Tuesday, January 20, 2009

Cinnamon Rolls

This is an old recipe of my mom's. I'm pretty sure she got it from a Fleichman's Yeast package many years ago. It is incredibly easy, but also really good. I've tweaked it a little over the years. You mix these up the night before, the dough rises in the fridge, and then you shape them in the morning, let them rise, and bake. Perfect for brunch.

If you have a stand mixer, use it for sure. I don't, so I have used a hand-held mixer, but I've also just mixed it up by hand with a spoon.

4 cups all purpose flour

1/2 cup whole wheat flour

1/3 cup sugar

1 tsp salt

1 T instant yeast

3/4 cup milk

1/2 cup water

1 stick butter, cut in pieces

2 eggs

1 tsp fiori di sicilia or lemon flavor

To make the cinnamon sugar filling, mix 1/2 cup sugar with a tablespoon of ground cinnamon.

Combine 1 cup flour, 1/3 cup sugar, salt and yeast.

Heat milk, water, and butter over low heat to melt the butter. Add to dry ingredients and mix well. Add eggs and the whole-wheat flour, and mix again. Add enough additional flour to make a stiff batter. Cover tightly and refrigerate overnight.

In the morning, turn the dough out onto a floured board. Divide the dough into 3 equal pieces. as you work with one piece, keep the others covered so they don't dry out. Roll each piece into a 9x12" rectangle. Sprinkle dough with a generous amount of cinnamon sugar. Press it gently into the dough with your fingers, and then roll up the dough from the short side. Carefully seal the seam and the ends. Cut the roll into 1" pieces and place them evenly spaced into a greased 8" cake pan. Cover and let rise until doubled, about 45 minutes.

Bake at 375 for 20-25 minutes; remove from pans and cool on wire racks.

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