Cinnamon rolls, again? Wait--this time it's a new recipe! And they came out wonderful! The dough is sweet and soft, very light and fluffy! Because they don't feel quite so much like a lump in your stomach it's the perfect excuse to eat more than one!
The new recipe I tried was from Allrecipes.com The directions call for a bread machine, but I did it by hand since I don't have one.
Cinnamon Rolls II
(taken from allrecipes.com--recipe
HERE)
- 1 cup milk
- 1 cup water
- 1/4 cup butter
- 1 1/2 teaspoons salt
- 6 cups all-purpose flour
- 1 1/2 tablespoons active dry yeast (I used 1 Tbl. and 1 tsp. of instant yeast.)
- 1/2 cup white sugar
- 2 eggs
In a medium bowl, mix whisk together flour and salt, set aside. Place milk, water and butter in a sauce pan over medium heat. Bring the liquids to a warm (about 110-115 F) temperature, and swish the butter around to help it melt. Poor the mixture into a large bowl. Add the eggs, and whisk together. Add yeast and sugar, stir. If using active dry, the yeast should bubble. Then add the flour/salt. Using the dough hooks on a hand mixer (or other mixer) mix the dough together, and use the dough hooks to knead for about 5 minutes. Knead the dough on a floured counter for 2 minutes. You made need a bit extra flour.
Let the dough rise until doubled. Took me about 2 hours.
Precede as you would any other cinnamon roll.
Cream cheese frosting
innabon-ish Frosting Recipe
1 cup sugar
4 large egg whites
1 1/2 stick butter, room temperature
16 ounces cream cheese
1 tsp. vanilla extract
Bring a pot of water to a simmer on the stove. Add egg whites and sugar to a large heatproof bowl. Place the bowl over the pot of water and whisk constantly until sugar dissolves, and mixture feel hot , about 3 minutes. Remove from heat beat til cool for 4 minutes, or until mixture turns white like thick marshmallow cream and it's slightly bigger. Add butter and beat till smooth, then add cream cheese, 4 ounces at a time, and beat until smooth, adding the vanilla with the last 4 ounces of cream cheese.
