January 15, 2016

Homemade Cinnamon Rolls

Ugh. So I should probably disclose that I am trying to cut my carb intake right now. That being said, I started after Christmas because when I think Christmas, I think cinnamon rolls. And homemade cinnamon rolls are just the best. 

Sure they are a lot of work, but using a bread maker does help. And trust me, once all is said and done and you are eating, it is worth it.

Here is a great and (as easy as it can be) recipe for amazing homemade cinnamon rolls!



Ingredients:

Dough:
1 cup of warm milk (110 degrees)*
2 eggs
1/3 cup of margarine, melted
4 1/2 cups of bread flour
1 teaspoon of salt
1/2 cup of white sugar
2 1/2 teaspoons of bread machine/Instant yeast**

Middle Goodness:
1 cup of brown sugar
2 1/2 tablespoons of cinnamon
1/3 cup of butter, softened

Frosting:
3 ounces of cream cheese, softened
1/4 cup butter, softened
1 1/2 cups of powdered sugar
1/2 teaspoon of vanilla extract
1/8 teaspoon of salt


Directions:

Place all your ingredients for dough into the pan of the bread machine. Select the dough cycle and press start.

After the dough has doubled in size, place it on a lightly floured surface. Cover it (I use a dishtowel) for 10 minutes. In the mean time, in a small bowl, combine the brown sugar and cinnamon.

Then roll dough into about a 16x21 rectangle. Spread the dough surface with the 1/3 cup of butter and then sprinkle the cinnamon/brown sugar mixture on it.

Roll up the dough and then cut into rolls.***

Place rolls into a lightly greased 9x13 inch pyrex dish and cover again with that dish towel for 30 minutes. Then preheat the oven to 400 degrees.

Bake rolls for about 15 minutes until golden brown. While the rolls are baking, mix together all ingredients for frosting. Spread frosting on warm rolls and serve. It was a lot of work, but it is SO worth it!


Bakers Notes:

Please note that I am not an expert and there are people who know better than me out there, but here is what I have figured out:

*I use an infrared thermometer a lot in my kitchen...

**Instant/Bread Machine Yeast seems easier for me to use. It is a finer granule than Active Dry Yeast and therefore you do not need water to activate/proof it. You can just mix Instant/Bread Machine Yeast with your dry ingredients. Since I am learning through a bread machine to bake, I chose to learn the Instant Yeast game. I don't ever use active dry yeast because I am not fancy enough to taste differences and figure knowing how to use it makes all my recipes easier. I guess if a recipe I used called for active dry yeast for a good reason, I would use it.

***This made about 12 rolls. To cut, I used dental floss. Works great!!



Adapted from here.


Anyone know how to make yummy carb-less cinnamon rolls?
I would like some this morning....

2 comments:

  1. I wish I knew how to make a lot of carb less stuff but I think we're stuck!

    ReplyDelete
  2. OMG delicious!! I really need to try these with some GF flour...

    ReplyDelete

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