Tuesday, September 16, 2008

Cinnamon Rolls Please

Don’t’ these look yummy? I was so proud of myself for how these came out.

I found the secret to great cinnamon rolls. DON’T OVER BAKE THEM!! I had been baking them until they were brown, like bread. The secret is to bake them only until they are STARTING to brown. This way they stay really moist inside.

2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups white flour

2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

4. Bake at 350 degrees F (175 degrees C) for 30 minutes

Instead of making loaves, I rolled out the dough (about 16x20).
I spread soft butter over the dough.
I put powdered sugar over the dough.
I put brown sugar over the dough.
I sprinkled cinnamon over the dough.
I sprinkled on raisins (that had been soaking in water) over the dough.
Then I rolled it up and cut it into about 1-1 1/2 inch sections and put these into a greased pan.
I let it rise for the second time this way and then baked it.

The glaze was put on when the rolls were still warm, so it melted down into them. MMM!!! I used ½ container of premade Cream Cheese frosting.

The first batch I made was eaten in less than 24 hours. So I washed the pan and made another batch the very next day! We inhaled these, too!

You realize there are only 3 of us living here. WE ATE THEM ALL!!!!!!!