Ingredients
-
-
2
-
1/2
-
1
-
2/3
-
1
-
1 1/2
-
1 1/2
-
4
-
6 - 7
-
-
-
-
-
Directions
Jo Mama’s Soft and Fluffy Cinnamon Rolls,I volunteered to make cinnamon rolls for a children’s breakfast at our church. A bit nervous about the prospects, I tried out three more cinnamon roll recipes to be sure I ended up with perfect rolls. This recipe is adapted from a recipe in “A Real American Breakfast” by Cheryl and Bill Jamison. I tried a hint I got from a fellow cinnamon roll baker and it worked out great. She suggested NOT preheating the oven. Putting the dough in a hot oven stops the growth of the yeast quickly. She puts her rolls in a cold oven and as the oven heats up, the rolls have a chance to rise a bit more as they begin cook. I was apprehensive at first, but it worked out beautifully in my oven.
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Steps
|
1
Done
|
Start by Sprinkling Yeast Over the 1/2 Cup Lukewarm Water. |
|
2
Done
|
in Heavy-Duty Mixer With Dough Hook on Medium Speed, Cream Together the 1 Cup Butter and 2/3 Cup Sugar Until Sugar Is Dissolved and the Mixture Is Light and Fluffy. |
|
3
Done
|
Beat in the Yeast Mixture, Milk, Salt, 1/12 Teaspoons Vanilla, Eggs, and 5 1/2 Cups of the Flour. |
|
4
Done
|
Beat For a Couple of Minutes, Adding Additional Flour 1/4 Cup at a Time. |
|
5
Done
|
When Dough Is Thick Enough to Start Pulling Together in a Ball, Reduce Speed Appropriate For Kneading. |
|
6
Done
|
Add No More Flour Than Necessary For It not to Be Sticky. |
|
7
Done
|
Knead For About 15 Minutes. |
|
8
Done
|
(i Think This Extended Kneading Help Makes Dough Light and Soft). |
|
9
Done
|
Transfer to an Oiled Bowl and Turn to Coat With Oil. |
|
10
Done
|
Cover and Let Rise in a Warm, Draft-Free Spot, Until Dough Doubles (1 to 1 1/2 Hours). |
