Monday, March 21, 2005
Baking Cinnamon Rolls
I used the left over dough from the Runzas to make cinnamon rolls. The dough is a sweet dough and perfect for soft cinnamon rolls.
I made the dough as above. Then let the dough rise in a covered bowl until doubled. Preheat oven to 350. Roll Dough out onto a floured surface into a 12x16 inch rectangle. Brush the surface of the dough with melted butter. Sprinkle the dough evenly with dark brown sugar and then dust heavily with cinnamon. Then, cover with 1/4 cup raisins. Starting with the long edge, roll up jelly-roll style and pinch the bottom seam to seal. Using a gentle sawing motion with a serrated knife, cut the roll into 1-inch portions. Place the slices, cut-side down , 1 inch apart on the baking sheet. Cover loosely with plastic wrap and let the rolls rise at room temperature until puffy and double, about 45 minutes. The rolls will touch each other when risen. Bake rolls until tops are golden brown 20 to 25 minutes. remove from oven and place on rack to cool.
The rolls can be drizzled with icing if desired.
Cinnamon Roll Icing
2 cups sifted powdered sugar
31/2 T milk
1 tsp vanilla extract
Combine sugar, milk, and vanilla in a small bowl. Using a wire whisk, beat vigorously until smooth. Using a large spoon, drizzle each roll with icing. Let stand until cool to set the glaze. (If you can!)