Monday, May 16, 2011

Basic Cinnamon Roll Dough


I got this recipe out of my "Beyond Oatmeal" cookbook by Carlene Duda.  This is an easy recipe and it's versatile.

1 1/2 cups warm water
2 T. sugar
2 T. olive oil
1 3/4 tsp. salt
4 cups flour
2 T. powdered milk
2 1/2 tsp. yeast

You can mix this dough in your bread maker or in your mixer just like you would make bread dough.  after the dough is done mixing, roll it onto a lightly floured board into a 10 x 12 rectangle.

Brush the dough with butter and then sprinkle with sugar, brown sugar, and cinnamon (listed below).

1/4 cup butter
1/4 cup sugar
1/2 cup brown sugar
1 T. cinnamon

Roll dough into a long tube and cut into 15 equal pieces (I do this using floss).  Place slices in a 9 x 13 lightly greased pan.  Cover rolls with sprayed plastic wrap.  Let rise until double in size.  These can be made the evening before and let rise during the night in refrigerator
Preheat oven to 350.  Remove wrap; bake 15 to 20 minutes.

1 cup powdered sugar
2 T. milk, at room temperature
1 T. butter
1/4 tsp. vanilla or almond extract

Mix together and ice cinnamon rolls while still warm.

Variation:  Goey Caramel Pecan Rolls
Make cinnamon rolls with filling like above recipe.  Then in a sauce pan, combine brown sugar and heavy cream; heat and stir until sugar dissolves.

3/4 cup brown sugar
1/2 cup heavy whipping cream
1/4 cup chopped pecans

Pour syrup into a greased 9 x 13 pan and sprinkle with chopped pecans.  Place cinnamon roll slices on top of that and let rise until double in size (cover pan with sprayed saran wrap).  Then bake at 350 for 1-5-20 minutes until lightly brown.  Remove immediately from oven and invert onto a serving plate.

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