CINNAMON ROLLS (BH&G)

Cinnamon Rolls (Bh&g) image

These should be called "Lay's Rolls" because no one can eat just one! Comfort food at its finest. Adapted from the Better Homes and Gardens Old Fashioned Home Baking Cook Book -- prep time includes rise time.

Provided by Steve_G

Categories Yeast Breads

Time 3h25m

Yield 24 Rolls, 12 serving(s)

Number Of Ingredients 21

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Ingredients

4 -4 1/3 cups all-purpose flour
1 (1/4 ounce) package active dry yeast
1 cup milk
1/3 cup sugar
1/3 cup unsalted butter
1/2 teaspoon salt
2 eggs, lightly beaten
6 tablespoons unsalted butter, melted and cooled
1 cup sugar
4 teaspoons ground cinnamon
3/4 cup raisins (optional)
2 cups chopped apples (optional)
1 pinch nutmeg, toss with the
1/2 lemon, juice of (and some of the sugar or cinnamon mix,place in a strainer over a bowl,reserve juices for icing) (optional)
6 tablespoons cocoa powder, mixed in with the sugar (optional)
1/2 cup miniature chocolate chip (optional)
1/2 cup cinnamon bark (optional)
2 cups powdered sugar, sifted
1/2 teaspoon pure vanilla extract
2 tablespoons coffee (etc.) or 2 tablespoons your favorite liqueur (etc.)
1/4 cup chopped chocolate, melted (optional)

Steps:

FOR THE SWEET DOUGH.
In a large mixing bowl combine 1 1/2 cups (180 gms) of the flour and the yeast.
Set aside.
In a sauce pan heat the milk, sugar, butter and salt until it's just warm (125 degrees f).
Add to the flour mixture and beat for a moment, slowly add eggs.
Beat at medium/low speed for 30 seconds.
Scrape down the bowl then beat at high speed for 3 minutes.
Add as much of the remaining flour as possible and stir until just combined.
(save some for the board if kneading by hand) If using a stand mixer change to dough hook and knead until smooth and elastic, 3-5 minutes.
Can be done by hand, be cautious not to knead in too much flour or rolls will be tough.
Form dough into a ball and place in a greased bowl covered with plastic wrap.
Let rise in a warm, draft free place until doubled in size (60-90 minutes).
Punch down the dough, turn out on to a lightly floured surface, divide in half.
Allow to rest 10 minutes covered.
FOR THE ROLLS.
While the dough is resting, Grease and flour 2 9 x 1 1/2" round cake pans.
Mix sugar, cinnamon and optional nutmeg or cocoa in a small bowl or plastic bag.
On a floured surface, roll one ball out to a 12"x12" rectangle, brush 1/2 of the butter on the dough (leaving 1/2" along the edge unbuttered).
Sprinkle 1/2 of sugar mixture and be sure it's spread evenly.
Sprinkle on Optional apples, raisins or chips.
Roll dough into a tight roll, seal unbuttered edge with a bit of water.
Set aside.
Repeat with other dough ball.
Preheat oven to 375°F.
Cut each log into 12 pieces and arrange in pans.
Cover rolls and allow to rise until nearly doubled, 30-60 minutes.
Bake for 20-25 minutes.
Rolls will be lightly browned.
Test for doneness with a toothpick.
Remove from oven, allow to cool on a rack in the pans for 10 minutes.
Remove from pan and place on rack until just warm.
About another 10 minutes.
FOR THE ICING.
While rolls are cooling, sift powdered sugar into a medium bowl.
Add vanilla extract and 2 tablespoons of liquid.
Beat until smooth, add more liquid 1 teaspoon at a time until smooth and drizzling consistency.
Mix in optional melted chocolate.
Place cooled rolls on serving dish, Drizzle or pipe icing, Serve warm.