The sticky buns variation (below recipe) is my favourite!

Cinnamon Rolls

3 1/2 cups warm water
5 cups wheat flour
1/2 cup oil
1/2 cup honey
1 Tbsp salt
1/4 cup gluten flour
1/2 cup dry milk
2 eggs
3 Tbsp instant yeast
4-6 extra cups wheat flour

Mix water, honey, oil, gluten, powdered milk and slightly beaten eggs. Mix in 5 cups flour and mix for one minute. Add 1 cup flour and yeast on top of flour. Mix. Add salt, then quickly add remaining flour in 1/2 increments until dough is no longer sticky and kneads well. Knead 8-10 minutes.

Place in greased bowl, cover, and let rise until doubled. Punch down. Roll out dough on greased surface. Generously spread butter and sugar on dough. Sprinkle with cinnamon. You can also add chopped nuts, raisins or dried fruit. Roll up dough and cut into 1″ slices with a serrated knife. Put 12 rolls into grease 9×13″ pan. Cover, let rise for 30 minutes to 1 hour. Bake at 375 for 20-30 minutes. Frost. Makes 3 dozen.

VARIATION:
To make it sticky-buns style, spread some butter and brown sugar at the bottom of the pan before placing the cinnamon rolls to rise/cook. Turn over once baked for a yummy sticky coating. No frosting needed!

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