I am obviously doing a lousy job of keeping up on my reading, just lousy. In case you are curious, my lone reader, I am in the middle (beginning) of a few books. Ransom Riggs’ “Miss Peregrine’s Home for Peculiar Children” is on my nightstand and Rob Lowe’s “Stories I Tell My Friends” is in my car.
However, Judith Fertig’s “i love cinnamon rolls!” is on my kitchen counter after surviving the best kind of breakfast battle. Namely, indecision because all of the cinnamon and sugar-fueled possibilities were drool-worthy. Ultimately, I went with the traditional recipe (though rocky road cinnamon rolls are a definite possibility some day). I had expected them to be extra labor intensive as all my cinnamon roll attempts have been massive failures. These however came together beautifully and deliciously.
Traditional Cinnamon Roll Dough:
- 1 c milk
- 4 T butter
- 1/3 c sugar
- 1 t salt
- 2 large eggs
- 3 1/3 c flour
- 2 1/2 t yeast
- Combine milk, softened butter, sugar, and salt. Microwave on high for one minute before whipping in the eggs.
- In a separate bowl, mix the flour and yeast. Mix in the liquid ingredients and begin mixing. The book suggests using a stand mixer but as I am both poor and in the need of an upper body workout, I used a sturdy spoon for several minutes. I also had to add flour as I started kneading the dough.
- When it stops being a sticky mess, place the dough in a greased bowl and cover with a clean towel to rise for 45-60 minutes.
Classic Cinnamon Rolls:
- 1 c brown sugar
- 2 1/2 T cinnamon
- 8 T butter
- 3 oz cream cheese
- 1 1/2 c powdered sugar
- 1/2 t vanilla
- 1/8 t salt
- Once the dough has risen, carefully roll it out on a floured surface.
- Spread 4 T of softened butter on the dough and then sprinkle the brown sugar and cinnamon (feel free to mix those two things together ahead of time).
- Carefully but tightly roll the dough into a log. I used dental floss to slice the log into 12 rolls. Place the rolls in a greased 9×13 pan. Cover the pan and let rise a second time. I was able to let the rolls rise overnight without worry.
- Bake the rolls at 350 degrees for 15-17 minutes.
- Mix the remaining 4 T butter, cream cheese, powdered sugar, vanilla, and salt. Spread on the warm cinnamon rolls and enjoy!