Monday, December 14, 2009

Directions and tips for making my delicious cinnamon/orange rolls
This is the yeast mixture as it's getting bubbly and activated. I put the dry yeast in the bowl first, then pour the warm water over the top so that I don't have to worry about over stirring it.
This is the dough after I've given it a good kneading and it's ready to rise. It's still very soft, but not sticky.
I put it in a greased bowl and cover it with a wet wash cloth.
I make sure that it's full rung out.
Then I put it over the bowl and place it in the oven which I then turn onto 170 degrees. Once it says that it's heated to that, I quickly turn off the oven (as that temp can cook the dough if it's in too long), then let the dough continue to rise for 45 min. or so. By doing it this way, you cut the rising time in half.

This is the video showing how I cut the cinnamon rolls with a string. Very simple, very efficient, and it doesn't smash the dough down at all or stick to it like cutting with a knife could.
This is what the dough should look like after it's risen. It's sticky again, so I put quite a bit of flour on the counter, and cut the dough in half to roll out one half at a time.
It's rolled out to about 1/4 inch thick, then the orange filling is added.
I roll up the filled dough, and cut it with a string about 1 1/2 to 2 inches wide, which I'll put a video on showing that.

Once cut I put them on an ungreased cookie sheet with a little space in between them This is after they have risen for another 30 minutes.
This is them cooked for 17 minutes at 350.
Here is the cinnamon roll dough with filling on it.
This is them rolled and cut.
This is after they've risen for the 30 minutes.
This is after they have cooked for 17 minutes at 350.