There is nothing like the smell of cinnamon, butter, and sugar to smell like Christmas. And nothing says Christmas better than Christmas bread or cinnamon rolls.
I hope lots of you will post the ones from your family. Here is a cinnamon roll.
3 and 3/4 cups All Purpose flour (I used unbleached; no need to sift)
1 Pkg dry yeast
1/4 cup granulated sugar
1 and 1/2 Tbsp. light brown sugar
1 tsp. salt (If you'd like to use kosher, add a pinch extra.)
1/2 tsp. vanilla extract
1 cup warm water
1/3 cup dry milk powder
1/4 cup butter, unsalted
1 egg, large
Dissolve yeast in a little of the warm water.
Heat the rest of the water, butter and dry milk to 120-130 degrees.
Add the egg, sugars and vanilla to the water mixture. Mix.
In a mixer bowl add 1 ½ cups flour and the yeast.
Add the water, butter, and dry milk mixture.
Beat at low speed until mixed, then at medium for 3 minutes.
Put on a floured board and knead for about 5 minutes, adding flour as needed but be careful not to have dough to stiff. Don’t over knead. Dough should be smooth and soft.
Oil a bowl well, put in dough turning it in oil. Cover and let rise in a warm spot. Temperature is important for those little yeast plants to grow, they like it about 80 degrees and moist. They grow slower in cooler temperatures.
When it has doubled in size, put it on a floured board and roll it out to about 12x15.
For the filling:
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
2 and 1/4 tsp. cinnamon (I used Penzey's brand Vietnamese--very intense flavor.)
1/4 tsp. kosher salt
1/2 cup moist raisins (I soaked mine in warm water for about 20 minutes; drained them & gently squeezed out excess water with a paper towel.)
2 Tbsp. pure maple syrup
1/2 cup unsalted butter, softened.
Mix all the filling ingredients together in a bowl except for the butter.
Butter the rolled dough.
Spread on the filling. Roll up dough, sealing the ends with moisture.
Cut into 8 rolls.
Place them in a greased pan, cover and let rise until double in size, about ½ an hour.
Bake at 375 about 25 minutes.
To be on the safe side, it is best to test the temperature of the rolls with a thermometer. They should be 200 to 210 degrees.
I hope lots of you will post the ones from your family. Here is a cinnamon roll.
3 and 3/4 cups All Purpose flour (I used unbleached; no need to sift)
1 Pkg dry yeast
1/4 cup granulated sugar
1 and 1/2 Tbsp. light brown sugar
1 tsp. salt (If you'd like to use kosher, add a pinch extra.)
1/2 tsp. vanilla extract
1 cup warm water
1/3 cup dry milk powder
1/4 cup butter, unsalted
1 egg, large
Dissolve yeast in a little of the warm water.
Heat the rest of the water, butter and dry milk to 120-130 degrees.
Add the egg, sugars and vanilla to the water mixture. Mix.
In a mixer bowl add 1 ½ cups flour and the yeast.
Add the water, butter, and dry milk mixture.
Beat at low speed until mixed, then at medium for 3 minutes.
Put on a floured board and knead for about 5 minutes, adding flour as needed but be careful not to have dough to stiff. Don’t over knead. Dough should be smooth and soft.
Oil a bowl well, put in dough turning it in oil. Cover and let rise in a warm spot. Temperature is important for those little yeast plants to grow, they like it about 80 degrees and moist. They grow slower in cooler temperatures.
When it has doubled in size, put it on a floured board and roll it out to about 12x15.
For the filling:
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
2 and 1/4 tsp. cinnamon (I used Penzey's brand Vietnamese--very intense flavor.)
1/4 tsp. kosher salt
1/2 cup moist raisins (I soaked mine in warm water for about 20 minutes; drained them & gently squeezed out excess water with a paper towel.)
2 Tbsp. pure maple syrup
1/2 cup unsalted butter, softened.
Mix all the filling ingredients together in a bowl except for the butter.
Butter the rolled dough.
Spread on the filling. Roll up dough, sealing the ends with moisture.
Cut into 8 rolls.
Place them in a greased pan, cover and let rise until double in size, about ½ an hour.
Bake at 375 about 25 minutes.
To be on the safe side, it is best to test the temperature of the rolls with a thermometer. They should be 200 to 210 degrees.
