Tuesday, December 2, 2014
Homemade Caramel Cinnamon Rolls and Review of Sunsella Pastry Scraper
What could be more Christmas morning breakfast that Cinnamon Rolls? My favorite way to make them is with caramel. I just love anything with caramel.
Homemade Caramel Cinnamon Rolls
from Better Homes and Gardens
1 1/4 cups warm water (105 degrees F to 115 degrees F)
1 package active dry yeast
4 - 4 1/4 cups all-purpose flour
1/2 cup sugar
1/3 cup butter, melted, or vegetable oil
2 eggs, beaten
1/2 teaspoon salt
3 tablespoons butter, melted
1/2 C sugar
2 tsp cinnamon
2 T corn syrup
1/4 C butter
1/2 C brown sugar
In a large mixing bowl combine 2 cups of the flour and yeast; set aside. In a medium saucepan heat and stir milk, the 1/3 cup sugar, the 1/3 cup butter, and salt just until warm (120 to 130 degrees F.) and butter almost melts. Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn dough onto a floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl; turn once to grease dough. Cover and let rise in a warm place until double in size (about 1 hour).
Punch dough down. Turn onto a lightly floured surface. Divide in half. Cover and let rest 10 minutes. Lightly grease two 9x1-1/2-inch round baking pans.
Melt the margarine or butter in a small saucepan. Stir in the brown sugar and light corn syrup or maple-flavored syrup. Cook and stir just until blended. Pour in to the bottom of the pans.
Roll each portion of the dough into a 12x8-inch rectangle. Brush the 3 tablespoons melted butter over dough. Combine the 1/2 cup sugar and cinnamon; sprinkle over dough. Roll up into a spiral, starting from a long side. Seal seam. Slice each roll into 12 equal pieces with the Sunsella Pastry Scraper and Chopper. Place in prepared pans. Cover and let rise in a warm place until nearly double (about 30 minutes).
Bake in 375 degree F oven for 20 to 25 minutes or until golden. Cool slightly; remove from pans. Drizzle with Powdered Sugar Icing. If desired, serve warm. Makes 24 rolls.
This Sunsella Pastry Scraper and Chopper made slicing my cinnamon rolls so much easier. When you use the tool to chop it does so easily and doesn't crush the yeast dough down. I also really like that there is measurements at the end so that you can easily measure out how far you need to places your slices.I haven't used it yet for scraping dough, but I plan to use it if I need to to help lift edges if the dough of my gingerbread cookies or sugar cookies stick to the surface.
Product Description from Sunsella:
Sunsella Pastry Scraper is tough and durable, constructed from high-grade stainless steel with a super comfortable hardwearing non-slip ergonomic rubber handle for extra control
Sturdy engineered blade that wont tarnish over time with a machined edge for slicing and dicing with ease, rounded corners that wont dig into your cutting board or benchtop
Multi-function kitchen tool that will be one of your favorite cooking gadgets - great for baking prep and pastry making, chop and slice vegetables or meat and use the large blade to transfer straight to the pot with one scoop - Use as a BBQ grill tool
Measurements are stamped right into the blade so wont wear off over time
Dishwasher safe for easy cleanup... Dimensions: 6 inches x 4.3 inches
I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.