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Cinnamon roll frosting1/23/2024 Thought I had a great recipe for my bread machine (zojurushi) but it always was a little on the light and dry side. I am a seasoned baker and have been making Cinnamon Rolls for at least 25 years.This recipe is well worth the time and effort required to make this dessert. I also used store bought Pillsbury cream cheese icing and melted it in the microwave before putting it on top of the baked rolls. Baked in the oven for 20 mins at 350*F and as soon as they came out, I brushed melted butter on top. I placed the cut up rolls into a baking dish and placed it in the sunlight for an hour to let rise (double / triple in size). I pat down the brown sugar / cinnamon mix and then began to roll it tightly. Then I punched it down and prepared the rolls by using 1/2 stick of room temp butter and smeared it over the dough by hand. This extra heat helped the dough rise much faster. I let the dough rise in the sunlight with plastic wrap tightly covering the bowl. I used 4 cups of bread flour and I kneaded the dough for about 45 mins by hand. I made a few changes to the recipe for personal preference: I used 3/4 Silk almond milk and 1/4 sweetened condensed milk (I still added the 1/3 cup white sugar).I ended up with about a 1/2 inch layer of brown sugar completely covered with cinnamon. My Notes: I was pretty generous with both the brown sugar and cinnamon.
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