Friday, February 19, 2010
It's Friday night breakfast for dinner again, and you want cinnamon rolls. You need cinnamon rolls. Seriously, these are about a million times better than every other cinnamon roll I've ever had, except maybe Cinnabon.
First, mix up a little sweet roll dough. Don't worry, all that butter and sugar is canceled out by the flour, I'm pretty sure. After it's risen, roll it out into a nice rectangle.
Then smear it with a little more melted butter and some brown sugar and cinnamon. All that butter and sugar and cinnamon is canceled out by... umm.... all your hard work rolling out the dough!
Roll it up loosely, but don't pinch the seam - you want to allow some room for them to expand.
Using a sharp knife, cut the log into 8 large or 12 small cinnamon rolls. Place them in a greased 9x13" pan, cover and let them rise for about 30 minutes.
Then, just stick them in a 375 degree oven for about 15 minutes and voila! you have ooey gooey cinnamon goodness.
Top with some cream cheese frosting... that is canceled out by... umm... umm... umm... I guess you'd better make some eggs or something to go along with your breakfast for dinner!
1 teaspoon active dry yeast
1 tablespoon warm water
1/4 cup sugar
1/2 teaspoon salt
1 cup milk (slightly warm)
6 tablespoons melted butter
3 cups flour
2 tablespoons melted butter
1/2 cup brown sugar
1 to 2 teaspoons cinnamon
Mix the yeast with the warm water and let sit for 5 minutes. If it gets bubbly, you know your yeast is working. Add the sugar, salt, milk, and melted butter (make sure it's not too hot so it doesn't kill the yeast), along with most of the flour, and beat in a mixer or knead by hand to form a soft dough, adding more flour as needed. Place dough in greased bowl, cover with a damp towel, and let rise in a warm place for about an hour, until doubled. Tip: I turn my oven on for one minute, then shut it off. The residual heat is just perfect for the bread to rise nicely.
Punch down the dough and roll it out into a large rectangle, 1/4 to 1/2 inch thick. Spread the melted butter over, then top with the brown sugar/cinnamon (mixed together in a bowl). Pat the cinnamon/sugar down a little. Gently roll up the dough, without sealing the edge. With a very sharp knife, cut into 8 large or 12 small cinnamon rolls. Place in a greased 9x13" pan. Cover with damp towel again, let rise 30 minutes. Bake at 375 degrees for 15 minutes or until golden brown and oozing of cinnamon sugar. Top with cream cheese frosting for a real treat!