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Home Dish Cinnamon Rolls

Cinnamon Rolls

Name: How to cook Cinnamon Rolls - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 6 servings
Cuisine: Us

Introduce

Chef :

Santy Coy

Cinnamon Rolls

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Ingredient

Food ration :

Serves 6 servings

Cooking time :

2 hours 30 minutes

5 1/4 c

unbleached all purpose flour

5 tbsp

granulated sugar

3/4 tsp

salt

3/4 tsp

rapid rise yeast

1/8 tsp

baking soda

large eggs

1 c

water

1 tbsp

buttermilk

5 tbsp

margarine

1/2 c

margarine, softened

2 1/2 c

dark brown sugar

2 tbsp

Indonesian cinnamon

1 tbsp

xanthan gum

3/4 c

unsalted butter

1/2 c

cream cheese

1/2 tsp

vanilla

1/4 tsp

+ 1/8 tsp salt

2 drops

lemon extract

2 c

powdered sugar

Cooking instructions

* Step 1

Combine flour, sugar, yeast and baking soda in a large bowl. Mix until combined.

* Step 2

Beat the egg in a separate bowl.

* Step 3

Whisk in the water and buttermilk.

* Step 4

Combine this wet mixture with the flour mixture, then add the margarine and beat with an electric mixer until all of the dry ingredients are moist.

* Step 5

Use a kneading hook to knead the dough for 15 minutes or knead by hand.

* Step 6

Wrap the dough in plastic and place it in your refrigerator for 5-6 hours (as long as overnight) until the dough doubles in size.

* Step 7

Remove the plastic and press the dough out onto a lightly floured surface.

* Step 8

Flatten the dough with your hands for a bit, then use a rolling pin to shape the dough into a 20 inch long by 17 inch wide rectangle.

* Step 9

Use your hands to stretch the dough as necessary to the proper dimensions.

* Step 10

Use a spatula to spread 1/2 c of softened margarine over the dough, but leave the bottom 1 inch of dough uncoated with margarine.

* Step 11

Combine the brown sugar, cinnamon, and Xanthan gum in a medium bowl.

* Step 12

Pour the cinnamon/sugar onto the margarine and use your hands to spread it to the edges, leaving the bottom 1 inch uncovered with cinnamon. Run a rolling pin over the filling to flatten it into the margarine.

* Step 13

Roll the dough tightly starting at the top. Stretch the dough a little as you roll it down, so that you have 5 1/2 to 6 rotations by the time you get to the bottom.

* Step 14

Brush a little water over the botton 1 inch uncoated strip of dough and complete the rolling.

* Step 15

Mark the approximate middle of the dough roll, then use a ruler to make 3 marks every 2 1/2 inches to the left of the middle mark, and 3 marks every 2 1/2 inches to the right of the middle mark. Use a serrated knife to cut at each mark to make 6 rolls (the ends can be tossed).

* Step 16

Place the rolls evenly spaced out the parchment paper in a 9 x 13 inch baking pan.

* Step 17

Place the pan in your unheated oven along with a large saucepan of boiling water to proof the rolls. The rolls should proof for about 1 to 2 hours or until nearly full size in a pan.

* Step 18

Reheat the water in the pan to boiling after the first hour if the rolls are nearing full size.

* Step 19

When the rolls have proofed to almost full size, preheat a convection oven to 180 C. Bake for 16 - 20 minutes or until light brown and the rolls register around 76 C in the middle. Spin the pan around 180 degrees halfway through baking.

* Step 20

While the rolls bake, whip the butter cream cheese, vanilla, salt and lemon extract for 10 minutes on a high speed with a electric mixer until fluffy.