It’s time for some Christmas morning baking. I was full of Christmas inspiration as the sun rose to an unseasonably warm day here in Door County. Christmas morning is the perfect time for Grandma’s Cinnamon Rolls, made with Einkorn flour this morning but you can make them with conventional flour too. See the Recipe below. This and more recipes are available in my cookbook From France to the Farm (on Amazon).
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Cinnamon Roll Recipe (Einkorn and Conventional Flour) __________
Preheat oven to 350
8 cups of flour or 10 cups of SIFTED Einkorn
4 eggs
2 cups of milk or 1 1/2 cups if using Einkorn
1 cup of warm water or 3/4 cup if using Einkorn
5 teaspoons of yeast
1 cup of butter, divided, VERY soft
1/2 cup & 1 tablespoon of sugar, divided
1 teaspoon of salt
Cinnamon and sugar to shake over dough.
Scald the milk in a small saucepan. In a separate bowl mix together warm water, yeast and 1 tablespoon of the sugar. Set aside, it will rise a little. After the milk has cooled a bit add 1/2 of the butter, the remaining 1/2 cup of sugar and the eggs. (filmed differently). Add flour, one cup at a time until mixed well ( I start with my mixing attachment and switch to my dough hook). Let it rise for two hours in a warm place. I went out to the warm of the sunshine for a hot cup of coffee with my free time. Preheat oven to 350. With the remaining softened butter add little squares across the rolled dough and sprinkle to taste with cinnamon and sugar. Roll into one long roll. With a knife or dough scraper cut into 1 1/2 to 2-inch slices. Place in pie pans of casserole dishes. Allow the rolls to rise for another hour (I rushed mine in filming) and then back until golden brown. Ovens vary. Do not overbake.
Frost with your favorite frosting. Mine is a simple combo of one cup of butter, a couple cups of powdered sugar, a dash of vanilla or cardamom oil and a splash of milk. Today with sprinkled with peppermint candy cane flakes.
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