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Posted: December 6, 2016
Recipe by: Granny Smith
Source: The Bread Baker's Apprentice Book
Cinnamon rolls from a vacuum sealed tube just can't compare to these homemade rolls! This recipe is easy to adapt to your taste by adding dried fruit, chopped nuts, a cream cheese frosting or powdered sugar glaze. Did you know that in Kansas it's a custom to cover cinnamon rolls in chili? 
Active Time
45 minutes
Total Time
2 hours and 30 minutes

Ingredients:

Cinnamon Rolls

  • 6-1/2 tbsp. granulated sugar
  • 1 tsp. salt
  • 5-1/2 tbsp. shortening, butter, or margarine at room temperature
  • 1 large egg, slightly beaten
  • 1 tsp. lemon extract or 1 tsp. grated lemon zest
  • 3-1/2 c. bread or all-purpose flour
  • 2 tsp. instant yeast
  • 1-1/4 c. whole milk or room temperature buttermilk
  • (May also substitute 3 tbsp. powdered milk mixed with 1 c. of water)
  • 1/2 c. cinnamon sugar

White Fondant Icing

  • 4 c. powdered sugar
  • 1 tsp. lemon or orange extract
  • 6 tbsp. to 1/2 c. warm milk

Directions:

  1. 1. Cream sugar, salt, and shortening. If you are using powdered milk, add the milk powder now, but add the water with the flour and yeast (in step 3).
  2. 2. Whip in egg and lemon until smooth.
  3. 3. Add flour, yeast, and milk. Mix until dough forms a ball.
  4. 4. Mix with a dough hook for 10 minutes or knead by hand for 12 to 15 minutes. The dough should be tacky, but not sticky. You may have to add a little flour or water to get to this texture.
  5. 5. Lightly oil a large bowl. Transfer dough to this bowl and roll it around so it is evenly coated in oil. The dough should be around 77 °F to 81°F. Cover bowl with plastic wrap.
  6. 6. Ferment at room temperature for about 2 hours or until the dough doubles in size.
  7. 7. Mist counter with spray oil, put dough on counter.
  8. 8. Roll dough into a rectangle about 14” x 12” and about 2/3 inch thick.
  9. 9. Sprinkle cinnamon sugar over the entire rectangle and roll into a log, creating a cinnamon sugar spiral.
  10. 10. Cut into 8-14 even-sized pieces, depending on how thick you want the rolls.
  11. 11. Line 1 to 2 sheet pans with parchment paper and place the rolls on the paper so that they are not touching and are at least 1/2 inch apart. (We crammed our rolls together because we had so many to bake at once.)
  12. 12. Proof at room temperature for 75 to 90 minutes until the rolls double in size.
  13. 13. Preheat oven to 350°F with rack on the middle level.
  14. 14. Bake 20 to 30 minutes until golden brown.
  15. 15. Cool for at least 10 minutes, then streak with fondant glaze. Remove buns from pan and place on cooling rack.

Fondant Glaze

  1. 1. Sift powdered sugar into bowl.
  2. 2. Briskly whisk in the rest of the ingredients, adding the milk carefully so the icing does not become runny. Consistency should be like a thick paste.

Author's Notes:

If you prefer the caramel taste of sticky buns, we have a variation of this recipe that makes excellent sticky buns.

Images:

Cinnamon Rolls
Cinnamon Rolls
Cinnamon Rolls
Cinnamon Rolls
Cinnamon Rolls
Cinnamon Rolls
Cinnamon Rolls

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Cinnamon Rolls

Source: The Bread Baker's Apprentice Book

  • Prep
    45 minutes
  • Total Time
    2 hours and 30 minutes

Description

"Cinnamon rolls from a vacuum sealed tube just can't compare to these homemade rolls! This recipe is easy to adapt to your taste by adding dried fruit, chopped nuts, a cream cheese frosting or powdered sugar glaze. Did you know that in Kansas it's a custom to cover cinnamon rolls in chili? "

Ingredients

Cinnamon Rolls

  • 6-1/2 tbsp. granulated sugar
  • 1 tsp. salt
  • 5-1/2 tbsp. shortening, butter, or margarine at room temperature
  • 1 large egg, slightly beaten
  • 1 tsp. lemon extract or 1 tsp. grated lemon zest
  • 3-1/2 c. bread or all-purpose flour
  • 2 tsp. instant yeast
  • 1-1/4 c. whole milk or room temperature buttermilk
  • (May also substitute 3 tbsp. powdered milk mixed with 1 c. of water)
  • 1/2 c. cinnamon sugar

White Fondant Icing

  • 4 c. powdered sugar
  • 1 tsp. lemon or orange extract
  • 6 tbsp. to 1/2 c. warm milk

Directions

  1. 1. Cream sugar, salt, and shortening. If you are using powdered milk, add the milk powder now, but add the water with the flour and yeast (in step 3).
  2. 2. Whip in egg and lemon until smooth.
  3. 3. Add flour, yeast, and milk. Mix until dough forms a ball.
  4. 4. Mix with a dough hook for 10 minutes or knead by hand for 12 to 15 minutes. The dough should be tacky, but not sticky. You may have to add a little flour or water to get to this texture.
  5. 5. Lightly oil a large bowl. Transfer dough to this bowl and roll it around so it is evenly coated in oil. The dough should be around 77 °F to 81°F. Cover bowl with plastic wrap.
  6. 6. Ferment at room temperature for about 2 hours or until the dough doubles in size.
  7. 7. Mist counter with spray oil, put dough on counter.
  8. 8. Roll dough into a rectangle about 14” x 12” and about 2/3 inch thick.
  9. 9. Sprinkle cinnamon sugar over the entire rectangle and roll into a log, creating a cinnamon sugar spiral.
  10. 10. Cut into 8-14 even-sized pieces, depending on how thick you want the rolls.
  11. 11. Line 1 to 2 sheet pans with parchment paper and place the rolls on the paper so that they are not touching and are at least 1/2 inch apart. (We crammed our rolls together because we had so many to bake at once.)
  12. 12. Proof at room temperature for 75 to 90 minutes until the rolls double in size.
  13. 13. Preheat oven to 350°F with rack on the middle level.
  14. 14. Bake 20 to 30 minutes until golden brown.
  15. 15. Cool for at least 10 minutes, then streak with fondant glaze. Remove buns from pan and place on cooling rack.

Fondant Glaze

  1. 1. Sift powdered sugar into bowl.
  2. 2. Briskly whisk in the rest of the ingredients, adding the milk carefully so the icing does not become runny. Consistency should be like a thick paste.

Author's Notes

If you prefer the caramel taste of sticky buns, we have a variation of this recipe that makes excellent sticky buns.

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