Cinnamon Rolls with Italian Flour
- 2 cups warm water
- 2 tbsp yeast
- 2 tbsp sugar
- 2+ tbsp Italian Flour
Let set 5 mins to start “proofing.”
Add 4 ½ c. flour. I use a Kitchen Aid dough hook . Blend in flour until it pulls away from the sides of the bowl.
Set bowl in a warm area and cover with a towel. When dough rises about double, punch down and let rise again.
Roll out dough in to a rectangle shape (not too thin or too thick).
Spread soft butter over dough, then lots of cinnamon and sugar (can use brown sugar).
Jelly roll dough and cut into 2 inch pieces.
Put pieces into a buttered 13 x 9 pan.
Let cinnamon rolls double in size, then bake at 375 until lightly browned.