Make-It-Mine Cinnamon Rolls
- In a large mixing bowl combine 1-1/2 cups of the all-purpose Flour and the yeast; set aside. In a medium saucepan heat and stir Liquid, potato flakes, 1/3 cup butter, sugar, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts. Add butter mixture to flour mixture; add eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining Flour as you can.
- Turn dough out onto a lightly floured surface. Knead in enough of the remaining Flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn once to grease surface of dough. Cover and let rise in a warm place until double in size (45 to 60 minutes).
- Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Meanwhile, lightly grease a 13x9x2-inch baking pan; set aside. In a small bowl stir together Filling ingredients; set aside.
- Roll dough into an 18x12-inch rectangle. Spread 1/4 cup butter over dough and sprinkle with Filling, leaving about 1 inch unfilled along one of the long sides. Roll up rectangle, starting from the filled long side; pinch dough to seal seams. Slice rolled rectangle into 12 equal pieces. Arrange pieces, cut sides up, in prepared pan (or choose an Alternate Shaping). Cover and let rise in a warm place until nearly double in size (about 30 minutes).
- Preheat oven to 375 degrees F. Place rolls on middle oven rack. Line a baking sheet with foil; place on bottom rack to catch any drips. Bake for 25 to 30 minutes or until golden. Cool in pan on a wire rack for 10 minutes; remove from pan. In a small bowl combine Icing ingredients. Spread or drizzle rolls with Icing.
From the Test Kitchen
Flour (pick one):
4-1/4 to 4-3/4 cups all-purpose flour; 2 cups whole wheat flour (stir in first) and 2-1/4 to 2-3/4 cups all-purpose flour; 1/3 cup unsweetened cocoa powder (stir in first) and 4 to 4-1/2 cups all-purpose flour
Liquid (pick one):
1-3/4 cups milk; 1 cup milk and 3/4 cup water; 1 cup half-and-half, light cream, or milk and 3/4 cup orange juice
Filling (pick one):
1/2 cup packed brown sugar and 1 tablespoon ground cinnamon; 1/3 cup granulated sugar and 1 tablespoon ground cinnamon; 1/3 cup packed brown sugar, 1/3 cup chopped pecans, and 2 teaspoons pumpkin pie spice; 1/3 cup granulated sugar, 1/3 cup chopped dried apples, 1/4 cup raisins, 2 teaspoons apple pie spice, and 1 teaspoon finely shredded orange peel; 1/3 cup packed brown sugar, 1/3 cup dried cranberries, and 1/4 cup chopped pistachio nuts; 1/4 cup packed brown sugar, 1/4 cup granulated sugar, and 1/2 cup miniature semisweet chocolate pieces
Icing (pick one):
1-1/2 cups powdered sugar, 1/2 teaspoon vanilla, and enough milk or orange juice to reach desired consistency; one 3-ounce package softened cream cheese, 2 tablespoons softened butter, 2-1/2 cups powdered sugar, 1 teaspoon vanilla, and enough milk or orange juice to reach desired consistency; 1-1/4 cups powdered sugar, 3 tablespoons unsweetened cocoa powder, 1/2 teaspoon vanilla, and enough milk to reach desired consistency
Alternate Shaping (pick one):
Wreath: Prepare and slice dough as directed, except line a large baking sheet with parchment paper. Arrange dough slices on prepared baking sheet in a circle about 9 inches in diameter, overlapping slices slightly. Let rise and continue as directed.
Christmas Tree: Prepare and slice dough as directed, except line an extra-large baking sheet with parchment paper. Place one dough slice at the bottom of prepared baking sheet for base. Arrange rows of four slices, three slices, two slices, and one slice in a pyramid above base, overlapping slightly. Place the remaining slice above single slice at top. Let rise as directed. Bake in a 350 degrees F oven for 30 to 35 minutes or until golden, covering edges with foil if necessary to prevent overbrowning. Spread or drizzle with Icing.
Cinnamon Roll Coffee Cakes: Prepare and roll up dough as directed; slice rolled dough log in half lengthwise. Line two baking sheets with parchment paper. In center of each prepared baking sheet, coil one dough half, cut sides up, to form a snail shape; tuck end under. Let rise as directed. Bake in a 350 degrees F oven for 30 to 35 minutes or until golden, covering edges with foil if necessary to prevent overbrowning. Spread or drizzle coffee cakes with Icing.
Cinnamon Twists: Prepare dough and let it rise the first time as directed, except divide dough in half before letting it rest. Line two 15x10x1-inch baking pans with parchment paper; set aside. Roll half of the dough at a time into a 12x8-inch rectangle. Spread with butter; sprinkle Filling down half of the rectangle. Fold in half lengthwise; cut into twelve 4x1-inch strips. Twist each strip one or two times and place in one of the prepared baking pans. Repeat with remaining dough half. Let rise as directed. Bake, one pan at a time, in a 375 degrees F oven for 15 to 20 minutes or until golden. If desired, spread or drizzle with Icing. Serve warm. Makes 24 twists.
Nutrition Facts (Make-It-Mine Cinnamon Rolls)
- Per serving:
- 399 kcal ,
- 11 g fat
- (6 g sat. fat ,
- 1 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 58 mg chol. ,
- 313 mg sodium ,
- 68 g carb. ,
- 2 g fiber ,
- 29 g sugar ,
- 8 g pro.