In The Kitchen: Indulge yourself with home-baked cinnamon rolls

Delicious fresh-baked cinnamon rolls are a treat for early risers.

Delicious fresh-baked cinnamon rolls are a treat for early risers.

What could be better than waking up in the morning to the smell of fresh-baked cinnamon rolls? We all deserve an occasional indulgence, and these rolls can even be prepared the day before and popped in the oven the next morning.

A lot of us have gotten away from making homemade breads. Yeast dough and I just don't get along that well, but this recipe doesn't give me the problems traditional yeast breads do.

If you want to dress up your cinnamon rolls, add chopped pecans or raisins.

Cinnamon Rolls

4 1/2 to 5 cups plain all-purpose flour

1 pkg. rapid rise yeast

3/4 cup milk

1/3 cup butter or margarine

1/3 cup sugar

1/2 tsp salt

3 eggs

In large bowl, combine 2 1/2 cups of the flour and the yeast. In small saucepan heat the milk, butter, sugar and salt until warm (120 to 125 degrees). Add to flour mixture. Add eggs. Beat with mixer on high for about 3 minutes.

Using a spoon, stir in as much of the remaining flour as you can until it begins to pull away from the sides of the bowl. Turn dough out onto lightly floured surface.

Knead in enough flour to make a soft dough. This will take about 3 or 4 minutes. Dough will be smooth and elastic. Shape into a ball and place in a greased bowl. Cover and let rise in a warm place for 1 hour.

When dough has almost doubled, punch it down, and let it rest for about 10 minutes.

Turn out dough onto a lightly-floured surface. Roll out to a 12 x 14 inch rectangle. (If you like a thicker product, roll out to a 12 x 12 inch square.)

Sprinkle filling on top leaving about 1 inch from all sides. Roll up jelly-roll style and pinch edges to seal.

With a sharp knife slice pieces about 1 inch thick. Arrange cut side up on greased cookie sheet or pizza pan. Cover loosely with clear plastic wrap. Refrigerate 1 to 24 hours. Uncover and let stand at room temperature for about 30 minutes prior to baking.

If you want to bake immediately, don't chill the dough. Cover loosely and let dough rise in a warm place for about 45 minutes.

Bake at 375 for 20 to 25 minutes or until lightly browned. Remove from oven and cool for about 5 minutes, then drizzle with powdered sugar glaze. Serve warm.

Filling

1 Tablespoon cinnamon

1 cup light brown sugar

1 stick butter or margarine (cold, not softened)

Combine brown sugar and cinnamon. Cut in butter until crumbly.

Variation: Add 1/2 cup chopped pecans and 1/2 cup raisins to filling mixture

Glaze

2 cups powdered sugar

1/4 cup (or less) water or milk

Stir together until drizzling consistency.

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