MARTHA STEWART CINNAMON ROLLS RECIPES
CINNAMON ROLL DOUGH | MARTHA STEWART
This recipe has been adapted from "HomeBaking -- Sweet and Savory Traditions From Around the World" by Jeffrey Alford and Naomi Duguid. Use this dough to make Truck Stop Cinnamon Rolls.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Yield Makes about 5 pounds
Number Of Ingredients 6
Steps:
- Lightly oil a large bowl; set aside. In a large bowl, dissolve the yeast in the water. Add 5 cups flour, and stir to combine. Stir in the sugar and salt. Add remaining flour, 1 cup at a time, stirring until a sticky dough forms. When the dough becomes too stiff to stir, turn it out onto a well-floured work surface. Knead, incorporating only as much flour as needed to make a smooth and elastic dough, 8 to 10 minutes. Transfer to prepared bowl, cover with plastic wrap, and let rise until doubled in bulk, 1 1/2 to 2 hours.
TRUCK STOP CINNAMON ROLLS | MARTHA STEWART
This recipe has been adapted from "HomeBaking --Sweet and Savory Traditions From Around the World" by Jeffrey Alford and Naomi Duguid.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Yield Makes 12 large rolls
Number Of Ingredients 4
Steps:
- Lightly oil a large baking sheet; set aside. Pull risen dough away from sides of bowl, and transfer to work surface. Flatten into a 24-inch square. Sprinkle with cinnamon, and then sugar. Drizzle with oil. Roll up like a jelly roll, enclosing filling. Cut crosswise into 12 slices.
- Arrange the rolls on prepared baking sheet, leaving 1/2-inch between them. Cover with plastic wrap, and let rise for 30 minutes.
- Meanwhile preheat oven to 400 degrees with rack in upper third. Bake rolls until golden brown and cooked through, 35 to 40 minutes. Transfer to a wire rack to cool. Best eaten immediately.
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