Monday Sweet Stuff! Cinnamon Rolls!

Oh..... my.....GAWD!!! These are serious goodness. Cool weather always makes me crave cinnamon-y things more and since the temps have not gotten out of the 70s and the leaves are starting to fall, I just couldn't resist trying to make these bad boys.....

This recipe makes exactly seven rolls, so if you want to make more, I would suggest making two batches - not just doubling this batch for a bigger one, and the reason is because this dough is STICKY!!! I cannot imagine working with a bigger ball of this sticky dough!

What you will need for this seven roll batch:

1 glass pie dish
2 large bowls for mixing
a pastry cloth

3/4 C brown sugar
1/4 C sugar
4 tsp cinnamon
1/2 tsp vanilla extract
1/8 tsp salt
2 Tb softened butter

For the dough:
2 1/2 C  Cup 4 Cup flour OR just regular All Purpose flour
2 Tb sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 C buttermilk
1/4 C reg milk  (I used raw goatmilk)
2 Tb melted butter
 (then 4 more Tb butter for the pie dish and the tops of rolls)

For the icing:
3 Tb melted butter
4 oz cream cheese
1 C powdered sugar
1 tsp vanilla extract

Preheat oven to 425.
Prepare filling by mixing ingredients (brown sugar, sugar, cinnamon, vanilla, salt, & butter) in a bowl, set aside.

In the other bowl, whisk together all dry ingredients for dough.
Add melted butter, then buttermilk and milk.
Mix with a fork until all dry ingredients are incorporated into the dough - the dough will be very, very STICKY!!
 Lay down your pastry cloth and sprinkle generously with Cup 4 Cup (or flour) and spoon your gooey dough ball onto the cloth. Fold over and work the dough about 10 times and press out into a rectangle about  12x8 inches. Spread a little softened butter onto the dough, and then dump your filling on top, evenly distributing it and gently pressing it into the dough. Roll up the dough - the long to long ends get rolled (so your roll ends up being about 12 inches). Cut off the ends, and cut pieces about 1 1/2 inches thick. I got seven rolls.
Melt 2 Tb butter and swish around the pie dish, being sure to coat even the sides of the dish. Place the first roll in the center and then put the rest around that roll. Melt 2 more Tb butter and dip your fingers in it and dab the tops of the rolls before popping the rolls in the oven for 15 minutes at 425, then lower oven to 350 and continue baking another 9 minutes. Take out of the oven and let cool while you prepare the icing.....
For the icing, mix all ingredients together vigorously with a fork, until the right amount of gooey-ness for topping the rolls.

.....then, devour. Mmmmmmm-mmmm!

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