the bowl of your electric mixer, fitted with the paddle attachment (can use an
electric hand mixer), combine 2 1/4 cups
(295 grams) flour and the yeast.
In a small saucepan, stirring
constantly, heat the milk, butter, sugar, and salt just till warm (about 120 degrees
F) (50 degrees C) and the butter is almost melted.
Gradually pour the milk mixture
into the flour mixture, with the mixer on low speed. Add
eggs, one at a time, beating well after each addition. Scrape down the
sides of the bowl. Then beat this mixture on high speed for 3 minutes. Replace the
paddle attachment with the dough hook (or knead by hand), and knead in
as much of the remaining 2 1/4 to 2 3/4 cups (295 - 365 grams) flour until you
have a soft dough that is smooth and elastic (3 to 5 minutes), but not sticky. Shape
the dough into a ball and place in a greased bowl, turning once. Cover with
plastic wrap and let rise in a warm
place until almost doubled (approximately 1 1/2 - 2 hours).
Then gently punch the
dough to release the air and let rest for 10 minutes.
Meanwhile, make the filling. In
a bowl stir together the brown sugar, flour, and cinnamon. Cut in the cold
butter with a pastry blender, or two knives, until the mixture is crumbly.
the dough into a 12 inch (30 cm) square. Sprinkle the filling evenly
over the rolled out dough and top with raisins (if desired). Lightly brush one
end of the dough with a little half-and-half or light cream (to seal the edges
of the rolls). Roll the dough to form a log, starting at the end opposite the
edge you brushed with cream. (Do not roll the dough too tightly or the centers
of the rolls will pop up during baking.) Slice the log into eight equal-sized pieces. Arrange
rolls in a greased 13
x 9 x 2 inch (33 x 23 x 5 cm) glass baking pan. Cover rolls loosely with
lightly greased plastic wrap, leaving room for rolls to rise, at room temperature, until
almost doubled (about one hour). (At this point you can refrigerate the Cinnamon
Rolls overnight (up to 24 hours). Next morning, remove the rolls from the refrigerator, take off the plastic wrap,
and let stand at room temperature for about 30 minutes.) Break any surface
bubbles with a toothpick. Lightly brush rolls with half-and-half or light cream. Bake in a 375 degrees F (190 degrees C) oven for 25 to 30 minutes
or till light brown, and a toothpick inserted into one of the buns,
comes out clean. Also, if you lightly tap on the top of the
buns they should sound hollow. If necessary, to prevent
over-browning, cover rolls loosely with foil the last 5 to 10 minutes of baking.
Remove rolls from oven. Brush again with half-and-half or light cream. Cool 5 minutes and then invert onto a baking rack and re-invert onto a serving
plate or platter. Can
drizzle with the
Powdered Sugar Glaze.
Serve warm or at room temp. Makes 8