TYBEE BEACHCOMBER | DEC 2017 21
Foodie Finds By Kerry Marchetti-Knarr
1. In a stand mixer bowl, dissolve the yeast in the warmed milk (exactly 110 F),
along with 1 tsp sugar. Let stand, covered with food wrap, about 10 minutes until
it is foamy.
2. Attach the bowl with the yeast/milk mixture onto the stand mixer. Add the eggs,
melted butter, 3 cups flour, salt, and remaining sugar; mix on medium speed with
the flat beater until well combined.
3. Switch to the dough hook and start kneading the dough on Speed 2. Add 1/2
cup of flour at a time, until the dough becomes soft and elastic and no longer
sticks to the bowl. Continue adding flour until the dough stops sticking to the
sides, and a large ball spins around the dough hook and is no longer attaching any
part of itself to the walls of the bowl. If you still need more flour after you reached
a total of 4-1/2 cups, start adding the flour a tablespoon at a time so you don’t risk
adding too much flour.
4. Transfer the dough to a lightly greased bowl and cover with a damp towel for
approximately 1 hour, or until the dough has doubled in size.
5. Turn dough out onto a lightly floured surface, cover with food wrap and let rest
for 10 minutes. In a small bowl, combine brown sugar, cinnamon, cloves, ginger
and nutmeg.
6. Using a rolling pin, roll dough into a 14”x 24’ inch rectangle. Using a pastry
brush, brush dough with 1/3 cup butter and sprinkle evenly with brown sugar/
spice mixture.
7. Roll up dough lengthwise and seal the top by pressing on the seam end to end.
Using dental floss, cut the log roll in half. Cut each log roll into six 2” wide pieces.
8. Place rolls on a lightly greased 9x13 inch baking pan, 4 rows of 3. (If you are
making these the night before, cover with food wrap and refrigerate before the
second rise. In the morning take them out of the fridge and allow them to rise one
hour.)
9. Cover and let rise until nearly doubled, about 30 minutes. Preheat oven to 350 F.
10. Bake until golden brown, about 25 minutes. At the end of 25 minutes, stick
an instant read thermometer into the center of two or three rolls. The internal
temperature should be 195 F. If not, cover with foil (to ensure they do not
overbrown) and cook 5-7 minutes longer. Repeat as necessary. This will ensure
you do not have doughy centers in your Cinnamon Rolls.
11. While rolls are baking, mix together cream cheese, 1/4 cup butter,
confectioners’ sugar, vanilla extract, orange juice, orange zest and salt. Spread
frosting on warm rolls before serving.
temperature by taking out of the fridge at least one hour prior to mixing.
until the milk in the mixing bowl is exactly 110 F validated with an instant read
thermometer. And the opposite is true as well. To ensure you activate the yeast,
make sure before you add the yeast to the bowl, the milk is exactly 110 F
validated with an instant read thermometer.
your oven and set at 200 F. Allow the oven to run for about two minutes and then
turn it off. Put a moist towel over the bowl containing the Cinnamon Roll dough
and place in the oven. The temperature of the oven will ensure that your rolls rise
in the time listed in the recipe.
use unwaxed and unflavored dental floss to cut the rolls from the log roll. Slide
floss under the log where you want it to cut, and pull crossing over the top of the
log roll and having your hands moving in opposite directions until the roll is cut
through.
Grandma’s Christmas
Morning Cinnamon Rolls