Cinnamon+Rolls

1/2 teaspoon granulated sugar 2 packets active dry yeast 2 cups lukewarm milk 8 1/2 cups King Arthur Unbleached All-Purpose Flour 1 1/4 cups granulated sugar 1 egg, well beaten 1/2 teaspoon salt 1 cup (2 sticks) butter, melted 1 tablespoon vital wheat gluten (optional) 1 teaspoon dry malt powder (optional) 1/4 teaspoon ascorbic acid (optional) **//Filling//** 1 1/2 cups light brown sugar 1/2 teaspoon salt 1/3 cup cinnamon 1/2 cup (1 stick) butter, melted <span style="color: #000000; font-family: "Arial","sans-serif"; font-size: 13.33px;">**//Frosting//** <span style="color: #000000; font-family: "Arial","sans-serif"; font-size: 13.33px;">1/2 cup (1 stick) butter, room temperature <span style="color: #000000; font-family: "Arial","sans-serif"; font-size: 13.33px;">2 cups confectioners' sugar <span style="color: #000000; font-family: "Arial","sans-serif"; font-size: 13.33px;">1/2 teaspoon ground cinnamon <span style="color: #000000; font-family: "Arial","sans-serif"; font-size: 13.33px;">3/4 teaspoon saltgrated zest and juice of 1/2 orange <span style="color: #000000; font-family: "Arial","sans-serif"; font-size: 13.33px;">1 to 1 1/2 tablespoons hazelnut liqueur, such as Frangelico, or almond liqueur, such as Amaretto <span style="color: #000000; font-family: "Arial","sans-serif"; font-size: 13.33px;">Dissolve the yeast and 1/2 teaspoon sugar in the lukewarm water. Combine all of the ingredients in a large bowl, or in the bowl of an electric mixer, and mix until fairly smooth. Knead the dough, by hand for 10 minutes, or with your mixer equipped with the dough hook for 5 minutes. The dough should be smooth and supple. Turn the dough into a lightly greased bowl, cover the bowl with plastic wrap, and allow the dough to rise until puffy, 1 to 2 hours. <span style="color: #000000; font-family: "Arial","sans-serif"; font-size: 13.33px;">**//Bread Machine Method://** <span style="color: #000000; font-family: "Arial","sans-serif"; font-size: 13.33px;">Place all of the dough ingredients into the pan of your bread machine, program the machine for Dough or Manual, and press Start. Check the dough during the final 10 minutes of the kneading cycle, adding additional flour or water as needed to produce a smooth, supple dough. Allow the machine to complete its cycle.Transfer the dough to a lightly oiled work surface; divide it in half. Working with one piece at a time, pat and then roll the dough into an 18 x 24-inch rectangle. <span style="color: #000000; font-family: "Arial","sans-serif"; font-size: 13.33px;">**//Filling://** <span style="color: #000000; font-family: "Arial","sans-serif"; font-size: 13.33px;">Brush the dough with the butter, leaving a 1-inch bare edge along one long side. Combine the remaining filling ingredients -- sugar, salt and cinnamon -- and sprinkle them evenly over the dough. <span style="color: #000000; font-family: "Arial","sans-serif"; font-size: 13.33px;">**//Assembly://** <span style="color: #000000; font-family: "Arial","sans-serif"; font-size: 13.33px;">Starting with a long edge, roll the dough into a long log (not too tightly, or the centers of the rolls will pop up during baking). Make sure to finish up at the edge that isn't brushed with milk or butter. Brush that edge with water and pull it up over the log, pinching to seal. Roll the log so it's seam-side-down on your work surface.Use a ruler to mark off 1 1/2-inch intervals, then use a serrated knife to gently cut 20 rolls; you may also loop dental floss around the log at each interval and pull, which gives you a nice, clean cut. Transfer the rolls to lightly greased or parchment-lined baking sheets, leaving about 1-inch between each roll. These will fit on a full-sheet pan or two half-sheet pans.Brush the sides of each roll with melted butter or vegetable oil, if desired; this makes the rolls easier to pull apart after they're baked. Cover the rolls with lightly greased plastic wrap, and set them aside to rise until puffy but perhaps not doubled in bulk, about 1 1/2 hours.Bake the rolls in a preheated 350°F oven for 30 to 35 minutes, reversing the pans midway through. They should be golden brown. Remove them from the oven, and allow them to cool slightly, as you prepare the frosting. <span style="color: #000000; font-family: "Arial","sans-serif"; font-size: 13.33px;">**//Frosting://** <span style="color: #000000; font-family: "Arial","sans-serif"; font-size: 13.33px;">Using an electric mixer, cream together the butter, sugar, cinnamon, salt, orange juice and rind (or orange oil), and liqueur. Beat until light and fluffy, 1 to 2 minutes. The mixture should be of spreading consistency, like a soft butter cream frosting.Using a metal spatula, frost