Cinnamon Rolls

I tried making cinnamon rolls. My mom doesn't like frosting and icing, so I made them naked.


Cinnamon Rolls: makes 8 small rolls
from King Arthur Flour

Dough:
1 3/4 teaspoons yeast
1/2 cup lukewarm water
1 1/2 cups flour
3 tablespoons butter, room temperature
1 1/2 tablespoons sugar
3/4 teaspoons salt
1/8 cup dry milk
1/4 cup instant potato flakes (weird huh? it's supposed to keep the dough moist)

Filling:
1/3 cup sugar
2 teaspoons cinnamon
2 teaspoons flour
2 teaspoons of milk for brushing

Frosting:
3/4 cup powdered sugar, sifted
1/2 teaspoon vanilla
1 - 1 1/2 tablespoons milk

1. Mix yeast with 1 tablespoon warm water and a pinch of sugar in a small cup. Let it sit for 15 minutes. If it doesn't foam up, the yeast is dead.

2. Mix all of the ingredients for the dough in a large mixing bowl. Mix in a stand mixer for 8 minutes on speed 2. You could also hand mix it...but I get tired of that.



3. Place the dough in a greased bowl and let it rise until it's almost doubled, about 1-2 hours. It probably wasn't a good idea to make yeast dough that day; it was cold.


4. Grease your hands and your workspace to prevent the dough from sticking. Roll or pat the dough out into a 8"x12" rectangle.

5. Brush the dough with milk and sprinkle the cinnamon-sugar mixture.

6. Roll the dough up and slice into eight pieces. Grease your baking pan and place the rolls inside. Cover and let it rise until puffy, about 1 1/2 - 2 hours.

7. Bake at 375 for about 15 minutes, or until golden brown.


8. If you want to make glaze, you can either put it on while the rolls are warm, or completely cooled. If you put the glaze on with it's completely cooled, the glaze will be pretty and white. It gets translucent when poured on warm rolls.