{ my mama’s cinnamon rolls }

I feel like it’s appropriate that the first food post would be a recipe for a sweet treat. Because I love sweets. Who doesn’t?

We had some new neighbors move in recently and we wanted to take them a treat to introduce ourselves. J and I decided cinnamon rolls would be the best option. But I don’t do store-bought baked goods if I can help it. So I pulled out my trusty Bosch and got to mixing.

(Side note: if you’re looking for a mixer and plan on using it for a lot of bread, just get a Bosch. KitchenAid mixers are good but the motor just doesn’t stand up to the Bosch. If you’re just doing cakes or cookies or occasional bead then get what you want. But really, I highly recommend Bosch for bread makers like me. And no, they aren’t paying me to say that!)

Back to my cinnamon rolls! Here’s the recipe. This is my mom’s recipe. I think it’s the best. But that’s probably because I grew up with it. So please feel free to use whatever dough recipe you like and you can adds pecans or raisins or whatever else you like to these. I’m a purist and sick to plain ‘ole cinnamon and sugar.

 

Dough:
2 1/2 cups hot water
1/2 Tablespoon salt
1 Tablespoon dough enhancer (optional)
1/3 cup canola oil
1/3 cup honey (agave or sugar can be used instead)
5 cups flour, divided
1 1/2 Tablespoons SAF Instant yeast
More flour as needed and for kneading

Combine the first 5 ingredients in your mixer fitted with a dough hook. Jog machine to blend. Add 3 1/2 cups of flour and mix on low. Just as the flour is getting incorporated sprinkle the yeast on top and let combine. Add the remaining flour. Let mix until floor is well incorporated. As more flour as needed until your dough starts to pull away from the side of your mixing bowl. Let the dough need in the machine for 5-6 minutes.

Remove dough hook and place dough on lightly floured surface. Knead a little with your hands to bring dough into a nice ball. Cut the dough in half. (If you’re a perfectionist you can use a kitchen scale. I just eyeball it.)

Set one half aside and roll the other half out into a rectangle. (About 12″x24″ depending on how thick or thin you want your dough to be.)

Filling:
1 cup butter, softened (2 sticks)
Cinnamon and sugar mixture (about 1 Tablespoon of cinnamon to every 1/2 cup of sugar, more or less to your taste)
Raisins, pecans, anything else you like in your rolls

Spread 1/2 cup butter (1 stick) onto your rolled out dough. Sprinkle generously with cinnamon and sugar. Add any other items you want in the filling of the rolls.

Start rolling! Roll the dough with the long sides on the inside and outside, if that makes sense. You want your roll to be long and skinny, not short and fat.

Use a sharp knife or dough cutter, or unflavored dental floss works really well too!, and cut rolls to be about 2 inches thick. Place on greased cookie sheets or use parchment paper.

Repeat with the other half the dough.

Let raise for 30-40 minutes. Bake at 350 for 16-22 minutes, or until just starting to get golden brown.

Cool completely and then frost with your favorite cream cheese frosting, brown butter frosting, or any other frosting you like. Or serve hot, just know your icing will slip right off. 🙂

Enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s