Wednesday, January 9, 2013

Cinnamon Rolls

5 1/4 cups flour
1/2 cup sugar
1 tsp salt
1 1/2 Tbsp (rounded) saf-instant yeast
1 1/2 Tbsp oil
2 cups hot water

1/3 cup butter, softened
1 cup brown sugar, packed
2 1/2 Tbsp cinnamon
1/2 cup raisins, optional

1/4 cup butter, softened
4 oz cream cheese, softened
1 1/2 cups powdered sugar
1 tsp vanilla
For the dough-
1. Mix dry ingredients.  Add oil and water.  Mix for 1 minute and then check the consistency of the dough.  The dough should be very sticky.  If it is too dry, add more water.

2. Mix for 5 minutes.  (Do not add any more flour after the dough has finished mixing.)

3. Spray kneading surface with cooking spray and turn dough out onto surface.  Knead dough briefly until it has a smooth even consistency (this will only take several turns of the dough to accomplish).

For the filling-
4. In a small bowl, combine brown sugar and cinnamon. Roll dough into a 16×21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture and raisins. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise for 25 minutes.
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5. While rolls are rising, preheat oven to 350 degrees.

6. Bake rolls for 25 minutes, or until they are golden brown and internal temperature reaches 190 degrees.
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For the frosting-
7. While rolls are baking, beat together cream cheese, butter, powdered sugar and vanilla. Spread frosting on warm rolls before serving.
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I experimented by adapting 2 recipes and putting them together and I have never had cinnamon rolls turn out so well before. This recipe is a keeper!

Original recipes found here:
And here: