Cinnamon Rolls 3

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Servings: 24 Difficulty: Advanced
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Soft, fluffy yeast rolls with a hint of ginger and cinnamon, perfect for a cozy breakfast.
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Cinnamon Rolls 3

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 24 Calories: 1141.1

Description

These homemade cinnamon rolls offer a delightful twist on the classic breakfast favorite by incorporating a subtle note of ground ginger into the dough. The result is a tender, pillowy roll that is both comforting and slightly exotic. Made with warm water, yeast, and a touch of vegetable oil, the dough rises to a soft, elastic perfection. The filling combines sweet brown sugar with cinnamon for that irresistible swirl flavor. Whether you serve them warm from the oven with a cup of coffee or as a special weekend treat, these rolls bring a bakery-quality experience to your kitchen. They are simple to prepare using pantry staples and are sure to become a family favorite for holidays or lazy Sunday mornings.

Ingredients

Directions

  1. In a large mixing bowl, combine warm water, instant dry milk, and active dry yeast. Stir lightly and let stand for 5 minutes until foamy.
  2. Add 1 1/2 cups of all-purpose flour to the yeast mixture. Mix at medium speed using a dough hook for 4 minutes.
  3. Add the ground ginger, vegetable oil, salt, cinnamon, and another 1 1/2 cups of flour to the batter.
  4. Mix at low speed using the dough hook for another 4 minutes, scraping down sides as needed.
  5. Gradually add the remaining flour as needed to form a smooth, resilient dough that pulls away from the sides of the bowl.
  6. Shape the dough into a ball and place it in a bowl greased with margarine or oil. Turn the dough to coat the top.
  7. Cover with a cloth and let rise in a warm place until doubled in volume, about 1 hour.
  8. Turn dough onto a lightly floured surface and knead lightly. Form into a ball, return to the greased bowl, and turn to coat the top again.
  9. Cover and let rise again until doubled in volume, about 45 minutes.
  10. Grease the sides and bottom of a 9x13 inch cake pan with margarine and set aside.
  11. Turn dough onto a lightly floured surface, knead lightly, and form into a ball. Cover and let rest for 10 minutes.
  12. Roll dough out into a 9x16 inch rectangle on a floured surface.
  13. Spread softened margarine evenly over the surface of the dough.
  14. Sprinkle evenly with a mixture of brown sugar substitute and cinnamon.
  15. Roll the dough tightly into a long log, starting from the long edge. Cut into 24 equal slices.
  16. Place slices cut-side down in the prepared pan, spacing them evenly.
  17. Cover with a cloth and let rise until doubled in volume, about 30-45 minutes.
  18. Bake at 375&# 194;°F (191ðC) for 25 to 30 minutes, or until golden brown.
  19. Turn rolls out of the pan onto a wire rack. Serve warm.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 1141.1kcal
% Daily Value *
Total Fat 19.5g30%
Saturated Fat 3.2g16%
Cholesterol 0.4mg1%
Sodium 5274.8mg220%
Total Carbohydrate 208.7g70%
Dietary Fiber 10.7g43%
Sugars 1.7g
Protein 29.0g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cinnamon rolls, yeast bread, breakfast pastry, ginger, baking, homemade, sweet rolls, dough, rising, morning treat, comfort food, diabetic friendly
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