Carl's Cinnamon Rolls Recipe
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Ingredients : Carl's Cinnamon Rolls Recipe
DOUGH
1/2 cup lukewarm water
1/2 tsp granulated sugar
2 package active dry yeast
2 cup lukewarm milk
8 1/2 cup King Arthur Unbleached All-Purpose
1 1/4 cup granulated sugar
1 egg, well beaten
1/2 tsp salt
1 cup butter, (2 sticks) melted
1 tbsp vital wheat gluten (optional)
1 tsp dry malt powder, (optional)
1/4 tsp ascorbic acid, (optional)
FILLING
1 1/2 cup light brown sugar
1/2 tsp salt
1/3 cup cinnamon
1/2 cup butter, (1 stick) melted
FROSTING
1/2 cup butter, (1 stick) room
temperature
2 cup confectioners' sugar
1/2 tsp ground cinnamon
3/4 tsp salt
grated zest and juice of 1/2 orange
1 tbsp hazelnut liqueur, such as Frangelico,
or almond liqueur, such as Amaretto (1 to
1 1/2 )
Manual Method: Dissolve the yeast and 1/2 teaspoon sugar in the lukewarm
water. Combine all of the ingredients in a large bowl, or in the bowl of
an
electric mixer, and mix until fairly smooth. Knead the dough, by hand for
10
minutes, or with your mixer equipped with the dough hook for 5 minutes.
The
dough should be smooth and supple. Turn the dough into a lightly greased
bowl, cover the bowl with plastic wrap, and allow the dough to rise until
puffy, 1 to 2 hours.
Bread Machine Method: Place all of the dough ingredients into the pan of
your bread machine, program the machine for Dough or Manual, and press
Start. Check the dough during the final 10 minutes of the kneading cycle,
adding additional flour or water as needed to produce a smooth, supple
dough. Allow the machine to complete its cycle.
Transfer the dough to a lightly oiled work surface; divide it in half.
Working with one piece at a time, pat and then roll the dough into an 18 x
24-inch rectangle.
Filling: Brush the dough with the butter, leaving a 1-inch bare edge along
one long side. Combine the remaining filling ingredients -- sugar, salt
and
cinnamon -- and sprinkle them evenly over the dough.
Assembly: Starting with a long edge, roll the dough into a long log (not
too
tightly, or the centers of the rolls will pop up during baking). Make sure
to finish up at the edge that isn't brushed with milk or butter. Brush
that
edge with water and pull it up over the log, pinching to seal. Roll the
log
so it's seam-side-down on your work surface.
Use a ruler to mark off 1 1/2-inch intervals, then use a serrated knife to
gently cut 20 rolls; you may also loop dental floss around the log at each
interval and pull, which gives you a nice, clean cut. Transfer the rolls
to
lightly greased or parchment-lined baking sheets, leaving about 1-inch
between each roll. These will fit on a full-sheet pan or two half-sheet
pans.
Brush the sides of each roll with melted butter or vegetable oil, if
desired; this makes the rolls easier to pull apart after they're baked.
Cover the rolls with lightly greased plastic wrap, and set them aside to
rise until puffy but perhaps not doubled in bulk, about 1 1/2 hours.
Bake the rolls in a preheated 350F oven for 30 to 35 minutes, reversing
the
pans midway through. They should be golden brown. Remove them from the
oven,
and allow them to cool slightly, as you prepare the frosting.
Frosting: Using an electric mixer, cream together the butter, sugar,
cinnamon, salt, orange juice and rind (or orange oil), and liqueur. Beat
until light and fluffy, 1 to 2 minutes. The mixture should be of spreading
consistency, like a soft butter cream frosting.
continued in part 2
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Per Serving (excluding unknown items): 5550 Calories; 390g Fat (61.3%
calories from fat); 32g Protein; 522g Carbohydrate; 24g Dietary Fiber;
1247mg Cholesterol; 7876mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2
Lean Meat; 2 Non-Fat Milk; 77 Fat; 31 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
0 0 0
Preparation Time: 0:00
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