Monday, December 8, 2014

Jumbo Glazed Cinnamon Rolls


















They're oooey, goooey and rich and they're jumbo for that oversized mug of coffee! I am particular about my cinnamon rolls. They have to be soft and sticky and especially buttery. I use Star Fine Foods Butter flavored Olive oil now for most of my baking because I get the same buttery taste and at the same time I can cut back on saturated fats, sodium, and cholesterol without sacrificing that buttery flavor. Here's a tip for you: Use dental floss method to cut the rolls and you'll get perfect slices. Another tip: You can freeze these for later: Follow the instructions and slice you dough and then place them in a greased foil pie pan. Cover them with foil and then put the pie pan in a ZipLoc freezer bad. Later, when you want to make them, take them out the night before and remove the pan from the bag. Remove the foil and place them into your oven. Don't turn on the oven....just turn on the oven light for slight warmth. By morning, they have risen and are ready to bake.

Jumbo Glazed Cinnamon Rolls

2 packages active dry yeast (4 1/2 tsp)
1-1/4 cups warm water (110° to 115°)
1.5 cups warm milk (110° to 115°)
3 tablespoon Star Fine Food Butter Flavored Olive Oil
1 egg
1/2 cup honey
2 teaspoons salt
7 cups all-purpose flour

FILLING:                                                                      


3 tablespoons butter, softened
1 1/8 cups packed brown sugar
1 1/2 teaspoons ground cinnamon

GLAZE:

1.5 cups confectioners' sugar
3 tablespoons butter, softened
1/2 teaspoon vanilla extract
3 to 4 tablespoons milk

In a large bowl, dissolve yeast in warm water; let stand 5 minutes. Add the milk, butter flavored olive oil, eggs, honey, salt and 1.5 cups flour; beat on low for 3 minutes. Stir in enough remaining flour to form a soft dough.


Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a large greased bowl; turning once. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a floured surface; divide into two pieces. Roll each into a 14-in. x 8-in. rectangle; spread with butter. Combine the brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges and press into dough. 


Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place cut side down in four greased 13-in. x 9-in. baking dishes. Cover and let rise until doubled, about 30 minutes.

Bake at 350° for 25-30 minutes or until golden brown. Cool for 5 minutes; remove from pans to wire racks.

For glaze, in a large bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency; drizzle over rolls.



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Disclaimer: I have an ongoing relationship with STAR Fine Foods for my recipes and photography using their wonderful products. This post is sponsored by STAR. I am compensated for my time and work and I am sent products as I request them. However, all opinions of the product stated in this post are 100% my own. I truly love their products!

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