Sweet Cinnamon Rolls

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

cinnamon filling.



 

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!

Happy Baking,

Lark