My hubby is the baker in our house. It’s a great combination, really. When he gets stressed, he bakes. When I get stressed, I eat. LOL!
He actually is a fantastic baker and he has an excellent cinnamon roll recipe. These rolls are a often part of our holiday breakfasts – he’ll make them the night before and they are ready to go in the morning.
Enjoy!
Rich Hot Rolls (and cinnamon rolls)
my Sweetie’s recipe
3/4 cup milk
1/2 cup butter or margarine
1/2 cup sugar
1 tsp salt
2 pkg active dry yeast
1/2 cup warm water
4 1/4 to 4 3/4 cup flour (I use 4 1/2 cups when I use my bread machine for dough)
2 eggs
1. Scald milk, add butter, sugar and salt. Cool to lukewarm.
2. Sprinkle yeast on warm water, stir to dissolve (I usually include 1 tsp sugar in yeast mixture).
3. Add 1 1/2 cups flour to milk mixture; beat well by hand or electric mixer at low speed for 1 minute.
4. Beat in eggs and yeast mixture.
5. Gradually stir in enough remaining flour, a little at a time to make a soft dough that leaves the sides of the bowl. 6. Turn onto a lightly floured board; knead until smooth, satiny and no longer sticky, about 5 to 8 minutes.
6. Place in a lightly greased bowl; invert to grease the top. Cover and let rise in warm place until doubled. 1 to 1 1/2 hours.
7. Punch down and turn onto board. Divide in half and shape as desired (small rolls, etc.).
8. Brush tops lightly with melted butter; let rise until doubled, about 30 to 45 minutes.
9. Bake in a 400degree oven for 12 to 15 minutes, or until golden brown.
Plain rolls (less rich) – reduce suar to 1/4 cup and butter/margarine/shortening to 1/3 cup
Alternative: Using a Bread Machine
complete steps 1 and 2.
Add remaining ingredients to bread machine, dry ingredients first, then adding milk mixture and finally the yeast mixture.
Set bread machine on dough cycle, and check to make sure the flour/moisture ratio is good as the kneading progresses, so you have a nice soft dough that isn’t sticky.
When dough is finished, continue from step 8 above.
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| a pan of our homemade cinnamon rolls – YUMMO! |
Cinnamon Rolls
Rich Hot Roll Dough (recipe above)
Filling:
1 cup chopped pecans (optional)
1 cup sugar
1/2 cup stick butter/margarine
1 tbsp ground cinnamon
1. Divide risen dough for Rich Hot Rolls in half.
2. Roll each half into a 16×18 in rectangle.
3. Whip together 1 cup sugar, 1 stick margarine, 1 tbsp cinnamon (or more, who measures this stuff anyway?). Spread half of the mixture on each rectangle.
4. Sprinkle half of the chopped pecans on each half.
5. Roll lengthways as for a jelly roll; seal edges.
6. Cut in 1 inch slices (we use string or dental floss looped around the roll to cut the dough from all sides at once instead of squishing it from the top using a knife).
7. Place cut side down in two well greased 9-inch square pans.
8. Cover and let rise until doubled, about 30-40 minutes.
9. Bake in moderate oven (375 degrees) for 20 to 25 minutes. Allow to cool completely before topping.
Topping:
Mix powdered sugar and milk to desired consistency (I usually use 500g powdered sugar). For added flavour add some vanilla to the topping during mixing. You can also add some zest from one medium orange and use some orange juice instead of milk. Another alternative is to add some cream cheese to make the topping more rich and wonderful.
Spread the topping over cooled cinnamon rolls.
