Recipe by Karri Perry, Cincinnati, Ohio
First place, Yeast Beads (Cinnamon Rolls) 2018
Baking temperature: 350 degrees
Baking time: 30 minutes
Yield: 12 cinnamon rolls
Ingredients
Dough:
- 2 ½ cups bread flour
- 2 ¼ tsp. rapid rise yeast
- 3 tbsp. sugar
- 2 ½ tsp. salt
- 1 cup buttermilk- warmed to 110 degrees
- ½ tsp. salt
- 5 tbsp. softened unsalted butter
Filling:
- 4 tbsp. softened butter
- ½ cup light brown sugar
- ¼ cup dark brown sugar
- ⅛ tsp. salt
Frosting:
- 4 tbsp. soft butter
- 1 cup confectioners’ sugar
- ½ tsp. vanilla
Instructions
- Combine buttermilk, yeast and sugar and set aside at least 10 minutes
- Combine flour, salt- set aside
- Mixing slowly, add flour mixture one cup at a time to the buttermilk yeast mixture in a stand mixer. Mix until dough comes together. Add the softened butter to the dough. Mix until combined. Remove dough and let rest 60 minutes or until doubled in size.
- Place the dough on a work surface and roll into a rectangle 12x 15. Spread with softened butter and sprinkle the dough with cinnamon-sugar mixture. Roll the dough , from the long end, creating a tube shape
- Cut the dough log into even slices and place in a greased cake pan
- Let rise, Cover for 30-40 minutes
- Bake for 30 minutes in a preheated 350 degree oven. Let cool for 5 minutes in pan and then turn out onto a cooling rack. If desired frost with a vanilla frosting.