Apron Strings Blog

We had a ton of fun making cinnamon rolls at Culinary Camp yesterday! Here’s the recipe so you can make them at home! 

Ingredients

1. 2.5  cups all-purpose flour
2. 1 tablespoon active dry yeast
3. 1 tablespoon cinnamon
4. 3/4 whole cup milk
5. 1/8 cup sugar
6. 1/8  cup butter
7. 1/2 teaspoon salt
8. 1 egg
9. 3 tablespoons butter, just about melted
10. 1/4 cup packed brown sugar
11. 2 tablespoons ground cinnamon
12. chopped pecans or walnuts or raisins/or both nuts and raisins(Optional) – makes a nice addition
    

For the sugar glaze:

1. 3/4 cup powdered sugar
2. 1 teaspoon melted butter
3. 2-4 tablespoons milk (or just enough to make a thick consistency)

Directions

To make the  Sugar Glaze:

Whisk together the sugar, butter and milk till it reaches a thick, but slightly pourable consistency.

To make the Rolls:

In a large bowl combine 1 1/2 cups of the all-purpose flour and yeast. Heat the milk, 1/8 cup sugar, 1/8 cup butter and salt just until mixture is warm (not hot) and the butter is just melted, stirring slowly.

Add milk mixture to flour mixture; add the eggs. Beat with an electric mixer on low speed for about a minute while  scraping the sides of bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. Dough will be soft.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape dough into a ball.

Place the dough in a lightly greased bowl & cover; let it rise in a warm place until double (about 1 to 1.5 hours).

Punch dough down. On a lightly floured surface, divide dough in half and shape each half into a ball. Cover and let it rest for 10 minutes. On lightly floured surface roll out half of the dough into a rectangle/oblong.

Spread generously with 1.5 tablespoons softened butter. Combine brown sugar and cinnamon; sprinkle half over the stretched dough. Sprinkle the nuts/raisins if you are using them. Roll up from a short side.

Arrange slices, cut side down, in a greased baking pan. Cover; let rise until nearly double (about 30 – 45 minutes).
Place the rolls very close to each other on a baking tray. Bake rolls in a 360 F degrees oven for 25 to 30 minutes or until light brown. If required, to prevent over-browning, cover rolls loosely with foil the last 5 to 10 minutes of baking.

Invert at once onto a wire rack. Cool slightly.

Drizzle rolls with the already made  Sugar Glaze.

Serve warm. Makes 14-16 cinnamon rolls.