|Smart Allergy~Friendly Education Cinnamon Rolls|
Every Occasion Cinnamon Rolls
1 (.25 ounce) package active dry yeast
3/4 C warm water (110 degrees F/45 degrees C)
1/4 C white sugar
3/4 tsp. salt
1/4 C of flax mixture* (1 T flax meal + 3 T water; bring to a boil and let simmer 5 min.; cool and use)
2 1/2 C bread flour **
Double the following if you like your cinnamon rolls a bit sweeter and gooey; you can add some to the bottom of the pan before you put in your sliced dough:
- 1/4 cup DF/SF margarine, softened
- 1 tablespoon ground cinnamon
- 1/2 cup brown sugar
1. Dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a bowl, combine the yeast mixture with the sugar, salt and flax mixture. You'll really need to mix this in for a minute or two. Remember, it's your binder.
3. Add only 1 C of flour and combine. Stir in the remaining flour, 1/2 cup at a time, beating well with each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
4. Rub a small amount of vegetable oil over the bowl, cover with a damp cloth and let rest for 10 - 20 minutes.
5. Punch it down and let it rise a second time.***
6. Lightly grease an 8x8 inch square baking pan. Roll dough out on a lightly floured surface to 1/4 inch thick rectangle. Smear the dough with margarine. Mix cinnamon and brown sugar together and then sprinkle over margarine. Roll up the dough along the long edge until it forms a roll.
7. Slice the roll into 16 equal size pieces and place them in the pan with the cut side up. Forget using a knife; Use dental floss! It slices like magic when you slide it under the dough!!
8 Cover pan with plastic wrap and refrigerate overnight or cover and let rise at room temperature until doubled in volume, about 45 minutes.
9. Preheat oven to 400 degrees F (200 degrees C). Bake rolls until golden brown, about 20 minutes.
Raisins or craisins on the bottom of the baking pan are a tasty addition, if you like them.
Ice them with your favorite family recipe and you're set to go!!
* When making a flaxmeal mixture, I triple the recipe and make extra. In a sealed container, it will save for a week.
**If you don't have bread flour, I run the measured amount of flour through a sifter. Stole this trick from my mother.
***Punching it down and letting it rise a second time has a made a huge difference for me in how well the dough rises.
I hope these turn out as great for you as they have for us!