Tuesday, April 12, 2011

Rolled Up Goodness...Homemade Cinnamon Rolls

I had a recent post on cream puffs and I received a comment about cinnamon rolls.  My reader was deliciously right that they are economical and scrumptious.  So naturally, I had to make up a batch.  It's amazing what the power of suggestion can make a person want!

I cheat and use my bread machine to make my dough.  You can go old school by kneading your dough or buy frozen bread dough already made.  I am including my recipe for the dough I use.  If you use a bread machine, just add the liquid ingredients first. 

Bread Machine Dough for Cinnamon Rolls/Sticky Buns
1 1/4 cups water
3 tablerpoon butter
3 cups white bread flour
2 tablespoon dry milk
3 tablespoon sugar
1 teaspoon salt
2 teaspoon fast rise yeast (3 teaspoons if using active dry)

Put ingredients in your bread machine in the order given.  Put it on the dough cycle and walk away!  I omit the dry milk and use warm milk instead of water.  It is completely optional.  My neighbor, Betty, also suggests using shortening in the dough like her mother always did.  I have done this and the dough is a lot lighter, but butter works for me. 

Preparing the Rolls
Remove dough from the machine after the dough cycle is complete.  Turn out onto a floured surface and knead a few times. 

Now you need to roll out the dough into a large rectangle. 

Next you will spread softened butter over the dough and sprinkle with cinnamon. 
Roll the dough into a log.

Seal the edges of your roll by pinching seams together.  Take a knife and slice into 1/2 inch to 1 inch thick slices.  I always gauge by the length of my thumb.

You should be able to get 15 rolls from this recipe.  More or less, depending on the size you cut.  Place the rolls in a greased 9x13 pan. 

Cover and let rise for about an hour or until the rolls have doubled in size.  While the rolls are rising, I make my frosting.  Bake at 350 degrees for 25-30 minutes.  Make sure the middle rolls are brown and sound a little hollow before you pull the pan out of the oven.  It's a downer when your rolls fall.

When the rolls are cool to the touch, you can frost them.  I frost when they are a little warm, because I like the way the frosting melts into all the cracks and crevices.  The warmth also causes the frosting to sport a nice shine.

Simple White Frosting
1/3 cup shortening
1 tablespoon almond flavoring or clear vanilla (you want clear)
1/2 bag of powder sugar (more or less, depending on how thick you desire)
3 tablespoons of milk

Mix the shortening and almond flavoring together.  Add the powder sugar and mix.  Slowly add your milk, you may want to increase the amount if you want it to be more of a glaze.  Beat until smooth.

I frosted this batch of rolls, but I have a lot of different varieties of cinnamon rolls in my repertoire.  I hope to share those in later posts. 

We used to get cinnamon rolls when we visited my Great Grandma or if we were lucky enough to stop by the local bakery on a Saturday morning.  What are your memories involving cinnamon rolls?


Plain Graces said...

Remember that on April 15th we will draw the winner for the $20 Amazon Gift Card! You can gain extra entries by refering a friend. Just make sure they tell me who sent them! Good luck.

In the Loop said...

I'm a new follower from Sweep Tight. These look ridiculously yummy!

Katelyn said...

I'm your newest follower; those look delicious!


Plain Graces said...

They were! LOL Rolls don't last very long around here... Thanks for stopping by!

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