cinnamon rolls

Inspired by mintyfreshflavor's amazing cinnamon roll photos, I just had to make some.  So, on Sunday, I did!  I had never actually done it before from scratch but it wasn't hard at all!  Just remember that they need to rise, so allow enough time for that. 

While growing up, my usually short-on-time single mother used to make those cinnamon rolls that come in the little cans.  You know the ones I'm talking about - you twist them open and they *pop!* and the dough comes spilling out over the edge like a swollen appendage.  Yeah, those.  Well, when you're just a kid, and you don't really know any better, those are just great.  But now that I'm an adult, and I'm really trying to do this whole no-fake-food thing, I had to try my hand at homemade cinnamon rolls.  Sinking my teeth into that first warm, sweet, delicious bite of heavenly, cinnamon-y goodness made me glad I did!

The recipe is adapted from the Better Homes and Gardens New Cookbook.

Cinnamon Rolls
Makes 20-24

4-4 1/2 cups flour
2 1/4 teaspoons active dry yeast
3/4 cup milk
1/4 cup heavy cream
2/3 cup sugar
1/3 cup butter
1/2 teaspoon salt
2 eggs
3 tablespoons butter, melted
1/2 cup sugar
3 teaspoons cinnamon

In a large bowl, combine 2 cups of the flour, 1/3 cup of the sugar and the yeast.  Set aside.

In a saucepan, combine the milk, cream, 1/3 cup sugar, 1/3 cup butter and salt.  Heat over medium-low heat, stirring frequently until the mixture is warm (120-130℉) and the butter just melts.  Add this to the flour mixture along with the eggs.  Beat on low speed for 30 seconds, then on high speed for about 3 minutes.  Using your trusty wooden spoon or super strong spatula, stir in as much of the remaining flour as you can.

Turn out the dough onto a lightly floured surface and knead for 3-5 minutes, adding more flour as needed.  You should now have a smooth, elastic dough.  Pat that baby into a ball and let rise, covered, in a lightly greased bowl until doubled in volume.  (This should take about an hour in a warm spot.  But not too warm, we don't want it to rise too quickly!)

Punch down the dough and divide in half.  Cover and let rest for 10 minutes.  Lightly grease a cookie sheet with 1 inch sides.  (I'm not sure what would be a good size - mine was too large so I just crowded them all at one end and they were fine.  I think you'll be able to figure it out.  I have faith in you, o' bakers of the internets!) 

Now is the time when you want to have your butter melted.  (Mmm, melty!)  Combine the 1/2 cup sugar with the cinnamon.  Now roll each half of the dough into approximately 12x8 inch rectangles.  Brush half of the melted butter, and sprinkle half of the cinnamon/sugar mixture onto each piece of dough.  Roll up the dough, starting from a long side.  Seal the seam by pinching the dough together.  Slice each roll into 10-12 equal pieces and place on your greased cookie sheet.  If you've got a bit of melted butter left, brush it on the tops of the rolls for some extra buttery goodness.  Cover and let rise in that nice, warm place for about 30 minutes until they've almost doubled in size.

Bake at 375℉ for 20-25 minutes or till golden and delicious looking.  Eat as soon as they're cool enough to not burn your mouth on! 

As a side note, I generally prefer my cinnamon rolls without extra sugary goodness, but many people like icing.  If you're one of them, drizzle icing over the rolls after they've cooled slightly.

Icing
1 cup powdered sugar
1/4 teaspoon vanilla (or your flavor of choice)
1 tablespoon milk, orange juice or other liquid of choice

Combine all ingredients in a small bowl until the icing reaches the consistency you'd like.  If it's too thick, add more of your liquid of choice, 1 teaspoon at a time, until it's perfect.

Another side note - I found that they're best right out of the oven.  (Well, come on now, don't burn your mouth!)  But if you have a bunch left over the next day, they are might tasty if you pop them in the microwave with some butter on top.  They get all warm and squishy again and the butter melts all down inside the cinnamony swirls.  Delicious!

Comments

[Mintyfresh]

i think mine needed icing. next time!

[Lisa E.]

Thanks so much for the recipe. I'll have to try this. I saw on your frame that you're reading The Omnivore's Dilemma -- I'm reading that too, and still trying to shift my way of eating to local foodstuffs when possible. If you haven't read In Defense of Food yet, I highly recommend it!

[eat! craft! live!]

Lisa E. - I've got it on my request list at the library! (Unfortunately, so do about 67 other people before me!) I'm looking forward to reading it. :)

[BumbleVee]

tx for the recipe..

and may I just say what lovely clear and beautiful photos you have on you blog... I have been scrolling backwards through it and just enjoying them all....