Monday, July 13 2020
The Spice House
Cinnamon rolls

Tender Cinnamon Rolls Fresh and Hot

These rolls definitely lifted my mood. Sometimes you need a little something special for breakfast. WARNING – These Tender Cinnamon Rolls Fresh and Hot are addictive.

INGREDIENTS TENDER CINNAMON ROLLS – FRESH AND HOT

1/4 ghee plus 1/4 cup

1 cup milk

1/4 cup sugar

packet of yeast

3  1/2 cups flour

pinch sea salt

1/4 cup more ghee

1/4 cup cane sugar ( or more)

1/4 cup brown sugar ( or more)

2 TB cinnamon

1 1/2 cups powdered sugar

3 capfuls milk from gallon container

METHOD

Stir together 1/4 cup ghee and milk. Heat to not over 110F

Add 1/4 cup sugar and yeast packet. Let bubble up for 5 minutes

In another bowl whisk flour and salt

Put wet ingredients in mixer and slowly add flour and salt mix until combined. Cover and let rise 39-45 min

Using 9×12 pan ., brush 1 tsp of remaining ghee in pan

On a cutting board. Flour gently and turn out dough. Lightly flour top and rolling pin . Roll into big rectangle about 9×12 or 14 and 1/4 inch thick

brush rest of ghee on dough. Whisk remaining cane/brown sugar and cinnamon.

generously sprinkle all of sugar cinnamon mix on dough.

roll up into cylinder. Cut in equal pieces with serrated knife into bakers dozen. Put swirled side up in baking dish touching each other. Cover with cling wrap for 30 minutes. If you love cinnamon, try THIS

Preheat oven to 350F

Bake for 15-20 minutes until golden ish around edges

take powdered sugar and milk and whisk in bowl. Drizzle over rolls after they cool for 10-15 minutes.

 

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and on stations around the country.

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