Its a Winner!

Cinnamon rolls are winners at our house for treats, breakfast, or sometimes breakfast-for-supper. This recipe is a purple ribbon recipe according to my family, and at the county fair last week, it proved to be a Reserve Champion winner of the open class foods division. I posted this recipe last fall with maple frosting which adds a nice fall taste. But we've found we like this yeast bread recipe for itself as well. Often I top the rolls with a glaze made from powdered sugar and flavored liquid coffee creamer.
For a county fair entry I left the topping/frosting off to give a better presentation. However much we like frosting, powdered sugar sprinkles, and glazes on baked goods, for fair judging it is best to leave that off. The judge wants to see the top of the roll or bread and often a glaze or frosting can make the top sticky and unattractive. When judging in another fair, I saw a beautiful coffeecake with the top ruined by a sticky (moldy looking) sprinkling of powder sugar which had absorbed moisture from the cake. And, yes, it is okay to freeze baked products prepared ahead of the fair. These rolls were frozen earlier in the week, in a tightly sealed plastic bag, thawed in the refrigerator overnight, then brought to room temperature the morning of the fair.

SPEEDY CINNAMON ROLLS 

Ingredients:

I cup water

1 cup milk

½ cup vegetable oil

½ cup granulated sugar

1 tsp. kosher salt

1 egg

6 – 6 ½ cups all-purpose flour

5 tsp. yeast (may use quick rise, if desired)

½ cup unsalted butter, very soft

1-2 Tbs. cinnamon

⅔ cup granulated sugar

⅔ cup packed dark brown sugar

This is the basic cinnamon roll recipe and directions. Refer to the blog of November 18 for the Maple Frosting or use your own. I've included the tips that work for me in the directions. 

Another tip: I always use Red Star Platinum yeast. It has a great rise. 

Directions:

1.    Combine milk, water, oil, sugar and salt in microwave safe bowl; heat for 1-2 minutes, until temperature is 120 – 130 degrees F. 

2.    While liquids are heating, measure 3 cups of flour into bowl of mixer; add yeast and combine will with flour. 

3.    Pour the heated liquids into the flour/yeast mixture. Using the whisk attachment, beat at medium speed for 1 minutes, then add egg and beat an additional minute. 

4.    Switch to dough hook, and add 3 cups of flour; knead dough for 2-3 minutes. Dough should be soft and pliable, slightly tack to the touch, but not sticking to sides of bowl. If dough is still too sticky, add remaining ½ cup of flour, a little at a time, beating with the dough hook, or mixing with a wooden spoon by hand after each addition. 

5.    Allow dough to rest for 10 minutes. Punch dough down; then place into a lightly floured work surface. Because this makes a large batch of dough, I divide the dough in half to work with it in smaller amounts. With a rolling pin, roll dough into a large rectangle. Spread softened butter over surface of dough, then sprinkle dough evenly with cinnamon, and both sugars. Using your palms, gently press the sugars into the dough a bit. I also add chopped pecans and craisins.

6.    Roll the dough from the long edge, gently tucking dough and the filling as you go. Adjust as you go to keep the dough even in circumference by gently stretching out the center. Using a  piece of dental floss, cut the roll into slices about 1.25 inches wide.  Place onto a  parchment covered baking pan. 

7.    Let rolls rise in a warm place for 25-30 minutes. Bake in preheated 350 degree oven for about 18-20 minutes, depending on size of rolls. Rolls will be done with the internal temperature (taken with a food thermometer) is 190-195 degrees. 

8.     Let rolls cool for 10-15 minutes, then frost if desired, letting the frosting spread over the warm roll.