Thanks to my reduced work schedule I have some extra time on my hands. I woke up this morning wondering what to do. Between Pinterest and Allrecipes, an idea struck me. I have always wanted a signature cinnamon roll recipe, and this would be a great way to start. Maybe someday I will move to the U.P. and sell huge cinnamon rolls since no one up there really makes them anymore.
As it turns out, working with dough can be relaxing and helps you think. While kneading I decided that I should start this blog, so I felt obliged to make this the first real post.
Back to the rolls. Have I ever made them from scratch? No. Have I ever made bread from scratch without a bread maker? No. Do I have any real experience with yeast and kneading? Not really, but what could go wrong? As it turns out, not as much as I thought. I did remind myself that dough that isn’t thick enough does not knead well (or at all). It does, however, make a tasty mess. In fact, I managed to trash the whole kitchen and dirty twice as many dishes as I probably had to. At least there was plenty of time to clean up while they were rising.
I worked from the recipe for Mom’s good cinnamon rolls at allrecipes.com. I made some changes based on recommendations and others based on experience and preference. It turned out something like this.
- 2 (.25 ounce) packages active dry yeast
- ⅓ cup white sugar
- 2 cups warm water or milk (110 degrees F/45 degrees C)
- 1 tablespoon salt
- 6½ cups all-purpose flour, divided
- 2 eggs
- ⅓ cup vegetable oil
- 2 teaspoons vanilla
- ½ cup brown sugar
- ½ cup white sugar
- 2 teaspoons ground cinnamon
- ⅛ cup flour
- Soft margarine
- In a large mixing bowl, dissolve yeast and ⅓ cup sugar in warm water. Stir in salt and 2 cups flour. Beat mixture for 2 minutes. Beat in eggs and oil. Stir in the remaining flour, ½ cup at a time, beating well after each addition.
- When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. In a small bowl, stir together ½ cup brown sugar, ½ cup white sugar, ⅛ cup flour, and 2 teaspoons cinnamon; set aside.
- Roll out dough into a large rectangle. Spread some soft margarine over dough, then sprinkle with cinnamon mixture. Roll up and cut into 12 rolls. Place the rolls in a lightly greased 9x13 inch baking pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven for 25-30 minutes, until golden.
- Frost or glaze as desired.
I frosted mine with some brown sugar cream cheese frosting I had on hand. Overall, they turned out pretty good. I will probably tweak the recipe some and try again, but first, I have to find a way to get rid of the ones I made without eating them all.