Cinnamon Rolls

by | Sep 26, 2015 | Breads, Breakfast Pastries, Desserts, Pantry Members Only

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Cinnamon Rolls
Author: Chef Brad
Ingredients
  • 3 cups warm butter milk
  • 1 cup 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
  1. Place ingredients into your WonderMix, with yeast on top of the flour.
  2. Turn on the WonderMix and add enough flour to clean the sides of the bowl.
  3. Mix for six minutes and than remove from bowl and place in oiled large bowl and let rise until double. (Remember, a sticky dough makes the best rolls.)
  4. Remove from bowl and divide into 4 equal pieces.
  5. Placing one piece on rolling surface, roll dough out into a large semi circle.
  6. Top with melted butter, than a cinnamon/brown sugar mixture. Sprinkle lightly with water.
  7. Roll dough up starting from furthest away and rolling towards you, pulling the dough tight.
  8. When rolled tight, cut in half and than cut the halves in half and than cut each piece into 3 pieces.
  9. You should end up with 12 rolls.
  10. Place rolls into pan sprayed with nonstick pan spray, leaving a small space in between each roll, and let rise until double in size.
  11. Bake at 400 degrees for 5 minutes, then at 325 degrees for 12-15 minutes. Do not over bake, this dries out the rolls.
Heath bar Frosting
Author: Chef Brad
Ingredients
  • 4 tablespoons melted butter
  • 1 eight oz. package cream cheese, room temp.
  • 1 tablespoon vanilla extract
  • Enough heavy cream to smooth frosting
  • 8 cups powdered sugar
  • 1 cup heath bar pieces with chocolate
Instructions
  1. Whisk together in food processor until smooth and than spread on warm rolls.

 

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