Perfect Cinnamon Rolls: Harvest Cinnamon Rolls

Source: https://whatscookingamerica.net/bread/cinnamonrollsfantastic.htm

Cinnamon Roll Dough
1 cup milk (heated approximately 1 minute in microwave) 1/4 cup warm water (110 degrees F.) 1 teaspoon pure vanilla extract 1/2 cup butter, room temperature 2 eggs, room temperature and beaten 1/2 teaspoon salt 1/2 cup granulated sugar 5 cups bread flour 1 tablespoon vital wheat gluten (optional) 3 teaspoons instant active dry yeast

Cinnamon Filling
1/2 cup butter, melted or softened 1 cup (firmly-packed) brown sugar 4 to 5 tablespoons cinnamon, ground 3/4 to 1 cup nuts, chopped (optional)

Cream Cheese Frosting
2 ounces cream cheese, room temperature 1/4 cup butter, room temperature 1 cup powdered sugar (confectioners' sugar) 1/2 teaspoon pure vanilla extract 1/8 teaspoon lemon extract or oil (optional)

Cinnamon Roll Instructions
Prepare the bread according to your choice of techniques below.

Bread Machine Instructions
Add all the ingredients in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting. Do not be afraid to open the lid and check the dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).

If you can not judge your dough by looking, stick your finger in and feel the dough. It should be slightly tacky to the touch. When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly floured surface. Knead the dough several times and form the dough into an oval; cover with plastic wrap and let rest for 10 to 15 minutes.

Stand Up Mixer Instructions
In a large bowl or in the bowl of a 5-quart stand mixer, add all the ingredients. Using a dough hook, mix all the ingredients together into a uniform dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).

Turn the dough out onto a floured surface and knead until elastic, about 15 minutes. In an electric mixer, it should take about 9 minutes. Cover the bowl with plastic wrap and let rest for 10 to 15 minutes.

Rolling Out and Shaping Cinnamon Rolls
perfect cinnamon rolls_dough rolled out in 15x24 inch rectangle


 * After the first resting period, turn the dough out onto a lightly-oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes. Place the kneaded dough back into the bowl, then cover the bowl with plastic wrap and let rise until double in size.

Butter a 9 x 13 x 2-inch baking pan; set aside.

After dough has risen, using your rolling pin, roll and stretch the dough into approximately a 15 x 24-inch rectangle.


 * Brush the 1/2 cup softened butter (listed below in the Cinnamon Filling) over the top of the dough with a rubber spatula or a pastry brush.

Sprinkle Cinnamon Filling over the butter on the prepared dough.

cinnamon/sugar filling on cinnamon roll dough Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.

perfect-cinnamon-rolls_filled with cinnamon-butter-sugar and rolled into log 4x5 opt Step 3: With a knife, lightly mark roll into 1 1/2-inch section. Use a sharp knife (I like to use a serrated knife and saw very gently) or slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and crisscrossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions.

perfect-cinnamon-rolls_dough log cut into sections Place cut side up in a prepared baking pan, flattening them only slightly.

perfect-cinnamon-rolls_in pan before rising and baking The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.

Two Options or Choices for Rising Rolls: 1. Refrigerating or Freezing Unbaked Cinnamon Rolls:

At this point, the cinnamon rolls can be covered with plastic wrap and refrigerated overnight. I have actually made them two days in advance or frozen for one (1) month.

Before baking, allow rolls to thaw completely and rise in a warm place if frozen. I have found that I have to take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before planning to bake. I just put the frozen cinnamon rolls (container and rolls) on my counter (not in the refrigerator) overnight for 10 to 12 hours.

If refrigerated, they can be either baked upon removing from the refrigerator or let come to a room temperature (I've done both ways). They do a slow rise overnight and it is not necessary to let them come to room temperature before baking. If your rolls are not rising enough after being refrigerated, your yeast may need to be tested. To overcome this, let them rise while sitting on the counter until you achieve the desired rising before baking.

2. Bake Immediately After Making:

Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).

perfect-cinnamon-rolls_ dough has risen and ready to bake Preheat oven to 350 degrees F. Bake approximately 20 to 25 minutes in a regular oven until they are a light golden brown. A good check is to use an instant digital thermometer to test your bread. The temperature should be between 190 and 200 degrees F.

perfect-cinnamon-rolls_finished rising and ready to bake Remove from oven and let cool slightly. Spread prepared Cream Cheese Frosting over the cinnamon rolls while still warm. Best served warm, but room temperature is also great!

perfect-cinnamon-rolls_topped with frosting Yields 15 large cinnamon rolls.