Large Cinnamon Roll with fruit and finger sandwich

Large Cinnamon roll (breakfast with fruit and finger sandwich)

                              

Cinnamon Rolls

Makes 12 Large Cinnamon Rolls, could easily be cut smaller and more can be cooked, simply reduce the cooking time to 8-10 minutes.

Ingredients for Dough:

3/4 cup water-warm water, (not hot, not cold)

2 eggs

4 cups flour

1/4 cup cream

1/4 cup sugar

1 3/4 tsp salt

1/2 cup + 2 tbsp butter *

2 1/2 tsp  active dry yeast

If using a bread machine, add the water, then the flour, create a well in the center of the flour. 

Add the yeast in the well.

and the well, add the other ingredients.  This will take approximately 1 1/2 hours.  However, it should be noted, that on this batch as it so happened, I made at 11:30 PM, and my sleeping husband didn't like the sound of the bread machine then, so I only used the bread machine for about 4 minutes, and then just kneaded by hand for only 5 minutes.  I know I should knead longer, but it was late, and I expected the machine to do the work.  Anyway, Long story short, maybe the bread machine isn't necessary and they turned out fine.


Take the kneaded dough and place into a greased bowl. 
Turn over the dough. Cover bowl with cling wrap and a clean towel, and place in a warm place to rise for about 45 minutes.  Turn out onto a flour covered board and roll out dough with a roller.  Roll out a nice rectangle. 

Spread the softened butter onto the top of the dough. 

Ingredients for Filling:

1/2 cup walnuts

1/2 cup brown sugar

1/2 cup white sugar

3/4 tsp cinnamon

Fresh Nutmeg, 1/2 of 1 grated, or 1/2 tsp

1/2 cup softened butter for spreading on completed dough

Mix up the filling ingredients, and spread out onto the buttered covered dough.


 Then from one long end, as tightly as you can, start to roll the dough up as shown.



Continue to roll until all rolled up, pinch the seam closed, and try and close the ends as well.

    Cut the roll in half as shown.             Roll it over, seam side down.

Then cut each of those 1/2's in 1/2.  Then cut the last 4 pieces into 3 pieces each. 


Then cut the last 4 pieces into 3 pieces each. 

Place the cinnamon rolls on flat side into a baking pan. Do not place them directly next to each other as hopefully they are going to continue to rise. 

    Allow to rise again for 1 hour.          Now they should be larger, and ready to bake. 


 Bake at 400 degrees F for 10-15 minutes until golden brown.  When done, top with 1 tbsp of sugar glaze. 
 Easy glaze of 1/2 cup powdered sugar, 12 tablespoons water, vanilla, cinnamon and nutmeg.

If you're like me, you might like to know, that at this stage, you can cover with cling wrap, put into the refrigerator and tomorrow am, they are a ready to pop in the oven for a breakfast treat.

I served these with fresh blueberries, and strawberries, and a small grilled finger sandwich of turkey and Swiss.