Grace & Favor – A Life Worth Living

Tuesday, September 21, 2010

Cinnamon Rolls and King Arthur Flour


I love my bread maker, it was a gift from my boss many years ago and except for my Kitchen Aid mixer its the small appliance I use the most.  Mine is a Zojirushi , took me a couple of minutes just to spell that. This isn't the exact model I have but pretty close. I haven't made bread dough from scratch since I got this beauty. This machine was recommended by the test kitchen ladies at King Arthur Flour.  I owe them a big hug for steering me toward this particular machine. Oh, and I do use King Arthur flours too. I don't normally bake bread in the machine but I do love the dough making option and use that all the time.  So, on to the cinnamon rolls now that I've done free commercials for both King Arthur and Zojiruski Bread Makers.

This recipe is for my bread maker, your's may be a little different but most of the bread makers have similar dough recipes.

All the ingredients are placed in the bread maker in the order given:
1 cup water
1 large egg
3 1/4 cups bread flour (I use King Arthur)
4 tbs. white sugar
1 tsp. salt
3 tbs. dry milk
1/4 cup cold butter cut into cubes
2 tbs. dry yeast
 With my bread maker I just put in the above in the order given and turn it to the dough cycle.  It takes about an hour and half to cycle and then I remove it and let it rise on the counter for another hour covered by a large bowl. After an hour or even two of the first rise I punch the dough down and let it rest for 20 minutes. This is important, if you don't let the dough rest it will just keep springing back on you as you try to roll it out. At this point it can be turned into any type or roll, cinnamon, garlic, Parker House, hamburger buns, hot dog rolls , etc.

After letting the dough rest for a few minutes roll it
 into a rectangle approximately 24" x 12" and spread a
layer of soft butter liberally over the dough.














We love cinnamon so I first coat the dough with a cinnamon
and sugar mixture, like what you used to put on your toast
when you were a kid.  Over that I sprinkle more cinnamon
without the sugar.  You can adjust this to your liking.











How wide you cut your rolls depends on how large
you want each to be after baking.  For cinnamon
rolls I like ten to twelve pieces.  These will be large
after baking.
Place the rolls is a greased baking pan and let
raise again, covered.  I usually let them go 1 to
 1 1/2 hours before
popping them into the oven.
After the second raise your rolls should fill the 9x13 pan.
Bake at 350 for twenty to twenty five minutes according
to your oven's temperament and frost with vanilla icing
or leave plain to be enjoyed with a little butter on top.


6 comments:

Cathy said...

Ok, making my mouth water. They look delicious and I'm sure they are.

sheila from life @ #17 said...

wow...I imagine those make a wonderful breakfast for your house guests :)

southerninspiration said...

I wish I WAS your houseguest...those look scrumptious! I can just imagine the smell!

Suzanne

Paula said...

I could make a huge pig out of myself if I were a Michigan houseguest. Your cinnamon buns look some kind of good!

Porch Days said...

I have been wanting to use my bread maker but they don't seem to see the bread mixes for bread makers anymore. Will have to do it from scratch. These cinnamon rolls look wonderful!

Alycia Nichols said...

Try as I may, I have NEVER been able to master the art of yeast baking. I don't know why. I'm such a good cook otherwise. The whole yeast thing just has me baffled. These cinnamon rolls you did are just beautiful! I've not yet had breakfast, so thanks for the inspiration. Since I can't bake them, looks like I'm headed to Cinnabon this morning! Have a terrifi day!!!