Food recipes
Rise-and-Shine Cinnamon Rolls
Rise-and-Shine Cinnamon Rolls Ingredients: milk, buttermilk, fluid, cultured, lowfat leavening agents, yeast, baker's, active dry wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched...
Rise-and-Shine Cinnamon Rolls
Ingredients:
milk, buttermilk, fluid, cultured, lowfat
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
salt, table
butter, without salt
sugars, brown
sugars, powdered
lemon juice, raw
Directions:
To make Cinnamon Rolls: Preheat oven to 425F.
Line baking sheet with parchment paper or coat with cooking spray.
Heat milk in saucepan over medium heat until warm to the touch.
Remove from heat, and sprinkle with yeast.
Set aside.
Combine flours, sugar, baking powder, 1/2 tsp.
cinnamon and salt in bowl.
Rub butter into flour mixture with fingers until mixture resembles coarse meal.
Stir in milk until soft dough forms.
Transfer to well-floured surface and dust with flour.
Press into 12x6-inch rectangle.
Combine brown sugar and remaining cinnamon in small bowl.
Sprinkle over dough, and press in lightly with palms of hands.
Gently roll dough lengthwise into log.
Cut log into 16 3/4-inch-thick slices.
Place slices on prepared baking sheet, reshaping into rounds if necessary.
Bake 15 to 18 minutes, or until rolls begin to brown.
To make Glaze: Whisk together confectioners sugar and lemon juice.
Glaze will be very thick.
Brush glaze on cinnamon rolls right when they come out of the oven.
Serve warm.
Ingredients:
milk, buttermilk, fluid, cultured, lowfat
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
salt, table
butter, without salt
sugars, brown
sugars, powdered
lemon juice, raw
Directions:
To make Cinnamon Rolls: Preheat oven to 425F.
Line baking sheet with parchment paper or coat with cooking spray.
Heat milk in saucepan over medium heat until warm to the touch.
Remove from heat, and sprinkle with yeast.
Set aside.
Combine flours, sugar, baking powder, 1/2 tsp.
cinnamon and salt in bowl.
Rub butter into flour mixture with fingers until mixture resembles coarse meal.
Stir in milk until soft dough forms.
Transfer to well-floured surface and dust with flour.
Press into 12x6-inch rectangle.
Combine brown sugar and remaining cinnamon in small bowl.
Sprinkle over dough, and press in lightly with palms of hands.
Gently roll dough lengthwise into log.
Cut log into 16 3/4-inch-thick slices.
Place slices on prepared baking sheet, reshaping into rounds if necessary.
Bake 15 to 18 minutes, or until rolls begin to brown.
To make Glaze: Whisk together confectioners sugar and lemon juice.
Glaze will be very thick.
Brush glaze on cinnamon rolls right when they come out of the oven.
Serve warm.