Tuesday, April 7, 2009

Shauna's Cinnamon Rolls - without Lawry's Salt!

  • 1 package active dry yeast
  • 1/2 c warm water
  • 1/2 c lukewarm canned milk
  • 1/3 c sugar
  • 1 t vanilla
  • 2 T malt (optional)
  • 1/3 c unsalted butter
  • 1 t salt
  • 1 egg
  • 3 1/2 - 4+ c bread flour
  1. Dissolve yeast in warm water in large bowl. In saucepan warm milk, sugar, vanilla and butter until warm to the touch - but not above 105 degrees.
  2. Add milk solution to yeast solution in mixer.
  3. Add 2 cups flour, salt and egg, beat until smooth.
  4. Mix in enough flour to make dough easy to handle - be sure that it is cleanly pulling away from the side of the pan then stop adding flour.
  5. Knead dough either by hand or in mixer about 5 minutes. At this point dough could be covered and refrigerated in greased bowl for up to 3 days if desired.
  6. Place dough in greased bowl and cover to rise until double, about 1 1/2 hours
  7. Once doubled, punch down dough and roll into long rectangle on a lightly floured surface.
  8. Spread with a generous amount of butter, then pack on the following.
  • 1 c brown sugar
  • 1 c white sugar
  • 3 T cinnamon
  1. You want this to be pretty thick so that you will have plenty of flavor!
  2. Roll up tightly. Pinch edge and ends of dough roll to seal in sugar mixture.
  3. Cut slices 2" wide and place in greased pans. you need to have some space between each roll but not too much
  4. Let rise until double, about 40 minutes
  5. Heat oven to 375, bake until golden brown 25-30 minutes.
  6. Generously glaze rolls with the following spread.
  • 1 block cream cheese
  • 1/4 t vanilla extract
  • 1/2 - 3/4 lb powdered sugar
  • enough sweetened condensed milk to make correct spread consistency - like butter!

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