Saturday, November 6, 2010

Scratch Cinnamon Rolls

Our family has a love for cinnamon rolls. Our recent trip to the Oakdale Mall in Binghamton was partially disappointing as the Cinnabon there closed!  I have made quickie cinnamon rolls before from crescent rolls and while they are delicious, they are not a scratch yeast roll. 

The last several weeks, I have searched and searched for a recipe that would be easy and delicious.  I found one that uses a cake mix for a base, one that uses vanilla pudding mix, but I really wanted something with only a few ingredients.  Sometimes the simpler the ingredient list the better the baked good is.

So last night I found a recipe that only a few ingredients and were things I already had in the pantry.  I made a few adjustments to the  recipe, the filling and the icing.  The result was a gooey, cinnamon treat.  The whole process took about two hours (including time to let it rise). I know it sounds like a lot of work, but trust me it is totally worth it. It's a recipe that you can easily make on a weekend and your family with love you for it.  I was also thinking, make a batch of these and bring them to the hostess who may be having you over for the holidays. It would make a lovely breakfast the next day for his/her family after working so hard on a holiday dinner.

recipe for the dough

1 package of yeast or 2 1/4 teaspoons
1 C. warm milk (110 to 115 degrees)
1/2 C. sugar
1/3 C. butter, softened
1 tsp salt
1/2 tsp vanilla
2 eggs lightly beaten
4 C. Bread Flour

In a large bowl dissolve yeast into warm milk and sugar.  Allow to proof for 5 minutes. Then add eggs, vanilla, butter, flour and salt.  Stir with a spatula until a soft dough forms.  Turn dough onto floured counter top and with floured hands knead for a couple of minutes into a ball.  Place in a greased bowl, cover with a towel , and allow to rise about one hour.

recipe for filling

1/3 cup softened butter
1 C. packed brown sugar
2 1/2 Tablespoons of cinnamon

Combine all the ingredients into a paste and set aside.  After dough has risen, on a floured surface roll dough into a rectangle approximately 16"x20".  Using a spatula spread the filling mixture evenly on dough. Starting at the long end, roll the dough into a log.  Trim the ends off. Cut rolls into eight large rolls or twelve medium rolls.  Place cut side up into a greased baking dish and cover with a towel.  Let the rolls rest for about 15 minutes. 

Preheat oven to 400 degrees.  Bake rolls for approximately 18 to 21 minutes. The top of the rolls will be golden brown and the dough on the rolls will no longer feel soft.  Don't worry if it looks like the filling is leaking out of the rolls on the bottom. Once the rolls cool, the cinnamon mixture with tighten back up and form a gooey glaze.

recipe for icing

1/2 stick of butter, softened
2 oz of cream cheese, softened
3/4 cup of powder sugar
1 tsp vanilla

Combine all the ingredients until smooth.  When rolls come out of the oven allow to cool for about five minutes and then frost generously with icing.  Store in an airtight container for several days.

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