Hey guys,
I made this a while back and wanted to post the procedure so I don't forget it.
Dissolve in large bowl:
1/2 cup warm milk
10g yeast
Mix in:
40g margarine (butter should be fine - my recipe said margarine, not sure why)
50g sugar
1 egg
Add and knead:
310g bread flour
2g salt
Roll the dough on a lightly floured work surface into a flat rectangle (about 15"x20" - I just roll to the edges of my biggest cutting board).
Mix together:
110g brown sugar
10g cinnamon
Butter the top of the dough (I use 75g of butter, more than half a stick), then sprinkle the cinnamon sugar mixture over the top EXCEPT for an inch along the long side - this will help you seal the roll at the end.
Starting at the opposite end, roll towards that naked strip. Lightly wet the naked strip before you finish rolling to help it stick. It should end up like this:
I cut the roll in half, half, then thirds to make 1 dozen pieces, then lay them out in a slightly warmed, greased/buttered skillet:
Let them rest covered while you preheat your oven to 400F.
And make your frosting with a mixer/beater:
90g cream cheese
60g butter
200g powdered sugar
3cc vanilla
1g salt (a big pinch)
I suggest refrigerating the frosting after it's mixed.
When the oven is warm, throw the cinnamon rolls in for about 15 minutes. They should come out looking like this:
They turned out of the skillet pretty easily:
Frost (I suggest doing them individually, just before serving) and enjoy!
I made this a while back and wanted to post the procedure so I don't forget it.
Dissolve in large bowl:
1/2 cup warm milk
10g yeast
Mix in:
40g margarine (butter should be fine - my recipe said margarine, not sure why)
50g sugar
1 egg
Add and knead:
310g bread flour
2g salt
Roll the dough on a lightly floured work surface into a flat rectangle (about 15"x20" - I just roll to the edges of my biggest cutting board).
Mix together:
110g brown sugar
10g cinnamon
Butter the top of the dough (I use 75g of butter, more than half a stick), then sprinkle the cinnamon sugar mixture over the top EXCEPT for an inch along the long side - this will help you seal the roll at the end.
Starting at the opposite end, roll towards that naked strip. Lightly wet the naked strip before you finish rolling to help it stick. It should end up like this:
I cut the roll in half, half, then thirds to make 1 dozen pieces, then lay them out in a slightly warmed, greased/buttered skillet:
Let them rest covered while you preheat your oven to 400F.
And make your frosting with a mixer/beater:
90g cream cheese
60g butter
200g powdered sugar
3cc vanilla
1g salt (a big pinch)
I suggest refrigerating the frosting after it's mixed.
When the oven is warm, throw the cinnamon rolls in for about 15 minutes. They should come out looking like this:
They turned out of the skillet pretty easily:
Frost (I suggest doing them individually, just before serving) and enjoy!
