Cinnamon rolls

Posted on: November 14th, 2011 by admin 1 Comment

I guess most people love these – I know I do.  You can’t go wrong with yeasty sweet bread and cinnamon EVER in my book.  But I don’t love them gooey like most – So I ice them differently (don’t worry I’ll give you the gooey option too).  I’ve made many different recipes, but this one is by far the best and luckily – easiest.  I wouldn’t mind making a difficult recipe for these, because they are worth it, but happily, this recipe is so easy, I can make them all the time.

  • 8g (1/4 oz) package yeast
  • 1/2 c warm water
  • 1/2 c scalded milk*
  • 1/4 c sugar
  • 1/3 c butter or shortening
  • 1/2 tsp salt
  • 1 egg
  • 3 1/2 to 4 c all-purpose flour

Filling:

  • 1/2 c melted butter, plus more for pan
  • 3/4 c sugar, plus more for pan
  • 1 Tbsp ground cinnamon
  • 3/4 c raisins, walnuts, or pecans – optional

Icing:

  • 1 Tbsp butter
  • 2 Tbsp cream cheese (or you can use 3 T butter instead)
  • 1 1/2 c powdered sugar
  • 1 tsp vanilla extract
  • 1- 2 Tbsp milk

In a small bowl, dissolve yeast in warm water with a teaspoon of the sugar and set aside.

*to scald milk (this makes for a more soft bread) heat the milk in a pan just until the edges bubble (before boiling) and then turn off the heat and let cool. You can also skip this step and use regular milk.

In a large bowl mix milk, remaining sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in a large well-greased bowl, cover and let rise until doubled in size, usually 1 to 2 hours (it always takes me about 2).

Preheat the oven to 180ºC (350ºF).

When doubled in size, punch down dough. Roll out on a floured surface into a 40cm x 25cm (15 x 9 in) rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the long side, roll up dough into a long log, pinch edge together to seal. Cut into 12 to 15  roughly 5cm (2 in) slices.

Grease the bottom of baking pan with butter. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about another hour. Bake for about 25 – 30 minutes or until nicely browned.

Meanwhile, mix butter, cream cheese, icing sugar, and vanilla. Add milk a little at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.  If you want gooey rolls, make the icing more runny and pour over the rolls while they are still warm in the pan.  I like mine iced with a thicker frosting, which I spread over when the rolls are almost cool.

Recipe for the buns – Paula Deen from the Food Network.  Frosting eatpress’ own.

Song for this recipe:

“Swallowing the Decibels” – Yeasayer Swallowing the Decibels - End Blood - Single

Yeasayer are a great band, self described as Middle Eastern-psych-snap-gospel.  But it’s pretty psych pop really, they have lots of great songs on their most recent album, Odd blood.  This song is from a 2 track release that came after the album, called End blood, apparently they didn’t fit on the full album, but in my opinion they are two of their best.

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One Response

  1. Lovel! I know my sister loves Coffee rolls or Coffee scrolls (somtimes called) gonna try your recipe soon :)

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