This is such a soft sweet dough to use, not only for just
Cinnamon rolls it is also great for pull a parts, bread,
sticky buns, even scones.
The "key" to this dough is to not add to much flour.
It is a "stickier" dough than say your bread dough.
You want the dough to feel wet, yet it will easily come
off your hands. Ready to start making some dough.
Sweet Cinnamon Roll's
6 C. Hot Water-divided
2 C. Cold Milk
2 1/2 TBSP. Salt
1 C. Oil
1 1/4 C. Sugar
3 TBSP. Yeast - heaping *( I use Red Star brand)
12 C. Bread Flour
Take 1 C. warm water, plus the yeast...
set aside to bloom for 5 minutes.
Then in your mixing bowl add the remaining water,
milk, salt, oil and sugar.
When the yeast has bloomed for 5 minutes
add it to the mixing bowl.
Mix together on low for 2 minutes.
Add in 6 C. of the flour and mix for 5 minutes.
Then add in remaining flour and again mix for 5 minutes.
*(you want the dough sticky ,yet will pull away from the sides of the bowl)
Add more flour 1/2 C. at a time if needed.
Transfer dough to a floured surface and knead into a smooth ball.
Place in a greased bowl, rubbing some oil on the top of dough.
Cover with a light towel, place in a warm area to rase
double in size. Punch down once then let raise again
before rolling out and spreading with the creamy
My Creamy Cinnamon Filling
2 (8oz.) Cream Cheese-softened
2 C. Brown Sugar
1 C. Sugar
1 Stick Margarine- softened
2 TBSP. Cinnamon
Preheat oven to 350
Let rolls rise again for 30-45 minutes.
Bake for 23-28 minutes.
I like to spread the frosting on while the
rolls are still hot, so it can melt down
into the layers of goodness!