Combining recipes to create — So Easy SO Good Cinnamon Rolls
I had leftover Rapidmix-Coolrise Roll Dough left from last weekend’s Bread Baking 101 class so I decided to use it in combination with the topping that Kate Rader uses in her So Easy So Good Cinnamon Roll. Kate’s topping adds another dimension to the typical cinnamon roll.
So Easy So Good Cinnamon Rolls — my adaptation Yield: 1 dozen rolls
Approximately ½ batch of Rapidmix-Coolrise Roll Dough (scroll down linked post until you come to this recipe)
About a half stick of softened butter
½ cup packed brown sugar
1 teaspoon ground cinnamon
Topping:
1½ cups packed brown sugar
½ cup whole milk or half and half
4 tablespoons butter
1 teaspoon vanilla
½ cup of finely chopped walnuts
1. Remove prepared dough from the refrigerator and let it come to room temperature.
2. Roll dough into a rectangular shape, approximately 18"x10”, Spread with softened butter and sprinkle with brown sugar and cinnamon.
3. Roll up dough, starting on long side; pinch dough where it meets.
4. Cut rolls about 1½” thick and add to greased or sprayed 9”x13” baking pan.
5. Take 2 fingers and push down center of each roll.
6. Cover, set in a warm spot and allow to rise until about double in bulk, about 30 minutes.
7. Topping—Just before baking, combine all topping ingredients and heat. Pour this over the top of rolls just before you put them in the oven.
8. Bake in a 350° conventional oven about 25 minutes or until lightly browned and done.
My versions without photos . . .
So Easy So Good Cinnamon Rolls — my adaptation Yield: 1 dozen rolls
Approximately ½ batch of Rapidmix-Coolrise Roll Dough
About a half stick of softened butter
½ cup packed brown sugar
1 teaspoon ground cinnamon
Topping:
1½ cups packed brown sugar
½ cup whole milk or half and half
4 tablespoons butter
1 teaspoon vanilla
½ cup of finely chopped walnuts
1. Remove prepared dough from the refrigerator and let it come to room temperature.
2. Roll dough into a rectangular shape, approximately 18"x10”, Spread with softened butter and sprinkle with brown sugar and cinnamon.
3. Roll up dough, starting on long side; pinch dough where it meets.
4. Cut rolls about 1½” thick and add to greased or sprayed 9”x13” baking pan.
5. Take 2 fingers and push down center of each roll.
6. Cover, set in a warm spot and allow to rise until about double in bulk, about 30 minutes.
7. Topping—Just before baking, combine all topping ingredients and heat. Pour this over the top of rolls just before you put them in the oven.
8. Bake in a 350° conventional oven about 25 minutes or until lightly browned and done.
Following is Kate’s recipe as it appeared in my monthly cooking column (9/24/2013) that appears in The Abilene Reflector-Chronicle and the 2013-2014 version of “Home Cooking, Dickinson County Style” cookbook. The cookbook with all of Kate’s recipes + recipes from 11 other cooks is available at the Dickinson County Historical Society (785-263-2681 / heritagecenterdk@sbcglobal.net) — $4.95 + tax @ Society or $8.50 by mail order.
So Easy So Good Cinnamon Rolls — my adaptation Yield: 1 dozen rolls
Conventional or Dutch Oven
Kate’s love of cooking and desire to try new things led her to experiment with baking the family’s favorite cinnamon rolls in a Dutch oven. She prepares the dough in her mixer when working in her home kitchen but by hand when camping. “They are easy either way and equally as good!” she assured. The recipe originally came from Vona Schwartz.
Mix together in large bowl:
2 cups bread flour
1 tablespoon + 2 teaspoons active dry yeast
¼ cup granulated sugar
2 tablespoons packed brown sugar
5 teaspoons vital wheat gluten, optional (pure gluten that is derived from washing
wheat flour to remove the starch; it strengthen the flour allowing for optimum structure in
baked breads)
1 teaspoon salt
Heat to 130° the following ingredients:
½ cup of canola or coconut oil
1 cup milk
¾ cup water
¼ teaspoon Watkins® vanilla nut extract, or use vanilla
Add this to above flour mixture and beat 3 minutes by mixer or hand.
Add about :
2 to 2½ cups more of flour and mix until flour is mixed in. Don't add this all at once but
in small increments. Dough should by very soft but able to handle.
Cover and let rest in a warm place for 10 minutes.
Turn out on a lightly oiled surface and knead slightly until it is all blended together. Put more oil on your counter, spread dough out part way with hands, flip over and press out until it measures about 18"x10". Spread with softened butter and sprinkle liberally with at least 1 teaspon ground cinnamon and ½ cup brown sugar.
Roll up starting on long side and cut rolls about 1½” thick. (Kate cuts the long roll of dough in half, then each half in six, yielding 12 rolls.)
Put in a lined and lightly greased 14" camp Dutch oven or a deep 9”x13” pan. Take 2 fingers and push down center of each roll. Let rise in a warm place 30 minutes.
Topping: (optional but Kate thinks it is what makes the rolls really good)
Just before baking, heat the following just until mixed together. Pour this over the top of rolls just before you put them in the oven.
1½ cups packed brown sugar
½ cup whole milk or half and half
4 tablespoons butter
½ teaspoon Watkins® vanilla nut extract, or just use vanilla
½ teaspoon vanilla
½ cup of finely chopped nuts (optional but good!) —Sprinkle these on top after you pour the topping on.
If you are using a Dutch oven — preheat lid with charcoal briquettes about 10 minutes before you start to bake your rolls.
Bake in a 350° conventional oven or Dutch oven for about 25 minutes or until lightly browned and done. Maybe a little longer in your Dutch oven — it's okay to peek but not until after the first 15 minutes.
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| Kate Rader with her cinnamon rolls baked in an outdoor Dutch oven |
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