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Monday, July 16, 2012

Nothing Rocks Breakfast Like Cinnamon Rolls!!

Some days I just get tired of cereal, or pancakes and I just need something extra special! I need something sweet, and probably not a "health" choice. Hey if I can't be bad every once in awhile what's the point right? Cinnamon rolls totally take me back to grade school and are a big time comfort food. Back then I went to a small Catholic grade school, lunch was made from scratch every day by this sweet lady named Rita I think. Now not everything was good, the beans were from a can and tasted like it--blech! This woman though, made cinnamon rolls that would make kids with cold lunch beg to trade a zinger for.
Years later I discovered Cinnabon, you know that food court staple. It was good, but not as good as the ones I remember from grade school. There is a place in Vernon Hills Illinois Called "Eloise" and they are about the closest I have had to being as yummy! See I think there is a balance between the yeasty doughy flavor, the cinnamon and sugar and the glaze that you have to have. Too much sweet and it just over powers.

I dare you to just eat one of these!! I do have a confession though, I had to break my rule and use white flour. I fully intend to try to do a whole wheat test on this soon, but sadly Saturday when I went to make these I was sad to find I was almost out of Wheat Flour. I did not want to be derailed by this fact so I gave in and did the white flour recipe. I'll update my findings on using all whole wheat soon!

Rocking Cinnamon Rolls
1/2 Cup of Warm Water
1 Tbsp. Sugar
2 Tbsp. Yeast
1/2 cup of melted butter
2 eggs
2 tsp. salt
1&1/2 cup of warm milk
5&1/2 cups flour
2 tablespoon on soft butter mix with 1 tablespoon of cinnamon, and 1/4 cup of brown sugar


-Combine water, sugar and yeast. Set aside for 5 minutes to activate.
-Mix 1/2 c. sugar, melted butter, eggs, and salt. Add yeast mixture.
-Stir in warm milk.
-Add flour, 1/2 cup at a time.
 Knead dough on a well-floured surface, adding flour as necessary, until dough isn’t sticky.
-Let rise until double in a clean, oiled bowl.
-Punch down risen dough. Separate into two pieces.
-Roll out dough in a large rectangle. Spread with butter/cinnamon/sugar spread
-Roll dough and cut into about 12 (1-inch) rolls. Place in 9×13 pan. Let rise until double.
-Bake at 350° for 20-22 minutes. Spread icing while hot.

For icing, melt butter (about 2 T.). Add 1 tsp. vanilla and 2 T. milk. Add powdered sugar a tablespoon at a time (a total of about 1/2 cup or powdered sugar.)
Happy Eating!

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