Question: When you make cinnamon rolls, what sugar do you use for the center filling?
a. White sugar
b. Brown sugar
c. Both
What is the difference in the end result of the rolls when the different sugars are used in the filling? There seems to be a difference, but I can't figure out what it is.
Anyway...here's the whole reason you’re reading this.
Cinnamon Rolls
*note* the recipe is meant for use with a bread machine.
These rolls are very good and not overly sweet. About 2/3 of the testers liked them as-is; the others wanted them sweeter. If you want a sweeter bun, make a glaze out of milk and powdered sugar [and a drop of vanilla] to spread over the tops while still warm.
Dough
1 cup milk
2 Tbsp butter
1 egg
2 Tbsp. sugar
½ tsp. salt
3-3 ½ cups all-purpose flour (I used Bread flour because that's all we had)
1 ½ tsp. yeast
Filling
Mix together
¼ cup granulated sugar
¼ cup brown sugar
1 ½ Tbsp. cinnamon
½ cup raisins--optional
For Brushing
2 Tbsp. melted butter--optional
Remove dough from machine. Roll dough into a rectangle, spread with softened butter, then cinnamon-sugar mixture. Roll dough as a jellyroll and cut into slices about 1 ½ inches wide (dental floss does this well without sealing of the edges). Place each slice in a greased 13 x 9 pan and let rise for 35-40 minutes--or overnight. (I have found that the rolls tend to be softer when they rise and touch each other.) Brush tops lightly with melted butter if desired. Bake in a preheated 400* oven for 15-20 minutes.
Yield: about 12
--Recipe from: The Bread Machine Cookbook by Donna Rathmell German.
