BMK Cinnamon Rolls (can be customized to any sweet rolls)
- 9 c all purpose flour
- 2 packets instant yeast (if using active yeast, you will need to proof it first by warming the milk and adding the yeast to it first for 5 minutes)
- 1 T salt
- 1 T baking powder
- 1 c sugar
- 1 c melted butter, or melted coconut oil or canola oil
- 4 c whole milk ( can sub in dairy free milk)
Filling (you can do any filling you wish, this is for cinnamon rolls)
- 1-2 stick butter melted
- ~1c Mix of brown sugar, white sugar, cinnamon See info in instructions on how much to use
Reminder: Cooking Class Video will be available on my FB page after the live class in December 2020. NOTE: RECIPE HAS CHANGED SINCE VIDEO
If using instant yeast, mix all dry ingredients into a large mixing bowl. Add in oil and milk and mix well to create a shaggy dough. Make sure all flour mix is incorporated into the dough. Cover and let rise for 1-2 hours. You want to look for the dough to grow in size, so if needed, divide into two bowls. I have found that setting the oven on the proof setting or with the light on is the best bet during the winter when my house is a bit chilly especially down in BMK. You can then continue with recipe or place in fridge for up to 48hr. Personally, if possible, chill the dough for a bit as it makes it much easier to work with. I often will make the dough in the morning, let it rise, put in fridge and then after kids are in bed I pull it out and finish the rolls to then bake in the morning.
NOTE: I HAVE STARTED WAITING TO MIX IN THE SALT AND BAKING POWDER UNTIL AFTER DOUGH HAS RISEN. IT SEEMS TO ALLOW FOR A BIGGER RISE IN THE OVEN.
Dough may be sticky so use plenty of flour when rolling dough into a large rectangle. The size of the rectangle is your choice- depending on how many swirls you want in each roll/size. Make sure dough is not sticking onto counter. The filling is where you get to be creative! I do 25in x10-13in
I usually melt 1-2 sticks of butter to spread onto the rolled out dough. I then start generously sprinkling brown sugar and white sugar (1c each) and around 1/4-1/3 c of cinnamon- covering the rolled out dough. I will also spread warmed nutella, or warmed cream cheese and orange marmalade or dulce de leche…. the options are endless! So here's my note that you will hear during class- don't go light on the filling. You want to coat the entire dough (get those edges!) with a thick layer of sugar and spices. I often don't ice my rolls because I know I have enough sugar in the filing to carry the flavor. I also have my dough rolled out into a large rectangle the dough between the spirals is relatively thin.
Start tightly rolling the dough starting with the long side if the rectangle. Once log is created, use a knife, pizza cutter or dough cutter and cut your desired thickness of roll. Place swirl side up in lightly greased pan (or pans) and bake at 350 until golden brown. You can freeze extra unbaked rolls- thaw in fridge over night. I don't spread my rolls out but instead have them so when they bake they are then pulled apart.
To frost: mix ratio of 1 cup powdered sugar to a spoonful of milk or cream and mix until you reach desired consistency- adding more sugar and milk. You can add in flavor extracts, zests, maple syrup, salt… any flavor you wish! I alway ice when warm so it soaks into the dough and then again when cooled.