Wednesday, June 19, 2013

Special Occasion Cinnamon Rolls

Sometimes I like to remind my readers why I love working out at home. So today I let my husband photograph a bit of my workout. It was P90X Back & Biceps. Behold the beauty.

I know. I am awesome.

Speaking of awesome, a few years ago I decided I was going to learn to make cinnamon rolls from scratch. I searched high and low for the perfect recipe. And then I found this one. I made a few modifications. And I added an icing. Because serving cinnamon rolls without icing is blasphemy as far as I'm concerned. 

This recipe is a favorite at our house. It is in no way healthy. Seriously. Not one iota of healthiness exists inside these little gems. Which is why I reserve them for special occasions. And so should you. It's all about moderation, people.

Here's the cast.

First, you're going to heat your milk over the stove in a small saucepan until it just starts to bubble.

Next, remove the milk from the heat and add 1/2 stick of softened butter.

Set aside the milk mixture.

Meanwhile, in a large bowl, mix 2-1/4 cups of the flour, along with the white sugar, yeast and salt. Add 1/4 cup water, 1 egg, and the milk mixture.

Mix that all together.

Then add another cup of flour, 1/2 cup at a time. You'll want to stir it well after each addition. When the dough just pulls together, dump it out on a lightly floured surface.

Knead the dough until it's smooth and soft like a baby's bottom.

Place the dough back in the bowl and cover it with a damp cloth. Let it rest for 10 minutes. Yeast doughs are kind of high maintenance.

Meanwhile, soften a whole stick of butter. I like to nuke mine in the microwave a few seconds if I haven't planned ahead.

Add the cinnamon and brown sugar, and mix it well.

Now plop your baby's-bottom-soft dough back onto your lightly floured surface and roll it into about a 12x9" rectangle.

Spread your butter/sugar/cinnamon mixture over the dough.

Then roll the dough up. I like to start at the back.

Once it's all rolled up, pinch the seams to seal all that buttery, sugary goodness inside.

Once it's all rolled up it should look something like this.

Slice your large roll into 12 equal-sized rolls.

Place the rolls into a greased 9x13" pan.

Cover the rolls and let them rise for about 30 minutes or until doubled. Don't stress over this part. Mine don't always double, and I sometimes put them in the oven after only 20 minutes (gasp!), but they have never failed to finish rising in the oven. Here's what mine looked like after 30 minutes.

Bake them at 375 for 20 minutes. And here they are fresh out of the oven.

Shortly before they come out of the oven you can mix up your icing. It is so simple! Just put the sugar, butter, vanilla and milk into a bowl.

Mix well, and voila! Cinnamon roll icing!

Spread the icing on the warm rolls.

Wow your family and friends!

These are a little labor intensive. They take about 90 minutes to prepare from start to finish. But they are spectacular.

Special Occasion Cinnamon Rolls
  • 3/4 c. milk
  • 1/4 c. (1/2 stick) butter, softened
  • 3-1/4 c. all-purpose flour, divided
  • 1 (.25 oz.) pkg. yeast
  • 1/4 c. white sugar
  • 1/2 tsp. salt
  • 1/4 c. water
  • 1 egg
  • 1 c. brown sugar, packed
  • 1 Tbsp. ground cinnamon
  • 1/2 cup (1 stick) butter, softened
1. Heat milk in small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup butter; stir until melted. Let it cool until lukewarm.

2. In a large mixing bowl, combine 2-1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add remaining flour 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth.

3. Cover dough with a damp cloth and let rest for 10 min. Meanwhile, in a small mixing bowl mix together brown sugar, cinnamon and 1/2 cup butter.

4. Roll dough into 12x9" rectangle. Spread dough with butter/sugar mixture. Roll up dough and pinch seams to seal. Cut into 12 equal size rolls and place cut side up in lightly greased 9x13" pan. Cover and let rise until doubled (about 30 minutes). Preheat oven to 375 degrees.

5. Bake rolls for 20 minutes, or until lightly browned. Serve warm.

Cinnamon Roll Icing
  • 1-1/2 c. powdered sugar
  • 2 Tbsp. + 2 tsp. butter, softened
  • 3/4 tsp. vanilla
  • 2-1/4 tsp. milk
~Stir ingredients together. Spread over warm rolls.

Question of the Day:

Does your family have a favorite special-occasion-only food?

1 comment:

Caroljean at Watersong Journey said...

Yummers! These are our favorites!