Monday, March 31, 2008

Cinnamon Rolls

Sunday, I made some cinnamon rolls and thought that maybe you just might want the recipe too! This is the bread recipe that has become my "no-fail." I use it all the time and it always works. So get those pencils sharpened, find a recipe card and lets begin!

Andrew's Favorite Rolls:
6-7 cups flour
1/2 cup sugar
2 tsp salt
4 1/2 tsp yeast (quick active dry)
1/2 cup shortening (butter flavor Crisco)
1 cup milk (warmed in the microwave for 40 seconds)
1 cup warm water
2 eggs ( I like to put mine (whole, not cracked) in a warm cup of water for a few minutes so they are not so shocking to the yeast)

Put 4 cups of flour into a large mixing bowl, and add the sugar, salt, yeast and shortening. Mix until shortening is worked in. Add the milk, water and eggs. Mix until all are combined and dough is soft. Add remaining flour once cup at a time. Do not add too much flour. You want the dough to be soft (just barely past the sticky stage). Let dough rise in a greased bowl and cover with a towel or wrap for about 2 hours. Punch down and form into rolls, loaves or cinnamon rolls. Let the dough rise again for at least 30 minutes, near the warm oven. Bake rolls in a 400 degree oven for 9-11 minutes or until brown. Brush the tops with butter(real butter people!).

So for cinnimon rolls, I like to divide the dough in half before I roll it out. That way I get about 24 average sized rolls instead of 12 gigantic beasts.

Generously spread softened butter on the dough. Then liberally sprikle on a mixture of brown sugar and cinnamon.

Then roll up the dough and prepare to slice it. Apparently, you are supposed to do this part with string so you get a nice even cut. I don't do this. I just pull out my enormous and very sharp serrated knife and saw away. It works.

Now, let these babies rise for just a little bit. Place them on top of the stove or somewhere near your warm oven. Cover them.

Oh wow! I can almost smell these (again!).

Our favorite frosting for these rolls is:

1 brick cream cheese
1 cube butter
2 tsp vanilla
3 cups of powdered sugar

Soften the cream cheese and butter then whip with your hand beater until smooth. Add the vanilla. Slowly work in the powdered sugar. Now, lick your beaters (unplug the mixer first...ack!).

8 comments:

Ramona Jensen said...

Yum. They look delicious.

It has been such a long time since I made or tasted cinnamon rolls.

What lucky guys to have a wonderful baker in the family.

Susan said...

Wow! Now I want some cinnamon rolls... you should be on Food Network!

Miriam said...

How funny, I just made a batch of cinnamon rolls for our family home evening last night. The cinnamon roll fairies must be working their magic. Yummy!

Jason & Bridi Waite said...

I hope you remember me. I found your blog off of Miriam's. I was so excited, it looks like you guys are doing great. It looks much more adventurous than old Cleveland. Your boys are really growing up-they're adorable!

Rebecca Peterson said...

Those look so good. You could probably outsell cinnabon over here.

Cathryn said...

Thanks All...I feel the love! Ahh, the Food Network. I miss it! We don't have TV here at our apartment in Japan, so I go through cable withdrawls every once in a while.

Bridi, I do remember you! I can't wait to check out your blog. Your family has grown!

Susan, you need to post! How am I supposed to catch up on the family if you don't? Oh, and does anyone else in your family have a blog?

Donna said...

Thanks for sharing and I will try these for our FHE on Monday. I have the recipe now in my recipe box!

sara said...

These look amazing. I'm a sucker for home made cinnamon rolls. I'll have to try these.