Monday, October 31, 2011

Cinnamon Rolls

Now I am going to have to disappoint everybody right off the bat and let you know this isn't my Mother's recipe for cinnamon rolls.
I know, I know I don't mean to disappoint but my Mom's cinnamon rolls are so good I try other recipes just to see how they compare. Mainly because I love bread and sugar. But honestly, who doesn't? 
These cinnamon rolls are good, I really liked them. They have an even amount of bread to cinnamon sugar ratio. I love to ice my cinnamon rolls as soon as them come out cause I the frosting to melt a little bit into the cinnamon roll.
And as usual I eat them right away, that is when they are the best. They are also good though too the next day when you heat them up in the microwave for about 10 seconds. I have been doing that for my breakfasts at work. It's just like having them the day they were made. 

Cinnamon Rolls

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
8-9 c. flour

Filling: 1 square softened butter & cinnamon(lots) & sugar

Heat milk and 2 squares of butter together until butter is melted. Cool and set aside. (Or, melt butter separately and add to warmed milk so the mixture is not so hot and doesn't have to cool so long.) 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 additional cups flour. You may have to add extra flour after 8 cups – just add a little at a time if needed to get the right consistency so the dough can be handled. However, you may be fine with 8 cups. 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. (Do not roll it out too thin.) 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 dental floss. Place on a cookie sheet covered with a silpat or parchment paper. 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. Makes 3-4 dozen.

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.

Recipe From: The Sister's Cafe

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