Homemade Cinnamon Rolls Recipe
Try this Homemade Cinnamon Rolls Recipe recipe, or contribute your own.
Try this Homemade Cinnamon Rolls Recipe recipe, or contribute your own.
- Carbohydrate 911.798654315492 g
- Cholesterol 18.0000000152163 mg
- Fat 10.6474316768293 g
- Fiber 21.2243835090874 g
- Protein 51.8824950573985 g
- Saturated Fat 4.10556167035627 g
- Serving Size 1 1 recipe (1292g)
- Sodium 5375.88967346213 mg
- Sugar 890.574270806404 g
- Trans Fat 2.54386466899023 g
- Calories 3861 calories
Step-by-step
- Heat milk in saucepan until it bubbles, then remove it from the heat. Mix in the margarine and then stir until it's melted. Set aside to cool until lukewarm.
- In a large bowl, mix 2¼ cups of flour, yeast, sugar, and salt together. Add water, egg, and milk to the mixture and beat it well. Add the remaining flour at ½ a cup at a time and stir it well with each addition. When dough is put together nicely, place on a lightly floured surface and knead the dough until it's smooth. Probably takes about 5 minutes.
- Cover the dough with a damp cloth and let it sit for about 10 minutes. In another bowl, mix your brown sugar, cinnamon, and margarine.
- Roll out the dough into a 12 x 9 in. rectangle. Spread it with the margarine/sugar mixture. Sprinkle raisins in here (optional). Roll up the dough and pinch the seam to seal it. Cut into 12 equal size rolls and place (cut side up) in lightly greased muffin cups. Cover them and let it rise until doubles. Probably about 30 minutes.
- Preheat oven to 375 degrees F
- Bake in preheated oven for 20 minutes, or until browned. Remove them to cool, and serve them warm.
Yeast does the heavy lifting in this dough, transforming simple flour and milk into an elastic, risen structure. Temperature control determines whether that yeast thrives or dies. Scalding the milk breaks down whey proteins that would otherwise weaken gluten development, but the liquid must cool until lukewarm before the dry yeast is introduced. Adding yeast directly to boiling liquid destroys the microorganisms instantly, halting the rise before it starts.
Developing Gluten and Controlling Texture
Kneading builds the gluten network required to trap expanding gases during fermentation. Work the dough on a lightly floured surface for five solid minutes until the surface feels smooth and slightly springy. Insufficient kneading yields a dense, crumbly texture rather than a soft, pillowy interior. Resting the dough under a damp cloth for ten minutes relaxes the gluten strands, making the subsequent rolling step far easier without the dough snapping back.
Shaping and Baking Mechanics
Rolling the dough into a precise 12-by-9-inch rectangle ensures even distribution of the brown sugar, cinnamon, and margarine filling. Pinching the final seam securely prevents the spirals from unravelling during the second proof. Place the cut rolls into greased muffin cups and monitor the volume carefully rather than relying solely on the clock. Allow them to double in size, which typically requires thirty minutes in a warm draft-free environment. Bake at 375 degrees Fahrenheit for twenty minutes until the tops turn golden brown, then transfer them away from direct heat to stop the cooking process.
