Easy Cinnamon Rolls for the Holidays
(Family Features) From cinnamon rolls to decadent desserts, baked goods have been at the heart of every holiday for generations. Of course, creating bakery-quality breads, pastries and holiday treats that look as delicious as they taste can be an intimidating task for home bakers. However, thanks to cookbook author and professional baker Gesine Bullock-Prado and premium ingredients, such as Red Star® Platinum Superior Baking Yeast®, it’s now easier than ever to create baked goods that are light, airy and look like they were purchased from a boutique bakery.
Gesine recommends the following tips to achieve bakery-quality results:
- Use the best quality ingredients you can find. Fresh yeast, baking powder or baking soda will give a tender, airy texture to your baked goods. Cakes and breads made with ingredients that are too old fall flat. Great flavorings, butter and eggs are also essential.
- A premium yeast with dough enhancers, like Red Star Platinum Yeast, builds dough strength and tolerance. Using this type of product, which was previously unavailable to home bakers, means dough will be very forgiving should there be any variance in flour quality, kneading or rising time. The end result is increased “oven spring” and finished volume.
Expect everyone to flock to your kitchen once the enticing smell of baked goods begins to fill your home. Your guests won’t be disappointed; Red Star guarantees it. For this recipe and more, visit www.redstaryeast.com.
Easy and delicious cinnamon rolls made with Red Star Platinum® Yeast
Cookbook author, professional baker and Red Star Yeast enthusiast, Gesine Bullock-Prado
Easy Cinnamon Rolls
- 2 3/4 cup all-purpose flour
- 3 Tablespoons granulated sugar
- 1 teaspoon salt
- 1 package Red Star® Platinum Superior Baking Yeast®, 1/4 oz.
- 1/2 cup water
- 1/4 cup milk
- 2 1/2 Tablespoons unsalted butter
- 1 large egg
- 3 Tablespoons unsalted butter, softened to room temperature
- 1 1/2 Tablespoons ground cinnamon
- 1/4 cup granulated sugar
- 1 cup powdered (confectioners’) sugar
- 1 teaspoon vanilla extract
- 2 Tablespoons milk/cream
- Make the dough: Set aside 1/2 cup of flour. In a large bowl, toss 2 and 1/4 cups flour, the sugar, salt, and yeast together until evenly dispersed. Set aside.
- Heat the water, milk, and butter together in the microwave until the mixture is very warm, but not too hot to touch, about 125-130°F. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
- On a lightly floured surface, knead the dough for about 3-5 minutes. Place in a lightly greased bowl and let rest for 10 minutes.
- Make the filling: After 10 minutes, roll the dough out in a 14×8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it over the dough. Roll up the dough tightly. Cut into 11 even pieces and place in a lightly greased 9-inch round pan or pie dish. Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 60-90 minutes.
- After the rolls have doubled in size, preheat the oven to 375°F. Bake for 25-30 minutes until lightly browned. Cover the rolls with aluminum foil after 15 minutes to avoid heavy browning, if you prefer.
- Make the glaze. Top the cinnamon rolls with glaze right before serving.
Recipe makes 11 rolls
Red Star Yeast