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Stephen's Cinnamon Rolls

This document provides a recipe for making cinnamon rolls. It lists ingredients for the dough, cinnamon sugar topping, and icing. The instructions explain how to make and roll out the yeast dough, spread with butter and cinnamon sugar, roll up and cut the rolls, let them rise, and bake. An optional maple icing is made with powdered sugar, milk, butter, and caramel sauce to drizzle over the warm cinnamon rolls.

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Ira Arijati Bogeska
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152 views2 pages

Stephen's Cinnamon Rolls

This document provides a recipe for making cinnamon rolls. It lists ingredients for the dough, cinnamon sugar topping, and icing. The instructions explain how to make and roll out the yeast dough, spread with butter and cinnamon sugar, roll up and cut the rolls, let them rise, and bake. An optional maple icing is made with powdered sugar, milk, butter, and caramel sauce to drizzle over the warm cinnamon rolls.

Uploaded by

Ira Arijati Bogeska
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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STEPHEN’S CINNAMON ROLLS

INGREDIENTS

• 2 c. whole milk (500ml)

• 1/2 c. vegetable oil (125ml)

• 1/2 c. sugar (110 grams)

• 1 pkg. Active Dry Yeast

• 4 1/2 c. all-purpose flour divided (650 grams) (Use T500 flour)

• 1/2 tsp. baking powder

• 1/4 tsp. baking soda

• 1/2 tbsp. salt

• 1 cup. unsalted butter melted (250 grams)

CINNAMON SUGAR TOPPING

• 2 c. sugar (225 grams)

• Cinnamon

ICING

• 1 lb. bag powdered sugar (500 grams)

• 1/2 c. whole milk ( I use sweet cooking slag)

• 1/4 c. unsalted butter melted (60-70 grams)

(I add about 4 tbsp Carmel sauce)

INSTRUCTIONS

1. Whisk together the milk, vegetable oil and sugar in a pan. Over medium-high heat scald the
mixture (heat to where it's just about to reach the boiling point. At this point, small bubbles will start to
appear around the edges.). Turn off heat (keeping pan on burner) and leave to cool 30-45 or until just
above room temperature

2. When the mixture is no longer hot, instead lukewarm, sprinkle in yeast Let sit for 1 min to
absorb in the milk mixture.
3. Transfer milk mixture to a mixer bowl and add 4 of the cups of flour (reserving the last ½ cup for
later). Mix together. Cover and let rise for an hour.

4. Dough should be nearly doubled in size after rising for at least an hour. Punch down to release
the air. Mix in remaining flour, baking powder, baking soda and salt. Stir mixture together.

5. Sprinkle rolling surface generously with flour.

6. Divide dough in half. Using one half of the dough form a rectangle. Roll thin, maintaining a
general rectangular shape (as best you can).

7. Drizzle 1/4 to 1/2 cup melted butter over the dough.

8. Sprinkle 1/2 cup of sugar over the butter (the other cup that has been measured will be for the
other half of the dough). Generously sprinkle cinnamon.

9. Starting with the longest side roll dough tightly. Pinch the seam of the roll to seal it. Cut the rolls
approximately ¾ to 1 inch thick.

10. Spread around 1 tbsp. of melted butter (could be slightly more) in the baking dish of your
choice. If using a 9x13 you will be able to arrange 12-15 rolls depending on the size of your rolls. Lay
them in the buttered pans.

11. Let the rolls rise for 30 to 60 minutes. Repeat this process with the other half of the dough. Once
the rolls have risen slightly (be careful not to over-rise your rolls) they are ready to bake.

12. If you’re giving the rolls as gifts you can at this point refrigerate to bake later, or remove plastic
wrap and bake to give fresh hot rolls. Preheat oven to 375F(190C). Bake about 15 to 18 minutes until
golden brown.

FOR THE MAPLE ICING

1. Whisk everything together until smooth. The consistency you’re looking for is thick but
pourable. Generously drizzle over the warm rolls to serve immediately.

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