Tuesday, May 12, 2015

cinnamon rolls

I absolutely love to bake! Especially things from scratch. After Milly was born my baking was put on hold and here we are 2 1/2 years later, in my new kitchen which inspired me to whip up these delicious cinnamon rolls yesterday. 

They are Paula Deen's recipe which means butter, mo' butter and mo' butter. Don't get me wrong they are so super yummy but as I was melting yet my 3rd stick of butter I decided that next time I make them I am going to experiment and try to make a healthier version ;) So stay tuned for that.

But for now here they are!

Pics first...then recipe :)

1/4 -ounce package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter or shortening
1 teaspoon salt
1 egg
3 1/2 to 4 cups all-purpose flour
1/2 cup melted butter, plus more for pan
3/4 cup sugar, plus more for pan
2 tablespoons ground cinnamon
3/4 cup raisins, walnuts, or pecans, optional
4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
3 to 6 tablespoons hot water

Heat oven to 350 degrees F.

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

Recipe courtesy Paula Deen

My only advice and what I would do different;y next time is to melt the butter for the icing...that's why mine looks a little lumpy in the pic above.

However it didn't stop my little critics from devouring them ;)