Breakfast, Uncategorized

Cinnamon Rolls

This dough is fantastic. It’s really not terribly sweet. It’d make the perfect roll too! I’ll say that this dough turned out better than my dinner roll recipe. It’s not as heavy, that’s for sure. It proves for sure that my last one had too much flour.

As time gets closer, I’m getting more worried about my kiddo going to school. It’s a new school, new teachers, new students…..I hope that he has a good year. He may succeed in this new school. It may be what he needs. Who knows!? We are going to have to get him school clothes here pretty soon. He’s also going to need a crazy truck full of supplies.

I really love watching my son grow up into a handsome, loving, caring young man. Sometimes I do wish that I could shrink him back to that newborn age. I loved those baby years. Even when he was a little older. I’ve loved every thing about his childhood. I’d change some things, but overall he has given me the best gift. Motherhood has been the best thing I’ve ever done. Quiet possibly the only thing I’ve done right. Ok this post was a bit silly, but it’s been so heavy on my mind lately….

Basic Dough Recipe

1 cup milk

3 tablespoons butter

2 3/4-3 1/4 Cups all purpose flour

1/4 cup sugar

1 teaspoon salt

1 package dry active yeast

1 egg

In a small sauce pan bring milk and butter to simmer. You need a degree of 120-130 degrees for the liquid. In a mixer mix the warmed liquid, 1 cup flour, sugar, salt, yeast, and an egg at low speed until moistened. Beat 2 minutes at medium speed. Stir in remaining flour until soft dough forms. Knead for two minutes. Place dough in a oiled bowl. Cover. Let rise for 45-60 minutes until doubled in size. Punch down. On a floured surface toss dough until no longer sticky.

Cinnamon Rolls

1/4 cup melted butter

1/2 cup firmly packed brown sugar

2 teaspoons cinnamon

Mix the sugar and cinnamon Set aside. Roll out dough into a 18×15 rectangle. brush butter on dough. Sprinkle with sugar/cinnamon mixture. Start rolling from longest side. Cut into 15 pieces. Place in a greased pan. Cover and let rise for 30-45 minutes. Bake 375 until brown. Approx. 20-25 minutes.

To do brown and serve: Bake at 275 for 25-30 minutes. Remove from pan once cooled. Store in fridge (up to 2 days) or freezer (2-3 months).

Icing:

2 Cups Powdered sugar

1 teaspoon vanilla

2 tablespoons butter

3-4 tablespoons milk

Mix all together and ice cinnamon rolls.

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