ultimate cinnamon rolls

WOW!  Little Rock experienced record breaking intense snow falls over the last few days.   At my house, we received a total of 20.5 inches!   That's unbelievable!   It was beautiful!  I will sneak some photos at the bottom of this post.  I took the photos during the first snow round when we received a foot.   I didn't go back after the second round outside.   It was above my short legs to my knees.  I thought I had better stay inside.

Being stuck inside from the snow and the Pandemic is getting to be a little much!   However, it does let me experience baking with a variety of flours, butters, and other spices.   If you want rich flavors in your baking products, you do need to invest in some high quality flour, butter, organic cinnamons, vanillas, and caged free eggs.   They really do make the difference!   The rich butter is the key.   

I often use Vermont Creamery butter in cookies.    This wonderful butter makes really pretty and delicious cookies.  The cookies will last for several days if you keep them air tight.  

For these beautiful soft, warm & flaky cinnamon rolls, I used Kerry Gold Irish Butter.   I often use this butter for breads.  It is delicious!    I love it also as a topping.   It is a smooth butter.  I absolutely love it!

If you wonder why you follow the directions in making recipes, and yours doesn't come out the same look or taste, it is probably the butter and the flour.   WhiteLilly Flour is a lighter, softer flour.   I used a combination of all purpose and self-rising flour for these cinnamon rolls.   The result was ever so pleasing.

Remember to play with the dough.   Learn to experience if the dough is right by eyeing it.  Understand the feel of the dough, and the textures.   Sometimes, depending on the humidity, etc. the same amount can be a little different.  Sometimes you might need to add a little more flour, or a little more milk to your dough to get to the texture you need it to be.   This comes from practice & patience in baking!

Here are the base ingredients and guidelines for the cinnamon rolls:

Ingredients

Rolls

• 2 and 3/4 cups all-purpose flour or 2 cups of all purpose and I did 3/4 cup of self-rising WhiteLilly flour on this batch
• 1/4 cup  granulated sugar
• 1/2 teaspoon salt - I use Pink Himalayan
• 2 and 1/4 teaspoons instant yeast (1 packet)
• 1/2 cup whole milk ---- 
• 1/4 cup  water
• 5 Tablespoons unsalted butter --- splurge - by the Kerry Gold Irish 
• 1 large egg ---- brown caged free - Trust, me they bake better

Filling

• 5 Tablespoons unsalted butter, softened to room temperature
• 1 Tablespoon ground cinnamon
• 1/4 cup granulated sugar or packed light or dark brown sugar

Icing

• 1 cup  confectioners’ sugar
• 1/2 teaspoon pure vanilla extract
• 2–3 Tablespoons milk

Instructions

1. Make the dough: Whisk the flour, sugar, salt, and yeast together in a large bowl. Set aside.
2. Combine the milk, water, and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter is melted and the mixture is warm to touch.  Pour into the dry ingredients, add the egg, and stir until it forms a soft dough or use your mixer.
3. On a lightly floured surface using floured hands, knead the dough for about 8 times. Place in a lightly greased bowl, cover loosely, and let rest for about 15 minutes.
4. Fill the rolls: After 15 minutes, roll the dough out in a large rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar. Sprinkle it all over the dough. Roll up the dough tightly. Cut into 10-12 even rolls and arrange in a lightly greased 9-inch round cake pan or pie dish.  I use a cast iron skillet.  
5. Rise: Tightly cover the rolls with aluminum foil or plastic wrap and allow to rise in a warm, draft-free environment for 60-90 minutes.   If you are baking them the next morning, I did place by a cool window with the cover loose.  They came out delish!
6. Bake the rolls: After the rolls have doubled in size, preheat the oven to 350 Degrees. Bake for 20-25 minutes until lightly browned. If you notice the tops are getting too brown too quickly, loosely cover the rolls with aluminum foil and continue baking.
7. Make the icing: Whisk the confectioners’ sugar, vanilla extract, and milk together. Drizzle or spread over warm rolls.
8. Cover leftover frosted or unfrosted rolls tightly and store for up to 3 days at room temperature or up to 5 days in the refrigerator.

You can do this!   Remember, if your dough seems too sticky to handle.  Gently add in a little more flour while kneading.   Make sure and flour your rolling pin on both sides to roll-out in your triangle.
I tend to add more cinnamon and sugar dry to the rectangle before rolling.   

​Here's my hidden secret:

Add cinnamon & sugar to the rectangle.  I add some of the brown sugar, sugar & butter mixture that you make for the filling and spread all over the rectangle.    Reserve some or make a little more.  After you roll them, I use my hands and top with more filling.   I also top with about 1/2 teaspoon of butter while they are resting.     When they start the bake, the butter will melt and your sugar mixture will drip over the rolls making a delicious glaze.





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RECORD BREAKING SNOW IN LITTLE ROCK, ARKANSAS PICS FROM 2-15-21-2-18-21