Saturday, July 14, 2012

Cinnamon Rolls!

Hi, I'm Mel. And I don't keep up on this blog. My bad!

Today I am going to share a recipe with you that my sweet sister Hayley and I made this weekend. I liked it because it seems like a lot of cinnamon roll recipes look delicious, then they say "Yield, 978 servings."

And I'm like, no.

This yields a 9x13 pan. That's plenty. :)


We found the original recipe here, but tweaked it since we 1) Didn't have bread flour, and 2) Ran out of cinnamon. There's some in there, but not as much as we wanted to put in!

Here's the recipe!

Dough:
2 1/2 teaspoons bread machine yeast (I use active yeast)

1 cup warm milk (110 degrees F/45 degrees C)

1/2 cup white sugar
1/3 cup butter, melted.
1 teaspoon salt
2 large eggs, room temperature ( we used this since I can't have eggs and it worked fine!) 
4 1/2 cups flour. (or bread flour if you have it!)



Filling- use it all! :)

1/3 cup butter, softened 

1 cup brown sugar, packed
2 tablespoons ground cinnamon
1 teaspoon nutmeg
splash of vanilla

(optional add-ins: raisins, apples, nuts, etc.)

Icing:
Mix together:
3 cups powdered sugar
3 tablespoons milk. 
*Note, I ended up using probably a whole extra tablespoon of milk. Just play with it 'til it looks good!)



Directions: 
Dissolve the yeast in the warm milk in a large bowl (or stand mixer). Mix in the sugar, butter, salt, and eggs. Add flour and mix well. Knead the dough into a large ball (or use your dough-hook for about 5 minutes. That thing is amazing!) using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size.After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.Roll dough into a 16x21 inch rectangle. We didn't actually measure this. We just kinda rolled it out and said "Hey that looks great." Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture.

Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. (We made these the night before, and covered them and stuck them in the fridge at this point, then we just took them out 30 minutes before it was time to cook.) 
 Cover and let rise until nearly doubled, about 30 minutes. Preheat oven to 400 degrees F (200 degrees C). 
Bake rolls in a preheated oven until golden brown, about 15-18 minutes.


After they come out, top them with icing and you're ready to go! :) 


Linking up:
Baked in the South


7 comments:

  1. Yumm-o. I'll have to try these.

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  2. You just gave me THE WORST pregnancy craving I have ever had.... And I'm trying to lay low on the sugar!! How could you do this to me????!!!! No hard feelings though... I will just be blaming you if I fail the glucose test. :D

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  3. You also gave me a pregnancy craving... and I am not even pregnant :) save some for me!!! yummmmmm

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  4. thanks for linking up! hope to see you next week!

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  5. Thanks for sharing. I can't wait to try it. I've been looking for an easy cinnamon roll recipe and found it on your blog! Blessings, Kristy

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  6. We looooooove cinnamon rolls and there is nothing better than making them at home.
    I can almost smell them via the screen

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  7. Hello, new follower here and I’d like to invite you to join me at my weekly Clever Chicks Blog Hop:

    http://www.the-chicken-chick.com/2012/12/clever-chicks-blog-hop-14-baklava.html



    I hope you can make it!

    Cheers,

    Kathy Shea Mormino

    The Chicken Chick

    ReplyDelete