ABC Glazed Cinnamon Rolls

Glazed Cinnamon Rolls from "The Weekend Baker"

Another great recipe out of The Weekend Baker. I hope my fellow ABCer's meet with the success that I did.

How can basic ingredients create such a soft and supple dough. I never really understood the meaning of supple until I touched this dough. Or how about smooth as a babies bottom...now, that I can relate to.

This dough is fantastic!

I found the recipe online at Cookstr. Abby Dodge says it is "challenging". I did not find that to be the case. Time consuming...but not challenging.












Look at that beautiful dough...












Roll out your dough...















I do not melt my butter. I can't stand to loss any that runs of the ends! So I just soften it and mush it on with my hands. It is like finger painting!












Roll the short end! Wow..I have always rolled the long end. For some reason this was really hard for me...being a creature of habit.












Now for my challenge! I always like to have a challenge. Pizza cutter or........



















Dental floss???

My grandfathers sister showed me how to cut cinnamon rolls with dental floss when I must have been 7 or 8 years old. It has always stuck with me.














Dental floss creates perfect little rolls.
















But in the end the rolls grow so much you can't really tell the beautiful dental floss ones from the ugly knife ones.









I wanted to wait to frost these but I couldn't..still very hot. So great. And we did manage to save 1, for our left over test. 2 days later these rolls were excellent.

These cinnamon rolls did not need a glaze. I preferred them without, as did we all. I also made half of the glaze recipe and it was more than enough.

We give this recipe 10 thumbs up!!!

Shared on Cookstr by the author, Abby Dodge

Ingredients

Dough ingredients

• 1 cup (8 fl ounces/233 ml) whole milk
• 8 tablespoons (4 ounces/113 grams) unsalted butter, cut into 6 pieces
• 3½ cups (15½ ounces/447 grams) all-purpose flour
• 2¼ teaspoons (1 packet) instant yeast
• 1/3 cup (2½ ounces/71 grams) granulated sugar
• 1 teaspoon table salt
• 1 large egg

Filling Ingredients

• ½ cup (4 ounces/113 grams) firmly packed light or dark brown sugar
• ½ cup (4 ounces/113 grams) granulated sugar
• 1/3 cup (1½ ounces/43 grams) all-purpose flour
• 2½ teaspoons ground cinnamon
• 6 tablespoons (3 ounces/85 grams) unsalted butter, melted

Glaze Ingredients

• 2¼ cups (9 ounces/255 grams) confectioners’ sugar
• 6 tablespoons heavy cream
• ¼ teaspoon pure vanilla extract

Directions

1. In a small saucepan, combine the milk and the 8 tablespoons butter. Set over medium heat and heat, stirring constantly, until the butter melts and the liquid registers about 125 degrees (52°C) on an instant-read thermometer. Remove from the heat.

2. To mix by hand: In a large bowl, combine the flour, yeast, sugar, and salt. Stir with a wooden spoon until well blended.

3. Check the temperature of the milk mixture; it should now register about 120 degrees (49°C) on an instant-read thermometer. In order for the yeast to grow, the liquid needs to be between 115 and 125 degrees (46 and 52°C). Add the warm liquid and the egg to the flour and stir with the wooden spoon until a rough, shaggy dough forms. Lightly dust a work surface with a little flour. Dump the dough onto the surface.

4. Knead the dough with your hands. It will be sticky at first, but resist the urge to add more flour. First, gather the dough together. Next, using the heel of one hand, push the top part of the dough away from you. Fold that piece over the part of the dough nearest you. Give the dough a quarter turn clockwise and repeat. Keep kneading until the dough is smooth and no longer sticky, about 10 minutes. Shape the dough into a ball. Proceed as directed in step 5.

2. To mix in a stand mixer: In a large bowl of a stand mixer, combine the flour, yeast, sugar, and salt. Whisk until well blended.

3. Check the temperature of the milk mixture; it should now register about 120 degrees (49°C) on an instant-read thermometer. In order for the yeast to grow, the liquid needs to be between 115 and 125 degrees (46 and 52°C).

4. Fit the mixer with the dough hook. With the mixer on medium-low speed, slowly pour the warm milk mixture into the flour mixture and add the egg. Mix until the flour is completely incorporated. Increase the speed to medium-high and beat until the dough is smooth and elastic and pulls away from the bottom of the bowl (a little will stick to the sides), about 5 minutes. If the dough begins to climb the hook, stop the mixer and scrape the dough back into the bowl, Repeat as needed. Don’t venture too far away while the dough is mixing, as the mixer might dance around on the counter because of the large amount of dough. Proceed as directed in step 5.

5. Let the dough rise: Scoop up the dough and shape it into a ball. Lightly grease the bowl and pop the dough back into it. Cover the top securely with plastic wrap. (I like to use a large rubber band to hold the plastic in place.) Let the covered dough rise in a warm spot until nearly doubled in size, 45 to 55 minutes.

6. In a small bowl, combine the brown sugar, granulated sugar, flour, and cinnamon. Whisk until well blended. Set aside. Lightly grease a 9-by-13-inch (22.75-by-33 cm) baking dish (I use Pyrex). Turn the dough out onto a clean surface (there’s no need to flour; the dough is soft but not sticky) and press down gently to deflate it. Roll out the dough into a 12-by-17-inch (30.5-by-43 cm) rectangle. Use your hand to stretch the dough gently when necessary. Pour the melted butter into the center of the rectangle and spread evenly over the dough with a spatula (a rubber one is fine, but I use a small offset spatula). Don’t worry if a little spills over the edge. Sprinkle the sugar mixture evenly over the butter, spreading with your hand, if necessary.

7. Starting on a short side, roll up like a jelly roll. Pinch the long seam of the dough to the roll to seal. Position the roll, seam side down, on the work surface and cut into slices 1 inch (2.5 cm) wide. Arrange the slices, cut side up, in the prepared pan, forming 4 rows of 3 slices each. Using a bench scraper, scoop up any escaped filling and sprinkle it over the rolls. Spray the tops lightly with nonstick cooking spray. Cover the baking dish with plastic wrap and let the rolls rise in a warm spot until they’re about 1½ times their original size and have risen about two-thirds of the way up the sides of the baking dish (they won’t yet fill the dish), about 40 minutes.

8. While the rolls are rising, prepare the glaze. In a small bowl, combine the confectioners’ sugar, cream, and vanilla. Stir until well blended, smooth, and thick. Cover with plastic wrap and stow at room temperature until ready to serve. Position an oven rack on the middle rung. Heat the oven to 350 degrees (180°C).

9. Remove the plastic wrap and bake the rolls until they are puffed and well browned, 35 to 40 minutes. Transfer the baking dish to a rack and let cool slightly. Check the consistency of the glaze; it should form a thick ribbon when it is dropped from a spoon. If it’s too thick, add a drop or two more cream. Serve the rolls warm with a thick ribbon of glaze over each roll.