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How to Make Scrumptious, Delicate, Non-Puffy Cinnamon Rolls With Delicious Brown Sugar Frosting

April 03, 2012 | Comments: 0 | Views: 137

I have only made this recipe once, and although I did come across a slight challenge with the flour (I will explain more in the directions), it was a huge success. Everyone in my family gobbled them up in only a couple days, which says something because with other recipes I've baked, like peach cobbler, apple crumble, and pumpkin muffins, they were never finished before going bad.

With the frosting, I messed up also, but with correcting it, it turned out fantastic! Unlike other frostings that are powdered sugar based, this one, being brown sugar based, makes it taste even better. Even though the cinnamon rolls can be eaten alone, because of their slightly dry, crumbly texture, they are best complimented by this frosting.

All in all, I hope you enjoy and try this recipe and maybe try your own variations (or mess ups) and see how it works for you.

First you will need 3/4 cup milk, 1/4 cup soft margarine (I used oil instead), 9/4 cup + 1 cup flour (13/4 total) {I used whole wheat pastry flour, un-sifted}, one packet (.25oz) instant yeast, 1/4 Cup white sugar, 1/2 teaspoon salt, 1/4 cup water, 1 egg, 1 cup brown sugar, 1 tablespoon cinnamon, and another 1/2 cup margarine (I used oil again). Then for the frosting you will need 3/2 cup butter, 3/2 cup brown sugar, 3 tablespoon vanilla extract, 1/2 teaspoon salt, and powdered sugar. You will also need muffin tins to place the rolls in to bake.

Then, take the 3/4 cup milk and heat it on the stove until it begins to bubble. Once it has begun to bubble, remove from heat and add the 1/4 cup margarine (or oil) and let cool.

In a mixing bowl, mix 9/4 cups flour, the yeast, the 1/4 cup white sugar, and 1/2 teaspoon salt. Then, once everything is thoroughly mixed together, add the 1/4 cup water, egg, and cooled milk mixture.

Then, once all of the wet ingredients are combined and dispersed evenly throughout the dry ingredients, you can begin adding the rest of the flour 1/2 cup at a time.

This is where I messed up. I added the flour slowly, more slowly than the recipe said to; I probably added 1/8 cup at a time. I was kneading it by hand, and there was a time, after I had added probably only 1/2 cup flour, that the dough was perfect; however, I continued to add the other 1/2 cup since the recipe called for it.

So my tip to you, is either use your best judgment and stop when you think the dough is good enough, or follow what I did in order to achieve the same results I achieved. I also will try next time to use a bread maker to help knead the dough; if you are doing it by hand, it gets very tiring.

Once you have either added all of the flour or at least achieved the dough you desire, cover the dough with a damp cloth for 10 minutes to allow the dough to rise.

If you follow my directions exactly and add all of the flour, then your dough may end up very dry. What I did at this point is I covered it with a damp cloth for 10 minutes, then re-damped the cloth and let it set for another 10 minutes.

I then did my best to roll out the dough; it was still very dry so it would crack a lot - thusly maybe why I got such a delicate, dense texture. Once it was rolled out enough to where it was only 1 centimeter thick (or less), I then covered it one last time with a damp cloth for another 10 minutes.

Once I returned, the dough had regained its moisture quite a bit. Although it was still very dry and crumbly, I did my best to roll it out some more to about 1/2 centimeter or less in thickness, and also mended the cracked edges. To mend the edges I pressed them together at their seams, then wet my finger and rubbed the water on the crack to help it stick together.

Even though the dough was still quite dry, I decided to make the cinnamon glaze because it might help the dryness since it was made with oil.

So I took the 1/2 cup margarine or oil (I think for the glaze, oil would work best), and the 1 cup brown sugar, and the 1 tablespoon cinnamon, and I mixed them together until they were a very thick paste. I then did my best to disperse this paste evenly over my rolled out piece of dough.

Then all that was left to do was to do my best to roll up the dough and cut it into pieces. There were a few spots where the dough cracked as I began to roll it up, however I just ignored them and continued on rolling until it was rolled into a stick of cinnamon glazed dough.

Since the dough was not perfectly circle when it was rolled out, the end pieces turned out to look like flowers since the dough was not an even height throughout the roll; the center was higher than the outside edges. Also, when I was cutting it, the blade did not glide through the roll, instead it just squashed the roll, so there was some breaking, but all in all the rolls stayed together. Even the pieces that did break off, I placed together in a separate muffin tin hole with the flowery end pieces, and when they cooked they tasted the same as everything else; they did not get extra crispy or anything.

I ended up with a total of 22 rolls; I froze one tray of 10 overnight, and took them out the next morning and let them thaw for a couple hours before I cooked them. The other tray of 12, I froze for a week before I cooked them and they turned out exactly the same. I cooked them at 350 degrees for only about 10-15 minutes; they really do not need to cook that much.

The directions for making the frosting is to take the 3/2 cup butter and melt it, then remove it form the heat and add the 3/2 cup brown sugar, 3 tablespoons vanilla extract, and the 1/2 salt. Then add as much powdered sugar as necessary to achieve a desired texture.

What I did, however, was heat the butter then added the brown sugar, vanilla extract, and salt before the butter was entirely melted, then the entire mixture began to boil. The pan I used was technically too small, it was just the right size where nothing boiled over, but the bubbles were at the very brink. Thusly I changed pans but placed it back on the heat.

The mixture was slightly runny, so I began to add powdered sugar, after adding only 1/4 - 1/2 cup, however, instead of thickening the mixture, the oils started to separate from the mixture. I then, after heating for a little longer to see if it would come together again, I removed it from the heat.

Once it cooled, it began to harden, still separated from most of the oil. I then poured out the oil, and continued to mix it while it began to cool and harden. Then, once it was completely hardened, I added about 1/4 cup heated coconut milk to the solid mixture and began to heat it again so that the hot milk would dissolve the mixture.

It worked! It came out as a slightly thick mixture which tastes like caramel. I even chilled it, and then when I went to use it, I just let it sit out for a while until it became softer at room temperature, and it was still the same texture as when I refrigerated it.

Well, that should be all you need to know, so get started making your cinnamon rolls today. Enjoy!

Source: EzineArticles
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