Cinnamon Rolls


Fred and I did a lot of cooking and baking last weekend.  It was quite grand!

And, all of the laundry is done.  Which means I cannot shut my dresser drawers anymore.  And I need to do a closet/dresser purge.  Plus, if I do that it means I can buy new clothes and that’s something I haven’t done in a long time.  Yay!  New clothes!

I want to learn how to clean/filet a fish.  Anyone want to teach me?!

Anywho.  I decided to make Freddy cinnamon rolls for Valentine’s day.  I’ve never made cinnamon rolls before but my Ma makes them and they are delicious so why not try?!  Ma recommends using frozen bread dough but after searching for 20 minutes at Meijer, I couldn’t find what she was talking about so I decided I was just going to make my own dough.  I found this recipe for the dough and then made them the rest of the way that Ma told me how.  Well these took forever to make and instead of eating them for breakfast on Saturday, we ate them for lunch dessert.  Check em out!  Delicious!

Cinnamon Rolls:
For the dough
1 1/2 Tablespoons yeast*
1/2 cup warm water
1 1/2 cup milk, warmed
2 eggs
1/2 cup sugar
1/2 cup oil
2 teaspoons salt
1 teaspoon vanilla
sprinkle of nutmeg
5-6 cups flour

For the filling
1/4 cup butter, melted
brown sugar

For the frosting
1 cup powdered sugar
3 Tablespoons milk (give or take)

Start with the dough, clearly.  If you are using instant yeast you don’t have to dissolve it in water first.  If you are using regular yeast, put the yeast and water in a bowl and let it dissolve for a few minutes before adding it to the other ingredients.  It should be foamy and look weird.  Then mix all of the dough ingredients together with about half of the flour until you have a smooth, super wet batter.  Once that’s all mixed, gradually add the rest of the flour until a lovely dough ball forms.  It should be sticky but chunks of it shouldn’t stick to you when you poke it.  Then turn it out onto the floured counter and knead for a couple minutes until you have a smooth, soft, non-sticky dough ball.  Place the dough ball in a greased bowl and cover with a damp towel to rise, 45 minutes to one hour.  If you used instant yeast, you can skip this part!

Next, once your dough has doubled in size dump it back onto the counter and roll out into a big, rectangular sheet of dough.  Then prep your filling ingredients.  Ok, there isn’t much prep besides melting the butter so, melt the butter!  Then brush the butter on the dough using a basting brush or just use a spoon and spread it around.  Then sprinkle with brown sugar.  I don’t know how much.  I didn’t measure.  You should have a nice, generous, even layer of brown sugar.  You want to get close to the edges or those rolls won’t have as much stuff and let’s be honest, the brown sugary goodness is the best part.  Anyway, then sprinkle generously with cinnamon.  Then either you’re good to go or add some raisins.  We like raisins in ours.  Next roll up the rolls!  Make sure to roll them long ways because you want to cut 12 rolls from this log.  Once rolled, like I said, cut into 12 rolls.  Place evenly in a greased 9×13 pan.  Then get some waxed paper and spray it with cooking spray, cover the rolls and let rise for another 45 minutes to an hour.  The rolls will double in size.  Once the rolls have risen, carefully uncover.  If the wax paper sticks, the rolls will fall and that’s sad.

Bake at 350 for 25-35 minutes.  Mine were a little not done in the middle so they could have gone longer…  If the rolls are starting to get too brown and are still not done in the center, cover the top loosely with tin foil to allow the rolls to cook through but not brown any more.  Once they are done, while still hot, rub the rolls with some butter.

Then make the frosting!  Mix the powdered sugar and the milk together until you have a glaze consistency.  Then pour over the warm cinnamon rolls.  Then TRY TO WAIT for a few minutes so you can cut through the rolls and eat away!  Mmmmmm


That was a long post!  Thanks for sticking with me!


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