Sunday, August 5, 2007

Homemade Cinnamon Rolls

350° - 18-20 minutes.

Basic Bread Recipe
Makes 2 loaves

5 c whole wheat flour
1/3 c vital gluten flour
1/3 c honey
1/3 c oil
2 tsp salt
1 T yeast
2 c water, very warm

Combine all ingredients, water last. Mix well. Add more flour until the dough does not stick to the sides of the bowl and does not feel sticky to the touch. Knead for 6 minutes in the bread mixer (Bosch, KitchenAid, etc) Sometimes I add flax, sesame seed, oatmeal - whatever catches my fancy. Let rise until double in size.

For Cinnamon Rolls:

Roll half the dough out into a flat rectangle. Brush with melted butter and sprinkle with cinnamon sugar. Roll up and cut into desired size. Place the rolls into a greased, cinnamon/sugar sprinkled pan, leaving space for rising. Cover with plastic wrap and let rise to desired size. Bake 350 degrees for about 20 minutes - will depend upon the oven used.


Double Batch

1 cup butter, softened
4 c powdered sugar
1 tsp vanilla
2 T milk, more as needed

Mix all together until well blended and smooth. Spread on cooled rolls.

This is a high altitude recipe. Your mileage may vary.

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