Cinnamon Rolls: DelmarvaLife Facebook Live Recipe – Aug. 23, 2017
If you were watching the Facebook Live Show along with us today, you were probably drooling.
The cinnamon rolls we made were amazing! Grace Foxwell Murdock of Professional Grace, shared her recipe with us for cinnamon rolls. She enjoys making the cinnamon rolls with her grandkids, even though they usually don’t last long when they come out of the oven, and sometimes there is less dough to work with then normal since they sneak a bite or two!
Grace also tells us about the 6th Annual Dance for Kindness that is coming up on Nov. 12. We also get in on the rock painting fun that we have seen all over social media. Painting rocks and spreading kindness! Check out the #SBYrocks Facebook group here.
Check out the recipe below to make the cinnamon rolls at home:
Ingredients for dough:
- 5 ½ to 6 ½ cups all-purpose flour
- 1 package active dry yeast
- 1/3 cup warm tap water
- 2 cups milk ( I use soy for dairy allergy grandson) I also have substituted with 1 cup of water
- 2 teaspoons salt
- 1/3 cup granulated sugar
- ¼ cup shortening
Ingredients for filling:
- 2 teaspoons of cinnamon
- ½ cup granulated sugar
Ingredients for pan:
- 1 cup butter, melted (to be honest, I probably use more of each) I use Smart Balance for dairy allergy grandson.
- 1/2 cup brown sugar
- 1/2cup chopped pecans, optional
- In an eight quart or larger soup pot pour in milk and scald it on medium heat. This means to heat it but do not let it boil. Small bubbles will form around the edge of the pot. Remove from heat.
- To that add the shortening, salt, and sugar. Stir to melt shortening and sugar and allow to cool. I put it in an ice bath to speed cooling when I am doing it with kids.
- Into the 1/3 cup of warm tap water pour the yeast packet and stir. Let this sit.
- To the milk mixture add two cups of flour and whisk it until smooth.
- Add the yeast mixture.
- Continue to add flour a cup at a time and stir with a large spoon. When it gets too hard to stir, flour your hands and begin working the dough with your hands. As the dough remains sticky, add small amounts of flour. Keep the sides of the pan clean. Your goal is to have a soft ball of dough that is smooth and elastic. I knead the dough right in the pot 20 to 30 times adding bits of flour, if needed.
- Dab the ball with a bit of shortening and cover for 1-11/2 hours to rise. I place in the warmest place I can find.
- Prepare your 9X13 inch pan, I use Pyrex so you can see if the rolls are brown. Melt a half stick of butter and pour into pan. Sprinkle with ¼ cup of brown sugar. Stir and spread evenly in pan.
- The dough should at least double. Prepare a place to roll out the dough. Flour the surface and flour the rolling pin. I have used a glass when a pin is not available.
- Punch down the dough. Roll half the dough into a rectangle. Take a small amount of butter or margarine and spread it on the entire rectangle.
- Mix the half cup of sugar and the 2 teaspoons of cinnamon. Sprinkle half of this on the rectangle.
- Starting at one long side roll the dough into a long roll. Seal the edge with a few drops of water and pinching the edge to the roll.
- With a length of dental floss slide it under the roll for the width of the first roll, about an inch and a half. Cross the string and you will cut the roll. Place in pan. I usually get three across the small side of the pan.You must leave room for the rolls to rise. Continue till all rolls are cut. The ends will not be as “pretty” as the center rolls.
- You may not fill the whole pan but you have another roll to do. Often times I will fill one pan and then make a loaf of bread out of the remainder. Seal the ends of the loaf by folding them under the loaf. It can be cooked in any oven safe dish or pan.
- When rolls and or bread are all prepared, cover and let rise at least an hour in a warm spot.
- Preheat oven to 375 degrees F. Bake 25 to 30 minutes.
- Have a baking sheet ready to hold the rolls. You will use two oven mitts and flip the rolls onto the baking sheet. Be careful. Let cool and then enjoy. These can be frozen, if you have any left!
- DO NOT run cold water in the glass pyrex pan. It will crack. Let it cool before washing.