mazakaal Posted December 24, 2009 Share Posted December 24, 2009 I'm finally taking the plunge and making Quiver's world famous cinnamon rolls. What kind of flour do you use? Strong bread flour? All purpose flour? Does it matter? Quote Link to comment Share on other sites More sharing options...
********* Posted December 24, 2009 Share Posted December 24, 2009 I used all purpose flour, and they turned out fantastic. In fact, I'm making them today. :001_smile: Quote Link to comment Share on other sites More sharing options...
mazakaal Posted December 24, 2009 Author Share Posted December 24, 2009 Great! Thanks. :001_smile: Quote Link to comment Share on other sites More sharing options...
Melissa in St Louis Posted December 24, 2009 Share Posted December 24, 2009 I used all purpose flour, and they turned out fantastic. In fact, I'm making them today. :001_smile: Bethany, we are always making the same things on the same day! :001_smile: Quote Link to comment Share on other sites More sharing options...
Emmy Posted December 24, 2009 Share Posted December 24, 2009 can you share the recipe? I've seen it around but don't have it copied. Quote Link to comment Share on other sites More sharing options...
Melissa in St Louis Posted December 24, 2009 Share Posted December 24, 2009 Here ya go, Emmy! Quiver’s Legendary Cinnamon Rolls ~ courtesy of Jean, Quiverof10 Dough: 1 T. Dry Yeast 1 Cup warm milk 1/3 C. white sugar 1/2 C. melted butter 1 tsp. salt 2 eggs 4 C. flour Dissolve yeast in warm milk. Add the rest of the ingredients and mix well. Knead into a ball. Let rise until double in size. When ready, roll out to about 1/4 inch thick. Spread with filling. Filling: 1/4 C. butter, softened 1 C. brown sugar 3 T. cinnamon Spread butter on dough evenly. Sprinkle sugar and cinnamon over dough evenly. Roll dough up. Slice roll into 1 inch slices. Place on a greased pan. Let rise again until doubled. bake 10 min. at 400 degrees. Icing: 1/2 C. butter, softened 1 1/2 C. powdered sugar 1 oz. cream cheese 2 T. whipping cream 1 tsp. vanilla extract pinch of salt Beat until fluffy. When rolls are hot, spread lots of icing on them. To make these the night before needed, skip the final rising step. Let rise overnight in the fridge. In the morning, bake! TO make slicing easier I use dental floss. Just slip it under the roll, criss cross and pull. Nice, even slices Jean Quote Link to comment Share on other sites More sharing options...
Emmy Posted December 24, 2009 Share Posted December 24, 2009 thanks Melissa! Quote Link to comment Share on other sites More sharing options...
Mary in NJ Posted December 24, 2009 Share Posted December 24, 2009 I have used unbleached flour and freshly ground flour from soft white wheat berries. They both provide fluffy cinnamon rolls. I'm off to make some for tomorrow. If Quiver had a dollar for everyone who is making her cinnamon rolls today, she would be a wealthy woman!! Quote Link to comment Share on other sites More sharing options...
********* Posted December 24, 2009 Share Posted December 24, 2009 Bethany, we are always making the same things on the same day! :001_smile: Well, did you also make cholcolate chip cookies, a veggie tray, and homemade chocolate pudding this morning? Because if you did, I'm gonna get a bit freaked out. :D Merry Christmas! Quote Link to comment Share on other sites More sharing options...
tricia Posted December 24, 2009 Share Posted December 24, 2009 We use whole wheat flour and it is wonderful. But make sure your family is used to it.:lol: Quote Link to comment Share on other sites More sharing options...
Margaret in GA Posted December 24, 2009 Share Posted December 24, 2009 Has anyone ever tried to use less sugar? Do you find it drastically alters the "experience"? Quote Link to comment Share on other sites More sharing options...
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