Gift of Finest Wheat – Kansas

Kansas produces more wheat than any other state, about 20 percent of the nation’s total production. Fun fact – all the wheat grown in Kansas in one year would fit on a train that stretches from western Kansas clear to the Atlantic Ocean, according to the Kansas Wheat Commission. The Sunflower State actually produces enough wheat to bake 36 billion loaves of bread, enough to feed everyone in the world for about two weeks. Holy moly, that’s a lot of ovens!

Cinnamon rolls

 

Wheat is of course used for all sorts of products (think beer, cereal and pasta) but is most commonly turned into flour. Here’s our favorite cinnamon roll recipe, deliciously decadent with a cream cheese frosting. Oh yes, your home will smell heavenly while they bake. These take a little bit of effort but they are so much better than those rolls in a tube. You can also make the dough the night before, let them rise in the fridge overnight, and then bake them in the morning.

If you fancy a look-see at what the Plains States used to be like before development began, check out the Tallgrass Prairie National Preserve near Strong City, Kansas, about 60 miles southwest of Topeka.

Cinnamon Rolls with Cream Cheese Frosting

  • Servings: 6-8
  • Time: 2 hours
  • Difficulty: moderate
  • Print

Ingredients

For dough:

  • 1/4 cup warm water
  • 1/4 cup warm milk
  • 1 package yeast
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 egg
  • 1/4 cup butter or margarine, softened
  • 2 1/2 cups flour (approx.), divided

For cinnamon filling:

  • 2 tablespoons butter or margarine
  • 1/4 cup sugar
  • 2 teaspoons sugar

For frosting:

  • 3 oz. cream cheese, softened
  • 3 tablespoons butter or margarine
  • 3/4 cup powdered sugar
  • 2-3 tablespoons milk
  • 1/4 teaspoon vanilla

Instructions

Heat milk and water together in a microwave safe bowl or cup until warm, about 100 degrees. You do not want to let the liquid boil as the yeast will not proof. Measure yeast into a large mixing bowl. Add half the liquid and stir until the yeast is completely dissolved. In a separate bowl, add sugar, salt, egg, butter and sugar. Beat with electric mixer for about 2 minutes until combined. Combine the yeast mixture, the butter/sugar mixture and 1¼ cups flour into the large bowl and stir until a smooth dough forms. Add the additional 1¼ cups flour, a half cup at a time, until dough is no longer sticky and is easy to handle. Place dough onto a floured surface and knead about 5 minutes until elastic (or use dough hook). Turn dough back into large bowl, cover with a tea towel and let rise in a warm place, 30 to 40 minutes or until about doubled in size.

Punch dough down. On a well-floured surface, roll dough into a 15×10 inch rectangle. Spread with 2 tablespoons butter. Combine sugar and cinnamon and sprinkle on top of dough. Roll dough up on long side to form a long log. Pinch edges closed. Cut into one inch slices. Place slices evenly onto two well-greased round cake pans or a baking sheet. Cover with tea towel and let rise again 30 to 40 minutes until doubled in size.

While dough is rising, make frosting. Combine cream cheese, butter, powdered sugar, milk and vanilla. Mix until smooth. If frosting is too stiff, add a little more milk, a tablespoon at a time, until desired consistency is reached.

Place pans into preheated 375 oven for 20 minutes or until golden brown. Drizzle with frosting while still warm.

 

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