Out of this world cinnamon rolls!

I don't know about you, but I love cinnamon rolls...the smell of them baking in the oven is almost just as good as eating them. Part of the problem with making these, however, is that I normally would have to get up at four in the morning to serve these for a Saturday breakfast, because of all the rising they require...BUT I have discovered a way around this, and thought I would share this idea and recipe with you! :) It is a simple matter of combining two recipes to make a better one, which I do often! :) This recipe allows me to make the rolls the night before. I let the prepared rolls rise 20 minutes in the morning before I put them in the oven...it makes SUCH a difference!





Basic Sweet Dough

3/4 cup low-fat milk
1/2 cup sugar
1 and 1/4 teaspoons salt
1/2 cup butter or margarine
2 packages active dry yeast
1/3 cup warm water
3 eggs, room temperature
5 and 1/2 to 6 and 1/2 cups all-purpose flour

Place milk, sugar, salt and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture, eggs, and 5 cups flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 2 minutes.

Continuing on Speed 2, add remaining flour, 1/2 cup at a time, and mix until dough clings to hook and cleans sides of bowl, about 2 minutes.

Continuing on Speed 2, add remaining flour, 1/2 cup at a time, and mix until dough clings to hook and cleans sides of bowl, about 2 minutes. Knead on Speed 2 about 2 minutes longer.

Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

Punch dough down and shape as desired for rolls or coffee cakes.

Cinnamon Swirl Rounds

1 cup firmly packed brown sugar
1 cup sugar
1/2 cup butter or margarine, softened
1/4 cup all-purpose flour
1 and 1/2 tablespoons cinnamon
1/2 cup chopped walnuts or pecans
1 recipe Basic Sweet Dough


Caramel Glaze

1/2 cup evaporated milk
2 tablespoons brown sugar
1 1/2 cups powdered sugar
1 teaspoon vanilla

Place brown sugar, sugar, butter, flour, cinnamon, and walnuts in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute.

Turn dough onto lightly floured surface. Roll dough to 10x24 inch rectangle. Spread sugar-cinnamon mixture evenly on dough. Roll dough tightly from long side to form 24-inch roll, pinching seams together. Cut into 24 slices, 1 inch each.

Place 12 rolls each in two greased 13x9x2 inch baking pans. Cover. Let rise in warm place, free from draft, 45 to 60 minutes, or until doubled in bulk.

Bake at 350 degrees F (or 177 degrees C) for 20-25 minutes. Remove from pans immediately. Spoon Caramel Glaze over warm rolls.

To make Caramel Glaze, place evaporated milk and brown sugar in small saucepan. Cook over medium heat until mixture begins to boil, stirring constantly.

Place mixture, powdered sugar, and vanilla in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat until creamy, about 2 minutes.

Now, my secret is... when you have made the dough and you let it rise until it is about doubled, follow the instructions until you have formed the rolls and placed them in the pans. At this point, cover them with oiled waxed paper, then with plastic wrap. Chill in the refrigerator 2-24 hours (or overnight). To bake, let stand for 20 minutes at room temperature. Uncover and puncture any surface bubbles with a greased wooden toothpick.

Bake as directed above. :)






Now, what goes better with a cinnamon roll in the morning than a great cup of coffee?






I found a new kind of coffee that I LOVE! It is made by Millstone, and it is their holiday "Peppermint" coffee. It smells and tastes amazing! It has me wondering how it would taste if I added chocolate and whip cream...would it make a good Peppermint Mocha? I'm thinking it would! :)

Well, that's all for now! I hope you have a good night and a great Friday!

Blessings,