Sep 24, 2011

Make stuff- Cinnamon Rolls Edition



My friend Stephanie just FB messaged me asking for my cinnamon roll recipe. I got it from my breadmaker's recipe book, and with a few tweaks have turned it into my own. It's a huge hit with pretty much all my friends, so I figured I'd share it here so you can make all your friends fat.

Fattypig Cinnamon Rolls

1 cup milk, 75-85 deg (evaporated milk makes them even YUMMIER)
1 lg egg
4 tablespoons butter
3 1/2 cups bread flour
3 tbsp sugar
1/2 tsp salt
2 tsp active dry yeast

If you're using a bread machine, add everything in the order listed an turn it on to the dough setting, and skip to the "Turn onto a floured surface" part of the recipe when it's done. If not, warm the milk, butter and sugar in a saucepan. Meanwhile, mix the flour, salt and yeast together. When the milk is warm, add it to the flour mixture with the egg and mix it till it's smooth. Knead (or run in the stand mixer) for.... oh, 6-8 min? Turn it into a greased bowl, cover (make sure you grease the plastic wrap) and let it rise till it's doubled in size (45 min or so). When it's risen, punch it down, turn onto a floured surface and knead for 1 min. Let rest for 15 min. Grease a 13x9 pan while it's resting. Roll it out to a 10x15" rectangle. You can fill it with whatever you want (the recipe called for nuts, but nuts don't belong in any food but peanut butter or baklava, or maybe mac nut-white chocolate cookies).  I'll usually melt 1/4 cup of butter and spread it to almost the edges, then mix up 1 cup of brown sugar with some cinnamon and a little nutmeg and cloves and sprinkle it over the the melted butter. Roll it up tightly along the long edges so you have a 15" roll. Pinch the seam so it doesn't fall apart. Cut it into 12 pieces and put in the pan. Cover it and let them rise again till doubled in size (30-45 min). You can either bake them now or put them in the fridge to be baked later. If you're baking now, heat the oven to 375 while they're in the second rise. If you're refrigerating, let them sit at room temp for at least 30 min before baking (an hour is better). Frosting is a block of softened cream cheese, some vanilla, a cup or so of powdered sugar and enough milk to make it smooth. Sorry, I don't really measure. I just do it till it tastes good/looks right. Technically it's enough for two pans, but we love the frosting. More is better, right?

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