East Brunswick Cinnamon Rolls Recipes

GRANDMA'S FAMOUS CINNAMON ROLLS

Steps:

• In medium bowl add milk, water and shortening. Heat in the microwave or on stove until warm (I usually go about 2 minutes, 30 seconds but each microwave is different and you don't want it hot enough to kill the yeast, just very warm). In the bowl of your Kitchen Aid mixer or large mixing bowl (if stirring by hand), combine yeast, sugar, 3 cups of flour and salt. Add warm liquid mix to this dry mixture and combine until smooth. Allow this to sit for 5 minutes (covered with a clean dish towel) to allow yeast to activate. You should see a few bubbles after 5 minutes. Add in remaining 4 cups of flour and mix well. You want the dough to be smooth and elastic as this will develop the gluten. I usually add a dough hook attachment for the last cup of four so it can do a bit of kneading/stretching for me. After all flour is added, allow the mixer to stretch the dough for 5-7 minutes and make sure that everything is incorporated smoothly.Pour dough into a large pre-greased bowl (I just spray it with non-stick spray or use shortening). Cover and allow to rise for 1 hour. Dough should double in size. Sprinkle counter top with flour and dump out risen dough. Sprinkle the top of the dough with flour and very lightly (without mashing the dough down and allowing it to keep its bubbly structure), gently roll into a rectangular shape approximately 16x20)Spread room temperature butter over your rectangle (make sure the butter is not melted!). Sprinkle brown sugar and cinnamon on top. Tightly roll the dough up (starting with the long side and rolling away from you) and form into a roughly 19" long roll. You can pat the roll and shape it slightly so its even from end to end. Use dental floss to slide under the roll and bring the strings up and around to make a slice. This works much better than a knife so you don't smash the dough. Cut the roll into 12 even slices (I always cut in half and then into fourths so I can cut each section into 3 rolls to help with even cutting). Spray sheet sprayed with cooking spray. Cover with a flour sack towel and allow to rise 30 minutes.Preheat your oven to 350 F and bake for 25-30 or until rolls are golden brown.Remove from the oven and place on a cooling rack. Allow rolls to cool for 10-15 minutes before frosting.

NEWFOUNDLAND STYLE CINNAMON ROLLS

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
• In a large mixing bowl, use a hand-held mixer to beat together the butter and the sugar until well incorporated.
• Add the egg and beat into the butter and sugar.
• Next, add the milk and vanilla extract. Beat to combine.
• Sift together the flour, baking powder, and salt.
• Add the dry ingredients into the wet mixture and beat well to combine.
• When a dough is formed, place the dough into the fridge to cool for 15 minutes.
• While the dough is cooling, whisk together the brown sugar and the cinnamon. Set aside.
• Once the dough has cooled, half the dough and roll dough on a lightly floured surface to 1/16th of an inch thick. Try to get the dough into a square shape - it won't be perfect!
• Use a pastry brush to brush half of the butter over the surface of the rolled dough.
• Sprinkle half of the cinnamon and brown sugar mixture over the buttered dough.
• Carefully lift the dough slightly from one end and begin rolling the dough into a long cylinder, working your way down the side of the rolled dough. Try to roll as tightly as possible without breaking or tearing the dough.
• Once rolled, use a sharp knife to slice the rolled dough into one inch slices. Place onto the prepared baking sheet, leaving two inches of space between each roll.
• Next, whisk together the egg and the water. Use a pastry brush to lightly brush the top and side of each cinnamon roll.
• Bake for 10 minutes. Remove from oven and allow to cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack to finish cooling.
• Repeat with the remaining half of dough.

EAST BRUNSWICK CINNAMON ROLLS

Steps:

• 1. Dissolve yeast in warm water.
• 2. Add milk, sugar, eggs, oil, salt and 3 cups of the flour. Beat well.
• 3. Gradually add 3 or more cups flour until a soft dough forms.
• 4. Turn dough onto floured board and knead until smooth. (about 5 minutes)
• 5. Place dough in oiled bowl, turn to coat, cover and let rise in a warm place until double in bulk.
• 6. Punch down dough, turn onto floured board and roll into a 12x24" rectangle.
• 7. Spread melted butter over dough, sprinkle with sugar, raisins and cinnamon.
• 8. Roll dough up and carefully cut into 24 slices.
• 9. Place slices flat side down into greased 9x13 baking pans and let rise again until light.
• 10. Bake in pre-heated 400 degree oven for about 15 minutes, checking frequently.
• 11. Blend confectioners' sugar and vanilla with just enough milk to spread easily over pan of warm rolls.
• 12. Sprinkle almonds over the top.