Dana Treat – Treat Yourself

Holly B’s Cinnamon Rolls

Posted April 6, 2010

Holly B’s Cinnamon Rolls
Adapted from With Love & Butter
Makes approximately 12 rolls

For the dough:
2 cups warm water
2 tbsp. honey
1 package (2¼ tsp.) quick-rise yeast
2 tbsp. mild tasting oil (DT: I used canola oil)
Scant 4 cups flour
1 cup whole wheat flour
3 tbsp. milk powder
1¾ tsp. salt

For the Rolls:
Flour for dusting work surface
¼ cup (½ a stick) butter, melted
¾ cup raisins
¾ cup sliced almonds
¾ cup brown sugar, firmly packed
¾ cup granulated sugar
1 tbsp. cinnamon

Make the dough:
Swish together the water, honey, yeast, and oil in a roomy bowl.  Now dump in the flours and lastly the milk powder and the salt.  Mix these dry ingredients gently with your fingers without breaking through to the liquid below.

Now grab a wooden spoon and mix the dough vigorously until it’s just too stiff to continue.  Either knead the dough with floured hands on a lightly floured surface or use a dough hook with a stand mixer.  If the dough feels too wet, add a little more flour.  If it feels too stiff, sprinkle with warm water.  You will want a nice smooth dough – 2-5 minutes of kneading should be fine.  Dust the ball of dough with a little flour.  Lightly oil a bowl and place the dough inside.  Drape with a dishtowel and let rise in a warm spot until doubled in size.  (This takes about an hour.)

Lay a sheet of parchment paper down on a 10×15-inch baking sheet.

Make the rolls:
Do not punch down the dough, but gently turn it onto a floured surface.  Sprinkle the dough with flour and roll into a rectangle ¼-inch thick and approximately 10 by 25 inches with the short sides top and bottom.  Check the underside of the dough frequently.  Loosen any stuck spots and sprinkle on a little more flour.  Brush the dough with the melted butter, coating well but not leaving puddles.

Combine the raisins, almonds, sugars, and cinnamon.  Distribute the mixture evenly over the buttered surface, pressing down on the edges so the filling won’t fall off when you roll up the dough.

Starting at the short edge nearest you, roll up the dough, tugging gently to achieve a nice, snug long and keeping the edges even.  Turn the log seam downward and use a serrated knife to slice the dough into 10-12 rolls.  Place the rolls snugly in the pan.  Cover with plastic wrap and let rise in a warm place until puffy and doubled in size, about 30 minutes.

Before the rolls finish rising, preheat the oven to 375°F with the rack in the center position.  Bake the Cinnamon Rolls for 15 minutes, rotate the pan, and bake for another 15 minutes more.  The rolls should be light gold and no longer doughy inside.  (DT: I think it’s best to check on the insides – mine looked done but were a little doughy.)  Serve still warm from the oven.

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