I use my Kitchenaide mixer for this; starting with a regular paddle and then go to the dough hook.
Mix together:
3 Tbls. yeast
1 Tbsp. sugar
1 c. warm evaporated milk
1 c. very warm water
Let this mixture set for about 5 minutes.
Stir in:
3 cups flour
6 Tbsp. butter
3/4 c. sugar
3 eggs
1 tsp. salt
Add 3 3/4 cups of flour and mix until dough pulls away from sides of bowl. Before I add this last batch of flour, my dough hook is put on. It's hard to do, but turn it on and walk away from it. The mixer will do the work without you standing there watching it--about five minutes of mixing on low with the dough hook.
Let dough rise till double in size:
I usually warm my oven up to 200 degrees, turn it off and let the dough rise in there for about 45 minutes. I use the mixing bowl --sprayed with Pam--to let the dough rise in. (Cover dough so it doesn't dry out--I use Press'nSeal)
Punch down dough(let rest for a couple of minutes) and turn onto counter. Roll dough out into a large rectangle until it's about 20" x 24". This is a matter of personal preference...do you like thick cinnamon rolls or small ones? I roll the dough out into a big rectangle and will roll from both sides to middle to make smaller ones for my muffin tins.
Center sweetness: I use brown sugar, cinnamon, and granulated sugar. We're not counting calories here, we're making fatening cinnamon rolls. I don't measure any of these three ingredients. Probably a couple handfulls of brown sugar, several Tablespoons of cinnamon and then a light sprinkle of white sugar on top. Back to personal preference, my family doesn't like a heavy cinnamon taste, but I want them to taste.
Roll dough up from the long edge towards the center and pinch edge to seal. Cut into desired thickness--mine are about 1 1/2" wide. Put cut circles of dough into greased (butter/Pam/shortening) pans, put back into warm oven and let rise till double in size again--about 25 minutes.
Bake 350(muffin tins--325) for 25 minutes. Please, please..do not overbake these...they'll be dryer than dry.
Frosting: I've made several different ones over the years, but the fastest is powdered sugar, milk and a half-cap of Mexican Vanilla. If you look at my pictures in the previous post, the frosting looks like strings--use your wire-wisk to frost them and drizzle it over the tops. I have a brown-sugar frosting recipe that I can dig out if anybody is interested in it--it's cooked first...and oh so good.
We eat with our eyes first, and as MamaSpark says..."These look seriously YUMMY!! "
It's not rocket-science to make these. Just remember: not too hot of liquids, don't mix your salt with your yeast, don't overmix or overbake. Simple!
6 comments:
Oh girl, those look delicious - I've made these a few times and the family talks about what a good cook I am. NOT.
I'm so glad that someone asked for the recipe, the photo had me salivating all over my keyboard this morning!! Thanks for sharing this.
Have mercy. These sounded good, even before I scrolled down to see the results. Someday, maybe Easter morning, I will bless the family with these. Your recipe is the most promising I've ever seen.
MMMM I'm gonna have to try these... Thisd will be my first time to use the dough hook... :o)
Remind me when they come for a visit - I am heavy handed with the cinnamon & I buy the good stuff from Penzys, not the stuff from the grocery store.
"my family doesn't like a heavy cinnamon taste"
Ummm, I could almost smell those when I saw your pictures. You do make some mighty fine looking food! I'm going to have to try this recipe. I'm a Weight Watcher and I'm going to have to save all my points for YEARS for this one but it sure sounds worth it. Thanks for sharing the recipe...Linda
I am definitely gooing to make these! Thanks! Your quilts in the more recent entry look great on the clothes line. You do good work!
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