Monday, July 29, 2013

Cinnamon Rolls

Cinnamon rolls are one of my favorite desserts/ breakfasts! Every time I go on a trip I cross my fingers that the airport will have a Cinnabon.

Growing up, my older brother took a homec class and one of the things they made was homemade cinnamon rolls. He liked them so much that he decided to try to make them at home and then for the rest of his life he has been asked to make his cinnamon rolls, which he doesn't really do anymore because he has an awesome wife that just does it for him. Our family still uses the original recipe that he got in Jr High though. It is the best homemade cinnamon roll I have ever had. My recipe is now almost yellow looking it's getting so old. Today I'm going to share the recipe with you. Now the recipe is broken into three days, because it took the students three one hour periods to make the cinnamon rolls. For your sake, I will break it down into three big steps if you would like to make them over a period of days or you can just go on to the next step if you want to finish them in one day.

Ingredients for the dough:
1 TBS active dry yeast
1 cup warm water (105-110 degrees)
1/3 cup margarine- softened
1/2 cup sugar
1 TSP salt
4 cups flour
2 eggs

Directions: Heat milk for 1 minute in the microwave. (This will depend on your microwave. You want the water warm but not too hot. If the water is too hot it will kill the yeast if its too cold, it won't activate the yeast. I test the milk temperature with my finger and make sure it is warm. Pour yeast into milk and stir to dissolve.

Add the margarine and half of the flour mixture (sugar, salt and flour) and mix on low speed with the paddle attachment if using a kitchen aid mixer. Add the eggs and the remaining flour mixture. Continue to mix until all flour is incorporated and dough ball starts to form.

Form dough into ball with floured hands and place in a plastic bag if continuing the rest of the process the next day. If continuing on, place dough in a large greased bowl, cover and let rise in a warm place for about an hour or until dough is double in size. (I usually give it about 2 to 3 hours to double in size but each climate will be a little bit different.)

This is my doubled in size dough- say that 10 times fast

Forming the rolls

1/2 cup brown sugar
1/4 cup granulated sugar
2 TBSP cinnamon

1/3 cup softened margarine

Directions: Roll the dough out on a lightly floured surface. Roll the dough flat until it is approximately 21 inches long and 16 inches wide. ( a large rectangle) The dough should be about 1/4 inch thick.

For the filling, spread the softened margarine evenly over the surface of the dough, and then sprinkle the cinnamon and sugar mixture evenly over the surface.

Working carefully from the long side of the rectangle, roll the dough into a long roll.

Cut the rolled dough with thread into 2 inch slices and place evenly spaced in a lightly greased baking pan. If continuing on the next day, cover and refrigerate over night. If continuing on, place in a warm place for at least 30  minutes to allow rolls to rise. (I usually give this rising process about an hour.)

This is what your rolls should look like once they have risen. They should be about the height of the pan and they should all be touching.

Onto baking the rolls!
Directions: preheat oven to 400 degrees. Bake the rolls for about 15 to 20 minutes or until light brown. While the rolls bake, combine the icing ingredients. Beat well until fluffy. When rolls come out of the oven coat generously with icing.

4 TBSP (1/2 stick) margarine, softened
1/2 TSP vanilla
1 1/2 cups powdered sugar
1/4 cup (2 oz) cream cheese, softened

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