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Friday, October 19, 2012

Speedy Cinnamon Rolls

 This recipe is used at least once a week to make cinnamon rolls for my family.  I can make a batch of these from start to finish in about 1 hour and 10 minutes.  This recipe makes 12 very large cinnamon rolls or 1 sheet pan of 12 and a half sheet pan of 6 smaller rolls. 

1 cup milk
1 cup water
½ cup vegetable oil
½ cup granulated sugar
1 tsp. kosher salt
1 egg
6 – 6 ½ cups all-purpose flour
2 small packages yeast (5 tsp.) – can use quick rise, if desired
½ cup melted butter
 2 Tbs. cinnamon (I love to use Viennese cinnamon, available in the Hy-Vee Health Market Bulk Spice Section)
2/3 cup dark brown sugar
2/3 cup granulated sugar

·        Combine milk, water, oil, sugar and salt in microwave safe bowl; heat 1-2 minutes, until temperature is to 120 - 130 degrees F.

·         While liquids are heating, measure 5 cups of flour into a mixing bowl; stir in yeast. 

·        Pour the heated liquids into the flour/yeast mixture.  Mix at medium speed with regular beaters or a paddle attachment for 1-2 minutes, adding egg during this step. 

·        Switch to dough hook, and add remaining 1 cup of flour; knead dough for 2-3 minutes. Dough should be soft and pliable, slightly sticky to the touch, but not sticking to sides of bowl.   (If dough hook is not available, you can stir the remaining flour in by hand then place dough onto a floured work surface and knead for 5-6 minutes.)

·        Allow dough to rest for 10 minutes.

·        Punch dough down; roll dough into a large rectangle, approx. 22” wide by 18” tall.   

·        Spread melted butter over surface of dough, then sprinkle dough evenly with cinnamon sugar mixture; pat down firmly.

·        Roll up dough from long edge, stretching edge over roll to seal and complete. (*Note to class:  Make sure Chef Alli demonstrates her special technique for sealing!)

·        Using a sharp serrated knife or a piece of dental floss, cut roll evenly into 12 very large rolls and place onto a large sheet pan, or cut roll into 18 smaller rolls and place onto a 2 sheet pans.   

·        Let rolls rise in a warm place for 20-30 minutes. 

·        Bake in preheated 350 degree F. oven for approx. 16-18 minutes (18 small rolls) or 18-20 minutes (12 large rolls) or until light golden brown. 

·        Let rolls cool slightly, then frost with your favorite recipe of butter cream frosting. 

Adapted from original recipe by Karen Hanson, Hy-Vee Manhattan Dietitian, for Cinnamon Roll Saturday Classes held at Topeka Hy-Vee. 

Chef Alli’s, Inc, PO Box 750664, Topeka, KS  66611       
Office: (785) 272-1055