I would love to tell you I use my Great-Grandmother's dough recipe to make my cinnamon roll dough, but I do not.
I've tried but it doesn't seem to rise or come out like I remember my Gram making it.
So instead, I make the dough in my bread machine. I use the "Classic White" recipe from the "Regal: Bread maker Guide and Cookbook", on page 29, to make my dough.
"Classic White - 2 pound recipe"
12 oz. Water
1 3/4 tsp. Salt
2 Tbsp. Butter or Margarine (I've used both, prefer butter)
4 cups Bread Flour
2 Tbsp. Dry Milk
2 Tbsp. Sugar
2 tsp. Active Dry Yeast
Select "dough" setting, find a comfy chair and your favorite book, and read until you hear the bread machine beep to tell you "It's time to make the cinnamon rolls."
1st: I put wax paper down on a clean counter top with a sprinkle of flour atop it to prevent the dough from sticking. After washing my hands with soap and water, I spread the dough out with my hands, Kneading it into a rectangle. I knead it to about a 1/4 inch width.
2nd: Using a rubber spatula, spread a thin layer of margarine/butter (your preference) atop the rectangle of dough
3rd: Sprinkle brown sugar on top of the butter until you can't see the butter anymore (Yum, not a diabetic's cinnamon roll, sorry)
4th: Pat the brown sugar into the butter and dough so it absorbs a quarter to half-way through the dough
5th: Sprinkle cinnamon on top of the brown sugar. I use a generous amount. We like the flavor.
6th: Pat the cinnamon into the brown sugar and buttered dough
7th: Your dough should look something like this now. Wash your hands. Find a 13 x 9 inch pan or a couple 9' round tins. Spray with Olive oil (you can use vegetable or canola, your preference).
8th: Take a sharp knife and set it to the side.
9th: Gently fold the long way (Kindergarten teachers, this is the hot dog direction, lol) and start to roll, making about a 1 1/2 inch width for your center roll
10th: You want to roll and lift gently at the same time to keep your inner contents with the dough. When you get to the last roll, pinch the seams together to seal the inner yumminess. (Yes, a new word)
11th: Wash your hands again. Take a deep breath and admire your beautiful treat. Within the hour, the house is going to smell like the local bakery. This is sure to wake the kids up.
12th: Locate the knife you took out earlier and prepare to cut your cinnamon rolls into slices. As you cut one, place it in your well oiled/sprayed pan, on its side. You should see the circles of cinnamon, butter, and sugar.
13th: With a dozen cinnamon rolls cut and ready to rise again. Take a clean towel out of the drawer and preheat your oven to 350 degrees.
14th: Set your pan of cinnamon rolls, with the towel on top of them, on top of the stove so the warmth of the oven will help them raise. Find your book, warm your coffee, and return to your comfy chair. check back in about 15 - 20 minutes. When there is no space between the rolls and they are reaching out to touch your towel, it's time to put them in the oven.
15th: Open the oven door and put them in. Set the timer for 10 -12 minutes based on how your oven cooks. You can tell their done with they raise even more and have a beautiful golden brown color.
16th: When the timer goes off, don't stick your head (or camera) in too quickly or the steam will greet you. How does it smell? I know the aroma in our house at this point has everyone waking up.
17th: Take them out of the oven and set them to the side to cool.
18th: While the cinnamon rolls are cooling, using some confectionery sugar, make the icing for the top. I add a touch of vanilla extract, like my Gram did - it is your preference. If you prefer, open a can of store bought frosting. A cream cheese frosting on them is my favorite but I wasn't expecting a snow day this week.
19th: Take out plates, forks, and a serving spatula. Call everyone into the kitchen, thank God for the snow day and opportunity to enjoy homemade cinnamon rolls, and dig in.
Finally: Warm your coffee again and finish your book!
Lisa M Buske
P.O. Box 323