This is my mom’s recipe for cinnamon rolls. As a kid there were many functions I was invited to with the clear understanding that I would have my mom send some of these along with me.
Place the water, oil, dry milk powder, 3 1/2 tablespoons sugar, salt, flour, and yeast into a bread machine in the order recommended by the manufacturer. Run the machine on the Dough cycle. At the end of the cycle, remove the dough and place it on a floured work surface.
Mix 1/3 cup of sugar with the cinnamon in a bowl, and set aside. Spray a 9x13 inch pan with cooking spray.
Roll the dough out into a 10x15 inch rectangle. Spread the softened butter over the dough and sprinkle evenly with the sugar-cinnamon mixture. Roll up the dough from the long side into a tight roll. Cut the roll into 12 slices about 3/4 inch thick and place the slices into the prepared baking pan with the rolls barely touching each other. Cover with a cloth, and let rise in a warm place until doubled, 30 to 60 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Bake the rolls in the preheated oven until the tops of the rolls are golden brown, 15 to 20 minutes.
Per Serving: 212 calories; protein 4g; carbohydrates 34.1g; fat 6.6g; cholesterol 7.9mg; sodium 222.4mg.
The best flavour of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as clear bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.