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
- 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
- 4 tbsp. softened butter
- ½ cup light brown sugar
- ¼ cup dark brown sugar
- ¼ cup ground cinnamon
- ¼ tsp. salt
- 4 tbsp. soft butter
- 1 cup confectioners’ sugar
- ½ tsp. vanilla
- Warm the buttermilk to 110 F. Combine the buttermilk with the yeast and sugar and let rise for at least 10 minutes.
- In a separate bowl, whisk together the flour and salt. Set aside.
- Using a stand mixer on slow, combine the buttermilk yeast mixture with the flour mixture. Add the flour to the stand mixer one half cup at a time.
- Add the softened butter and mix until a soft dough forms. Remove the dough from the mixer and cover with a towel. Rest in a warm, humid spot for 60 minutes or until the dough is doubled in size.
- Dust a clean work surface with flour. Roll out the dough into a rectangle about a quarter inch thick, about 12×15 inches across.
- In a small bowl, whisk together the light brown sugar, dark brown sugar, cinnamon and salt.
- Spread the remaining softened butter across the dough in an even layer. Sprinkle the cinnamon-sugar mixture over the rolled out dough.
- Starting on the long end, roll the dough into a tube shape. Cut the dough into equal sized rolls and place into a greased cake pan. Cover and let rise 30-40 minutes.
- Preheat the oven to 350 F. Uncover and bake the cinnamon rolls for 30 minutes, until risen in the middle and golden brown on the edges. Let cool for 5 minutes in the pan.
- In a small bowl, beat together the ingredients for the frosting. If too dry, add a splash of milk. If too wet, add more powdered sugar. Spread the cinnamon rolls while they are still warm or remove from the pan and add the icing later. Enjoy!