we basically use the recipe found here
Harvest Cinnamon Rolls
Shall we get started?...ok, well a little while before you make this take 2 eggs and 1 stick of butter out and let them warm up to room temp....are you ready now?...okay...
First warm a cup of milk in the microwave for about 1 minute....you want it to be lukewarm
Pour it into your bowl
add 1/4 cup of lukewarm water (about 110 degrees)
1 teaspoon of vanilla
1/2 (1 stick) of melted butter...yes, blurry photo...next time I'll take my spoon out...(this is NOT the butter you are letting warm to room temp...that's for something else :) ...)
those 2 eggs you let warm up....well, put em in a bowl and beat em....beat em like the bad little eggs they are...and then..
add those eggs to your bowl
next...half a teaspoon of salt....(does it irk anyone else that my spoons are upside down....it does me...LOL)
then half a cup of sugar....
5 cups of flour (now the recipe on the other site says bread flour....but regular flour works just fine too...I've used both with the same results....)
1 tablespoon (or if you like 3 teaspoons) of active yeast....
mix together till it is well combined and has formed a "ball".....
turn out onto a floured or oiled surface and knead for 10 minutes....you can really work out some stress during that 10 minutes...
it should look something like this...
place in an oiled bowl, turn over to coat, and cover with plastic wrap...let rest for 10 minutes
while the dough is resting....you can make up your cinnamon filling
by now your butter should be warm....mush it up some in a bowl because you want it to spread easily....set it aside
in another bowl....
1 cup packed brown sugar
add cinnamon...now we use this kind of cinnamon
it's a little bit spicier than regular stick on your toast cinnamon....
add 4 or 5 tablespoons of regular (or 3 of the saigon) to your brown sugar...
Mix it up well and set it aside....
now, once the 10 minutes are up...go back to your dough...
roll it out into a large rectangle....
the recipe site says 15 by 24....I just try to roll it out as much as I can without it getting too thin....
take that butter you had in the bowl and brush/spread it on the dough
use all of it...I don't recommend melting the butter...as this makes a very big MESS....believe me...been there, done that...not pretty...not pretty at all...
spread the cinnamon/sugar mixture over the dough...try to get it pretty even...
roll up on the long side...don't roll too tightly....
you should end up with something like this....
spray a 13x9 pan with cooking spray......(pretend there is a picture...it's not like I need to show you how to do that...LOL)
now...let me introduce you to my little friend....
why hello there floss....ooh, cinnamon flavored even....yes, floss is my little hero...let me show you...
take some floss and slide it under one end
criss cross the floss over the roll and pull...
it cuts through the roll nicely and without any mess...well, I tend to make a mess anyway....but without extra mess...how about that...
cover the rolls and let rise for 45 to 60 minutes (or until doubled in size)...this pic is before they rose....lol
I actually had enough for a smaller 8x8 pan too...which I hope Renee is enjoying...
Preheat oven to 350 dgrees...
bake in the oven for 20 to 25 minutes...
mmmm....
while the rolls are baking take out some cream cheese and butter and let soften...
after the rolls are done....while they are cooling...make your frosting...
for the frosting you will need cream cheese, butter, vanilla, and powdered sugar
3 oz of cream cheese (the original recipe calls for 2 oz), 1/4 cup of butter...
1 cup of powdered sugar
1/2 teaspoon of vanilla
mix together....take beaters and lick thoroughly (but don't tell your mom cause you are supposed to be on a diet...shhhh)
put frosting on your cinnamon rolls and enjoy....sneak one while no one is looking...feign innocence...
Cinnamon Rolls
Ingredients
1 cup milk (heated approximately 1 minute in microwave)
1/4 cup warm water (110 degrees F.)
1 teaspoon pure vanilla extract
1/2 cup butter, melted
2 eggs room temperature and beaten
1/2 teaspoon salt
1/2 cup granulated sugar
5 cups bread flour
1 tablespoon vital wheat gluten (optional)*
3 teaspoons instant active dry yeast
1/4 cup warm water (110 degrees F.)
1 teaspoon pure vanilla extract
1/2 cup butter, melted
2 eggs room temperature and beaten
1/2 teaspoon salt
1/2 cup granulated sugar
5 cups bread flour
1 tablespoon vital wheat gluten (optional)*
3 teaspoons instant active dry yeast
Combine all ingredients together in the order given. Mix together until a soft dough forms. Turn out onto a floured or oiled surface and knead for 10 minutes. Place in oiled bowl, turning to coat. Cover and let rest for 10 minutes. Roll dough out into a large rectangle.
Cinnamon filling
1 stick of butter softened and spreadable...spread onto your dough rectangle
1 cup of packed brown sugar
4 or 5 tablespoons of cinnamon (or 3 tablespoons of saigon cinnamon)
Mix sugar and cinnamon together and spread over the butter
Roll dough up from the long end. Cut or use dental floss to slice roll into smaller rolls. Place in a 9x13 pan that has been sprayed with cooking spray. Cover and let sit for 45 to 60 minutes until doubled in size. Preheat oven to 350 degrees. Bake rolls for 20 to 25 minutes.
While rolls cool, make your frosting
Butter cream frosting
3 oz of cream cheese
1/4 cup of butter softened
1 cup of powdered sugar
1/2 teaspoon of vanilla
Mix together and spread on cooled cinnamon rolls
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