In memory of my mother June Sheral Theabold, who passed away on April 30, 2010. She made the best cinnamon rolls and set the standard for me of what a cinnamon roll should be. I personally think that a cinnamon roll should not be healthy. Its a contradiction. A cinnamon roll should be gooey, sticky, and buttery. If you want a healthy one, you should not be eating them. Some things just were not meant to be healthy. In loving memory of my mother. Enjoy.
Cinnamon Rolls
Author:
Serves: 12 rolls
Ingredients
- 3 cups warm butter milk
- 1 cups Chef Brad’s sour dough starter
- ½ cup sugar
- ½ cube melted butter
- 1 tablespoons salt
- 3 eggs
- 5-8 cups Hi-Gluten White Flour (to begin with)
- 2 ½ tablespoons yeast
Instructions
- Place ingredients into your WonderMix, with yeast on top of the flour. \
- Turn on the WonderMix, and add enough flour to clean the sides of the bowl.
- Mix for six minutes and then remove from bowl and place in oiled large bowl and let rise until double. (Remember, a sticky dough makes the best rolls.)
- Remove from bowl and divide into 4 equal pieces, placing one piece on rolling surface.
- Roll dough into a large semi-circle.
- Top with melted butter, and then the cinnamon and brown sugar mixture.
- Sprinkle lightly with water.
- Roll dough, starting from furthest away and roll towards you pulling the dough tight.
- When rolled tight, cut in half and than cut the halves in half and than cut each piece into 3 pieces. You should end up with 12 rolls.
- Place rolls into pan sprayed with nonstick pan spray, leaving a small space in between each roll, and let rise until double in size.
- Bake at 400 degrees for 5 minutes, then at 325 degrees for 12-15 minutes. Do not over bake, this dries out the rolls.
Maple Frosting
Author:
Ingredients
- 4 tablespoons melted butter
- 1 eight oz. package cream cheese, room temp.
- 1 tablespoon maple extract
- Enough heavy cream to smooth frosting
- 8 cups powdered sugar
Instructions
- Whisk together in food processor until smooth and than spread on warm rolls