the sugar mixture on top and then PRESS it into the butter mixture with a rolling pin and/or your hands.

Roll up tightly into a log.  Mark off at 1 and 1/2  inches and cut with unflavored floss or very sharp knife.  These will fill two 9 X 13 pans or one half sheet pan.  Spray with cooking spray and line with parchment paper or a silpat.  Cover with a damp cloth and let rise again for at least one hour.

Bake at 335 for 25 minutes.  (You may want to experiment in smaller pans to see how long it will take in your oven.)  Remember, all ovens vary.  The original recipe said 335 for 25 minutes (that is NOT convection, but conventional) I bake at 340 F for 25 minutes.  Be sure not to overcook!  They should be a very light brown.  Let cool for 15-20 minutes and then frost (smother!) with icing.   

Fluffy Icing:

8oz cream cheese-softened

1/2 Cup butter

1/2 margarine (I have found that Blue Bonnet works well)

3 ½ cups powdered sugar

2 teaspoon Vanilla extract

Mix cream cheese with mixer for at least 5 minutes on low with the paddle attachment.  Add butter and margarine and mix on medium-high speed for at least 5 minutes.  Add vanilla.  Add 2 cups powdered sugar and mix on low for another 3 minutes.  Add 1 1/2 powdered sugar and mix on medium for another 5 minutes.  Mix on high for another few minutes.


*Recipe adapted from my Sister-in-law, Jeanne Smith.