Baking Cinnamon Rolls

CINNAMON ROLLS the home baker's illustrated guide ROLLING ROLLS the SPONGE punching the risen dough will release trapped carbon dioxide and make the dough easier to roll out ....... ......... ............ 1c Warm Milk it Sugar 1T Yeast nothing gets yeast ready to go to work like a nice glass of warm sugar-water. That's the sponge. ½c Melted Butter 3T Cinnamon 1c Brown Sugar the sponge is ready once the yeast begin to foam 15 mins The Sponge ½c Melted Butter roll dough out into an elongated rectangle (1-2). Brush dough with butter and sprinkle liberally with cinnamon and sugar (3). Start at one end and roll dough (4) before gently slicing into rolls (5-6) 1t Salt ½c Sugar 2 Eggs BAKING leaving formed rolls to rise-"proof"-for half an hour before baking will maximize their baked volume Temperature 400 Time 15min FROSTING 14c Brown Sugar MIX RISE 3T Melted Butter separating wet and dry ingredients helps encourage mixing. While it is easier to add wet ingredients to dry, lazy one-bowl chefs may take knead the mixed dough until soft and elastic (this may 2t Vanilla take several minutes) before coating it lightly oil, covering, and setting to rise in a warm place. vegetable 4c Flour another course. 1ç Confectioners' Sugar KNEAD knead the mixed. dough for ten minutes, or until soft and elastic 2 Another unrepentant production from @rjzaworski. www.rjzaworski.com 000)