Bob’s hot cinnamon rolls recipe
Bob’s Hot Cinnamon Rolls recipeThis article was published by: Matthew
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- 6 ounces milk
- 1/4 cup plus 1 Tablespoon sugar (separated)
- 1/4 cup unsalted butter (1 stick)
- 3/4 teaspoon salt
- 1/4 cup warm water
- 1 packet dry yeast (or 1 Tablespoon bulk dry yeast)
- Pinch of flour
- 2 eggs (or egg substitute)
- 3 cups all-purpose flour
- 2 Tablespoons unsalted butter, melted
- Filling Ingredients:
- 1-1/2 cups light brown sugar
- 2-1/2 teaspoons ground cinnamon
- 1 teaspoon raisins (optional)
- 1/4 cup pecans, chopped (optional)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 to 3 Tablespoons milk
Scald milk in a pan (until foam at edge, before milk boils). Add 1/4 cup sugar, 1/4 cup butter, and salt to milk until butter melts, stirring occasionally. Let cool to 105 to 115 degrees (remove from heat). Warm the water in small measuring cup and sprinkle with yeast. Let stand for 5 minutes, then add 1 Tablespoon sugar and a pinch of flour; whisk together.
Add eggs to milk mixture and stir/whisk until combined. Add yeast mixture to milk mixture in a large measuring cup and stir. Place 3 cups flour in food processor and add liquid mixture until soft (sticky like batter) dough. Then mix some more. Place dough in a greased container and punch down. Spray top with non-stick cooking spray and cover. Let rise in a warm place (85 degrees), free from draft, for 45 minutes or until double in bulk (2 hours).
Mix the filling ingredients in a bowl with fork and set aside. Mix glaze ingredients in another bowl and also set aside. Punch down dough and roll into a 16 x 12-inch rectangle. Brush with 2 Tablespoons melted butter (optional for the Fat Police) that is cooled and not too hot. Spread filling on dough. Roll up jellyroll fashion, starting at long side, brushing off flour as you go. Pinch seam to seal (do not seal ends); use water if needed.
Cut roll into 12 slices (1-1/4 inches thick) or 24 small slices. Place on lightly oiled baking pan about 2 inches apart. Let rise in a warm place, free of drafts, for 45 minutes or until doubled in bulk. Bake at 350 degrees for 15 minutes or until brown (23 minutes for small). Cool 10 minutes before drizzling with glaze.
Reference: Bob’s hot cinnamon rolls recipe
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