Make Ahead Cinnamon Rolls Recipe
These totally help w/my goal to lose 7 more pounds (ate 3, then 1 more later on in the day)!!  What can I say? I love food.
* 1C milk * 1/3C butter * 2 1/4t active dry yeast * 1/2C sugar * 4.5C flour * 1t salt * 3 eggs * 3/4C brown sugar * 1T cinnamon * 1/2C raisins (optional) * chopped pecans (optional) * GLAZE: * 1t corn syrup * 1/2t vanilla extract * 1 1/4C sifted confectioners' sugar * 2T milk Melt butter and milk together until it's the temp you'd use for a baby's bath. Then put yeast in, cover, and let sit for 10-15 min. (yeast should look creamy) Add sugar, 3C flour, eggs, and salt. dough will be sticky, so continue to add the rest of the flour 1/2C at a time while kneading for at least 5 min. I do it in the bowl I'm mixing it in, but technically the kneading should be done on a floured surface. Then return to bowl that has been lightly coated w/oil. Cover w/damp cloth and leave it alone until it doubles (1hr). Punch down then lay on a floured surface. roll into a 10X14 rectangle. Brush the farthest in w/water (this will seal it after you roll up) In a small bowl combine the cinnamon and 3/4C brown sugar and sprinkle over dough. I press it in w/my fingers, so when it liquifies, you lose very little of the mixture. Works! Then sprinkle the raisins&pecans. Roll up and seal the seam with the side you brushed w/water. Trick is to roll up as much as possible (looks nicer and seems to turn out better than crappy, loosely rolled dough. Cut into 12 equal pieces USING a thin piece of string or floss. Do so by sliding the floss under the dough then pretending to tie a knot (slicing the dough). Cuts PERFECTLY w/o smashing the dough which is what a knife does. 
Place the pieces in a greased 9x13 inch glass pan (use glass b/c other baking pans tend to burn the sides/make dry) Cover with plastic wrap and place in the refrigerator to rise overnight. 
next morning: 375 degrees let rolls stand at room temperature for 30 min. then Bake 25 min or until golden. Mr. J never likes icing on his, and I don't like too much but t he glaze is: combine the corn syrup, vanilla, and sifted powdered sugar. whisk until thick glaze. serve warm. |
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| Those look professionally made!! Sweet doughs are so tricky, you did a great job!
Growing up with was an old Swedish lady across the street who baked on Thursdays........bread and sweet rolls. How fortunate I was to be invited to sample a roll or two after school! They were always iced. Granted the icing gets nasty after a day or two, but fresh on a warm sweet roll........yum, yum, yum. For a little different taste, add cardomon to the dough. When making Greek sweet bread, we use cinnamon and Mahlepi for seasoning.......ground cherry pits. OK a special cherry. Gives it a taste somewhere between almond, cardomon |
| Smells yummy!!!
What kind and strength cinnamon are you using? |
| SheepieBoss, I'll have to try that (cardamon) next time I make them which will probably be next weekend! ...and I just love sweet rolls. I agree there's nothing better than some fresh warm bread. I can eat it all day. Mr. J isn't a carb freak like me. I actually had been experimenting sweet breads all week (along w/the cinnamon rolls). I'm going to tweak the recipe I've been using one more time before I post it though.
Ron, are you talking to me? If so, regular ground generic brand cinnamon from the store. Well if you want to be technical (i can't help being anal), I was using mccormick, but ran out and the new bottle was a generic brand  |
| Here's the Greek bread recipe. Doubtful you can get Malepi up there unless you have a large Greek or Middle East presence and grocery. Cardamon is a close second....sorta.....or almond flavoring.
1/4 cup Crisco (yep, it's needed) 2 1/2 ups warm milk 2Tb. oil 3 pkg Yeast + 1/4 warm water and 1 tsp sugar 1/2 lb butter (hey, did I say this is gooood bread) 2 1/2 cups sugar 5 eggs beaten 1 1/2 cups water 1 tbs. baking powder (insurance) 2 tsp Mahlepi powdered 1/4 cup cinnamon water* 1 tsp nutmeg (optional....too much for my taste but a pinch is OK) 5 lbs flour 1 Tb. or so sesame seeds Melt Crisco in warm milk, add oil and cool to lukewarm. In a small bowl dissolve yeast, 1 tsp sugar and 1/4 cup warm water. Set aside to proof. In large mixing bowl, beat butter and sugar. Add eggs and blend well. Add milk and cinnamon water. Mix well. Add baking powder, Mahlepi and 2 cups flour and mix well. Add yeast mixture and remaining flour, in small amounts and knead with hands until dough is soft and pliable. Grease large bowl and let dough rise until double in bulk. Punch down and knead gently for 3 minutes. Let rise once more. cut and form dough for 3 bread pans. Let rise in each pan until almost double in bulk. Brush tops with warm milk (or egg wash) and sprinkle with sesame seeds. Bake 350 for 40 minutes. Remove, cool on racks. Freezes well if any left. Makes great French toast......or toast. (I'm not sure about cook times here since we use convection ovens, then it's 350 for 27 minutes, or 24 minutes in oven #3, LOL) * cinnamon water: 1 cup water, 2 cinnamon sticks and about 5+ whole cloves. Boil 15 minutes and cool. Alternative: Divide the dough into thirds.......should be about a pound a piece. Roll the section into a log about 9 inches long. Divide into three portions. Roll to form a logs about 14" long, attach all three on end and braid them. We make hundreds of these breads before Easter, Grecian Festival and sometimes before Christmas. The older ladies consider this strictly an Easter bread so only help at Easter........bummer because they really understand the dough. |
| Lucky for me I have both almond flavoring and Cardamon! ...just not the crisco and cinnamon sticks! my husband says he likes this type of bread |
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