So when I was pregnant, I think I craved one thing only: cinnamon rolls. Seriously, that is the one thing I was constantly thinking about (other than the little person growing inside of me, of course). The sad part about this whole craving thing is that, even though it’s been almost 6 months since I had my baby, I still think about cinnamon rolls pretty much every day (maybe I’m pregnant again? haha oh please no!)
Well anyway, as you can imagine, I was totally unopposed to trying out this particular recipe with the WonderMix.
Great performance, once again! The dough hook/dough divider combination on the WonderMix seem to work great for bread doughs. I was really pleased with how quickly the dough was kneaded. It took no longer than 5 minutes to have completely developed gluten and ready-to-bake dough! The cream cheese frosting also came out really nice. The wire whips had no problem whipping up a light and fluffy frosting (just make sure your cream cheese is soft).
So yeah, maybe I indulged a little in these cinnamon rolls. But hey, don’t judge…there’s always that slight chance that I’m pregnant
- 6 c. unbleached white flour
- 1 c. buttermilk powder or powdered milk
- ½ c. potato flour (or potato flakes)
- 2 Tbl. Vital wheat gluten
- 6 Tbl. SAF instant yeast
- 2 Tbl. Salt
- 5 c. hot water
- ⅔ c. canola oil
- ⅔ c. honey
- 6 eggs
Cream Cheese Frosting:
- 1 brick cream cheese
- 1 c. powdered sugar
- 2 tsp. grated orange peel
- 2 Tbl. butter, softened
- 1 Tbl. plus 1 tsp. orange juice
- Using the dough hook and dough divider, pulse together the flour, milk, potato flour, gluten, yeast and salt in the WonderMix. Mix on speed one for about 1 minute.
- Add the water, oil, honey and eggs to the dry mixture. Knead on speed one and add flour, one cup at a time, until dough cleans the sides of the bowl and comes up from the bottom. Do not add more flour at this point. The dough will be soft, but it won’t be sticky like whole wheat dough. Knead for 4-5 minutes.
- Roll out dough, brush with melted butter. Sprinkle with cinnamon/sugar mixture.
- Roll up dough into a cylinder shape and use floss or string to cut into 1 inch thick rolls.
- Place on greased cookie sheet.
- Brush again with butter and let raise 15 minutes.
- Bake for 12-15 minutes at 350°. When cool, frost with cream cheese frosting.