Gooey Cinnamon Rolls

Friday, April 12, 2013

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Last night for the first time in weeks I went to bed with no dirty dishes… 

I know you’re thinking “ what a pig!”

And you are right…

There is usually a dozen glasses and some plates that made it to the sink after dinner dishes were attempted to be washed…  I give up and go to bed.. leaving them for the morning… so then after breakfast… once again the pile has tripled and it is a chore.

After everyone went to bed I had some quiet time and attacked the kitchen..

What was the point of airing my dirty laundry??

Now I have time to blog… aside from my coffee cup there is nothing to wash…

Making me want to cook something…

Cinnamon rolls came to mind…

And I remembered how I never shared this insanely easy, perfect every time recipe…

Makes the cinnabon rolls pale in comparison



In warm water proof yeast with some sugar ( to feed it)



In mixing bowl add half of your flour and all the salt..



Melt your milk.. ( melt milk?? I might need some more coffee) and butter.. let it cool somewhat… I like to melt the butter and then add the milk… it brings the temperature down enough not to kill your yeast, yet warm enough to help it grow…




Add milk/butter mixture along with an egg to the flour salt mix



Mix till almost combined..



Add your yeast that should be proofed by now..



Add the rest of your flour




Mix till dough is smooth and silky.. form a ball in bowl and cover till doubled in size




Have your oldest daughter start making something completely different in the middle of your own project..






After dough is doubled shape into a rectangle and roll out to about 1/4 inch thick





Smear some very softened butter all over…



Sprinkle some brown sugar… over that sprinkle some cinnamon







Start at widest side, gently roll up… careful not to stretch the dough..






Here I have two prepared pans ( you can make them all at once or save half for a later craving. Cut into 12 equal pieces …




With the later batch I placed, pan and all into a plastic bag and placed in freezer ( just pull out of freezer the night before and let rise in fridge for 12 hours and then bake)




While the rolls are in the oven I just dump some confectioners’ sugar in a bowl and add heavy whipping cream till I feel it is enough…. Feel free to use your own icing here…




Bake until golden brown
Top with icing and serve…


Gooey Cinnamon Rolls

Dough:
1 packet (or 2 1/4 tsp) active dry yeast
½ cup warm water
½ tsp granulated sugar
1/3 cup unsalted butter, melted
½ cup whole milk
1 tsp kosher salt
1 large egg
4 cups all-purpose flour
Filling:
1/3 cup unsalted butter, melted
1 cup brown sugar
1 tbsp ground cinnamon
Glaze:
1 - 2 cups powdered sugar, sifted
3 tbsp whole milk
1 tsp pure vanilla extract
Method:
Dough:
In a small glass bowl, combine yeast and warm water. Sprinkle with a pinch of sugar to "feed" the yeast. Stir to combine and let sit for about 10 minutes. The yeast should become foamy and bubbly. This means it's active.
Meanwhile, in the bowl of a stand mixer fitted with the dough hook attachment, add melted butter, milk, salt, egg and 2 cups of flour.
Mix on a medium speed to combine.
Add the yeast mixture and continue to mix, slowly adding the remaining 2 cups of flour. Mix for about 3 minutes, until a dough forms around the hook.
Remove dough to a lightly floured surface and knead by hand for about 5 minutes.
Form the dough into a ball and place in a well-greased bowl.
Cover the bowl with a damp towel, and set the bowl in a warm, dry place for 1 hour, or until the dough almost doubles in size.
Remove the dough from the bowl onto a floured work surface and punch it down, releasing the air bubbles.
Using a rolling pin, roll the dough into a 9 x13" rectangle.
Once the dough is rolled out, use a pastry brush to cover the dough rectangle with melted butter.
Evenly spread the brown sugar across the dough and sprinkle with pecans.
Dust with cinnamon.
Starting from the edge of dough closest to you, roll from the bottom up, like a jelly roll.
Trim the ends, and then slice the roll into 2-2 ½-inch pieces with a very sharp knife, yielding 8-12 rolls.
Place each piece into a greased 9x13" baking dish.
Cover the pan once again with a damp towel and return it the warm, dry place for another 30 minutes, or until the dough is risen.
Preheat oven to 350 degrees F.
Bake cinnamon buns for 30 minutes, or until light-golden brown.
Meanwhile, construct the glaze: In a medium bowl, whisk all ingredients until smooth.
Add more powdered sugar (for a thicker glaze), or milk (for a thinner glaze).
Pour the glaze over the hot cinnamon buns, and serve hot.

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