Wonderfully light and not too sweet cinnamon rolls. These puffy cinnamon rolls are delicious with a bite of mixed cinnamon, light brown sugar, unsalted soft butter into the dough.
For 2 DOZEN ROLLS you will need:
1 pkg active dry yeast
1/2 cup warm water (105F to 115F)
1/2 cup milk, scalded and cooled
1/3 cup light brown sugar
1/3 cup soft unsalted butter
1/2 tsp kosher salt
3 1/2 to 4 cups of unbleached all purpose flour
1 1/2 tsp ground cinnamon
1 egg
soft unsalted butter to brush after baking
CINNAMON BUTTER for filling (recipe below)
Mix 1/2 cup soft unsalted butter, 4 Tbsp light brown sugar, 2 tsp ground cinnamon. Put it aside.
PREPARATION:
1) In large bowl, dissolve yeast in the water. Let stand 2 to 3 minutes. Add milk, light brown sugar, soft unsalted butter and kosher salt.
2) Beat in 2 cups of unbleached all purpose flour until mixture is smooth and satiny. Add ground cinnamon and egg. Add 1 cup more of unbleached all purpose flour, beating well.
3) Cover dough. Let rest for 15 minutes. Sprinkle some remaining flour onto a board. Knead dough about 5 to 8 minutes or until smooth and elastic. Add flour as needed.
4) Place dough in oiled mixing bowl. Turn over to oil top. Cover. Let rise 1 hour or until doubled.
5) Turn out onto lightly oiled board. Roll out to 20 inch square. Spread with Cinnamon Butter. Roll up jelly-roll fashion. Slice into 24 pieces. Place onto greased baking pans. Let rise about 1 hour until doubled.
6) Bake at 375F for 20 to 25 minutes. Brush hot rolls with additional soft butter.
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