Tuesday, November 8, 2011

Cinnamon Rolls; Messy and Delicious

Did I really only take one photo of the finished cinnamon rolls? Why yes, I believe I did. So this is it, friends, this is what they look like. If you keep on scrolling, there is a pretty good recipe and photos that show you how to do it.
Have I mentioned lately how much I love cinnamon rolls? I love them a lot. Doug loves them to, so whenever I get a chance, I bake the heck out of these.

The Recipe:
One and a half cups of flour
One package of dry, active yeast

Melt in saucepan
Half cup butter
One cup of milk
half cup sugar (or a little more if you feel like it)

add to dry, add two eggs.
Mix on low with dough hook, scrap sides of the bowl, for one minute.
Add two cups of flour.
Mix on high for a few minutes until a ball of dough is formed.

Here is the key step. You need to knead this dough for 8-10 minutes. It's to form a gluten window. If you don't know what that is, see below.
{This is what your dough should look like before. it rises. Dense, but with a gluten window. That means that when you break off a piece of dough, you can stretch it without it breaking in half. Let is rise in a covered bowl for about an hour, it should double in size.}
{I like to punch my dough once to get the air bubbles out. It's fun, and gets your blood flowing. Roll, stretch, pull your dough out to a big, old rectangle. The more you stretch your dough, the flakier and fluffier your rolls will be.}
{I should have used more cinnamon...and more sugar...and more butter. Go big or go home.}
{Roll it up!}
{Pretty, mismatched rolls. I was lazy, what can I say?}
{I never buy paper towels, so I just used a clean tee-shirt soaked in warm water to help my rolly rolls proof. I stuck them in the oven with the door left open for about an hour. I re-wet the tee-shirt mid proof.}
{If you must know, I reuse tin foil until it is unusable. I just can't seem to bring myself to throw it away. You can often find me washing tin foil so I can use it again..eek}
Bake at 300* for about 12 minutes, rotate the pan and bake for another 7 minutes, or until your tops are slightly brown. The photo above is after baking, not so brown.

For the frosting, I used half a package of cream cheese, 2 cups of powdered sugar and I forgot to get heavy cream so I used about a half a cup of Half and Half. It was pretty much perfect. :)




  1. "go big or go home." is there any other way to go when you're talking about food? NO!

    luckily, i have all of those ingredients already at home, so if i ind myself with nothing to do today, OR if i find myself with a sugar craving (and that's all the time), i think i might give these a try!

  2. oh man -- those look so delicious!

  3. you see ,you are the coolest !!:) ahhhh cinnamon rolls!!!!!they look amazing!!

  4. I want! I could pack them with my lunch in my new-to-me leather backpack, which I LOVE, lady! Thank you! It is the most perfect dayhiking backpack ever. Thank you times one million!

  5. those look so so yummy. send some to canada?!

  6. i keep wanting to make cinnamon rolls from scratch! then i see posts like this floating around the internet and it makes me so sad (and jealous) that i haven't!!! thats it! i'm on it.......