Hey Cheryl Clemons Moore here is the recipe for my cinnamon rolls that I make For the Dough: 1 cup milk 1 1/2 tablespoons dry yeast 1/4 cup warm water 3 tablespoons granulated sugar 2 eggs 1/4 cup unsalted butter, melted 4 1/2-5 cups all-purpose flour 1/2 teaspoon salt For the Filling: 1/2 cup unsalted butter, softened 3/4 cup thyme honey 1/2 cup packed light brown sugar 3 tablespoons cinnamon 3 mastic crystals, finely ground Heat the milk in a small saucepan over medium heat until it just begins to boil. Remove from heat and let stand until cooled to room temperature. Meanwhile, sprinkle the yeast over the warm water in a large bowl. Add 1 tablespoon of the sugar and let stand until foamy, about 5 minutes. Using a wooden spoon, beat in the remaining 2 tablespoons sugar, the eggs and butter. Beat in cooled milk. Gradually add the 4 1/2 cups flour and salt, scraping down the sides of the bowl, until a soft dough forms. Knead the dough, adding more flour if too sticky, for about 10 minutes until smooth. Grease the bowl (bottom and sides). Cover with plastic wrap, top with a kitchen towel and place in a warm spot until doubled in size, about 1 1/2 hours. Prepare the filling: Mix the butter, the honey, the brown sugar, mastiha and cinnamon together in a medium-size bowl; set aside. Preheat the oven to 350 degrees. Grease two 9-inch round baking pans with margarine or shortening. Line bottoms with parchment paper and grease paper as well. Uncover dough and punch it down. Roll out dough on a lightly floured surface to an 18 x 12-inch rectangle. Spread the butter mixture over the dough and begin (with the long side facing you) rolling up the dough. Pinch the ends to close then begin cutting the roll into 12 or so generous 1 1/2-inch pieces. Arrange 6 pieces in each prepared pan. Cover baking pan with plastic wrap, top with a kitchen towel and let sit in a warm spot until buns double in size, about 30 to 45 minutes. Uncover pan and bake for about 40 minutes until golden. (If not baking second pan immediately, cover the buns with plastic wrap (prior to letting them rise) and refrigerate for up to a day.) Remove pan from oven and place on a wire rack. To glaze the buns, combine 1/2 cup powdered sugar with a tablespoon of milk and stir until smooth. Spread the glaze over the hot buns and serve immediately … they’re too good not to!
Posted on: Tue, 08 Oct 2013 12:13:04 +0000
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