COWABUNGA RABBIT


Cinnamon Rolls
Friday 1 August 2008, 7:59 PM
Filed under: bread

Me and baking with yeast just don’t go very well together, so when my friend Irene suggested I try out this recipe for cinnamon rolls, my mind shut down when I saw the word ‘yeast.’ Surprisingly, they turned out pretty good (basically I didn’t screw it up), but they are sooooooo sweet. My sweet tooth seems to be on vacation, hm…

Ingredients (Dough)

  • 1 cup of warm milk
  • 2 eggs, room temperature (mine were slightly chilled)
  • 1/3 cup margarine, melted (I used butter)
  • 4 1/2 cups bread flour (my local grocery store didn’t sell bread flour, so I just substituted regular all purpose)
  • 1 teaspoon salt
  • 1/2 cup white sugar
  • 2 1/2 teaspoons bread machine yeast (I don’t have a bread machine, so I used rapid rise yeast)

Ingredients (Filling)

  • 1 cup brown sugar
  • 2 1/2 tablespoons cinnamon
  • 1/3 cup butter, softened

Ingredients (Glaze) – Note: I didn’t like the way this turned out, so I made a really simple glaze of powdered sugar and milk.

  • 3 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1 1/2 cups powdered sugar

Directions – Note: these are directions that do not involve a bread machine; if you have a bread machine, refer to the original recipe for directions)

  1. Dissolve sugar and yeast in warm milk.
  2. Add eggs, one at a time, beating after each addition.
  3. Add melted butter
  4. Add flour slowly. You may add more flour if you feel the dough is too sticky.
  5. Preheat oven to 200 F and then turn it off.
  6. Place dough in a large bowl and cover it with a moist towel.
  7. Put the bowl inside the oven and let it rise for about an hour. The dough should double in size.
  8. Combine the filling ingredients and set aside.
  9. Preheat oven to 400 F.
  10. After the dough has risen, spread it out into a 16″ x 21″ rectangle.
  11. Spread the filling evenly over the dough. If you want, you can add nuts or raisins or whatever, and distribute those evenly over the dough as well.
  12. Roll the dough.
  13. Cut the dough into 12 pieces using a piece of floss, a pastry cutter, or a serrated knife.
  14. Place the rolls in a greased 9″x13″ pan.
  15. Bake for about 15 minutes or until the tops are golden brown.
  16. While the rolls are baking, combine the glaze ingredients.
  17. Spread the glaze over the rolls and serve warm.

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