the rolls while they're warm. Remove them from the pan, and allow them to cool on a wire rack. Eat them soon, or freeze them, well wrapped, for later use. (If you're going to freeze the rolls, it's better not to frost them before freezing.) <span style="color: #000000; font-family: "Arial","sans-serif"; font-size: 13.33px;">**//To Reheat Rolls://** <span style="color: #000000; font-family: "Arial","sans-serif"; font-size: 13.33px;">Remove the rolls from the freezer, and allow them to thaw, in their wrapping, at room temperature. This will take 1 to 1 1/2 hours, more or less. Remove the wrapping, and bake the rolls in a preheated 350°F oven for about 7 minutes, or until they're very hot. Remove them from the oven, and frost them. To reheat in the microwave, remove the rolls from their wrapping and microwave for no more than 30 seconds. Better still, heat them in a microwave set on defrost until they're warm. Serve rolls immediately. //Yield: 40 rolls.//**//Note://** If orange juice and zest are omitted, add a little more of the liqueur. <span style="color: #000000; font-family: "Arial","sans-serif"; font-size: 13.33px;">**Cinnamon Rolls, Reduced Yield Version** <span style="color: #000000; font-family: "Arial","sans-serif"; font-size: 13.33px;">Even cutting recipe in half, the above recipe will feed a crowd. The following is our adaptation -- which includes a few ingredient amount changes, makes a more manageable amount, and can be prepared with the help of a bread machine. We print the two sets of ingredients, and one set of directions, which remain the same no matter which version you use. We think you'll find these rich swirls of cinnamon and sugar a delight, and we thank Carl for his generosity in sharing. <span style="color: #000000; font-family: "Arial","sans-serif"; font-size: 13.33px;">**Our Version**//(To make 20 rolls)// <span style="color: #000000; font-family: "Arial","sans-serif"; font-size: 13.33px;">1/4 cup (2 ounces) water <span style="color: #000000; font-family: "Arial","sans-serif"; font-size: 13.33px;">2 teaspoons instant yeast <span style="color: #000000; font-family: "Arial","sans-serif"; font-size: 13.33px;">1 cup (8 ounces) milk <span style="color: #000000; font-family: "Arial","sans-serif"; font-size: 13.33px;">4 3/4 cups (20 ounces) King Arthur Unbleached All-Purpose Flour <span style="color: #000000; font-family: "Arial","sans-serif"; font-size: 13.33px;">1/2 cup + 2 tablespoons (4 1/4 ounces) granulated sugar <span style="color: #000000; font-family: "Arial","sans-serif"; font-size: 13.33px;">1 egg, well beaten1 teaspoon salt <span style="color: #000000; font-family: "Arial","sans-serif"; font-size: 13.33px;">1/2 cup (1 stick, 4 ounces) butter, melted <span style="color: #000000; font-family: "Arial","sans-serif"; font-size: 13.33px;">**//Filling//** <span style="color: #000000; font-family: "Arial","sans-serif"; font-size: 13.33px;">2 tablespoons (1 ounce) milk <span style="color: #000000; font-family: "Arial","sans-serif"; font-size: 13.33px;">3/4 cup (5 5/8 ounces) light brown sugar <span style="color: #000000; font-family: "Arial","sans-serif"; font-size: 13.33px;">1/4 teaspoon salt <span style="color: #000000; font-family: "Arial","sans-serif"; font-size: 13.33px;">2 1/2 tablespoons (5/8 ounce) ground cinnamon <span style="color: #000000; font-family: "Arial","sans-serif"; font-size: 13.33px;">**//Frosting//** <span style="color: #000000; font-family: "Arial","sans-serif"; font-size: 13.33px;">1/4 cup (1/2 stick, 2 ounces) unsalted butter, at room temperature <span style="color: #000000; font-family: "Arial","sans-serif"; font-size: 13.33px;">1 cup (3 1/2 ounces) confectioners' sugar <span style="color: #000000; font-family: "Arial","sans-serif"; font-size: 13.33px;">1/4 teaspoon ground cinnamon <span style="color: #000000; font-family: "Arial","sans-serif"; font-size: 13.33px;">3/8 teaspoon salt <span style="color: #000000; font-family: "Arial","sans-serif"; font-size: 13.33px;">2 tablespoons orange juice <span style="color: #000000; font-family: "Arial","sans-serif"; font-size: 13.33px;">1/8 teaspoon orange oil <span style="color: #000000; font-family: "Arial","sans-serif"; font-size: 13.33px;">1 1/2 to 2 1/2 teaspoons hazelnut liqueur, such as Frangelico, or almond liqueur, such as Amaretto
 * //<span style="color: #000000; font-family: "Arial","sans-serif"; font-size: 13.33px;">Dough //**<span style="color: #000000; font-family: "Arial","sans-serif"; font-size: 13.33px;">1/2 cup lukewarm water
 * //<span style="color: #000000; font-family: "Arial","sans-serif"; font-size: 13.33px;">Manual Method: //**
 * //<span style="color: #000000; font-family: "Arial","sans-serif"; font-size: 13.33px;">Dough //**