![]() ![]() After several attempts without the proper milk temperature, I now follow the instructions exactly as shown. I follow the recipe exactly-yes, 2 1/4 tsp is enough yeast, but I have found the key to successful yeast rising is warming the milk to the recommended 120-130 F, which requires a thermometer. These rolls make a regular appearance at our holiday breakfast table. Any help or suggestion would be appreciated. Do you have any recommendations about substitutable flours for yeast breads? I've experimented some with almond, rice & spelt flour, with wildly varying results. She constantly asks me to make cinnamon rolls that she can eat. One of my best friends has an allergy to soy, corn and wheat, and if she eats them has some very unpleasant gastro issues. For years people have begged me to make your cinnamon rolls over and over. You will get this recipe requested again and again and again. Serve warm or at room temperature.ĭanger. Turn rolls right side up.Ĭombine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Remove from oven and invert immediately onto rack. Bake rolls until tops are golden, about 20 minutes. Position rack in center of oven and preheat to 375☏. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes. Cover baking dishes with plastic wrap, then kitchen towel. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Spray two 9-inch square glass baking dishes with nonstick spray. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide). Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. Sprinkle cinnamon sugar evenly over butter. Spread butter over dough, leaving 1/2-inch border. Mix brown sugar and cinnamon in medium bowl. Let dough rise in warm draft-free area until doubled in volume, about 2 hours. Cover bowl with plastic wrap, then kitchen towel. Lightly oil large bowl with nonstick spray. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Turn dough out onto lightly floured work surface. ![]() If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 1 cup flour, sugar, egg, yeast, and salt. Pour into bowl of stand mixer fitted with paddle attachment. Microwave on high until butter melts and mixture is just warmed to 120☏ to 130☏, 30 to 45 seconds. Combine milk and butter in glass measuring cup. ![]()
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