Croissant Cinnamon Roll
4 to 5 cups bread flour
¼ cup shortening
¼ cup dry milk
1 tablespoons sugar
¼ teaspoon salt
2¼ cups water
3 packs ( ¼ -ounce each) dry yeast
¼ cup shortening
¼ cup dry milk
1 tablespoons sugar
¼ teaspoon salt
2¼ cups water
3 packs ( ¼ -ounce each) dry yeast
Roll-in butter:
4 sticks cold butter
1/8 cup bread flour sifted Cinnamon/sugar
4 sticks cold butter
1/8 cup bread flour sifted Cinnamon/sugar
mix:
1 cup sugar
1 tablespoon cinnamonSift the bread flour and set aside. Dissolve yeast in warm water (110 to 115 degrees). Cream the shortening, dry milk, sugar and salt. Alternately add the yeast/water mix and bread flour to the creamed shortening. Add the extra -cup if flour seems really sticky. Let dough rest for 30 minutes in a bowl in the refrigerator. While dough rests, mix together the roll-in butter and flour until smooth. After dough has rested, roll out dough to a rectangle, about 16 inches by 12 inches on a floured surface. Roll out butter mixture to about ¼ -inch thickness on a floured surface. Pick it up and maneuver it on top of the dough. It should be smaller than 16 inches by 12 inches because you want to leave a 1-inch border around the dough. (The butter has to be cold enough to roll out, which can be tricky. You can add a little more flour to the butter or try putting it back into the refrigerator, but if you really can’t get the butter to roll out, use a spatula and spread it over the dough.) Do a tri-fold. Fold the dough on one short side over the middle, then the second short side over that. Roll out dough lengthwise to same size as before.
Fold again. Place dough on floured sheet pan, cover and let rest in refrigerator for 30 minutes. Repeat tri-fold method once more.
Roll out dough to rectangle once more. Brush melted butter (lightly) over entire rectangle.
Sprinkle cinnamon-sugar mixture over entire rectangle.
Roll dough tightly (like a jellyroll) or as you would for cinnamon rolls. Cut roll into -inch or 1-inch pieces, depending on size of roll desired. You will have a loose end on each piece; tuck loose end underneath each roll. Let rise on baking sheet until doubled in size, 45 minutes to 1 hour. Bake at 350 degrees for 15 to 20 minutes or until light brown. Prepare caramel and spread on top after baking. Prepare cream cheese icing and spread on top. (You may use the caramel topping only.)
Makes 12 huge or 24 large buns.
1 cup sugar
1 tablespoon cinnamonSift the bread flour and set aside. Dissolve yeast in warm water (110 to 115 degrees). Cream the shortening, dry milk, sugar and salt. Alternately add the yeast/water mix and bread flour to the creamed shortening. Add the extra -cup if flour seems really sticky. Let dough rest for 30 minutes in a bowl in the refrigerator. While dough rests, mix together the roll-in butter and flour until smooth. After dough has rested, roll out dough to a rectangle, about 16 inches by 12 inches on a floured surface. Roll out butter mixture to about ¼ -inch thickness on a floured surface. Pick it up and maneuver it on top of the dough. It should be smaller than 16 inches by 12 inches because you want to leave a 1-inch border around the dough. (The butter has to be cold enough to roll out, which can be tricky. You can add a little more flour to the butter or try putting it back into the refrigerator, but if you really can’t get the butter to roll out, use a spatula and spread it over the dough.) Do a tri-fold. Fold the dough on one short side over the middle, then the second short side over that. Roll out dough lengthwise to same size as before.
Fold again. Place dough on floured sheet pan, cover and let rest in refrigerator for 30 minutes. Repeat tri-fold method once more.
Roll out dough to rectangle once more. Brush melted butter (lightly) over entire rectangle.
Sprinkle cinnamon-sugar mixture over entire rectangle.
Roll dough tightly (like a jellyroll) or as you would for cinnamon rolls. Cut roll into -inch or 1-inch pieces, depending on size of roll desired. You will have a loose end on each piece; tuck loose end underneath each roll. Let rise on baking sheet until doubled in size, 45 minutes to 1 hour. Bake at 350 degrees for 15 to 20 minutes or until light brown. Prepare caramel and spread on top after baking. Prepare cream cheese icing and spread on top. (You may use the caramel topping only.)
Makes 12 huge or 24 large buns.
FOR CARAMEL TOPPING:
1 cup butter
1 cup brown sugar
¼ cup sugar
¾ cup honey
¼ cup heavy cream
Toasted pecans, optional
Combine butter, sugars and honey in a large pot. Bring to a boil.
Stir once or twice. Boil for 4 to 5 minutes (watch carefully to avoid scorching). Remove from heat and swirl in cream. Be very careful because hot mixture will splash up. Add pecans, if desired. Brush on hot rolls.
Brush with caramel sauce. Add the cream cheese.
FOR CREAM CHEESE ICING:
1 cup cream cheese
¼ cup butter, softened
2 to 3 tblspoons powdered sugar
Cream the cream cheese until soft. Add softened butter. Add powdered sugar to taste.
