How to Make Cinnamon Bread Rolls
The Ingredients
To make the cinnamon bread rolls, you will need 1 cup of milk, heated about 1 minute inside the microwave oven, 1 teaspoon of pure vanilla extract, 1/4 cup of warm water about 110 degrees F, 1/2 teaspoon of salt, 1/2 cup of butter, 2 beaten eggs, 1/2 cup of granulated sugar, 1 tablespoon of vital wheat gluten, 5 cups of bread flour, cinnamon filling, butter frosting and 3 teaspoons of active dry yeast.
Using a Bread Machine
Add all needed ingredients, except for the butter frosting and cinnamon filling, inside the bread pan of the bread machine. Process everything based on the instructions given by the manufacturer for a dough setting. When the dough cycle has been completed by the bread machine, take out the dough from the pan and place on a lightly oiled surface. Use a non-stick cooking spray. Form the dough into an oval shape, then cover using a plastic wrap. Allow everything to rest for 10 minutes.
Check the dough. Make sure that it forms a solid but elastic ball. If the dough is too moist, you may add more flour, one tablespoon at a time. If the dough is gnarly and dry, you may add warm water, one tablespoon at a time. If looking is not enough, you can stick your finger into the dough. Ideally, it should be tacky.
The Standup Mixer
If you are using a standup mixer. Mix all the ingredients according to the instructions given, except for the butter frosting and cinnamon filling. Use a dough hook, then mix all the ingredients together until you form a soft dough. Turn the dough onto a lightly oiled surface. Use non-stick cooking spray. Knead the dough until it becomes elastic for about 10 minutes. Cover the bowl using plastic wrap then allow to rest for 10 minutes.
Using a Food Processor
Place the dry mixture inside the processing bowl. While the motor is running, you may add eggs, butter and liquid ingredients. Process everything until well-mixed. Continue processing the ingredients, then add more flour until you form a soft ball. Turn the dough onto a lightly oiled surface. Use non-stick cooking spray, then knead until the dough becomes elastic. Cover the bowl using plastic wrap and allow to rest for 10 minutes.
Next Tips
Beginning with the long edge, roll the dough up, pinching the seams to seal. Rolling the log very tightly will lead to cinnamon rolls with the centers popped up over the rest as these bake. You can add the flavors according to your personal preference.
By Robert Perkis
You may contact me through my Help Desk Contact at AccessInfoHub.com
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