Monday, September 27, 2010

PERFECT CINNAMON ROLLS

I have to apologize for the picture. I had to take it indoors at 9:30 PM, so there is an awful orange cast to it, but I had to snap the pic before they were gone! On a whim yesterday, I decided to make cinnamon rolls. I have probably only made cinnamon rolls 4 or 5 times in my life! The idea to make these got in my head after seeing the post at The Sister's Cafe for Mom's Cinnamon Rolls. These are NOT Mom's Cinnamon Rolls, but they are from The Sister's Cafe. These are Perfectly Wonderful Cinnamon Rolls. Oh my, they sure live up to their name! My husband said it best when he called them "bakery quality". They were melt-in-your mouth good! I was sceptical of the dough consistency when making them ecause it was so wet and sticky, so I did end up adding one full extra cup of flour while mixing, and then used a good amount of flour when rolling the dough out. The bake time was perfect; not doughy, just super tender!

PERFECTLY WONDERFUL CINNAMON ROLLS:
makes approx. 24 large rolls
(Printable Recipe)


2 c. milk
2 cubes butter (1 cup)

2 pkg yeast (4 ½ tsp)
1/3 c. warm water
1 1/3 c. sugar
1 tsp salt
4 beaten eggs
8 c. flour (I had to use 9 c.)


Filling: 1/2 C. softened butter
           Lots of cinnamon
           white sugar

Heat milk and 2 cubes of butter together until butter is melted. Cool and set aside. Mix yeast and warm water; let stand 5 minutes. Add cooled milk, 1 1/3 c. sugar, 1 tsp salt, 4 beaten eggs. Add 4 c. flour and mix and gradually add 4-5 additional cups flour. Dough should be firm but sticky. Cover with cloth and put in a warm place, and raise 1 ½ to 2 hours. Dough should nearly be doubled in size. Divide dough in half and empty onto floured surface and knead a little. Roll dough into rectangle, about ½ inch thick. To this half of dough, spread on ½ square of softened butter, completely covering dough. Then sprinkle a coating of sugar over entire piece of dough. Then a layer of cinnamon. Be generous with the cinnamon; this is what makes it tasty. Roll into long roll, pinch edges together and slice with plain dental floss. Place on a cookie sheet covered with parchment paper or greased with cooking spray. Do same thing to second half of dough. Cover with a clean dishtowel (or saran wrap sprayed with cooking spray) and put in warm place, free of drafts, for 2 to 5 hours to raise--just depends-but the should be double in size. Bake at 350° for 10 minutes or until barely browned. Remove from oven and let set for 5 minutes. Drizzle with glaze while still warm.

Butter Cream Glaze:


1 cube softened butter (1/2 cup)
1 tsp vanilla
dash of salt
dash of cream of tarter
1 1/2 lbs powdered sugar
scalded milk or cream


Add all together...adding milk a little at a time, alternately with the powdered sugar until desired consistency is reached. For cinnamon rolls, it needs to be a little thinner than regular icing.



4 comments:

Carrian said...

sweet doughs are harder for me since they are so much more sticky. I always end up adding flour to roll it out etc. these look wonderful!

Merut said...

As soon as the picture came up, my eyes widened with desire. I haven't had a warm sloppy cinnamon roll in so long and yours looks delicious!

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Shari said...

YUMMY!!! So my mouth is watering!Really! I have always loved cinnamon rolls and I always had to get one at Cinnabon when they were in SLC, cause theirs were just like yours...goooooy! So idea...when you make us dinner :) we can have sugar cookies and these for dessert? Ill even make the sugar cookies and you can make these! Good idea?