An old-fashioned cinnamon roll! A combination of brown and granulated sugar in the filling adds more flavor.
Yield: 12 rolls
- ½ cup milk
- ½ cup water
- ¼ cup butter or shortening
- 1 egg
- 3¼ to 3¾ cups bread flour
- 1 tsp salt
- ¼ cup sugar
- 2¼ tsp (one package) RED STAR Platinum Yeast
- ¼ cup brown sugar, packed
- 2 Tbsp sugar
- 2 tsp cinnamon
- 2 Tbsp butter, softened
- 1 ½ cups powdered sugar
- ¼ cup heavy cream (use more or less until you get desired consistency)
- 1 tsp vanilla bean paste
- Prepare Dough: In large mixer bowl, combine 1½ cups flour, yeast, sugar and salt; mix well. In saucepan, heat milk, water and butter (or shortening) until warm (120-130°F; butter does not need to melt). Add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
- Prepare Filling: Combine brown sugar, granulated sugar, and cinnamon; set aside.
- Punch down dough. On lightly floured surface, roll to a 15 x 12-inch rectangle. Spread with softened butter. Sprinkle Filling over dough. Starting with shorter side, roll up tightly. Pinch edge to seal. Cut into 12 slices. Place in greased 13 x 9-inch cake pan. Cover; let rise in warm place until indentation remains after touching. Bake at 375°F for 20 to 25 minutes until golden brown. Remove from pan; cool.
- Optional Glaze:
- Mix the powdered sugar with the heavy cream and vanilla bean paste until thick and smooth. Add more or less heavy cream to get desired consistency. Spread the glaze over the warm cinnamon rolls.
- *You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe.
- This recipe is featured at Fake Ginger.