|Name:||Senna-Mon Rolls||Contributor:||Mike (Catfish) Chaplin|
|Description:||Jody Senna's Cinnabon-style Cinnamon Rolls Recipe||Posted:||2006-08-11|
|Key words:||Cinnamon Rolls||Category:||Desserts|
1 Tbsp yeast
1 c milk, scalded & cooled to 110 Deg.F
1/2 c sugar
1/2 c butter, melted & cooled
1/4 c warm water
1 tsp vanilla
4-5 c flour
1/2 tsp salt
1 Tbsp vital wheat gluton
1/2 c softened butter
1 c packed brown sugar
3 Tbsp cinnamon (see Notes below)
4 oz softened cream cheese
1/4 c softened butter
1-3/4 c powdered sugar (1 + 3/4 c)
1 tsp vanilla
|Preparation:||1. Proof yeast in cup of scalded & cooled milk (110 Deg.F) with 1 Tbsp of the sugar. It should fully foam up in ~5 minutes.
2. In a bowl, place the melted butter, warm water, egg, remaining sugar and vanilla. Mix well. Add the proofed yeast and 1 cup of flour. Add salt, gluton, and the rest of the flour, mixing as you go, adding enough flour for the dough to be soft yet not wet and sticky.
3. Knead the dough for 3-4 minutes, then allow to rest for a couple of minutes while you grease another large bowl. Begin kneading again for 7-8 minutes more until the dough is no longer sticky. Let the dough rest 1-2 minutes again, then place in greased bowl and cover with plastic wrap and top with dishtowel. Place in a warm place to rise. After ~1-1.5 hours, poke your finger into the dough, and if it doesn't spring back, its ready. Meanwhile, mix together the brown sugar & cinnamon for the filling.
4. Roll out the dough to a 15x24-inch rectangle. Leaving 1 inch of the long side clean, spread the rest with 1/2 c softened butter and sprinkle with the brown sugar mixture. Use your rolling pin to lightly roll over the surface of the dough. Starting with the far edge of the dough, roll it up tightly, using the clean edge to seal the roll. Cut into 1_1/2 to 2-inch wide slices. Place in buttered pans (6 rolls in a 9x13inch pan or 4 rolls in an 8x8inch, for example), and cover. Allow to rise ~1 hour in a warm place. The rolls should be touching when finished rising. Bake ~15 minutes at 325 Deg.F.
5. Meanwhile, beat the cream cheese, 1/4 c butter, powdered sugar and 1 tsp vanilla until fluffy and smooth. Ice the rolls while they are warm.
|Notes:||I'm a cinnamon-aholic. We use 6-8 Tbsp of cinnamon in the filling. The vital wheat gluton IS REQUIRED to get the dough texture just right.
Nutritional info per serving (based on 12 rolls/recipe):
580 calories (38% from fat)
8 g protien
85 g carbo
24 g fat
80 mg cholesterol
150 mg sodium
2 g fiber
This recipe was published on Nov. 2, 2005, in the Contra-Costa Times newspaper.