Cinnamon Rolls



We had a snow day in Atlanta so I had a little extra time this morning to make these cinnamon rolls.  I used rapid rise yeast so they really didn't take long at all to make and there is nothing quite like homemade bread to get your day off to a wonderful start.

This recipe is from The Cat Who..Cookbook, a book near and dear to my heart! 
The recipe is on page 311 to be exact!  But here it is in case you don't have the cookbook -  although I can't imagine anyone not having this fine cooking journal in their cookbook collection!  (Copyright police, don't panic. I am the co-author of the book and don't mind sharing the recipe!  And yes, the cookbook is still available for sale at closeout prices because, sadly, it is nearing the end of its production.)

Cinnamon Rolls

2 tablespoons shortening
3 tablespoon sugar
1 cup sour cream
1/8 teaspoon baking soda
2 eggs
3 cups + 1/2 cup all-purpose flour
1 package dry yeast, sdissolved in 1/4 cup warm water (105 - 115 degrees)
1/4 cup butter, softened
1/4 cup packed brown sugar
1 tablespoon cinnamon

Cream shortening and 3 tablespoons sugar together.  Add sour cream, baking soda, eggs, and 3 cups of flour.  Stir in the softened yeast.  Knead in the remaining 1/2 cup of flour.  Dough will be very soft.  Place in  a greased bowl and then turn the dough over to grease the top.  Cover with cloth and let rise until doubled in size, approximately 1 hour (or less with rapid rise yeast.)  Place dough on floured surface and roll to 1/4 inch thickness and 12-inch by 15-inch in size.  Spread with butter and sprinkle with sugars and cinnamon.  Roll dough jelly-roll fashion lengthwise.  Cut into slices about 1-inch to 1 1/2 inches thick.  Place in a greased 9-inch by 13-inch pan.  Cover.  Let rise until doubled in size, approximately 45 minutes.  Bake at 350 degrees for about 20 minutes or until lightly browned.  Allow to cool slightly.  Drizzle frosting over warm rolls. 

Frosting:
1 cup powdered sugar
2 tablespoons milk
1/8 teaspoon vanilla extract
To make frosting, mix powdered sugar with milk to make a drizzling consistency.  Add vanilla extract.


Here is another photo to encourage you to give these a try.  I know, I know...baking bread seems challenging, but it is really easier than you think and the smell of yeast in the house is wonderful.  They should make yeast scented candles!  Except you'd probably go around hungry and frustrated all the time looking for the real thing only to find the burning flame of the imposter.



Step 1:  Dissolve the yeast in warm water.  Inhale...



Step 2:  Mix the shortening and sugar.





Step 3:  Add the sour cream and eggs.




Step 4:  Add the baking soda and flour to make a soft dough.   I added about a 1/4 cup more of flour than my original recipe.  The dough needs to be soft but not runny.  This is a very tender bread because of the sour cream but you need enough flour so that it doesn't have an airy or cakelike consistency. 

 

Step 5:  Place the dough in a greased bowl.  You can turn it in the bowl to grease the top or simply spray it with shortening such as Pam.  You just don't want the dough to crack as it rises or stick to the towel you have placed over the top.



Step 6:  After the dough has risen, place it on a floured surface.  You will have to place flour on top, too in order to roll it.  Make a 12 X 15 rectangle.  Keep a pastry brush nearby to brush off any excess flour.



Step 7:  Brush with butter and sprinkle with sugars and cinnamon.  If you know me, you know that I don't like cinnamon so I will give you the only-on-the-blog insiders secret.  I left out the cinnamon. Now, since these are called "Cinnamon Rolls," I guess I just have "Rolls."  Should I call them "Sugar Buns?"  Nooo, that sounds like a creepy term of endearment from some couch potato spouse.   "Hey Sugar Buns, can you bring me another beer and some of them pretzel rods?  shudder....  Regardless of the name, they were very good without the cinnamon.  The taste was a bit more delicate than the cinnamon laced ones (or in less poetic terms - plain)  but we enjoyed them very much. 




Step 8:  Roll the bread dough starting with the long side.  (You will have a 15-inch roll when done or a gigantically fat 12-inch roll if you start from the wrong side.)  Slice the rolls about an inch thick.  You will have 12-15 rolls depending upon the thickness.    I probably shouldn't show the next photo because it looks like carnage from a bun war, but when you see the photo after this one, you can tell that the sloppy slicing doesn't matter very much to the finished product.

Let these rise in a warm place for about 45 minutes - or less if you are using rapid rise yeast.



Step 9:  Bake at 350 degrees for about 20 mintues.  Look how pretty! 



Step 10:  Glaze and enjoy with your favorite coffee or hot chocolate!


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