High Altitude Cinnamon Rolls
These soft and chewy rolls are packed with cinnamon flavor. Thoroughly tested at 7200 feet.
Servings: 12 rolls
Equipment
- Food thermometer
- Two 9x13-inch baking dishes
- Parchment paper
Ingredients
Cinnamon Rolls
- 3/4 cup milk
- 1 1/8 cups water
- 10 Tablespoons butter cut into chunks
- 6 - 6 1/2 cups all-purpose flour plus extra for dusting the counter
- 1 teaspoon salt
- 4 teaspoons active dry yeast at lower elevations use 2 packets active dry yeast
- 3/4 cup sugar
- 2 large eggs
- 1 1/4 cups brown sugar packed
- 7 teaspoons cinnamon
- 8 Tablespoons softened butter 1 stick, ½ cup
Icing
- 2 cups powdered sugar
- 1-2 pinches salt
- 1/2 teaspoon vanilla
- 2-3 Tablespoons milk
- 2 teaspoons butter
Instructions
- Wash hands with soap and water for 20 seconds.
- Do not taste or eat any raw dough or batter made with uncooked flour and/or raw eggs.
- Heat milk, water, and butter until 115-120°F. Butter does not need to melt.
- In mixing bowl, combine 3 cups of flour, salt, yeast, and sugar.
- Add milk mixture. Beat well. Beat in two eggs.
- Continuing beating, adding flour as needed, until soft dough forms.
- Sprinkle flour on a clean surface. Remove dough from bowl and knead until smooth and satiny.
- Place in a covered bowl and let rise until doubled, approximately 1 1/2 to 2 hours.
- Make the filling by combining brown sugar, cinnamon, and butter to form a paste.
- Flour surface and roll dough out to a very large rectangle. Keep edges as straight as possible.
- Spread filling paste over entire rectangle leaving about 1/2-inch of one long edge plain.
- Roll up towards plain long edge, pinch to seal.
- Cut into 12 even pieces. Place in two 9x13 baking dishes that are lined with parchment paper.
- Cover and let rise until about doubled, approximately 1 hour.
- Bake at 325°F (glass pan) or 350°F (metal pan) until brown and done in the middle of the rolls. The internal temperature in the center of the rolls should be 188°F. Bakes for 30-45 minutes.
- While rolls are baking, make the icing. Beat together powdered sugar, salt, vanilla, butter, and 2 Tablespoons milk. Add additional milk as necessary until icing is spreadable.
- Just after removing rolls from oven, frost with about 1/3 to 1/2 of icing. It will melt down into the rolls. After rolls have cooled, frost with the remainder of the icing.
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