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  • Rev. Dr. Andrea M. King

Cooking with Pastor King: Basic Cinnamon Rolls


DOUGH:

You will need ONE cup of warm milk but start with:

1/2 c warm milk

2 tsp active dry yeast

1 tsp sugar

Mix all three ingredients together, and let bloom for 15 minutes.

Add remaining 1/2 cup of warm milk

3 oz melted butter

1/3 c sugar

1 TB vanilla

4 egg yolks

3 cups All Purpose flour

1/4 tsp salt (if your butter is unsalted)

Mix well (If dough is too loose, add up to 1/4 cup of flour in an oiled bread bowl turn dough. Cover up with a clean towel or cloth. Let proof for 90 minutes. Put in microwave with a cup of hot water [or in a warm oven]).

Roll dough onto floured surface.

Knead

Roll out dough will rolling pin to about (12-14 inches wide and 19-20 inches long)

Spread whole stick of melted butter on the surface of the dough. Sprinkle on 2 cups brown sugar and sprinkle with ground cinnamon.

You can spread pie filling, jam, or marmalade, etc. if you want to make rolls with a different filling.

Roll the dough towards you to form a cylinder. Cut the rolls about inch thick and place them on a baking pan lined with parchment paper.

Cover up. Place in warm oven to proof for 30-45 minutes. Sprinkle a little more brown sugar and cinnamon on top.

Bake at 350 for 15-20 minutes

For icing:

2 c confectioners sugar

1 TB butter

1 tsp vanilla or rum

Add milk (or coffee creamer ) one tablespoon at a time until you reach desired consistency.

Spoon icing over warm rolls.

NOTE: To the icing you can also add one or more of the following:

Cream cheese

Citrus juice/zest

Flavored extracts

Add nuts (optional)

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