Cinnamon Rolls with Caramel Frosting

Dinner Rolls

Rolls/ Cinnamon Rolls

2 Cups milk (scalded)
1 overflowing Tablespoon yeast in 1/3 C. warm water
1 cube butter
1/3 C. sugar or honey
2 eggs
1 tsp salt
enough flour to make soft dough (5-6 C.)

don't measure the flour! I only put 5-6 C. because some people can't live without a ballpark measurement. In truth, I have no idea because I NEVER measure the flour. Determine when to stop adding flour based on texture. Dough should be very soft. The more flour the heavier the roll.

Scald 2 C. milk in microwave. Soften yeast in warm water. Beat 2 eggs in stand mixer.  Add sugar or honey and scalded milk. Add some flour. When mixture is cool enough, add yeast/water. Continue adding flour to make a soft dough.

texture of soft dough

SOFT dough. The less flour the lighter the roll

 Then add softened butter and salt and mix well.  Let rise til double. punch down and divide into rolls. Should fill a large cookie sheet,  and make 35 rolls, 5 across and 7 down. Bake at 350 til golden, approx. 15 min.

letting dough rise

this is more than double. ok on first rise but don't let rolls rise this much

pinch off dough in small rounds, seam underneath

this is a small cookie sheet so only 4 across

For cinnamon rolls

Let rise til double, then roll out into long rectangle of about 1/2" thick on a counter top sprayed with PAM.

use PAM on countertop and rolling pin
because flour with add stiffness to dough
making rolls denser and heavier

 Cover dough rectangle with softened butter, brown sugar, white sugar and cinnamon.

Roll up and cut into cinnamon rolls. Place on greased cookie sheet. Will fill a large cookie sheet.

Use dental floss to "cut"

Prevents rolls from squishing flat

let frosting boil to thicken & come together

Caramel Frosting:
1 Cup Brown Sugar
1 cube butter
1/3 C. evaporated milk or whipping cream


Gently heat brown sugar, butter and milk or cream so they gradually approach the same temperature, then increase the heat and bring a to boil until frosting thickens. Remove from heat and add powdered sugar, using a hand blender to prevent lumps.  Use a pastry brush to frost cinnamon rolls with frosting when they come out of the oven. Frosting will be  runny but will stiffen as it cools.

Cooks note: frosting can separate if ingredient temperatures are very different. Do not pour cold cream into hot butter and sugar mixture for example. 

Nutella star bread variation. After allowing dough to rise til double, divide into 

4 equal parts.

11

Roll the first of four parts into a circle. 

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3

Now, cover circle with a thin layer of chocolate spread. Nutella will spread best if you 

have let it sit for several minutes in hot water in order to soften and liquify a little.

14

Roll another layer of dough, place it on the previous one and cover with nutella. Repeat the procedure with the next layer.

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Finally, here comes the last layer 

16

Using a  plastic cup or coffee cup, mark the center of the bread.

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Divide the bread into quarters – start cutting from the marked circle  Then, divide 

every quarter into four equal parts. At the end you should have 16 equal parts. 

Works best if you cut sections with pizza cutter or kitchen shears.

18

Take two parts of the cake in both hands and delicately twist them in opposite directions. Repeat with all pairs to form eight-armed star.

19

Twist the ends of each arm underneath to create a round shape.

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Bake at 180°C/350°F, for around 15 to 20 minutes. For the first 10 minutes use only

lower heater, then turn the upper one too.Brush surface of the bread with beaten egg 

yolk and a little milk for the last 5 min of

baking time..