Along with potica, this was one of those things that we were waiting for more counter space. Now that we have it, I finally decided to bake some up. I borrowed this recipe from Kristen at Dine & Dish. The recipe was relatively easy to follow, and the cinnamon rolls were extremely tasty. I’m interested in trying other recipes, to see what difference they make in the final product, but overall, I was very happy with this recipe, and I probably would make it again.
Saturday Morning Cinnamon Rolls
Adapted from Dine & Dish
For the dough:
- 1 1/4 cups milk
- 1/2 cup sugar + 1 teaspoon
- 2 packages dry yeast
- 1/2 cup warm water
- 6 cups flour half all-purpose and half bread flour
- 2 eggs
- 1/2 cup salted or unsalted butter, at room temperature
- 2 teaspoons salt (cut down to 1 teaspoon if using salted butter)
For the filling:
- Proof yeast in 1/2 cup of warm water, with 1 teaspoon sugar added; Set aside for five minutes.
- Put milk, sugar, salt, and about one cup flour in a bowl of a stand mixer, and beat with the paddle attachment until well-mixed.
- Add eggs and yeast mixture and a couple cups of flour and beat again, until combined.
- Switch to the dough hook. Add the soft butter and the rest of the flour, adding the rest of flour very slowly, while the mixer is running. Continue needing with the dough hook until all flour has been incorporated and dough is firm.
- Turn the dough out onto a floured counter, and knead the ball of dough until it is smooth and satiny, adding only enough to keep if from sticking.
- Place dough in a greased bowl, turning once to grease all sides.
- Let rise in warm place until double, about an hour,covering bowl with a towel or plastic wrap.
- Punch down, kneading for about 30 seconds to remove bubbles; Cover and let rise again.
- Punch down dough again.
- Cut with a knife into four parts, and shape into balls; Roll each ball into a 8 X 14 inch rectangle.
- Spread the dough with about 3 tablespoons butter, leaving far edge unbuttered.
- Spread with one fourth the cinnamon sugar mixture.
- Roll up; roll tightly; Pinch edges; Cut into slices.
- Place in greased pan and let rise until double in size, 45-60 minutes.
- Bake in a 350 degree preheated oven for 20-25 minutes.
- Frost with softened cream cheese frosting.
Note: This recipe makes about 2 dozen cinnamon rolls—enough that David’s been eating them for breakfast every morning since! He’s not complaining though.
The original recipe called for all of the mixing and kneading to be done by hand. I adapted it for the Stand Mixer. I also sprinkled two of the dough quarters with chopped walnuts, for a change of pace. They were good, but David thinks “pecans would have been better,” so we’ll probably try that next time.