JO MAMA’S SOFT AND FLUFFY CINNAMON ROLLS
JO MAMA’S SOFT AND FLUFFY CINNAMON ROLLS INGREDIENTSNutrition
- 2teaspoons active dry yeast
- 1⁄2cup water, lukewarm
- 1cup unsalted butter(2 sticks)
- 2⁄3cup granulated sugar
- 1cup milk
- 1 1⁄2teaspoons salt
- 1 1⁄2teaspoons pure vanilla extract
- 4large eggs
- 6 -7cups bread flour (I prefer bread flour) or 6 -7 cups unbleached all-purpose flour (I prefer bread flour)
- 1cup granulated sugar
- 1⁄2cup packed brown sugar (light or dark)
- 3tablespoons ground cinnamon
- 3⁄4cup unsalted butter, melted (part will be used to prepare pans)
- 2cups confectioners’ sugar
- 1tablespoon unsalted butter, melted
- 1teaspoon pure vanilla extract
- 2 -3tablespoons water
- Start by sprinkling yeast over the 1/2 cup lukewarm water.
- In heavy-duty mixer with dough hook on medium speed, cream together the 1 cup butter and 2/3 cup sugar until sugar is dissolved and the mixture is light and fluffy.
- Beat in the yeast mixture, milk, salt, 1/12 teaspoons vanilla, eggs, and 5 1/2 cups of the flour.
- Beat for a couple of minutes, adding additional flour 1/4 cup at a time.
- When dough is thick enough to start pulling together in a ball, reduce speed appropriate for kneading.
- Add no more flour than necessary for it not to be sticky.
- Knead for about 15 minutes.
- (I think this extended kneading help makes dough light and soft).
- Transfer to an oiled bowl and turn to coat with oil.
- Cover and let rise in a warm, draft-free spot, until dough doubles (1 to 1 1/2 hours).
- While dough is rising, prepare filling: Stir together 1 cup granulated sugar, 1/2 cup brown sugar, and 3 tablespoons cinnamon in small bowl.
- Line two 15 x 10-inch cookie sheets with parchment and brush with melted butter.
- Roll dough until it is 12 x 18-inch rectangle.
- Brush with remaining butter (but leave about 1/2 inch at long side[on other side from you] with no butter so it will stick when rolled up).
- Sprinkle with sugar/cinnamon filling mixture.
- Roll up dough from longer side[close to you], snug but not too tight.
- Cut dough with sharp knife (or dental floss–if you know that trick–crossing it around roll and pulling quickly) in slices approxamitely 1″ thick.
- Arrange in pan and cover loosely with foil (coated with non-stick spray so it won’t stick). (DON’T BE TEMPTED TO CROWD THEM IN THE PAN — they will end up doughy–not cooked all the way through. They rise and spread.).
- (I also brush a bit of butter between sides of rolls so that when they rise they won’t stick completely to each other–helps separate them when you serve them).
- To prepare glaze, mix ingredients with 2 tablespoons warm water.
- If it is too thick, add additionly warm water until it is thin enough to drop easily from a spoon.
- WANT TO EAT THEM IN ABOUT AN HOUR AND A HALF?.
- Let dough rise until doubled again, about 45 minutes to an hour.
- Preheat oven to 350°F.
- Bake rolls for 20 to 25 minutes, until puffy and golden brown.
- Let cool 5 minutes or so and then drizzle glaze over warm rolls and serve.
- FOR OVERNIGHT RISING, after rolls are shaped and arranged on pan, cover and place in the refrigerator to rise overnight (8 to 10 hours).
- Take them out to sit at room temperature for about 20 minutes before baking.
- There is plenty of cinnamon sugar–I don’t use all of it. Use according to your own tastes.