Friday, January 11, 2008

From the Kitchen: Cinnamon Rolls

Who doesn't love a cinnamon roll? Well, I certainly do. I found two Cinnabon-esque recipes in the last decade, and they're both very good. I prefer the bread machine recipe at the moment, simply because I'm lazy, but they really are both worth trying. A word of caution though... only make these when you know you'll have some help eating them or who knows what could happen? As they say, "A moment on the lips..."



Oooh... a few other things. Make sure you use use fresh yeast. Someone *ahem* used not-so-fresh yeast making them recently, and they took forever to rise and then turned out flat anyway. So don't do that. Also, the bit about "spreading the butter and then sprinkling with cinnamon and sugar"... you might be tempted to just soften the butter and mix the cinnamon and sugar into it to cut the sprinkling bit (as I was, and did), but it gets pretty messy and you have trouble rolling and cutting because the mixture leaks everywhere.


Christmas Morning Cinnamon Rolls

Dough:
· ½ cup lukewarm water
· 2 packages yeast
· ½ cup scalded milk
· ½ cup shortening
· ½ cup white sugar
· 1 teaspoon salt
· 2 eggs
· 5 cups all purpose white flour
Filling:
· 1 cup packed brown sugar
· 2½ tablespoons cinnamon
· ½ cup softened butter
Icing:
· 4 tablespoons softened butter
· 3 ounces regular cream cheese
· 2½ cups powdered sugar
· ½ teaspoon vanilla extract
· ¼ teaspoon salt

Mix the water, milk and yeast. Dissolve well. In a separate bowl, combine 4 cups flour, sugar and salt. Add yeast mixture and shortening. Stir in eggs. Add enough flour to hold dough together. Knead until smooth on a floured board. Place in a greased bowl and let rise until doubled. Prepare filling by mixing sugar and cinnamon in a bowl. Remove dough and roll out ½” thick rectangle. Spread with butter and sprinkle generously with cinnamon mixture. Roll up and cut into 12 even slices. Arrange in a 9”x13” pan and let rise 45 minutes. Bake at 375° for 15 minutes. Prepare icing by mixing all ingredients thoroughly. Frost while rolls are still hot in the pan. Sprinkle with red and green sugar, if desired. Serve warm.


Bread Machine Cinnamon Rolls

Yield: 12 large rolls

Dough:
· ¼ cup warm water
· 1 cup warm milk
· 1 egg
· ¼ cup butter
· 1 tbsp sugar
· ½ tsp salt
· 4 cups flour
· ½ package instant vanilla pudding mix
· 1 tbsp yeast
Filling:
· 1 cup packed brown sugar
· 1 tbsp cinnamon
· ¼ cup softened butter
Icing:
· ¼ cup softened butter
· 4 ounces regular cream cheese
· ½ teaspoon vanilla extract
· ½ tbsp milk
· 1½ cup powdered sugar
· ½ tsp cinnamon

Add dough ingredients to bread pan in the order listed and run the dough setting. When ready, roll out the dough on a lightly greased surface to 18”x30”. Spread on butter on the dough. Mix the brown sugar and cinnamon, and spread evenly. Roll up dough carefully and cut into 12 rolls using thread. Place rolls in greased 9x13 pan. Allow to rise in a warm place until rolls are touching. Bake at 350° for about 20 minutes, until the tops are golden brown. Make sure the central rolls are thoroughly cooked. Mix all icing ingredients until smooth and desired consistency is reached. Ice rolls while they are still warm. Serve warm.

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