I made cinnamon rolls for the first time in my life last week. I’ve made caramel rolls, but never cinnamon rolls. You pretty much make them the same way, but use cinnamon icing instead of caramel topping. They don’t require a lot of work to make them, just a lot of waiting time for the dough to rise. I did a search on the www and found the following recipe:
- 3/4 c milk
- 1/4 c margarine
- 3 1/4 c all-purpose flour
- 1 package (0.25 oz) instant yeast
- 1/4 c white sugar (I used brown sugar)
- 1/2 tsp salt
- 1/4 c water
- 1 egg
- 1 c brown sugar, packed
- 1 Tbsp cinnamon
- 1/2 c margarine
- Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
- In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
- Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon and margarine.
- Roll out dough into a 12×9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired (heck to-the-no on this). Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups (I greased a 9×13 inch pan instead). Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups (Since I used a cake pan, I placed a cookie sheet over top and flipped it upside down) to cool. I frosted them immediately so the icing would melt and cover them nicely. Serve warm.
- 2 oz cream cheese
- 7 Tbsp butter, softened
- 1/2 tsp vanilla extract
- 2 Tbsp milk
- 1 1/2 c confectioners’ sugar (I used 1 cup b/c I don’t like a lot of this stuff)
- 1/4 tsp salt
- Beat together the cream cheese and butter with an electric mixer in a large bowl until creamy. Mix in the vanilla and milk, then gradually mix in the confectioners’ sugar and salt until smooth and fluffy. I didn’t even use half of this frosting, so I would suggest cutting the recipe in half and save the rest for another time. Unless you like A LOT of frosting, then make as is and slather it on :-)
Thankfully, the hubby LOVES these…so he ended up eating majority of them. They are really nice to wrap individually and freeze. Then you can take one out in the morning and pack it in your lunch and enjoy at breakfast or during the day. Of course, they are best if you heat them up!
And what wouldn’t go with a cinnamon roll other than a nice cold frappuccino in the hot summer heat! I had some birthday monies just laying around (doesn’t everyone??), so I decided to buy myself this nice frappuccino maker. Everyone knows that Starbucks is insanely priced, but has some oh-so-good frappuccinos. I figure I’d save my $5 and purchase a machine (link here) that can do it in a fraction of the cost. It took me about 6 months to finally put on my big girl panties and decide to buy it. I think I’m in love. I haven’t experimented a lot with different recipes because I tend to go to old reliable: hazelnut.
The machine is wonderful. It brews the coffee and blends it, so it’s like a 2-in-1. It’s really slim too, so it fits nicely on the counter. The first time I used it, I practically jumped out of my skin because the blending process was so loud and unexpected. You eventually become immune. Here’s the recipe I use:
- 3 Tbsp ground dark roast coffee or espresso (I’m a decaf fan)
- 1/2 c water
- 2 cups ice cubes (14 to 17)
- 3-4 Tbsp flavored syrup of your choice
- 1/4 c whole or other milk (I prefer skim…so do my hips)
So, you basically put these into the ‘magic’ machine and out comes a frappuccino. It’s brilliant really. It also comes with a little recipe book to try different frappes. I have a feeling this will come in handy for the hot summer heat.
Now if only I could have one all to myself without this little thief coming along and stealing the goods. At least I know he’s got good taste.
*All opinions of the frappuccino maker are my own and I was not paid to promote this, but if they asked me to…I would ;-)