AuthorAndreaThese rolls are so good! They are dense and flavorful and super delish..as close to Grandma Ruth's rolls and I can get without her recipe! I really love that these can be made the day before and put in the refrigerator for the last rise over night and then baked in the morning! Makes 15 rolls.
*Two notes at the beginningL
1. Amount of flour needed: Before reading the instructions - you may not need all 5 cups of flour, so starting with the fourth cup, I would add a little at a time making sure the dough wasn't too tough or dry instead of adding the 5th cup all at once. If the dough gets too dry, you can always add a tablespoon of water at a time.
2. Proofing yeast: Also the directions do not explain to proof your yeast first, but I would mix the yeast, warm milk, and water and a little of the sugar in a bowl and watch the yeast get foamy for about 5-10 minutes to make sure the yeast is valid. It it does not foam up, throw it out with new yeast before adding to all the other ingredients.
Bread Machine Instructions:
Add all the ingredients in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting. Do not be afraid to open the lid and check the dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).
If you can not judge your dough by looking, stick your finger in and feel the dough. It should be slightly tacky to the touch. When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly floured surface. Knead the dough several times and form the dough into an oval; cover with plastic wrap and let rest for 10 to 15 minutes.
OR Stand Up Mixer Instructions:
In a large bowl or in the bowl of a 5-quart stand mixer, add all the ingredients. Using a dough hook, mix all the ingredients together into a uniform dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).
Turn the dough out onto a floured surface and knead until elastic, about 15 minutes. In an electric mixer, it should take about 9 minutes. Cover the bowl with plastic wrap and let rest for 10 to 15 minutes.
After the first resting period, turn the dough out onto a lightly-oiled surface or use a nonstick cooking spray, and knead until elastic, approximately 10 minutes. Place the kneaded dough back into the bowl, then cover the bowl with plastic wrap and let rise until double in size.
Butter a 9 x 13 x 2-inch baking pan; set aside.
Rolling out the dough: After dough has risen, using your rolling pin, roll and stretch the dough into approximately a 15 x 24-inch rectangle.
Soften the butter; set aside.
In a separate bowl, combine brown sugar and cinnamon.. I like to sift the brown sugar and cinnamon together to remove any lumps or smash clumps with the back of a spoon.
Brush the 1/2 cup softened butter over the top of the dough with a rubber spatula, butter knife or a pastry brush. I use a butter knife.
Sprinkle Cinnamon Filling over the butter on the dough. Be sure to cover the whole area evenly all the way to the edges.
Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.
With a knife, lightly mark roll into 1 1/2-inch sections. Use a sharp knife or I use a serrated knife and saw very gently to cut the dough into rolls.
Two Options or Choices for Rising Rolls:
1. Refrigerating or Freezing Unbaked Cinnamon Rolls:
At this point, the cinnamon rolls can be covered with plastic wrap and refrigerated overnight. I have actually made them two days in advance or frozen for one (1) month.
Before baking, allow rolls to thaw completely and rise in a warm place if frozen. I have found that I have to take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before planning to bake. I just put the frozen cinnamon rolls (container and rolls) on my counter (not in the refrigerator) overnight for 10 to 12 hours.
If refrigerated, they can be either baked upon removing from the refrigerator or let come to a room temperature (I've done both ways). They do a slow rise overnight and it is not necessary to let them come to room temperature before baking. If your rolls are not rising enough after being refrigerated, your yeast may need to be tested. To overcome this, let them rise while sitting on the counter until you achieve the desired rising before baking. This overnight method works very well, so the work is done the day before and is then baked the day needed!
2. Bake Immediately After Making:
Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).
Preheat oven to 350 degrees F. Bake approximately 20 to 25 minutes in a regular oven until they are a light golden brown. A good check is to use an instant digital thermometer to test your bread. The temperature should be between 190 and 200 degrees F. Testing the internal temp is great so they won't be over or underbaked!
Remove from oven and let cool slightly. Spread prepared Cream Cheese or Buttercream Frosting over the cinnamon rolls while still warm. Best served warm, but room temperature is also great!
Yields 15 large cinnamon rolls.
Cream Cheese Frosting Instructions:
In a medium bowl, combine cream cheese and butter until creamy. Add powdered sugar, vanilla extract, and mix until creamy.. Refrigerate cream cheese fr:osting until ready to use and then bring to room temperature before spreading. I think it is best to make this while the rolls are in the oven.
