Ann's Cinnamon Rolls

Ann's Cinnamon Rolls Ingredients

3 tablespoon Yeast; double-acting	0.5 cup Corn syrup
1.75 cup Milk whole	2 cup Powdered sugar
7 c per stick	1 cup Brown sugar
5 cups Sugar white	1 teaspoon Vanilla real
3 ea Eggs	5 cups Walnuts optional
1 teaspoon Salt fine kosher or sea salt	2 cups Raisins optional
10 cup Flour organic unbleached white	1 Olive oil
1.5 cup Cinnamon ground	1 Water

Instructions for Ann's Cinnamon Rolls

approx time start-to-finish 4 hrs


It's best to make the dough one day ahead, but I have made these
rolls many times just as soon as I got the dough to rise.

Makes approx 70 rolls - Two 9x13x3 pans with 7 rows of 5 each

Dough -- Dissolve in large bowl:
1.5 cups warm water (105 - 115 F)
3 Tablespoons Active Dry Yeast (3 packages)

Scald1.5 cups milk - This means heat to almost boil, but not boil. Let cool.

Add to milk and stir to dissolve:
1 cup butter and 1 cup white sugar

Add to milk and mix well:
3 eggs and 1 teaspoon of salt (I use sea salt or kosher)

Add this mixture to yeast and water.

Add and mix well 8 cups unbleached bread flour (I use organic), then add more to get to a soft, sticky dough - up to 2 more cups may be needed. Dough should be easy to handle with floured hands. Knead with floured hands gently for about five minutes until smooth and elastic.

Clean out bowl, dry, and then brush or spray with oil (I use olive). Put dough in greased bowl then turn greased side up. Cover with damp dish towel. If you are going to make tomorrow, wrap in plastic and refrigerate overnight [or up to 3 days]. If you are going to make now, cover with damp dishtowel and place in warm place to rise until double; about 1.5 hours. Temperature to rise should be about 100 F. Not so hot to cook the bottom of the pan but definitely very warm. Dough is ready if an indentation remains when touched. If refrigerated overnight, don't worry about rising. If not, when risen, punch down dough and proceed. Divide into 4 approx equal balls.

Turn out dough on oiled or lightly floured board. Roll out to 8" x 24" -- works best if you pull and fiddle till you get it roughly square, i.e. 8" all along not tapering at the ends. Spread with very soft butter - about .5 cup - leave about 1? across the top of the long side empty. Sprinkle with 1 cup brown or white sugar (I use white), 3-4 tablespoons (generous) cinnamon and 2 cups chopped walnuts or pecans if you like nuts. You can also add raisins here.

Set oven at 350 F. Generously grease two 9x13x3 pans. If you want high and tight, make sure you use a deep 9x13 pan or they will rise out the top. . Place .5 cup butter, 1 cup brown sugar, 4 tablespoons corn syrup, and 1 cup of nuts (if desired) in saucepan - heat till mixed and spread evenly in pans. You want about .25" of butter mixture in the bottom of each pan.

Roll up tightly, from long side to long side, finishing with the un-buttered edge. Pinch edge of dough into roll to seal well. Stretch roll to make even. Cut into 24 slices - approximately 1" each. Place evenly in pans. If you spread them apart, they will rise until they touch each other. If you keep them tight, they will rise up so they have thin, high sides. This is how I make them. Let Rise again for about 30-45 minutes till they look puffy. they will continue to rise in the oven.

Bake for 30 minutes, until light-golden brown. Too dark and they will be hard, too light and the center ones will not be done. check the center ones before you take them out to make sure they're ready. As soon as they come out of the oven, turn upside down on parchement paper or foil and let the caramel butter sauce drizzle over the rolls. Leave the plan over the rolls for a few minutes and then take it off and allow the rolls to cool.

When they are cool, make icing - .25 cup warm milk, 2 cups powdered sugar, a few drops of good vanilla extract. Beat well. Icing should be soft. Drizzle over rolls.

These cinnamon rolls come from three different recipes, but the oldest one is my grandmother's, who then taught my mother, and then she taught me. It was their tradition to put the rolls close together before cooking and then they rise high and tight. I have been making this version for more than 15 years. Enjoy


Main Ingredient: Sweet roll doughCuisine: American

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