Recipe courtesy of Mountain Shadows Restaurant
Mrs. Manwarren's Cinnamon Rolls
- Level: Intermediate
- Yield: 8 rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 848
- Total Fat
- 21
- Saturated Fat
- 12
- Carbohydrates
- 156
- Dietary Fiber
- 4
- Sugar
- 97
- Protein
- 11
- Cholesterol
- 119
- Sodium
- 380
- Total: 4 hr 5 min (includes rising times)
- Active: 35 min
Ingredients
Dough:
1 stick salted butter, cubed, plus more for greasing the pan
1 cup milk
1/2 cup plus 1 teaspoon granulated sugar
1/2 teaspoon kosher salt
3 large eggs, slightly beaten
2 teaspoons vanilla
One 1/4-ounce packet yeast
1/4 cup hot water, 110 degrees
4 to 5 cups all-purpose flour, plus more for dusting
1/2 teaspoon Instant Clear Jel thickener, optional
Filling:
4 tablespoons salted butter, melted
1 cup packed brown sugar
1/4 cup ground cinnamon
1/4 teaspoon salt
1 teaspoon all-purpose flour
Glaze:
1 pound confectioners' sugar
2 tablespoons maple extract
1 to 2 tablespoons milk
Directions
- Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan.
- For the dough: Scald the milk. In a stand mixer with the dough attachment, combine the salt, butter and 1/2 cup granulated sugar. Add the scalded milk. Add the eggs and vanilla and mix until combined.
- In a separate bowl, add the yeast to the hot water with 1 teaspoon granulated sugar. Let the yeast mixture sit for 3 minutes to make sure the yeast activates. It should foam and start to bubble.
- Add the yeast mixture to the mixer. Add 4 cups flour and Clear Jel Instant, if using, to the mixer. Mix on low speed for 3 minutes. If the dough is too sticky, add flour in 1/4-cup increments, using no more than 5 cups of flour total.
- Let the dough rise in the mixer bowl until it doubles in size, 1 to 1 1/2 hours. Punch down the dough. Roll out on a floured surface to a 12-by-8-inch rectangle.
- For the filling: Spread the melted butter on the rolled-out dough.
- In a bowl, combine the brown sugar, cinnamon and salt. Spread the filling mixture on top of the buttered dough. Lightly dust with 1 teaspoon flour.
- Roll the dough into a log. Cut the log into 8 pieces. Place in the prepared pan. Let the dough rise again until it doubles, 1 to 1 1/2 hours. Bake until golden brown, 20 to 30 minutes.
- For the glaze: Mix the confectioners' sugar, maple extract and milk in a bowl.
- Allow the cinnamon rolls to cool a bit, then drizzle with the glaze.