My Motto

May the muffin rise to greet you, may your friends be always at your door, and until we meet again, warm a single-malt in the palm of your hand and make something homemade for someone you love.

Saturday, August 14, 2010

Cinnamon Rolls

Why am I sharing a cinnamon roll recipe in the middle of August, when you're expecting to see, I don't know, maybe something made with fresh tomatoes or corn?   Because this is the final lake recipe for the year, and there's nothing like waking up to the aroma of fresh baked cinnamon rolls and coffee when it's chilly and breezy.  Mornings on the lake are almost always like crisp Fall mornings in Connecticut.

This recipe is adapted from one that came from my Sister-n-Law, Karen.  I've had it for years and make them frequently.  The rolls come out big, moist and generous with sticky, caramelized cinnamon filling.  The thing that makes them stand out though, is the very convenient fact that you can make the dough and shape them the afternoon before, then place them in the fridge and bake them fresh in the morning.

Cinnamon Rolls

4 1/2 cups flour
1 package dry yeast 
1 cup milk
1/3 cup butter
1/3 cup sugar
1/2 teaspoon salt
3 eggs
3/4 cup brown sugar
1/4 cup flour
1 tablespoon cinnamon
1/2 cup butter, softened
1 tablespoon half and half

In a large bowl, combine 2 1/4 cups flour and yeast.  In a saucepan, mix the next four ingredients and heat until butter melts, then cool until it is no longer hot to the touch (cannot be over 105 degrees).  Add this to flour with eggs and beat 30 seconds, then beat on high 3 minutes.  Using a wooden spoon, add as much remaining flour as you can, then turn dough out onto a floured surface and knead 3-5 minutes.  Place dough in a large bowl with 1 tablespoon oil in it.  Turn dough to coat all over with oil, then cover bowl with plastic wrap and let rise in the warmest room in your house until doubled in bulk, 1 1/2 - 2 hours.  Punch down and turn onto a lightly floured surface.  Using your hands pat dough into a 12"x12" square.

Mix brown sugar, 1/4 cup flour, cinnamon and butter together, then spread over dough.  Roll up dough and slice into eight equal pieces.  Place rolls in a buttered 13"x9" pan, cover with plastic wrap and immediately place in the refrigerator.

In the morning, let rolls sit out for 1/2 hour, preheating oven in the meantime.  Brush them with half & half and bake at 375 degrees for about 25 minutes, being careful not to over bake.

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