Cinnamon Rolls
Bookmark this page
Ingredients
Buns:
1 cup warm skimmed milk (100 to 110 °C)
6 tablespoons melted butter, divided
⅓ cup granulated sugar, divided
1 pack of instant yeast
16.88 oz all-purpose flour (approximately 3 3/4 cups)
1 large egg, lightly beaten
¼ teaspoon salt
Cooking Spray
⅔ cup packed brown sugar
1 ½ tablespoons ground cinnamon
Glaze:
3 tablespoons softened butter
2 tablespoons heavy cream
½ teaspoon vanilla extract
1 cup powdered sugar
To make
These cinnamon rolls from Cooking Light will appeal to any sweet tooth and cost you just 200 calories.
To make the buns, combine the milk, 3 tablespoons of melted butter, 1 tablespoon of granulated sugar, and yeast in a large bowl; let stand for 5 minutes. Weigh the flour or lightly spoon it into dry measuring cups. Add the egg and remaining granulated sugar to the bowl. Add 5 ounces (1 cup) of flour; let stand for 10 minutes.Add 25 ounces (about 2 1/2 cups) of flour and salt to the milk mixture; stir until a soft dough forms (the dough will be sticky). Place on a lightly floured surface. Knead until smooth and elastic (about 6 minutes); add enough remaining flour, 1 tablespoon at a time, to keep the dough from sticking to your hands. Place the dough in a large bowl greased with cooking spray; flip to coat the top. Cover and let rise in a warm place (85 °), draughty, for 35 minutes or until doubled in size. (Gently press two fingers into the dough. If there are dents, it means that the dough has risen sufficiently.) Knead the dough; cover and let rise for 35 minutes or until doubled in size. Knead the dough; cover and let stand for 5 minutes.Combine brown sugar and cinnamon. Place the dough on a lightly floured surface; roll out the dough into an 18-inch x 11-inch rectangle. Brush the dough with the remaining 3 tablespoons of melted butter; sprinkle evenly with the brown sugar mixture. Starting on one long side, roll the dough tightly into a jelly roll; pinch the seam to seal (do not seal the ends of the roll). Cut the dough into 18 (1-inch) slices. Place 9 slices, cut sides up, in each of 2 (8-inch) square baking pans greased with cooking spray. Cover and let rise for 35 minutes or until doubled in size.Preheat the oven to 350 degrees.Open the buns. Bake at 350 ° for 22 minutes or until they are lightly browned. Cool for 10 minutes in a bowl on a wire rack. Place the rolls on a wire rack; let cool for 5 minutes. Flip the rolls over.To make the glaze, combine 3 tablespoons of softened butter and cream; whisk to combine. Add vanilla. Gradually add the powdered sugar; mix until smooth. Sprinkle scones with icing; serve warm.
To make the buns, combine the milk, 3 tablespoons of melted butter, 1 tablespoon of granulated sugar, and yeast in a large bowl; let stand for 5 minutes. Weigh the flour or lightly spoon it into dry measuring cups. Add the egg and remaining granulated sugar to the bowl. Add 5 ounces (1 cup) of flour; let stand for 10 minutes.Add 25 ounces (about 2 1/2 cups) of flour and salt to the milk mixture; stir until a soft dough forms (the dough will be sticky). Place on a lightly floured surface. Knead until smooth and elastic (about 6 minutes); add enough remaining flour, 1 tablespoon at a time, to keep the dough from sticking to your hands. Place the dough in a large bowl greased with cooking spray; flip to coat the top. Cover and let rise in a warm place (85 °), draughty, for 35 minutes or until doubled in size. (Gently press two fingers into the dough. If there are dents, it means that the dough has risen sufficiently.) Knead the dough; cover and let rise for 35 minutes or until doubled in size. Knead the dough; cover and let stand for 5 minutes.Combine brown sugar and cinnamon. Place the dough on a lightly floured surface; roll out the dough into an 18-inch x 11-inch rectangle. Brush the dough with the remaining 3 tablespoons of melted butter; sprinkle evenly with the brown sugar mixture. Starting on one long side, roll the dough tightly into a jelly roll; pinch the seam to seal (do not seal the ends of the roll). Cut the dough into 18 (1-inch) slices. Place 9 slices, cut sides up, in each of 2 (8-inch) square baking pans greased with cooking spray. Cover and let rise for 35 minutes or until doubled in size.Preheat the oven to 350 degrees.Open the buns. Bake at 350 ° for 22 minutes or until they are lightly browned. Cool for 10 minutes in a bowl on a wire rack. Place the rolls on a wire rack; let cool for 5 minutes. Flip the rolls over.To make the glaze, combine 3 tablespoons of softened butter and cream; whisk to combine. Add vanilla. Gradually add the powdered sugar; mix until smooth. Sprinkle scones with icing; serve warm.
Views: 90
Author:Admin
Published: 11/20/2023 7:57 PM
Was this recipe helpful to you?
Yes
No
Comments (0)