Monday, August 29, 2011
Then Jenny thought that if we can't find a fantastic cinnamon roll in the Treasure Valley, then she'll create the best cinnamon roll. She did it right. She found a recipe that makes the perfect cinnamon roll. Not too doughy, not too sweet, just the right amount of cinnamon and the icing has just a touch of almond flavoring. For every birthday, anniversary, baby birth etc. she brought me a plate of cinnamon rolls warm from the oven. Fast forward a few years and guess what? The cinnamon roll giving has almost ceased. I have been craving her cinnamon rolls for weeks now and...nothing! Jenny has come to my home several times with her cherished recipe in hand willing to help me learn her craft. I failed every time. Yesterday I thought I'd try her recipe again. Guess what? Triumph! I made the coveted cinnamon rolls and they actually turned out. They were so good.
Here is her recipe.
It calls for dry milk. This is all I could find and it worked out great!
Powdered milk, flour, yeast etc.
Throw it all in your Kitchen aid, Bosch or bread maker.
Mix until well blended. Then, turn on to med speed and mix for 10 minutes (yes, 10 minutes) until dough looks smooth. Let sit in bowl for 10 minutes.
Flour your work area and roll out your dough. It will be a little sticky so add a little flour until it is workable.
Melt 1/2 cup butter and smear on dough.
2 cups sugar and 1/2 cup cinnamon. Mix well.
Sprinkle sugar mixture generously on dough.
Sprinkle a little (3/4 cup) brown sugar on dough. Roll dough from long end.
Cut into 1 1/2 to 2-inch rolls. Should make between 12 and 16 rolls.
Let dough rise on your warm oven for about an hour.
When rolls are cooked and cooled to warm, ice with icing and then dig in.
Honestly, so stinking good.
Honestly, so stinking good.
"Jenny's" Perfect Cinnamon Rolls
Put in bowl in this order:
2 1/3 cup warm water
1/3 cup oil
1 Tablespoon salt
2 eggs, slightly beaten
6 cups flour
2/3 cup powdered milk
1/3 cup sugar
2 Tablespoons yeast.
Mix until dough forms a ball (approximately 10 minutes). Dough will be a little sticky. Let dough sit in bowl 10 minutes.
Roll out on counter sprinkled with flour. Melt 1 stick butter and spread on dough. Mix 2 cups sugar and 1/2 cup cinnamon and sprinkle on dough (you may have some leftover...or not).
Sprinkle brown sugar over dough. If you are a raisin-lover, add those now.
Roll up dough and cut in 1 1/2 to 2 inch rolls. Place on greased jellyroll pan and let rise in warm area for 1 hour. Cook at 350 for 18-20 minutes.
Cool until warm. Then spread with the following icing.
1 stick butter, softened
1 tsp vanilla
1 tsp almond flavoring
3-4 Tbs. milk
Powdered sugar until the right consistency (I like it a little thicker than runny).
Drizzle on rolls and be prepared to fall in love.bread breakfast dessert 2 Comments