Bread Machine Cinnamon Rolls With Bread Flour
Making homemade cinnamon rolls from scratch can be a daunting task. However, with the help of a bread machine, you can easily make delicious cinnamon rolls with bread flour. This recipe will take you step-by-step through the process of making homemade cinnamon rolls, so you can enjoy the sweet and spicy treats right away.
Use bread flour for the dough, as it is higher in protein and will produce a better-textured roll.
Bread flour is the ideal flour to use when making dinner rolls. It is made from a harder variety of wheat, which contains a higher percentage of protein than all-purpose flour. This higher protein content produces a strong gluten network, resulting in a higher rise and chewier texture for the rolls.
The increased gluten also gives the dough more elasticity, making it easier to shape and roll out. The bread flour also absorbs more water, resulting in a softer dough that will rise to its fullest potential. This gives the rolls an even, fluffy texture that holds its shape as they bake. Using bread flour will ensure your dinner rolls are light, airy, and perfectly textured.
Make sure to use fresh, active dry yeast for the dough.
Using fresh, active dry yeast for the dough is essential for achieving a successful result. Active dry yeast is a dehydrated form of yeast that needs to be rehydrated before use. This is done by simply mixing the yeast with a small amount of warm water and allowing it to sit for 5-10 minutes until it is foamy.
Once the yeast is activated, it can be added to the dough ingredients and mixed together. Active dry yeast is different from instant or rapid rise yeast in that it needs to be activated before use and takes a bit longer to rise. However, it offers a more consistent rise and a better flavor than the other types of yeast. When using active dry yeast for dough, make sure that it is still within its expiration date and has not been sitting in the pantry for months on end. This will help ensure that the dough rises properly and has a delicious flavor.
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Knead the dough for an appropriate amount of time—at least 8-10 minutes—until it is soft and supple.
Kneading the dough is an important step in bread making as it helps to develop the gluten and achieve the desired texture. To properly knead the dough, start by flattening it out onto a lightly floured work surface and then fold it in half. Push the heel of your hands down and away from you, and then rotate the dough a quarter turn.
Repeat the process for 8-10 minutes, or until the dough is soft and supple. You should be able to make an indent with your finger that springs back slowly. If it springs back quickly, the dough needs more kneading. During kneading, add a few drops of oil or butter if the dough seems dry. Once the dough is kneaded, it's ready to be shaped and proofed.
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Let the dough rise for at least two hours, or until it has doubled in size.
Allow the dough to rise for at least two hours, or until it has doubled in size. This is an important step in the process of making bread, as it gives the dough time to develop flavor and texture. During this time, the yeast will feed on the sugars from the flour, producing carbon dioxide and alcohol which cause the dough to rise and expand.
This fermentation process also gives the dough a unique flavor and aroma. After two hours, check the dough to see if it has doubled in size. If not, give it more time, as it can take up to four hours for the dough to achieve the desired rise. Once it has doubled in size, it is ready to be shaped, baked, and enjoyed.
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Roll out the dough into a rectangle, about 1/4” thick.
Rolling out the dough into a rectangle is a simple process that requires a little bit of elbow grease and the right tools. Start by placing the dough on a lightly floured surface, then use a rolling pin to flatten it out. Roll the dough from the center outwards, using even pressure, until it's about 1/4” thick.
Pay attention to the corners and edges of the dough, making sure they stay even and consistent. If needed, use more flour on the surface to prevent it from sticking. Once you have a steady, even rectangle, trim off any excess dough before proceeding with the recipe.
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Spread the cinnamon-sugar mixture evenly over the dough.
The cinnamon-sugar mixture should be evenly spread over the dough to ensure an even distribution of flavor and texture. To do this, use a spoon or spatula to break up any clumps in the mixture and then spread it over the surface of the dough. Start at one end of the dough and slowly move in a circular motion, making sure to cover the entire surface.
Make sure to use gentle pressure and to keep the mixture even so that each bite will have the same amount of sweetness and spice. Once the entire surface is covered, use a rolling pin to press the mixture into the dough and make sure it adheres. This will create an evenly distributed layer of flavor that will take your baking to the next level.
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Roll up the dough into a log and cut into 1-2” slices.
Rolling up the dough into a log is an essential step when making cut-out cookies. To do this, lightly flour a clean surface and place the dough onto it. Starting from one end, roll the dough up firmly and evenly to form a log shape.
Once you have achieved this shape, use a sharp knife to cut the log into slices that are 1-2” thick. It is important to make sure that you are cutting the slices evenly so that you have similar-sized cookies when baking. Once all of the slices have been cut, place them onto a baking tray lined with parchment paper. Make sure to leave enough space between each cookie so that they don't stick together during baking.
Place the rolls in a lightly greased pan and let them rise for another hour or until doubled in size.
To prepare the rolls, first lightly grease a baking pan, such as a 9x13 inch casserole dish. Once the rolls are assembled and shaped into desired size and shape, place them in the prepared pan. Cover the pan lightly with a kitchen towel and let the rolls rise for about an hour, or until doubled in size.
After the rising time, the rolls should be ready to bake. If you wish, you can brush the tops of the rolls with egg wash or melted butter before baking for a golden brown finish. The smell of freshly baked rolls will fill your kitchen and bring delight to your family and friends!
Bake the rolls in a preheated 350°F oven for 20-25 minutes, or until golden brown.
To bake the rolls, preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat. Place the rolls on the baking sheet and bake for 20-25 minutes or until they are golden brown and lightly crisp. During baking, the rolls will puff up and become golden in color as the sugars caramelize.
As they near completion, you can begin to smell a sweet, buttery aroma that will fill your kitchen. Once done, remove the rolls from the oven, allow them to cool slightly, and enjoy.
Let the rolls cool for a few minutes before serving. Enjoy!
After taking the delicious rolls out of the oven, it is important to let them cool for a few minutes. This ensures that the rolls won't burn your tongue when you take a bite. If you have made a sweet roll recipe, such as cinnamon rolls or sticky buns, the cooling time also helps ensure that the syrup or glaze has time to set and does not drip off onto your plate.
Once the rolls have cooled for a few minutes, they are ready to be served. Enjoy the warm, fluffy rolls with your favorite topping or spread. A hot cup of coffee or tea is the perfect accompaniment to these homemade treats.
