This is such a soft sweet dough to use, not only for just
Cinnamon rolls it is also great for pull a parts, bread,
sticky buns, even scones.
The "key" to this dough is to not add to much flour.
It is a "stickier" dough than say your bread dough.
You want the dough to feel wet, yet it will easily come
off your hands. Ready to start making some dough?
Sweet Cinnamon Rolls
6 C. Hot Water-divided
2 C. Cold Milk
2 1/2 TBSP. Salt
1 C. Oil
1 1/4 C. Sugar
3 TBSP. Yeast - heaping *( I use Red Star brand)
12 C. Bread Flour
Take 1 C.warm water, plus the yeast... set aside to bloom for 5 minutes.
Then in your mixing bowl add the remaining water, milk, salt, oil and sugar.
When the yeast has bloomed for 5 minutes add it to the mixing bowl.
Mix together on low for 2 minutes. Add in 6 C. of the flour and mix for 5 minutes.
Then add in remaining flour and again mix for 5 minutes.
*(you want the dough sticky,yet will pull away from the sides of the bowl)
Add more flour 1/2 C. at a time if needed.
Transfer dough to a floured surface and knead into a smooth ball.
Place in a greased bowl, rubbing some oil on the top of dough.
Cover with a light towel, place in a warm area to raise
double in size. Punch down once then let raise again
before rolling out and spreading with the creamy
My Creamy Cinnamon Filling
2 (8oz.) Cream Cheese-softened
2 C. Brown Sugar
1 C. Sugar
1 Stick Margarine- softened
2 TBSP. Cinnamon
Beat all ingredients together until smooth.
Spread over rolled out dough.
Roll up, pinching seams together.
Cut into desired size then place on lightly
sprayed baking sheet. Cover once more with a light
towel. Let rise a final time.
Bake in a 375 degree oven for 20-25 minutes.
* I like to glaze my rolls while they are hot right out of the oven.
Bake a great start to your day,