Grandma Ruth would always make buttercream/powdered sugar frosting not cream cheese frosting.
Ingredients
Directions
*Two notes at the beginningL
1. Amount of flour needed: Before reading the instructions - you may not need all 5 cups of flour, so starting with the fourth cup, I would add a little at a time making sure the dough wasn't too tough or dry instead of adding the 5th cup all at once. If the dough gets too dry, you can always add a tablespoon of water at a time.
2. Proofing yeast: Also the directions do not explain to proof your yeast first, but I would mix the yeast, warm milk, and water and a little of the sugar in a bowl and watch the yeast get foamy for about 5-10 minutes to make sure the yeast is valid. It it does not foam up, throw it out with new yeast before adding to all the other ingredients.
Bread Machine Instructions:
Add all the ingredients in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting. Do not be afraid to open the lid and check the dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).
If you can not judge your dough by looking, stick your finger in and feel the dough. It should be slightly tacky to the touch. When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly floured surface. Knead the dough several times and form the dough into an oval; cover with plastic wrap and let rest for 10 to 15 minutes.
OR Stand Up Mixer Instructions:
In a large bowl or in the bowl of a 5-quart stand mixer, add all the ingredients. Using a dough hook, mix all the ingredients together into a uniform dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).
Turn the dough out onto a floured surface and knead until elastic, about 15 minutes. In an electric mixer, it should take about 9 minutes. Cover the bowl with plastic wrap and let rest for 10 to 15 minutes.
After the first resting period, turn the dough out onto a lightly-oiled surface or use a nonstick cooking spray, and knead until elastic, approximately 10 minutes. Place the kneaded dough back into the bowl, then cover the bowl with plastic wrap and let rise until double in size.
Butter a 9 x 13 x 2-inch baking pan; set aside.
Rolling out the dough: After dough has risen, using your rolling pin, roll and stretch the dough into approximately a 15 x 24-inch rectangle.
Soften the butter; set aside.
In a separate bowl, combine brown sugar and cinnamon.. I like to sift the brown sugar and cinnamon together to remove any lumps or smash clumps with the back of a spoon.
Brush the 1/2 cup softened butter over the top of the dough with a rubber spatula, butter knife or a pastry brush. I use a butter knife.
Sprinkle Cinnamon Filling over the butter on the dough. Be sure to cover the whole area evenly all the way to the edges.
Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.
With a knife, lightly mark roll into 1 1/2-inch sections. Use a sharp knife or I use a serrated knife and saw very gently to cut the dough into rolls.
Two Options or Choices for Rising Rolls:
1. Refrigerating or Freezing Unbaked Cinnamon Rolls:
At this point, the cinnamon rolls can be covered with plastic wrap and refrigerated overnight. I have actually made them two days in advance or frozen for one (1) month.
Before baking, allow rolls to thaw completely and rise in a warm place if frozen. I have found that I have to take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before planning to bake. I just put the frozen cinnamon rolls (container and rolls) on my counter (not in the refrigerator) overnight for 10 to 12 hours.
If refrigerated, they can be either baked upon removing from the refrigerator or let come to a room temperature (I've done both ways). They do a slow rise overnight and it is not necessary to let them come to room temperature before baking. If your rolls are not rising enough after being refrigerated, your yeast may need to be tested. To overcome this, let them rise while sitting on the counter until you achieve the desired rising before baking. This overnight method works very well, so the work is done the day before and is then baked the day needed!
2. Bake Immediately After Making:
Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).
Preheat oven to 350 degrees F. Bake approximately 20 to 25 minutes in a regular oven until they are a light golden brown. A good check is to use an instant digital thermometer to test your bread. The temperature should be between 190 and 200 degrees F. Testing the internal temp is great so they won't be over or underbaked!
Remove from oven and let cool slightly. Spread prepared Cream Cheese or Buttercream Frosting over the cinnamon rolls while still warm. Best served warm, but room temperature is also great!
Yields 15 large cinnamon rolls.
Cream Cheese Frosting Instructions:
In a medium bowl, combine cream cheese and butter until creamy. Add powdered sugar, vanilla extract, and mix until creamy.. Refrigerate cream cheese fr:osting until ready to use and then bring to room temperature before spreading. I think it is best to make this while the rolls are in the oven.
Grandma Ruth would always make buttercream/powdered sugar frosting not cream cheese frosting.
