Sound Of Music Cinnamon Rolls

Wednesday, November 18, 2009

Last month during my stint with the San Clemente Stake's production of The Sound of Music, they sold cinnamon rolls at the concession during intermission. They were amazing. Although I haven't actually made the recipe yet, I tasted them and they were amazing. This recipe below yield a few very large cinnamon rolls, which would be perfect for a school bakesale or church fundraiser. Or, one hell of a holiday brunch.

Sound of Music Cinnamon Rolls
4 cups milk-water (1 can evaporated milk + water to make a total of 4 cups of liquid)
8 Tbsp self-rising yeast
1.5 cups sugar + 2 tsp, divided
8 cups bread flour, "scant" *
1 T salt
2 cups melted butter
8 eggs

cinnamon sugar (1/3 cup granulated sugar + 2 Tbs ground cinnamon)
frosting (recipe follows)

Preheat oven at 350 degrees.

Combine the evaporated milk-water liquid, yeast, and 2 tsp of sugar in a bowl and let stand until the yeast becomes "active." In the bowl of a standing mixer fitted with the paddle attachment, combine the milk-yeast liquid, 1.5 cups of sugar, bread flour, salt and eggs and mix until incorporated well, about 10 minutes, forming a sticky dough.

Let stand at room temperature for 10 minutes.

Flour a marble top, counter top, or whatever you use to roll out dough, as well as your rolling pin. Roll out the dough into a rectangle, about 1/2 inch or so thick. Brush the top of the dough with the melted butter. Sprinkle the cinnamon sugar on top.

Roll the dough lengthwise into a long log. Cut into 1.5 inch pieces. Line a baking sheet with parchment paper and place the cinnamon rolls on top, spacing out at least 2 inches (the cinnamon rolls will puff out as they cook). Bake for 13-15 minutes until soft, very lightly golden on the top and puffed out.

Remove and let to cool for 10 minutes before frosting.

Cream Cheese Frosting:
1 cup butter
1 box powder sugar
4 oz cream cheese
1 tsp vanilla
milk as needed to thin

Combine all of the ingredients above in the bowl of a standing mixer. Use the milk to thin the frosting out as needed and to desired consistency. Using a flat knife or frosting spatula, frost the tops of the cinnamon rolls while cool but still a little warm. Serve.

Some Notes:
*"Scant" means taking your measuring cup and lightly taking up the flour; it will not make a full cup of flour, and you don't need to level it off with your finger or knife. It's an approximation, so "1 cup scant" roughly translates to between 3/4 cup and 1 cup in terms of measuring. Try to aim to get between that amount.

Bread flour is different than all-purpose flour and it must be used for this recipe as it has levening agents added to it already. This is why you don't need to add baking powder to this recipe. You can find bread flour in the baking aisle of your grocery store.

Cinnamon-sugar is to taste. Some people like it more sugar to cinnamon ration, or conversely. The above is an average ration, so adjust with your own taste preferences. Nuts may also be added if desired. I like using finely chopped pecans or walnuts to something like this. The nuts should be mixed in with the cinnamon-sugar and added at the same time.

Cinnamon rolls can keep up to 3 days in an air-tight container. To rewarm, place in a 250 degree oven for 5-7 minutes or alternitavely, microwave for 30 seconds.

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