1 tbsp active dry yeast
one teaspoon granulated sugar
1/4 cup warm water hundred and ten degrees
1/3 cup sugar
2 eggs at room temperature
1/3 cup I Can’t Believe It’s Not Butter light spread
1/2 cup of Trader Joe’s nonfat Greek yogurt, at room temperature
1 teaspoon pure vanilla extract 1 teaspoon salt
3-1/4 cups of all-purpose flour
In large bowl of electric mixer, dissolve the yeast and 1 teaspoon sugar and water. Let stand until foamy about 5 to 10 minutes.
Add one third cup sugar, eggs, margarine or butter, yogurt or you can use one half cup Dairy sour cream, pure vanilla extract, salt and one and a half to two cups of the flour.
Beat at the medium speed with electric mixer about 2 minutes, or you can beat it by hand.
Stir enough remaining flour to make a soft dough. I used three and a half cups unbleached all-purpose flour.
Knead with a dough hook or by hand about six minutes. The dough will feel nice and soft and buttery but not sticky.
Spray non-stick spray in a nother clean bowl and place the kneaded dough into the bowl and spray a little bit of non-stick canola oil spray on top of the dough.
Cover with a cotton no lint towel and let it rise free from drafts, until it’s doubled in bulk about one and a half hours.
To make 2 Cinnamon Twist Loaves :
On a counter top, cut the table in half will be there a pizza cutter or a sharp knife. Then cut each half in half.
Roll out the dough balls into where it’s a long baguette.
Then take each small dough log and twist the two gently making them look like a little rope. Sprinkle some good quality ground cinnamon and some brown sugar in top of the dough logs before sealing.
Pinch the ends together to seal any so that the two dough sections stay together.
Bake into 2 loaves or 24 rolls.
Overnight Sweet Roll variation – shape and place in loaf pans and cover lightly with plastic wrap. Refrigerate overnight, uncover and let stand at room temperature about 30 minutes before baking.
Grandmother’s Cinnamon Rolls
1 recipe Light Airy Sweet Dough above
3/4 cup packed brown sugar
2 teaspoons ground cinnamon
3 tablespoons butter or margarine of your choice
3421 cup raisins if desired
1 cup powdered sugar
1 4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 to 2 tablespoons evaporated milk, cream or milk
Prepare sweet dough as directed to the first rising. Punch down the dough and knead 30 seconds.
Cover the dough and let stand 10 minutes.
Generously grease a 13 by 9 baking pan and then set aside.
In a small bowl combine the brown sugar and cinnamon and then set aside. Put dough on a lightly floured surface, roll out the dough to a 24 by 12 rectangle.
Spread with the butter, leaving 1/2 inch not buttered around the edge so you can pinch and seal the jelly roll.
Sprinkle evenly with brown sugar mixture.
Sprinkle with raisins, if you’re using them and lightly press the raisins and brown sugar mixture into surface of do with your fingers or the back of a spoon.
Beginning on the unbuttered short side, roll up tightly in ajelly roll fashion.
Pinch the seam to seal.
Cut the roll into 12 equal slices.
Arrange the cut side down about a half inch apart on prepared pan.
Cover tightly with plastic wrap and let rise in a warm place, free from drafts until doubled in bulk, about one-and-a-half hours. Preheat oven to 375 degrees and then bake 30 minutes to 35 minutes or until golden brown. Prepare the cinnamon glaze and drizzle cooled rules for the glaze.
This recipe was slightly adapted by Paulette Motzko from Grandmother Cinnamon Rolls from the book Breads by Sharon Tyler Herbst