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1. In a large bowl, combine 2 cups flour and yeast. 2. In a small pot, cook milk over low heat until warm, 120-130 degrees F. Turn off heat. Add in butter, sugar, and salt and stir until butter is melted.
Using the same pastry brush, spread the butter mixture over the top of the dough; use as much or as little as desired (I try to use all of it). In another small bowl, combine the granulated sugar, brown sugar, and cinnamon and mix with a fork. Sprinkle over the top of the dough. Starting at the smallest end, roll tightly into a log.
Combine the yeast, water, and milk in the bowl of an electric stand mixer and using a wooden spoon, stir until the yeast is dissolved. Add the flour and salt, and fit the mixer with the dough hook.
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1. In a large bowl, combine 2 cups flour and yeast. 2. In a small pot, cook milk over low heat until warm, 120-130 degrees F. Turn off heat. Add in butter, sugar, and salt and stir until butter is ...
Cinnamon roll: A sweet roll served commonly in Northern Europe and North America. Cinnamon rolls typically consist of a rolled sheet of yeast-leavened dough onto which a cinnamon and sugar mixture (and raisins or chopped grapes in some cases) is sprinkled over a thin coat of butter. Crescent rolls (or Croissant) A croissant is a crescent-shaped ...
Open both tubes of cinnamon rolls and remove icing. Place icing in a medium bowl; cover and set aside. Break apart rolls and divide between prepared pans, spacing about 2" apart.
In Asian cultures, cinnamon rolls may be made using a yeast bread technique called tangzhong. The technique is closely associated with Japanese milk bread since it gives it a soft, feathery texture. By heating flour at exactly 65°C or 149°F, the starches within the flour will pre-gelatinize, causing it to thicken more than average.