I thought I had the best cinnamon roll recipe, but oh my goodness..."Katy bar the door".....
Here's why:
.
1. The dough is light and fluffy, not "bready"
2. There is NO KNEADING, but it sure tastes like there is
3. The flavor is outstanding!!
4. They have the texture of a good donut
5. Covered, they stay fresh and delicious for 2-3 days
6. They freeze beautifully
Do I have your attention yet? Click on this photo so you can see the light and airy texture of the baked rolls.
2 cups buttermilk (no substitutions)
1/2 cup vegetable oil
1/2 cup sugar
1 packet Quick Rising yeast
4 1/2 cup all purpose flour *DIVIDED*
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
FILLING
3/4 brown sugar
1 teaspoons cinnamon
pinch of salt
1 cup chopped pecans (optional)
2 tablespoons butter (soft)
Mix the buttermilk, vegetable oil and sugar in a bowl and put it in the microwave just long enough to get it a little warm (I call it baby bottle warm) Let it cool down if necessary.
Stir in the yeast and let it sit for about 10 minutes.
Stir in 4 (of the 4� cups) of flour to the buttermilk mixture and stir well (no need to knead, just mix well). Dough at this stage will be extremely sticky and more like a thick batter. Cover dough with plastic wrap and let it sit in a warm place for an hour.
In a small, separate bowl, mix the final � cup of flour, baking powder, baking soda and salt. After the sticky dough has raised for an hour, stir it down and add this final half cup flour mixture. Mix until well incorporated (by hand or electric mixer)...just takes a minute.
Turn batter (which will still be quite soft and sticky) out onto WELL-floured counter and roll the dough around a few times, coating the surface with flour so it is not super sticky.
Roll (or pat) dough out into a rectangle that is about �� thick. Spread dough surface with 2 tablespoons room temperature butter then evenly spread on the filling ingredients and top with nuts if you are going to use them (pat the nuts into the sugar a little).
Roll up, jellyroll style, keeping it as tight as you can. Pinch the seam shut tightly. Cut 1�� slices and lay them, cut side down, in a greased 9x13 baking pan. Cover with plastic wrap and let rise for 60 minutes (or until double in size).
Bake in pre-heated 375F oven for about 20-25 minutes or until golden and they sound hollow when you tap on them. Frost while still hot.
FROSTING
3 cups powdered sugar
1/4 tablespoons melted butter
1 teaspoon vanilla extract
1/4 teaspoon almond extract
4 tablespoons* milk (less if you want thicker frosting)
*Mix the powdered sugar + butter + extracts and just a couple tablespoons of the milk. If frosting seems to thick, add just a little more milk. If it seems too thin, add just a little more powdered sugar.
Drop everything and try this recipe!!!
Here's why:
.
1. The dough is light and fluffy, not "bready"
2. There is NO KNEADING, but it sure tastes like there is
3. The flavor is outstanding!!
4. They have the texture of a good donut
5. Covered, they stay fresh and delicious for 2-3 days
6. They freeze beautifully
Do I have your attention yet? Click on this photo so you can see the light and airy texture of the baked rolls.
2 cups buttermilk (no substitutions)
1/2 cup vegetable oil
1/2 cup sugar
1 packet Quick Rising yeast
4 1/2 cup all purpose flour *DIVIDED*
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
FILLING
3/4 brown sugar
1 teaspoons cinnamon
pinch of salt
1 cup chopped pecans (optional)
2 tablespoons butter (soft)
Mix the buttermilk, vegetable oil and sugar in a bowl and put it in the microwave just long enough to get it a little warm (I call it baby bottle warm) Let it cool down if necessary.
Stir in the yeast and let it sit for about 10 minutes.
Stir in 4 (of the 4� cups) of flour to the buttermilk mixture and stir well (no need to knead, just mix well). Dough at this stage will be extremely sticky and more like a thick batter. Cover dough with plastic wrap and let it sit in a warm place for an hour.
In a small, separate bowl, mix the final � cup of flour, baking powder, baking soda and salt. After the sticky dough has raised for an hour, stir it down and add this final half cup flour mixture. Mix until well incorporated (by hand or electric mixer)...just takes a minute.
Turn batter (which will still be quite soft and sticky) out onto WELL-floured counter and roll the dough around a few times, coating the surface with flour so it is not super sticky.
Roll (or pat) dough out into a rectangle that is about �� thick. Spread dough surface with 2 tablespoons room temperature butter then evenly spread on the filling ingredients and top with nuts if you are going to use them (pat the nuts into the sugar a little).
Roll up, jellyroll style, keeping it as tight as you can. Pinch the seam shut tightly. Cut 1�� slices and lay them, cut side down, in a greased 9x13 baking pan. Cover with plastic wrap and let rise for 60 minutes (or until double in size).
Bake in pre-heated 375F oven for about 20-25 minutes or until golden and they sound hollow when you tap on them. Frost while still hot.
FROSTING
3 cups powdered sugar
1/4 tablespoons melted butter
1 teaspoon vanilla extract
1/4 teaspoon almond extract
4 tablespoons* milk (less if you want thicker frosting)
*Mix the powdered sugar + butter + extracts and just a couple tablespoons of the milk. If frosting seems to thick, add just a little more milk. If it seems too thin, add just a little more powdered sugar.
ENJOY !!!
FIVE STAR (NO KNEAD) CINNAMON ROLLS
4/
5
Oleh
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