Cinnamon Rolls

December 14, 2015 News No Comments
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these past few years my love one has been baking for our neighbors
wonderful cinnamon rolls for the holidays
he gets up early on a Sunday morning
gets the dough going
shapes it
butters it
sugar coats it
cuts it
rises it
bakes it
and then delivers it

that was yesterday and the smell in the house was unbelievable
I bet a house could be sold on such smell when you enter it
needless to say that particular batch was heavenly

I want to share that recipe because
it’s so delicious and deliciousness should be shared

The dough can be made into rolls, ham and cheese croissant, chocolate croissant, Holiday braids with sesame seeds, you name it. It is light and rich, slightly sweet, quite delicious.

here it goes
happy baking

For one small batch of cinnamon rolls you will need

1/3 cup of milk
1/4 cup of sugar
1/2 tsp salt
1/4 cup of butter
1/4 cup of warm water
1Tbs yeast
1 egg
2 1/2 cup of flour

Extra butter (room temperature)
Mixture of sugar and cinnamon (as much cinnamon as you like)

Heat milk. Remove from heat, add sugar, salt, butter. Dissolve yeast in water. Stir in lukewarm milk mixture. Add egg then flour gradually. Knead until smooth. Rise until doubled.

Roll down on flat surface 1/2 inch thick in a rectangle shape. Butter the surface generously. Sprinkle with cinnamon sugar mixture. Roll, then cut into 12 pieces.

Now if you like sticky, gooey get a 9 inch square pan and butter it generously, add brown sugar to the bottom and fit your dozen piece over that.

If you don’t want too sticky just use a cookie sheet covered with parchment paper and lay your pieces evenly on it.

Either way, rise until double and bake at 375 until nicely golden (20 to 30 minutes depending on your oven)

No matter what you do this dough is simply beautiful. You will feel it when you kneed it.
The secret is to not add too much flour. The other secret is that you might as well double or triple the recipe because it will be all gone in a flash.

I usually multiply the ingredients by 6 and freeze the rolls before they rise. The great thing about that is whenever I want fresh cinnamon buns in the morning or if I have friends over that are staying the night I get my frozen rolls out of the freezer before I go to bed, place them on a cookie sheet and let them thaw and rise overnight. By morning they are ready to put in the oven and by the time my guest (or kids) are up the house is filled with a delicious aroma of fresh baked goods. Nothing like it.

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