Categories: Breakfast, Cinnamon Rolls
Ingredients
- Dough:
- 3/4 cups Lukewarm Water
- 1/4 cups Lukewarm Skim Milk
- 3 Tablespoons Sugar
- 2-1/2 teaspoons Dry Active Yeast
- 3-1/2 cups Bread Flour
- 1-1/4 teaspoon Kosher Salt
- 5 Tablespoons Unsalted Butter, Cut Into Pieces, At Cool Room Temperature
- Filling:
- 2 Tablespoons Skim Milk, To Brush On Dough
- 1/4 cups Brown Sugar (loosely Packed)
- 1/4 cups Granulated Sugar
- 2 teaspoons All-purpose Flour
- 1 Tablespoon Ground Cinnamon
- Frosting:
- 1 cup Powdered Sugar
- 2 Tablespoons Skim Milk
- 1/2 teaspoons Pure Vanilla Extract
Directions
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In a 4 cup glass measuring cup, add water and milk. Add the 3 Tablespoons of sugar and stir to combine. Whisk in the yeast and allow to sit for 5 to 10 minutes.
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In the bowl of a stand mixer, add the flour and the salt. With the dough hook in place, combine them. Add the butter with the mixer running, one piece at time. Slowly pour in the milk/water mixture while the mixer is running – mix until a sticky dough forms. (You may need to add more water. Do this in Tablespoon fulls until the dough forms)
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Continue to knead on medium speed for 5 to 7 minutes. Dough will be soft, but should pull away from the sides and not be sticky. (Adjust the flour/water to achieve desired consistency if needed. Flour will hold more or less water depending on the humidity and temperature of your kitchen. )
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Remove dough to a large greased bowl (use cooking spray), cover with plastic wrap and let sit in a warm place until doubled in size – about 1 hour. (Again, the amount of time needed to get the dough to double depends on your kitchen. I like to turn my oven on and preheat it to 400F, then turn it off. I then place my bowl of dough on TOP of the oven, where the surface is now warm…this helps me to achieve a good rise, even when my kitchen is cool.)
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After dough has risen, punch it down, and roll out on a greased surface (cooking spray works well). Roll out to a 16″ x 12″ rectangle. Brush the surface of the rectangle with the skim milk. Combine the remaining filling ingredients in a small bowl. Sprinkle dough evenly with the sugar, brown sugar, flour mixture. Starting at the long side, roll up the dough, roll it firmly but not too tight. Pinch the seam where the dough meets to keep the dough together.
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Now you should have an approximate 16″ roll. Cut it in half and then cut each half again and then again with a serrated knife in a back and forth motion. You now have 8 cinnamon rolls.
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Spray a 9″ x 13″ glass baking dish with cooking spray and arrange the rolls in the pan so they have a bit of room between each. Cover with plastic wrap sprayed with cooking spray and allow to rise…about an hour.
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Preheat oven to 375 degrees F. Bake rolls in oven for about 25 – 30 minutes or until they are brown around the edges and beginning to turn golden brown across the center. If frosting , combine frosting ingredients and drizzle over the rolls when they are done