Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Sunday June 13, 2010.
Simple things are usually the best.....like these delicious Cinnamon rolls for Sunday June 20th.
Now you might be asking why would someone would make a pan of Cinnamon rolls for Sunday June 20th? Well it also happens to be Father's Day, and I have yet to meet a Dad that did not like Cinnamon Rolls. The thing is though, you might want to get your skill down with a "practice" pan. That way you will have a really good idea of just what a great gift you can make for Dad. However I need to be honest; you don't really need practice, because these rolls are easy.
But a practice pan this weekend, would sure be a plausible excuse to make some now and next weekend too! You can also make the recipe through the final rise, cover and refrigerate overnight and bake fresh for breakfast the next day. Yeast doughs are usually very agreeable to an overnight rest in the fridge.
The process and ingredient list does look involved, but (please) do not let that sway you in your decision to make these Cinnamon rolls. I assure you, the ingredients are everyday, the steps are easy and the rolls are delicious.
Easy Peasy Cinnamon Rolls for Dad and Everyone
adapted from Yakima Herald Republic Newspaper - Yakima WA
currently in my little black binder,on a very splattered page
makes a 9X13 pan of rolls
1 c milk, heated to very hot, but not boiling
1/4 c butter, sliced into pats
1/4 c sugar
1 t salt
1 package yeast (2 1/2 t)
1/4 c warm water
pinch of sugar
Combine and let yeast activate or bloom.
To make the dough, you will need:
up to 41/2 cups of flour, measure out the full measure of flour and dip from that, do not use more.
When the milk mixture has cooled to warm, stir in about 1/3 of the flour, beat well (11/2-2 minutes with a hand held electric mixer is a good measure, you will develop enough gluten for a well textured and yet tender roll).
Add the egg, stir well.
Add another portion of the flour, beat until smooth (another minute works well).
Stir in the yeast mixture, and beat until smooth.
Add enough (or all) remaining flour or enough to make a soft dough - do not exceed the original 41/2 cups.
Mix well, dough may appear lumpy.
Do not worry.
No kneading required, you could not knead this dough. It is very soft and will produce a soft roll.
Cover bowl and set aside in a warm place to rise, rising time may be 1 - 2 hours depending upon how warm your kitchen is.
When doubled, deflate dough and turn out onto a lightly floured surface.
For rolling/patting out the dough, you will need approximately 1/2 c flour.
Turn the dough over in a tossing gesture, to gently coat with flour. Roll/pat dough out into a flat rectangle
about 1/2 inch thick.
Spread with the filling, to within 1 inch of the perimeter of the dough. You will want the outside edges free from the filling, so that you can keep the filling in the dough together before cutting.
3 T melted butter
6 T sugar
3 t cinnamon
3 T brown sugar
Combine to make a spreadable paste.
Cut the rolled up dough into 12 equal pieces.
Bake at 350 degrees for 25-35 minutes, until golden brown. Let cool. Glaze if desired.
1/2 c powdered sugar
1 1/2 t milk
1/4 t vanilla
1 t butter
Beat until smooth, spread lightly over cooled rolls.
As always, thanks for taking a moment to stop and say hello. We appreciate your time and your wonderful comments!