Читать книгу Debbie Macomber's Cedar Cove Cookbook - Debbie Macomber - Страница 19

A lthough there are a lot of steps to this recipe, the joy of creating homemade cinnamon rolls make it worth the effort.

Makes 12

½ cup whole milk

4 tablespoons (½ stick) unsalted butter, cut into chunks

1 package (2¼ teaspoons) active dry yeast

½ cup warm water

½ cup granulated sugar

2 large eggs

1 teaspoon salt

3¼ cups all-purpose flour, plus extra for rolling

FILLING

¹/₃ cup granulated sugar

4 teaspoons ground cinnamon

Milk for brushing

ICING

1 cup confectioners’ sugar

2 tablespoons whole milk

½ teaspoon vanilla extract

1. In a glass measuring cup, microwave milk and butter until butter melts.

2. In a large bowl with electric mixer on low speed, combine yeast and warm water; let sit for 5 minutes. Beat in ½ cup granulated sugar and eggs at low speed until blended. Beat in salt, warm milk mixture and 2 cups of flour until blended, about 1 minute. Switch to dough hook attachment. Add 1 ¼ cups flour, and knead at medium-low speed, adding up to ½ cup additional flour if dough is sticky. Mix until dough is smooth and pulls away from sides of bowl, about 10 minutes.

3. Turn dough onto a lightly floured countertop. Transfer dough to a large, lightly oiled plastic bowl. Cover bowl with plastic wrap; let dough rise until double in size, about 2½ hours. Punch down center of dough. (At this point, dough can be covered and refrigerated overnight.)

4. Turn dough onto a lightly floured countertop. Let dough rest 10 minutes. Lightly butter a 13-by-9-inch baking pan.

5. For filling: In a small bowl, mix ¹/₃ cup granulated sugar and cinnamon.

6. Using a floured rolling pin, roll dough into a 12-by-16-inch rectangle. Brush with milk and sprinkle with cinnamon-sugar filling, leaving a ½-inch border along one of the long sides. Roll, beginning with the long side of the rectangle opposite the ½-inch border. Using fingertips, seal edges firmly to form a seam. (Do not seal ends.) Using a serrated knife, cut dough log into 12 even rolls and arrange in prepared pan.

7. Cover pan with plastic wrap; let dough rise until double in size, about 1 hour. Preheat oven to 350°F. Set oven rack to center position.

8. Bake 25 to 30 minutes, until golden brown. Invert rolls onto wire rack; cool 20 minutes.

9. For the icing: In a small bowl, whisk confectioners’ sugar, milk, and vanilla until smooth. Place rack over a piece of wax paper; reinvert rolls onto rack. Using a spoon, drizzle icing over rolls with spoon.

TIP

If you like, after the first rise (Step 3), cover the dough and refrigerate overnight. Continue the recipe the next day.