Cinnamon Rolls from Scratch

Cinnamon Rolls from Scratch

This is a bread machine recipe, however feel free to do it the old fashioned way.
Included are instructions for both.


Cinnamon Rolls by Bread Machine

Put ingredients in bread making pan in this order:
1 cup milk
1 large egg
4 Tbsp butter (room temperature)
1/2 tsp salt
3 1/3 cups Bread flour (or All Purpose flour with 1 Tbsp Vital Wheat Gluten)
3 Tbsp white sugar
1 tsp Ground Flaxseed Meal (optional)
2 tsp active dry yeast (1/4 tsp less than a whole packet)

Filling

1/4 cup cold butter
1/4 cup white sugar
2 Tbsp cinnamon
1 tsp fresh grated nutmeg (use the small holes on the cheese grater)
(add 1/4 cup brown sugar if you are looking for a more gooey roll)

Topping
Powdered sugar frosting
       1 cup powdered sugar
       2 Tbsp milk
       1/2 tsp soft butter (optional)
       1/4 tsp vanilla extract (optional)
1/3 cup chopped nuts (optional)

Instructions 
Place ingredients in machine in order; turn on dough cycle (number 8 on my machine, the dough cycle lasts 1 hour 30 minutes). Remove about 10-15 minutes after finished. It should deflate pulled out. Let rest 5-10 minutes. Roll out on slightly floured surface in a large rectangle/square, approximately 1/4-1/2 inch think. Slice and spread out cold butter chunks evenly over the dough. Mix the white sugar, cinnamon, and nutmeg together in a small bowl (the amounts are flexible according to taste). Dust the dough evenly. Reserve some of the mixture to top the rolls. Roll dough to form a tube, cut one inch thick rolls with thread (8 inches of floss works) or a sharp knife. Grease a 9x13 pan completely with shortening (Do not use dark non-stick.) Place rolls in rows of 3, leaving about 1/2 inch spaces. Pour reserved filling over the top of the rolls. Let rise a second time (about 30-45 minutes) or cover with tin foil and refrigerate overnight (they will continue to rise only much more slowly) and bake the next morning. The rolls should be touching before they bake.

Bake at 375 degrees F for 20-25 minutes until barely golden. Mix frosting. Let cool, frost warm. Serve immediately.

Cinnamon Rolls from Scratch 


Ingredients: same as above

Instructions:
In a small bowl mix 1 cup warm milk, 3 Tbsp sugar, and 2 tsp active dry yeast.
Let set until foamy, about 5-10 minutes.


In a large bowl mix in order:
3 1/3 cups Bread flour (or All Purpose flour with 1 Tbsp Vital Wheat Gluten)
1 tsp Ground Flaxseed Meal (optional)
1/2 tsp salt

Add and mix until dough forms
4 Tbsp butter
1 large egg (both room temperature)

Knead on floured surface 5 minutes. Dump in large greased bowl, flip dough over, cover and let rise in a draft free spot until doubled, punch down. Let rise again until doubled (about half the time).
It should deflate when lifted out. Let rest 5-10 minutes. Roll out on a floured surface in a large rectangle/square, approximately 1/4-1/2 inch think. Slice and spread out cold butter chunks evenly over the dough. Mix the white sugar, cinnamon, and nutmeg together in a small bowl (the amounts are flexible according to taste). Dust the dough evenly. Reserve some of the mixture to top the rolls. Roll dough to form a tube, cut one inch thick rolls with thread (8 inches of floss works) or a sharp knife. Grease a 9x13 pan completely with shortening (Do not use dark non-stick.) Place rolls in rows of 3, leaving about 1/2 inch spaces. Pour reserved filling over the top of the rolls. Let rise a second time (about 30-45 minutes) or cover with tin foil and refrigerate overnight (they will continue to rise only much more slowly) and bake the next morning. The rolls should be touching before they bake.

Bake at 375 degrees F for 20-25 minutes until barely golden. Mix frosting. Let cool, frost warm. Serve immediately.

One trick I use to encourage my dough to rise is placing the bowl or pan on top of my toaster oven, setting it to its lowest toast setting and it warms up the bottom of the dough, but doesn't start to cook it because the toast setting automatically turns off.