Does anyone know what flour you use in cinnamon rolls? Self raising or plain flour?

Answer 1

self-rising

Answer 2

I use bread flour. My mother-in-law taught their family recipe for cinnamon rolls when I was a young wife and I used it for many years until I got a breadmaker.

I now use a basic bread recipe and set the maker to the dough cycle. Roll out the dough spread with softened butter and sprinkle on a mix of cinnamon and brown sugar. Roll and slice in desired size, allow to rise to double, and bake at 350 degrees until golden brown. Glaze with a cream cheese frosting.

Cinnamon rolls have been the ultimate treat for our boys from the time they were really small and that is the one thing they ask for when they come home for a visit. Hope this helps, Good Luck.

Answer 3

Well my baker uses self raising, but plain flour tastes better.

Answer 4

Usually self rising, but I've seen both kinds used, it just depends on your recipe. Usually, it's just all purpose flour because you use yeast to make the dough rise. Here's a recipe I found using just plain old flour:

Cinnamon Rolls

Dough:
1/4-ounce package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter or shortening
1 teaspoon salt
1 egg
3 1/2 to 4 cups all-purpose flour

Filling:
1/2 cup melted butter, plus more for pan
3/4 cup sugar, plus more for pan
2 tablespoons ground cinnamon
3/4 cup raisins, walnuts, or pecans, optional

Glaze:
4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
3 to 6 tablespoons hot water

Heat oven to 350 degrees F.
In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

Answer 5

im thinking bread flour should work the best , if u cant find that go with self rising

Answer 6

I think if the recipe doesn't specify, you should use all purpose flour. If you use self-rising, and the recipes contains levening ingredients, it won't turn out right.

Answer 7

plain for biscuits. self raising for pastry, bread, cakes etc

Answer 8

plain works

Answer 9

i think its plain