Monday, October 15, 2012


Since our recent visit to the Fall Foliage Festival all I have been able to think about is treats that I love to eat when the weather turns. And since I love to eat said treats so much I have to try and make them a little healthier at least to justify my gorging on them :) So I thought I would share one recipe I make that I REALLY enjoy (and I think Liang and Michael have too) and look forward to making soon. Unfortunately, I have been too busy to make this just yet - but I will be doing it soon! (I have a hankering for them so it has to be soon ha ha)

I was curious and found a fun fact about cinnamon rolls - the first cinnamon roll was baked in Sweden on October 4th, and there it is now known as National Cinnamon Bun Day. These delicious buns are called "kanelbulle" there, but they are known as delicious everywhere I know.

Cinnamon Rolls

I would like to say these are at least a tiny bit healthier (or maybe its my personal bias) and certainly tastier than their store bought brethren that come in a can that you have to slam against a counter to get to pop open. These puppies are more like when you wake up from a dream and you smell delicious bread baking in the oven, the caramelizing sugar, the yeasty bread smell . . . sorry I'm starting to salivate a little . . . well I didn't wake up to this today, but you can imagine what I'm talking about.

**These rolls freeze wonderfully, and can be reheated in the microwave or oven. You can also prep the dough the night before, just make sure it comes to room temperature before you proceed.

  • 3 1/4 tsp dry active yeast (about 1 1/2 packages)
  • 1/4 c warm water
  • 1 tsp sugar
  • 1/2 c shortening
  • 1/3 c sugar
  • 1 1/2 tsp salt
  • 1 c milk
  • 1 egg
  • 4 1/2 - 5 c flour, sifted (I use bread flour)
  • melted butter
  • brown sugar
  • cinnamon
1. Add warm water, sugar and yeast together and let sit 10 minutes, or until frothy.

2. Scald the milk; pour over the shortening. Add sugar and salt and then let cool to tepid.
3. Add the yeast mix and beaten egg to the tepid liquid. Then add 4 cups of flour adding one at a time beating after each addition.
4. Dough should be soft yet firm enough to handle. Knead it until it's elastic and smooth. Avoid using too much flour because the finished product will be a dry, tough bread. Turn into a well oiled bowl and let rise 1 1/2 hours.

5. Press dough down and divide into a workable size. Roll dough into a rectangle. Cover with some melted butter and then layer on a generous layer of brown sugar (a good one is 1/4" or more thick of sugar). Sprinkle on the cinnamon to preference and roll up jelly roll fashion.
6. Cut off slices from the roll that are approx. 1 1/2" thick using unflavored waxed floss (trust me this is easier than trying to cut with a knife). Place the slices in a greased pan, giving them all a little room because they are going to rise!

7. Let them rise until they fill the pan generously, about another 1 hour.

8. Bake at 350 degrees F for about 15-20 minutes, or until golden on top. If they get too brown, cover them with a piece of foil until they're done. Don't over bake them!
9. Remove immediately from pan by inverting them onto a plate and then use another plate to right them. OR you can just serve them out of the pan to people :) Now for the glaze!

  •  1 c powdered sugar
  • 1/2 c (1/2 stick) unsalted butter, room temperature
  • 1/2 tsp vanilla extract
1. Mix cream cheese, sugar, butter and vanilla in medium bowl until smooth. Spread the glaze on rolls after they've cooled to just warm - unless you really like your glaze runny, then have at it!

I have had customers at my work beg me to bring it in every week since I first made them, so you can be assured they're at least good enough to give a chance. (Of course I don't make them every week, otherwise I'd NEVER finish a 10K race Gangnam style or not...)

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