Tuesday, December 2, 2008

Cinnamon Rolls

Something about December makes me want to bake every day. On Sunday, I made cinnamon rolls. Sorry, no pictures, but here's the recipe. They were really good, so I'm sure I'll be making more soon & I'll get pictures.


1 package yeast (2 1/4 t)
1/2 cup very warm water
1/2 cup scalded milk (cooled)
1/3 cup sugar
1/3 cup butter
1 t salt
1 egg
3 1/2 to 4 cups of flour

1 stick softened butter (1/2 cup)
1 cup brown sugar
2 T cinnamon
1/2 cup raisins (optional)
1/2 cup chopped walnuts or pecans (optional)

In a large glass bowl, combine the yeast, sugar, water and milk. Stir until yeast & sugar are dissolved. Add butter, salt & egg. Add two cups of flour & mix until smooth. Slowly add additional flour until dough is smooth & elastic. Cover with kitchen towel & allow to rise in a warm place until double in size. Punch down, knead on floured surface, sprinkling any sticky parts with flour. Roll out to 1/8 inch thickness in a rectangle shape.

Spread softened butter on dough. Sprinkle brown sugar evenly. Sprinkle cinnamon. Add raisins &/or nuts if desired.

Roll the dough tightly starting on the longest edge. Slice dough into 1 inch segments and place in greased baking pan. Leave at least 1 inch all the way around each segment. Cover pan & allow to rise again until segments are touching. Bake at 375 for 25 to 30 minutes or until golden brown. Rub butter over tops immediately after removing from oven. Allow to cool on wire rack for at least 15 minutes before serving to avoid burns. Icing or glaze can be applied after the initial cooling phase.

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