Thursday, February 5, 2009

  {Mega Cinnamon Rolls}

Hey Everyone! I am so sorry I haven't blogged in a few days! Who knew that looking for a job and then working full time took up your entire day?!?! lol But I REALLY want to thank each and every one of you that is praying for me and the others out there looking for a job right now. I have applied to about 40 jobs! Let's hope I get ONE!!!

But in the mean time, since I am still working from home right now, I decided for dinner last night to make Cinnamon Rolls! Now down here in the south, we call these Sweet Rolls, but some people call them cinnamon rolls, cinnamon buns, hot buns, harvest rolls, etc.

The recipe is really super easy to follow and produces a nice solid sweet roll. Now this is a new recipe, so I am still tweaking it. Read the review after the photo to see what we all thought! :)

(makes about 15-18 large rolls)

(this recipe can be made three the bread machine, in your stand mixer {the method I chose}, or in the food processor)

What you need to make them:
1 cup milk (heated approximately 1 minute in microwave)
1/4 cup warm water (110 degrees F.)
1 teaspoon pure vanilla extract
1/2 cup butter, room temperature
2 eggs, room temperature and beaten
1/2 teaspoon salt
1/2 cup sugar
5 cups bread flour
3 teaspoons instant active dry yeast

Cinnamon Filling
1/2 cup butter, melted or softened
1 cup firmly-packed brown sugar
4 to 5 tablespoons ground cinnamon
3/4 to 1 cup chopped nuts (optional)
Soften the butter; set aside. In a bowl, combine brown sugar and cinnamon; stir in chopped nuts

Butter Frosting
2 ounces cream cheese, room temperature
1/4 cup butter, room temperature
1 cup powdered (confectioners) sugar
1/2 teaspoons pure vanilla extract
1/8 teaspoon lemon juice
In a medium bowl, combine cream cheese and butter until creamy. Add powdered sugar, vanilla extract, and lemon until well mixed and creamy. Refrigerate frosting until ready to use and then bring to room temperature before spreading.

Add all the ingredients, except the Cinnamon Filling and the Butter Frosting, in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting. When the bread machine has completed the dough cycle, remove dough from pan and turn out onto a lightly oiled surface. (I use a nonstick cooking spray). Form dough into an oval, cover with a plastic wrap and let rest for 10 minutes.

In a large bowl or in the bowl of a 5 quart stand mixer, combine all the ingredients in the order given except the Cinnamon Filling and the Butter Frosting. Using a dough hook, mix everything together until a soft dough forms. Turn the dough out onto a lightly oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rest for 10 minutes.

Food Processor Method: Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients, butter, and egg. Process until mixed. Continue processing, adding remaining flour until dough forms a soft ball. Turn the dough out onto a lightly oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rest for 10 minutes.

1. Butter a 9x13x2-inch baking pan; set aside.

2. After dough has rested, roll and stretch the dough into approximately a 15x24-inch rectangle.

3. Brush the softened butter over the top of the dough with a rubber spatula. Sprinkle Cinnamon Filling over the butter on the prepared dough.

4. Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.

5. With a knife, lightly mark roll into 1 1/2-inch section. Use a sharp knife (I like to use a serrated knife and saw very gently) or slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and criss-crossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place cut side up in prepared pan, flattening them only slightly. The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.

6. Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).

7. Preheat oven to 350 degrees.
Baked in a regular oven approximately 20 to 25 minutes in a regular oven until they are a light golden brown.

8. Top with frosting and ENJOY!
Here are how mine turned out:



So I thought these were really good! I think the outside over baked just a little, they were a little hard, but the flavor was really good. I am going to keep searching, because I like a light, fluffy sweet roll and these are a little more dense and sticky! :)
All around TWO thumbs up!

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Heathahlee said...

OH. MY. HEAVENS. Those look divine! I can almost smell them through the monitor! : )

Shell in your Pocket said...

Those look wonderful! Wonderful!!!
-sandy toe

ko said... are making my mouth WATER! :) I am so making these! I hope 30 of the 40 call you back! :)

Dana Tate said...

These look yummy.
Since you are still in search of a better fluffier recipe you may like the one I use. My family loves them...
Good luck with your job search, I am still praying for you.

Beki - TheRustedChain said...

Get OUT! That looks ridiculously good.

Guess what? You won the necklace giveaway from my blog! Congratulations!!!

My Trendy Tykes said...



Anonymous said...

Oh my goodness my mouth is watering thanks I will make this once the weather cools here. Too hot to turn on an oven.
Good luck with the job hunt.

Kris said...

Oh my...I think I'm going to gain 10 pounds just looking at them! But it will SO BE WORTH IT!!! Those look heavenly! Thank you for sharing!

Heather S-G said...

Hi! I just found your blog (yay!), so I realize I'm a little late posting, but...WOW!! These look amazing! I will try them, too :)

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