Friday, December 20, 2013

Egg Free Cinnamon Rolls

Here is my gift to you:  Cinnamon Rolls.  Who doesn't love cinnamon rolls?  They are a classic holiday breakfast treat in our family.  I've tried my hand at several different recipes, but the one I personally like the best is this one. I'm taking a break Tuesday, as it is Christmas Eve, but I'll have a post for you on Friday to help you get ready for any New Year's parties or after-holiday-parties you might be planning. Merry Christmas & Happy Holidays.


These are best served warm!  I always love getting to the center- aka "the best part"


  

Egg Free Cinnamon Rolls
From Egg Free Bakery

For Dough:
3/4 cup milk, preferably with a higher fat content
4 tbsp real butter, cut into pieces
1-1/2 tsp instant yeast
4 tbsp sugar
1/2 tsp salt
2-1/2 to 3 cups flour
1/4 cup water

For Filling:
3 tbsp real butter, melted
1/2 cup granulated white sugar
2 tsp ground cinnamon
1/2 tsp nutmeg

For Glaze:
Option #1: 
1 heaping cup powdered sugar + 3-4 tbsp milk or cream and 1/4 tsp vanilla extract

Option #2:  
3 oz cream cheese, softened
3 Tbsp butter, softened 
1 cup powdered sugar
3-4 tbsp milk, plus more if desired
1/4 tsp vanilla extract

Heat butter, milk and water together until butter is melted and milk is warm, but not too hot. (If using regular yeast, add yeast to warmed milk mixture and proof 5-10 minutes)  In the bowl of a stand mixer, combine 1-1/2 cups flour, sugar, salt and instant yeast.  Add warmed milk mixture.  Mix until well combined.  Continue mixing, adding remaining flour 1/2 cup at a time until it clears the sides of the bowl.  (It's ok if it is sticking on the bottom-- you don't want to over flour the dough) Knead about 5 minutes.  Transfer dough to a lightly greased bowl.  Cover with a clean dish towel and let rise 1 hour.  Punch dough down and transfer to a lightly greased countertop.  Roll into a large rectangle, approximately 15 x 10 inch long.  Brush melted butter over dough, leaving about 1/2 inch space from the edges.  Combine sugar, cinnamon and nutmeg.  Evenly sprinkle mixture over buttered dough.  Roll up tightly, starting on the long side.  Pinch seams to seal.  Using dental floss, cut dough into about 12 one-inch pieces.  Place cut side down in greased 9 x 13 inch pan.  Cover and let cinnamon rolls rise about 30-45 minutes, until doubled in size.  During last few minutes of rising, preheat oven to 375 degrees.  Bake 15-18 minutes.  Allow to cool slightly.  Meanwhile, combine ingredients for glaze.  Option #1: mix ingredients together until smooth  Option #2: Beat butter and cream cheese together until fluffy.  Add powdered sugar and enough milk for desired consistency, keeping in mind the warm rolls will slightly melt the glaze.  Drizzle glaze over warm rolls and serve immediately.  These are best served warm, so if you opt to make these ahead, just be sure to reheat before serving.  Yield 12 cinnamon rolls.

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