Wednesday, July 13, 2011

Cinnamon Rolls

Now that you have the bread recipe (see yesterday's post), it's easy to turn it into cinnamon rolls.

In addition to the bread ingredients you need:
1 cup white sugar
1-2 TB cinnamon
(or about 1 cup cinnamon sugar)
1 stick butter, melted
Unflavored dental floss

After the first rise, pull the dough out of the bowl and knead briefly. Press or roll the dough into a rectangle. The dough will not exactly co-operate since it's rather elastic but keep at it until you get a rectangle that is about 1/2 inch thick. Using a pastry or basting brush, brush the butter on the dough. Make sure to cover it well but not leave puddles of butter. Combine the cinnamon and sugar (you may want to taste it to make sure you have enough cinnamon to sugar ratio). Sprinkle the cinnamon sugar over the butter. Starting at a long side of the dough (preferably closest to you) roll the dough in on it's self until you have a long log. Pinch the dough at the end to seal it. Tear off a foot long piece of dental floss. Wrap it around the dough about 1 inch from an end. Pull the floss tight until the dough is severed. Continue cutting off 1 inch pieces of the log. Use the remaining butter to grease a 9x13 pan. The rolls may not quite touch but that's okay.
Cover with towel and let rise until doubled in size.
Bake at 350 until the rolls are firm and golden.
Frost with cream cheese frosting:
8 oz cream cheese
2-3 cups powdered sugar
milk (you can use milk, dairy substitute or a creamy liqour like irish cream)
Cream the cream cheese with the sugar. Add more to taste if desired. Add milk at 1 teaspoon at a time until you get a frosting consistency. More milk will make the frosting like a glaze if desired.
Frost cinnamon rolls and enjoy.
*If you are eating right away, frost cinnamon rolls warm. If not, wait until the rolls cool before frosting.

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