Monday, April 06, 2015

Really great cinnamon rolls

While I was at Girls Camp last summer, we made cinnamon rolls for breakfast on the last day of camp.  We started them the day before and cut them and let them rise and all the things you have to do to make really delicious cinnamon rolls.   Tammy is a cinnamon roll making queen.  Now, the last day of cooking at camp is really Thursday because Friday is a lot of easy stuff like pizza and yogurt and cleaning out the fridge and washing everything in sight, except for these rolls.  So making them Thursday night, late, in my delirium, I was not so helpful.  I was a bit punchy and my rolls were all different sizes.  I was trying to overcome that memory and make these ones more symmetrical.  They were so so so good.

Oh yeah?
That's how I felt when I sunk my teeth into these.

Oooooh yeah!



Oooh yeah.

Making deviled eggs and cinnamon rolls on the same day, almost resulted in tragedy.

Here's Tammy's recipe:
Cinnamon Rolls

2 pkgs. Active dry yeast (or 2 scant TB)
1/2 cup warm water
2 cups milk
1/2 cup sugar
1/2 cup melted butter or vegetable oil
2 tsp. salt
2 eggs
7 cups flour
--------
softened butter
3/4 cup sugar
1 TB cinnamon

Scald milk and pour into mixing bowl to cool a bit. Soften yeast in lukewarm water (110°) with one teaspoon of the 1/2 cup of sugar. Add sugar, butter and salt to the mixing bowl and cool until lukewarm. Add eggs, 3 cups flour and the softened yeast. Mix well, then gradually add the remaining flour. Just as the dough pulls away from the sides of the mixer, stop adding the flour, but continue kneading in the mixer for a few more minutes. The dough will be sticky.

Prepare a large bowl with about 1/8 cup of vegetable oil covering the bottom and sides of the bowl. Scrape the dough out of the mixer adn turn once in the oil. Let dough rise for about 1 hour until it is double in size. Divide the dough into 4 equal portions. Let the dough rest for a couple of minutes then roll each portion into a rectangle that is approximately 9x15 inches.

Spread each rectangle with softened butter and sprinkle generously with cinnamon and sugar. Roll the rectangle tightly. Cut slices about 1 inch wide so you have about 9 rolls per portion. Place rolls on a greased cookie sheet about an inch apart. Cover and let rise 1-2 hours or until double in size.

Bake at 350° for 14-16 minutes or until lightly browned all over. Frost immediately with buttercream frosting.

Makes 3 dozen cinnamon rolls. 

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