L.A. Times Cinnamon Rolls
Submitted by judy/mass on August 08, 2004 at 4:10 pm

DESCRIPTION
L.A. Times Cinnamon Rolls

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
* Exported from MasterCook II *

L.A. Times Cinnamon Rolls

Recipe By : Epicurious Recipe Swap
Serving Size : 18
Categories : Breads Breakfast/Brunch
Tried & True

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dough
6 Cups All-Purpose Flour
1/2 Cup Sugar
2 Teaspoons Salt
1 Cup Buttermilk
1 1/4 Cups Orange Juice
2 Pkgs Active Dry Yeast
2 Tablespoons Honey
1/2 Cup Butter -- room temperature

Filling
3 Tablespoons Corn Syrup
1/4 Cup Cinnamon
1 1/2 Cups Butter -- room temperature
6 Tablespoons Sugar
1 Tablespoon All-Purpose Flour

To make the dough: Mix flour, sugar and salt in a large bowl.
Mix buttermilk and orange juice in a small saucepan. Whisk and heat until lukewarm . Remove from heat and add yeast. Stir until dissolved. Pour over flour mixture and add in honey and butter. Mix and knead for 10 to 15 minutes. Do not overwork-dough will be elastic yet bumpy. (Do not knead until smooth!)
Cover and let rise until double in size, about 1 hour.

Meanwhile, mix the filling. Blend all of the filling ingredients together. Leave at room temperature.

When dough has doubled, divide in half. Place one piece back into bowl and cover. Roll other piece into a 10" by 12" rectangle. Spread 1/2 of the filling on the rolled out dough, leaving a 1/2" border free of filling on top and bottom edges. Roll up dough, starting at the edge nearest you, jelly-roll style. Seal the edge of the roll and pat the ends of the roll to even them out. Cut the roll with a serrated knife, into 9 even pieces. Place cut side down in a greased 9" cake pan. Cover and set aside to rise.
Repeat with remaining piece of dough.

Allow to rise until 50% larger. Bake in preheated 350 degrees F. oven for 15 to 20 minutes. They want to be golden brown, but don't overbake them. An instant-read thermometer inserted into the rolls, will register 200 degrees F when they are done.

These can be frosted, but that seems like overkill. If you invert them onto a serving plate, they will almost be like sticky buns.