Gifting Day 10: Cinnamon Rolls
This classic is a wonderful treat to share with others. However, making dough from scratch can be a challenge, and even seasoned bakers can have a bad day with it. To save yourself some time (and avoid any baking disasters) go to the grocery and purchase frozen bread dough! It is a great shortcut, and will help you to make successful rolls.
Cinnamon is mentioned in the Bible four time. It was not only used in food preparation, but as an aromatic to make things smell nice. Bread has been a staple in man's diet in one form or another for thousands of years. When you combine the two, you not only end up with a tasty treat, but you are also combining traditions that have been handed down for ages.
Consider gifting a pan of these to someone with the following verse: "But he answered and said, It is written, Man shall not live by bread alone, but by every word that proceedeth out of the mouth of God." Matthew 4:4 (KJV)
1 lb. loaf of frozen bread dough, thawed
4 tbsp melted butter, cooled
3/4 cup of brown sugar
1 tbsp. cinnamon
Icing:
4 tbsp. softened butter
1-1/2 to 2 cups of powdered sugar
2 tbsp milk or half and half
teaspoon of vanilla (or any extract you like)
On a lightly floured surface, roll out the dough to a large rectangle (shape and guide it as you go along) anywhere from 11 to 13 inches wide, by 14 to 16 inches long. Brush on the melted butter. Mix together the cinnamon and sugar and spread the mixture evenly over the dough.
Starting at the bottom of the rectangle (short ends should be on the outside to your left and right, and the long side bottom directly in front of you) start rolling the dough away from you, working the dough in a left to right, right to left motion as you go. Keep rolling till you have a cylinder. Once you have a log, tap the ends in until they are flat (or you can trim uneven ends off). Take a sharp knife and make a cut directly in the center, then cut each of the two pieces in half, and keep doing that with each cut until you have the number of cinnamon rolls you want. Depending how well you were able to get the dough into a rectangle, you should end up with 12 to 16 rolls.
You can split the rolls up into separate, greased 9 inch pie pans, or place on a 9 x 13 lined baking sheet, or divide them evenly unto two smaller lined baking sheets. Once you have chosen your vessel, place the rolls onto the pan, and leave a little space for them to grow. Cover with a towel and allow to rise for 30 minutes to an hour.
To make the icing: in a small bowl cream together the butter, powdered sugar, and vanilla. Add enough milk or half and half to make a soft, spreadable consistency.
Preheat even to 375 degrees. After the dough has risen, place the rolls in the oven and bake for 14-16 minutes (depending on your oven), or until golden brown. Let them cool for 2 minutes, then spread on the icing.
They are now ready to either gift in the pans they were baked in, or packaged in a cake box.
Note:
Change up the flavors by substituting the butter with 4 oz. of cream cheese and 2 tbsps of butter; or use different extracts. You can also use orange or lemon juice instead of milk. This recipe is very easy to personalize.
