Blue Ribbon Caramel Cinnamon Rolls
A few years ago, a friend of mine gave me a wonderful cookbook from her home state of Wyoming. It showcases numerous recipes from well established lodges, restaurants, and bed and breakfasts. The very first recipe listed is one from pastry chef Addie Hare of Red Rock Ranch. As the book states, her mother won first place at the Teton County Fair with this amazing cinnamon roll recipe. After tasting them for myself, I can see why - and I imagine the judges at the fair probably had a hard time putting down the fork with these rolls. They are ABSOLUTELY delectable!!
Blue Ribbon Caramel Cinnamon Rolls
courtesy of A Taste of Wyoming by Pamela Sinclair
*makes 12 rolls
2 cups warm water
2 1/2 teaspoons yeast
1 teaspoon sugar
1/4 cup honey
1/4 cup vegetable oil (I used olive oil because vegetable oil is yucky!)
1 tablespoon salt
7 cups all-purpose flour (I used half unbleached flour and half whole wheat)
1/4 cup melted butter (1/2 stick)
Brown sugar for sprinkling
Cinnamon for sprinkling
1 cup heavy cream
Pour the water into a large mixing bowl and sprinkle the yeast over the water, then sprinkle the sugar over the yeast and water. Allow bubbles to form, about 5 minutes. Stir in the honey, oil, and salt; mix well.
Using an electric mixer with a dough hook, slowly add the flour and mix until the dough does not stick to the sides of the bowl. Place the dough in a separate, lightly oiled bowl to rise until it doubles in size. On a lightly oiled work surface, roll the dough out into a 1/2-inch-thick rectangle. Brush the melted butter over the dough and sprinkle with brown sugar and cinnamon. Roll the dough loosely into a log shape and pinch the edges to seal.
Cut the dough into 2-inch-thick rolls using a serrated knife. Sprinkle a 13 x 9 x 2-inch baking pan with brown sugar and cinnamon; place the rolls in the pan and over with a clean towel. Set aside to allow rolls to rise, about 20 to 25 minutes, or cover with plastic wrap and refrigerate until ready to bake.
Preheat the oven to 350 degrees. Sprinkle the tops of the rolls with brown sugar and cinnamon; pour the heavy cream over the rolls and bake for 20 to 25 minutes, until the tops are golden brown. Remove from the oven and invert onto a serving tray or sheet pan.
Note: I prepared the rolls the night before and baked them in the morning - worked perfectly!
Blue Ribbon Caramel Cinnamon Rolls
courtesy of A Taste of Wyoming by Pamela Sinclair
*makes 12 rolls
2 cups warm water
2 1/2 teaspoons yeast
1 teaspoon sugar
1/4 cup honey
1/4 cup vegetable oil (I used olive oil because vegetable oil is yucky!)
1 tablespoon salt
7 cups all-purpose flour (I used half unbleached flour and half whole wheat)
1/4 cup melted butter (1/2 stick)
Brown sugar for sprinkling
Cinnamon for sprinkling
1 cup heavy cream
Pour the water into a large mixing bowl and sprinkle the yeast over the water, then sprinkle the sugar over the yeast and water. Allow bubbles to form, about 5 minutes. Stir in the honey, oil, and salt; mix well.
Using an electric mixer with a dough hook, slowly add the flour and mix until the dough does not stick to the sides of the bowl. Place the dough in a separate, lightly oiled bowl to rise until it doubles in size. On a lightly oiled work surface, roll the dough out into a 1/2-inch-thick rectangle. Brush the melted butter over the dough and sprinkle with brown sugar and cinnamon. Roll the dough loosely into a log shape and pinch the edges to seal.
Cut the dough into 2-inch-thick rolls using a serrated knife. Sprinkle a 13 x 9 x 2-inch baking pan with brown sugar and cinnamon; place the rolls in the pan and over with a clean towel. Set aside to allow rolls to rise, about 20 to 25 minutes, or cover with plastic wrap and refrigerate until ready to bake.
Note: I prepared the rolls the night before and baked them in the morning - worked perfectly!
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