16 October 2010

cinnamon rolls

These are some seriously yummy cinnamon rolls. They take forever to make though, so set aside a few hours {They are sooo worth the time!} This time, I made them as far as cutting the rolls then put them in the fridge overnight. Nothing beats a hot cinnamon roll in the morning with lots of icing! Just set them out for an hour or so before you stick them in the oven if you decide to go the overnight route. 




Sweet Rolls:
Heat the following over medium: 
     2 3/4 cups milk
     1/2 cup sugar
     1 cup butter (2 sticks)
     2 tsp salt
When butter has melted, take off of heat and add 2 eggs that are lightly beaten. I temper the eggs (add a little of the hot butter mixture to the eggs before mixing them all in so they don't cook). 
Let mixture cool to 110 degrees (use a candy thermometer). 
Add 2 TBSP yeast, let the yeast mixture sit for 10-15 minutes. Yeast will bubble. 
Put yeast mixture in mixing bowl and add 4 cups of flour (use kneading attachment on mixer). 
Then add another 4-4 1/2 cups of flour. Knead for 8 minutes until dough is stainy sheen.
Allow dough to rise for two hours or until doubled.

Roll out dough to desired thickness (I did about 1/4 inch), brush with melted butter, sprinkle cinnamon/sugar mix. Roll dough up and cut into rolls with floss or thread. Let rolls rise an additional one hour. 
Bake at 400 for 15 minutes (my oven takes about 17-18 minutes to get the middle cooked through).

Frosting for Cinnamon Rolls:
1 cup powdered sugar
1/4 tsp. vanilla
4-5 tsp. milk

     *I doubled the frosting because I like a lot!*


The Bigley's came to visit us (and to take a few cinnamon rolls off our hands) today. Sterling was so sweet with Holden. I can tell he's going to be a great cousin! Holden LOVED being held by Sterling! 

-Little Wife Power House

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