I really enjoyed this exercise, since I love to cook, and I am always looking up new recipes. I found a wonderful recipe for cinnamon rolls on the bakespace.com website. The original recipe is for 12 servings and I converted it to 24 servings using the Recipe Ingredient Conversion Calculator's website. Here are my findings:
CINNAMON ROLLS
· 1 cup milk
· 1/4 cup butter
· 1 (.25 ounce) package instant yeast (2 1/4 teaspoons)
· 1/4 cup granulated sugar
· 1 egg, room temperature, slightly beaten
· 3 1/4 to 3 1/2 cups flour (I use bread flour, but you can use all purpose)
· 1/2 teaspoon salt
· 1 cup brown sugar, packed
· 1 tablespoon cinnamon
· 1/2 cup butter, softened
· 1/2 cup pecans (optional)
DIRECTIONS
1. Heat the milk, 1/4 cup butter and 1/4 cup sugar in a small saucepan until butter is melted and sugar is dissolved. Remove from heat. Let cool until temperature is about 110 degrees F (like bathwater warm).
2. In a large mixing bowl, combine milk mixture with yeast, egg, and 2 cups of the flour and the salt; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it onto a lightly floured surface and knead until smooth, about 5 minutes. (Alternately, just use the dough hook on your mixer and let the mixer knead the dough for about five minutes)
3. Place the dough in a greased bowl and cover with a clean damp towel. Allow dough to rise until double, about 1 hour. In the mean time, in a small bowl, mix together the softened butter, brown sugar and cinnamon.
4. Roll out the dough into a 12X9 inch rectangle (I like to do this on my Silpat). Spread the dough with the cinnamon/sugar mixture. Sprinkle with pecans if desired. Roll up the dough and pinch seam to seal. Cut into 12 equal sized pieces and place into a greased 9X13 inch pan. Cover and let rise until doubled.
5. Bake at 375 degrees for 25 to 30 minutes or until browned. Remove from oven and frost while warm.
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24 servings conversion:
2 cups milk
1/2 cup butter
1 tablespoon + 1 1/2 teaspoons yeast
1/2 cup granulated sugar
7 cups flour
1 teaspoon salt
2 cups brown sugar
2 tablespoons cinnamon
1 cup butter
1 cup pecans
2 eggs
CINNAMON ROLLS
· 1 cup milk
· 1/4 cup butter
· 1 (.25 ounce) package instant yeast (2 1/4 teaspoons)
· 1/4 cup granulated sugar
· 1 egg, room temperature, slightly beaten
· 3 1/4 to 3 1/2 cups flour (I use bread flour, but you can use all purpose)
· 1/2 teaspoon salt
· 1 cup brown sugar, packed
· 1 tablespoon cinnamon
· 1/2 cup butter, softened
· 1/2 cup pecans (optional)
DIRECTIONS
1. Heat the milk, 1/4 cup butter and 1/4 cup sugar in a small saucepan until butter is melted and sugar is dissolved. Remove from heat. Let cool until temperature is about 110 degrees F (like bathwater warm).
2. In a large mixing bowl, combine milk mixture with yeast, egg, and 2 cups of the flour and the salt; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it onto a lightly floured surface and knead until smooth, about 5 minutes. (Alternately, just use the dough hook on your mixer and let the mixer knead the dough for about five minutes)
3. Place the dough in a greased bowl and cover with a clean damp towel. Allow dough to rise until double, about 1 hour. In the mean time, in a small bowl, mix together the softened butter, brown sugar and cinnamon.
4. Roll out the dough into a 12X9 inch rectangle (I like to do this on my Silpat). Spread the dough with the cinnamon/sugar mixture. Sprinkle with pecans if desired. Roll up the dough and pinch seam to seal. Cut into 12 equal sized pieces and place into a greased 9X13 inch pan. Cover and let rise until doubled.
5. Bake at 375 degrees for 25 to 30 minutes or until browned. Remove from oven and frost while warm.
************************************************************************************
24 servings conversion:
2 cups milk
1/2 cup butter
1 tablespoon + 1 1/2 teaspoons yeast
1/2 cup granulated sugar
7 cups flour
1 teaspoon salt
2 cups brown sugar
2 tablespoons cinnamon
1 cup butter
1 cup pecans
2 eggs
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