Cinnamon Rolls
These rolls are lighter if all-purpose flour is used.
- Serving SizeMakes 12 to 14 rolls.
Ingredients
- 2 cups culture
- 1/2 cup milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt
- 4 tablespoons sugar
- 3 cups white all-purpose flour
- 2 teaspoons cinnamon
- 2 tablespoons butter, melted
- 1/2 cup raisins
- Glaze 1
- 2 tablespoons butter, melted
- Glaze 2
- 1 cup confectioners' sugar
- 4 teaspoons hot milk
- 1/2 teaspoon pure vanilla extract
1
Second Proof and Baking
- Measure the culture into a large mixing bowl. Add milk, vanilla, salt, and 2 tablespoons of the sugar to the culture and mix well
- Add the flour, 1 cup at a time, stirring until it is too stiff to mix by hand. Turn onto a floured board and knead in remaining flour until dough is satiny.
- Roll into a rectangle about 1/2 inch thick. Combine the cinnamon with the remaining 2 tablespoons of sugar. Brust the surface of the dough with melted butter and sprinkle with the sugar-cinnamon mixture and the raisins.
- Roll up the rectangle from the long side and slice into 1-inch-thick rolls. Place rolls on a baking sheet, close together, and proof, covered, at 85 degrees for 1 to 2 hours.
- Preheat oven to 400 degrees. Bake for 25 to 30 minutes.
- While rolls are hot, brush the tops with melted butter, or combine the confectioners’ sugar, hot milk, and vanilla and drizzle over the rolls. If glaze is too stiff, add more milk, a few drops at a time.
Happy baking!