Cinnamon Rolls

Sweet Bread Dough for Cinnamon Rolls

9/16 C milk

9/16 C water

3 C flour – 3 Tbsp

3 Tbsp gluten powder (Bob’s Red Mill) *

3 Tbsp sugar

3 Tbsp butter

1 tsp salt

4 tsp active dry yeast

* Gluten is the protein in Bread flour that makes the long strands between the cell walls in the bread and tender consistency that you just don’t get with regular all purpose flour.  Adding it to all purpose flour or rye flour or whole wheat flour makes the tenderness and consistency change completely.  But, it is the protein that people have difficulty digesting who have Celiac disease and go on gluten free diets.   If you have dietary concerns of this nature, please do not use this gluten addition.  However, if this is not a concern for you, you will be amazed by the difference in your cooked product.  Use 1 Tbsp for each cup of flour.

The first step is to place all ingredients for this sweet bread in the pan for  your bread maker in order listed.  Select the dough setting.  This should take about 1 hour and 40 minutes.  After the dough cycle ends, remove the dough, punch down (remove the air from the dough on a floured surface) and put in your lightly floured board.

P.S. If you don’t have a bread maker, combine all of the ingredients in a mixer bowl with a dough hook and mix for about 5 minutes or until the dough is no longer sticky.  Let rest for 10 minutes and knead again for another 5 minutes with the dough hook.  Remove the hook and let rise in the bowl covered for about an hour or until doubled in size.

Roll out your dough into a rectangle that is approximately 12 ” wide by  X 20 ” long.  Spread 2 Tbsp of softened butter on the dough up to  1/2″ from the edges.  Follow the butter with 3/4 C lightly packed brown sugar and spread an even layer over the dough.  Sprinkle 1 Tbsp of cinnamon over the surface of the dough.  Leave a 1/2″ all the way around the edge of the dough.  This is so that when you are rolling the dough, the sugar does not spill out and stays in your roll.  Start rolling along the long end and roll tightly until you come to the end.  Pinch the dough together gently to form a seal.

Cut 1 1/2 ” slices with a serrated knife and place each slice cut side down in a greased 9×13 baking pan.   Arrange the rolls so they have enough room to rise, double in size.

Cinnamon Rolls
A 9 X 13 baking pan should fit 12 cinnamon rolls allowing plenty of room for the rolls to rise double in size.

Bake Cinnamon Rolls at 375F for 20 minutes of until golden brown.

Cream Cheese Frosting

2 Tbsp Cream Cheese – room temp

2 Tbsp Butter softened

1 1/2 C Confectioners sugar

1/2 tsp of vanilla

2 tsp milk – if needed

With an electric mixer, beat ingredients together to form a spreadable frosting.  Frost while the cinnamon buns are still warm but not hot.   Enjoy!




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