I am a Cinnamon Roll

Who doesn't like cinnamon rolls. If you don't like them... well, you're missing out! I think they are out of this world and if you don't know how to make them, I want to teach you how!!





Before we get started I have confession to make. Up until a year ago I was a little afraid of... Yeast! I never could get it to do what it was supposed to. I would either "kill" my yeast with water that was too hot, or wouldn't get it to raise because my water was too cold. Then I had someone tell, me to put my finger in the water if it was too hot that I couldn't touch it... it's too hot. It should be hot to the touch, just hot enough to barely sting your hand with it's heat, or you can use a thermometer to test your water temp. It should be between 105-110 Degrees. Hope that helps! Needless to say I am no longer afraid of yeast and I am loving the world of opportunites ahead with this ingredient!





Here we go!



Cinnamon Rolls



1 Pkg dry yeast (or 1 Tablespoon if you buy in bulk like me:)

1/4 C Warm Water (This is to add to yeast to activate it:)

1/2 C Warm water

1/2 C Milk scalded

1/4 C Sugar

1/4 C Shortening

1 tsp. salt

3 1/2 C Flour

1 egg





First take a packet of Yeast (or if you buy in bulk, 1 Tablespoon) and "soften" in 1/4 C Warm Water (105-110 Degrees)





Take 1/2 Milk and heat for 3 minutes in microwave or heat til scalding on stovetop. Add shortening to heated milk, add 1/2 C water. In another bowl measure flour, sugar and salt. Add milk/ water and shortening mixture once the shortening has melted to the flour and combine. Add egg and yeast, mix together. Dump contents of the bowl onto a clean countertop and knead the dough for a few minutes. Place dough into a large greased bowl and let raise for an hour or til doubled. Punch down dough. Roll out dough into a large rectangle and generously brush with Butter... yes the real stuff:) Trust me... it tastes better!!! Then put brown sugar over the rolled out dough and then sprinkle with cinnamon.



(This is where you all may be thinking how much butter, brown sugar and cinnamon... well I hate to say this, but I have started to become like my mother. The more you do it. The more you learn how much and every time you make them will be better than before. )





Roll up the dough. Slice into 12 pieces. Place rolls into a 9X13 pan. Let raise again for another hour. Bake in a preheated oven 350Degrees. For 20-30 minutes or til golden brown.


Frosting

2 Tablespoons Butter

1 C Powdered sugar

1 tsp. vanilla

Water



Mix butter, vanilla and powdered sugar. Add water until it is a smooth and spreadable consistency. If you add too much water just add a little more powdered sugar til you get the desired consistency. Place on cooled rolls.



Another variation to this recipe is to make dinner rolls. The dough is made the same. Roll out in a large circle and spread with butter. Cut dough like a pie into 12 pieces. Roll large end to small end to make a crescent shaped roll. Bake 350 til golden brown.



I multiplied this recipe X4 the other day. So easy to make a bigger batch and share with others or freeze for later. I tried freezing the rolls before the second "raise." Rhodes Rolls are known for this method. So, I thought if they can do... I can too:) I'll keep you posted on whether my attempt at this is successful!!