Monday, November 3, 2014

Brown Sugar Cinnamon Rolls

Yesterday was a day that filled up my cup. You've heard that expression right? It's the premise that if you haven't taken care of yourself, your needs, and your wants, then you only have so much you can give, or empty, to others. It's far too often we (women, especially) are doing the things we think we should do, or feel guilted to do.


We tell our family we will be in charge or organizing something. We agree to an outing that we don't want to go to. We put others needs in front of our own. And it's time to stop doing that. Perhaps it is a coming of age thing, but every year that passes I get a little less inclined to really care what people think of me or the people I care about.  I try and say no to the things my heart isn't into, and I dive head first into the things I love. Yesterday was a rainy, snowy Boston day. I grabbed coffee and had a homemade breakfast with my boyfriend, had not one but two dates with a couple of my gal pals, and I made these little gems.

I cannot remember the last time I made cinnamon rolls. I can't remember I ate cinnamon rolls. I have vivid memories of those humungous food court Cinnabons, and these (thankfully) are nothing like that. They were a really perfect mix of the dense, doughy, airy and fluffy. They were sweet, but not over the top. A mess, yes, but perfect for a rainy day with a cup of coffee.  The next time you need to fill up (your cup that is), give these a try. You probably have most of the ingredients already, so why not spend a lazy morning making these for some of your favorite people? Or just keep them for yourself. Adapted from a  Paula Deen recipe… you know she makes good buns.

Brown Sugar Cinnamon Rolls
Dough:
1/4 -ounce package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter or shortening
1 tsp salt
1 egg
3 1/2 to 4 cups all-purpose flour

Filling:
1/2 cup melted butter, plus more for pan
1/3 cup sugar, plus more for pan
2/3 cup brown sugar
2 tbsp ground cinnamon

Glaze:
4 tbsp butter
2 cups powdered sugar
1 teaspoon vanilla extract
1-2 tbsp maple syrup
3 to 6 tbsps hot water


1. In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
2. When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugars and cinnamon and sprinkle over buttered dough. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
3. Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.
4. Meanwhile, mix butter, powdered sugar, vanilla and maple syrup. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls

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