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| Baked in a 9in round cake pan |
As delicious as they are, they are definitely a once in a while treat! I like making cinnamon rolls for special occasions usually, like Easter and/or Christmas, and they make a great gift to friends, or as something to bring to a brunch or party.
How thickly you cut the rolls depends on how many people you're feeding. Expect to have at least two round 9inch cake or spring form pans handy, or a 9x13 baking dish. I like having them around as desserts, but I've pretty much eaten them at all hours (which is why I only make them once or twice a year!) They are best hot and gooey, with loads of icing!
Living and Learning's To-Die-For Cinnamon Rolls
Dough:
3 tsp instant yeast
1 cup warm milk
1/2 cup sugar
1/2 cup melted butter
1 tsp salt
2 eggs
4 cups plain flour
Combine ingredients until a soft ball of dough forms. Don't knead too much. Let rise in a warm place until doubled in size. Punch down, and roll into a rectangle approximately 1/2 cm thick.
Filling:
1 cup brown sugar
2+1/2 Tbs cinnamon
1/3 cup softened butter
Cream together and spread over the dough, leaving a 1/2 inch margin on the long side, and spreading all the way to the ends. You might find using your fingers for this to be easier, instead of a spoon.
Roll up the dough into a log, and slice off inch thick pieces. Grease a flat pan and lay them out. Let the pieces proof for an hour or so, then bake in a 190 C oven for 10-15 minutes, or until done. Spread icing on them when they're still hot.
Icing:
8 Tbs softened butter
1 cup icing sugar
1/2 cup softened cream cheese
1/2 tsp vanilla extract
Cream all ingredients together, and spread on the rolls while they're hot.
Licking the bowl afterward is mandatory!
I hope you love this recipe as much as my friends and I do. It's probably one of the best "homey" things to bake over the holidays. :) Until tomorrow- keep living and learning!
1/2 cup sugar
1/2 cup melted butter
1 tsp salt
2 eggs
4 cups plain flour
Combine ingredients until a soft ball of dough forms. Don't knead too much. Let rise in a warm place until doubled in size. Punch down, and roll into a rectangle approximately 1/2 cm thick.
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| The dough was rolled out with a floured french pin, and I'm spreading the filling now. Fingers or spoons work just fine. |
Filling:
1 cup brown sugar
2+1/2 Tbs cinnamon
1/3 cup softened butter
Cream together and spread over the dough, leaving a 1/2 inch margin on the long side, and spreading all the way to the ends. You might find using your fingers for this to be easier, instead of a spoon.
Roll up the dough into a log, and slice off inch thick pieces. Grease a flat pan and lay them out. Let the pieces proof for an hour or so, then bake in a 190 C oven for 10-15 minutes, or until done. Spread icing on them when they're still hot.
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| Baked in a large roasting pan here. |
8 Tbs softened butter
1 cup icing sugar
1/2 cup softened cream cheese
1/2 tsp vanilla extract
Cream all ingredients together, and spread on the rolls while they're hot.
Licking the bowl afterward is mandatory!
I hope you love this recipe as much as my friends and I do. It's probably one of the best "homey" things to bake over the holidays. :) Until tomorrow- keep living and learning!
Looks very much like the cinnamon rolls my wife makes!
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Tim Brannan, The Other Side Blog
2015 A to Z of Adventure!
http://theotherside.timsbrannan.com/
These are by far, my favorite recipe. I have been thinking about altering it somewhat and creating caramel nut sticky rolls as well, but I haven't gotten that far yet. :P
DeleteI love making those! Yummy! I did try making them vegan for a friend but the egg substitute affected the taste just a bit.
ReplyDeleteI'm afraid i haven o thoughts on how to make vegan cinnamon rolls. My baking relies heavily on butter and eggs. :P
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