Halloween Cinnamon Rolls скачать в хорошем качестве

Halloween Cinnamon Rolls

Cinnamon Rolls 1 cup warm milk (about 115 degrees Fahrenheit) 2 1/2 teaspoons instant dry yeast 2 large eggs (room temperature) 1/3 cup butter melted 4 1/2 cups all purpose flour 1 teaspoon salt 1/2 cup sugar 1/2 cup butter almost melted 1 cup packed brown sugar 2 tablespoons cinnamon 1/2 cup heavy cream for pouring over risen rolls Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast over the top. Add the eggs, butter, salt, and sugar. Add the flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids. Scrape the dough off the beater blade and remove it. Attach the dough hook. Beat the dough on medium speed for 5-7 minutes or until the dough is elastic and smooth. The dough will be tacky and will still be sticking to the sides of the bowl. That's ok. Don't be tempted to a dd more flour at this point. Spray a large bowl with cooking spray. Use a rubber spatula to remove the dough and put it in the greased bowl. Cover the bowl with a towel or waxed paper. Set the bowl in a warm place and allow the dough to rise until double. Normally takes 30 minutes for the dough to rise. Do not allow the dough to rise too much or the rolls will be too airy. While the dough is rising prepare the cinnamon filling in a medium bowl. Combine the soft butter, brown sugar, and cinnamon. Mixing well until well combined. Set aside. Sprinkle a pastry mat generously with flour. Turn out the dough onto the mat and sprinkle the dough with additional flour. Roll the dough to about a 24 x 15 rectangle. The size of the rectangle may vary. Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle. Starting on the long end, roll the dough up tightly jelly roll style. Cut into 12 slices and placed in a greased 9 x 13 baking pan. Cover the pan and allow the rolls to rise for 20 minutes or until nearly double. Preheat the oven to 375 degrees. Warm the heavy cream until the chill is off. Don't make it hot, just don't want it cold. It should be warm to the touch. Once the rolls have risen pour the heavy cream over the top of the rolls allowing it to soak down in and around the rolls. Bake at 375 for 17-19 minutes until the rolls are lightly golden brown and the center rolls are cooked through. The time will vary based on the size of the rolls and what type of pan, how close the rolls are packed, etc. They could take up to 25 minutes. Icing 2 cups powdered sugar 2 tablespoons melted butter 2 teaspoons vanilla 4 tablespoons milk or heavy cream Combine powdered sugar, melted butter, vanilla, and milk or cream in a large bowl until smooth. Pour over warm rolls and spread. Enjoy!!