Thursday, December 6, 2012
Fluffy Cinnamon Rolls (II)
2 CUPS BUTTERMILK (or 2 cups milk with 2 Tbls Lemon juice, sit for 5 minutes)
½ CUP VEGETABLE OIL
½ CUP SUGAR
1 full Tbls DRY ACTIVE YEAST
4½ CUPS ALL PURPOSE FLOUR (DIVIDED)
½ TEASPOON BAKING POWDER
½ TEASPOON BAKING SODA
1½ TEASPOONS SALT
FILLING (mix together 1st 3 ingredients)
1 1/2 Cups packed brown sugar
2 Tbls. Cinnamon
1/2 Cups Pecans, chopped
1/2 cup Butter softened
Mix the buttermilk, vegetable oil and sugar in bowl, place in microwave for 2 minutes, remove and stir in dry yeast. Let this mixture sit for 5-10 minutes to let the yeast activate.
Add 4 (of the 4½ cups) of flour to the buttermilk mixture and stir well (no need to knead, just mix well). Dough at this stage will be extremely sticky. Cover dough with plastic wrap and let it sit in a warm place for an hour. In a small, separate bowl, mix the final ½ cup of flour, baking powder, baking soda and salt.
After the sticky dough has raised for an hour, tap in center, and add the final half cup flour mixture. Mix until well incorporated (I used a wood spoon) Turn batter (which will still be quite soft and sticky) out onto WELL-floured counter and roll/kneed the dough around a few times, coating the surface with flour so it is not so sticky. Roll dough out into a rectangle (about 24" by 13 "). Spread dough surface with softened butter (I do this by hand) then evenly spread on the filling ingredients (pat the nuts into the dough a little). Roll up keeping it as tight as you can. Pinch the seam shut tightly. Cut 24 slices and place into 2 greased 9x13 baking dishes. Cover with plastic wrap and let rise for 30 minutes. Bake in pre-heated 375F oven for about 20 minutes or until golden. Drizzle with glaze while the rolls are still hot.
2 cups powdered sugar
2 teaspoon vanilla extract
½ teaspoon maple extract (I did not add this but will try next time)
2 Tbls. REAL Maple syrup
2-3 tablespoons milk
This recipe is adapted from a recipe off of http://coleensrecipes.blogspot.com