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Friday, August 26, 2016

overnight cinnamon rolls i

Ingredients

  • Servings: 12
  • 1 cup milk
  • 1/3 cup butter
  • 1 (.25 ounce) package active dry yeast
  • 1/2 cup white sugar
  • 4 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 3 eggs
  • filling:
  • 3/4 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 cup raisins
  • glaze:
  • 1 teaspoon light corn syrup
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups sifted confectioners' sugar
  • 2 tablespoons half-and-half cream

Recipe

    Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 2 hrs

  • heat the milk in a small saucepan until it , then remove from heat. add the butter and stir until melted; let cool until lukewarm.
  • in a large mixing bowl, dissolve the yeast in the milk mixture. add the sugar, 3 cups of flour, salt and eggs; stir well to combine. add the remaining flour, 1/2 cup at a time, stirring well after each addition. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and supple, about 8 minutes.
  • lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • deflate the dough and turn it out a lightly floured surface and roll into a 10x 14 inch rectangle. lightly brush the far edge with water. in a small bowl combine the cinnamon and 3/4 cup brown sugar and sprinkle over the rectangles. then sprinkle the raisins and chopped nuts over the dough. roll up the dough into a log and seal the seam.
  • cut the dough into 12 equal pieces; place the pieces in a greased 9x13 inch baking pan, or 12 inch deep dish pizza pan. cover with plastic wrap and place in the refrigerator to rise overnight.
  • the next morning, preheat oven to 375 degrees f (190 degrees c). take the rolls out of the refrigerator and let stand at room temperature for 30 minutes.
  • bake the rolls for 25 to 30 minutes or until golden. meanwhile, combine the corn syrup with the vanilla in a small bowl. whisk in the powdered sugar and enough cream to make a thick glaze; set aside. drizzle the glaze over the rolls and serve warm.

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