My wife has a love for cinnamon rolls as her favorite speciality breakfast food. Unfortunately, the best we had been able to do before was the Pillsbury out of the can cinnamon rolls. Recently, we have been starting to make breads and doughs of all types in our Zoji bread machine. Well, I woke up this morning at 6:30 AM and starting making cinnamon rolls for the family. I started with this recipe and modified it.
How did I modify it? I like lots of swirls, so I rolled out the dough longer than the 9x8 it suggested, but rather around 9x13. Because of the increased surface area, I had to double to amount of filling, using their amount of filling for each amount. Additionally, I took the softened butter and smeared it out on the rolled out dough except for the last inch, which remains dry to . Then, I sprinkled a mixture of brown sugar and cinnamon on the butter. I then cut them into smaller rolls than were described, into 9 rolls per half rather than 6, made 2 8x8 pans with 9 each, and baked it for only 20 minutes. How did I decide to make these changes? Mostly it was that I have some experience through the thousands of cinnamon rolls I made at my time working at Loafer's Bread Company in Pittsburgh.
Here are some pictures:
Cutting the cinnamon rolls
Proofing the cinnamon rolls
Baking the cinnamon rolls
Out of the oven
Glazed and Gone
I probably will continue to adapt this recipe, but it was good for this first round. I'd like to perfect them by Christmas for Heather.