Monday, August 2, 2010

Cinnamon Rolls

1 cup of warm water (like a baby bottle warm)
Pour into the Breadmachine or in a large freaking bowl
1 tbsp of sugar
Then sprinkle
2 tbsp of yeast over the top

Let this sit for about 5 minutes
When it starts to get all foamy and smelling slightly (this is called a bloom)
½ cup of oil (I use coconut)
2 eggs
½ cup sugar
1-1/2 cups warm milk (I use reconstituted powdered)
and 3 cups of flour (I use half whole wheat and half All purpose)

Turn on the bread machine or mixer and let work for about a minute (or use a spoon mixing 50 time clockwise and 50 times counter clock wise)

It should be stringy at this point. That means you have started to activate the gluten.
Add another 3 to 4 cups of flour and mix until the dough forms a good ball, coming away from the sides of the bowl. (It's okay to add a bit more)

Now if you are kneading by hand you want to turn it out on a lightly floured surface and let 'rest' for about 10 minutes. Then start kneading for 5-10 minutes. The more you knead, the better the crumb. If it is still in the bread machine, don't worry about it. Let it rise for at least an hour in a warm place (I leave mine in the bread machine) until it doubles. Then punch it down. Wait until it doubles again and then divide it in half (don't punch it down) Let it rest for about 10 minutes.

I put half of it in a bowl in my fridge for refridgerator rolls, but for cinnamon rolls:

Put half of the dough on a non stick jelly roll pan. Put saran wrap over the dough and then roll it flat. You can stick it in the dough in the fridge if you want at this point to make it easier to roll.

Preheat the oven to 400 degrees.

Now mix up the spread for the inside

1 cup sugar, packed
1 tablespoon ground cinnamon
1/2 cup softened Margarine

Spread it evenly over the rolled out dough. At this point I keep my fingers buttered to make it easier to roll up the dough. Starting from the wide side of the pan roll up the dough. Going slowly and smoothly, roll it all up until it is on the other side. Now you can cut it into 12-16 rolls either with a sharp knife or some kitchen string (tying each piece off) Put the individual rolls on a baking pan.

Put the baking pan in the oven for 12-15 minutes or until golden brown

While it is baking- mix up the icing:

2 cups of powdered sugar (in halves)
tsp of vanilla extract
1 cup of "I can't believe you bought this at ALDI" butter spread or softened butter stuff
4 tbsp of softened cream cheese.

Gather your ingredients, nuke the butter and cream cheese if you forgot to put them out to soften earlier. Medium sized bowl and a fork (which is what I used) or whisk thingymabob.

Put 1 cup of powdered sugar in the bowl.Add the butter and vanilla. Mix constantly. When it is all incorporated, add the cream cheese. When that is all mixed in add the last bit of sugar a bit at a time until you reach the consistency you want. I like it thick so I add the whole cup of powdered sugar.

At this point the rolls should be done. Take them out and put the icing on them immediately.

Try to let them cool and then gobble them up! 

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