Thursday, November 11, 2010

Making Cinnamon Rolls from Scratch

At the beginning of this week I had the urge to make cinnamon rolls.  Don't ask me why, except that I had never made them before, and I wanted to try it!  So, on Tuesday morning I got the remaining ingredients that I needed.  And, on Tuesday night I made them, for the next morning's breakfast.  They turned out SO good that they were all eaten by Wednesday night (and that was with rationing!!). =)  I must say I was pleased with the way they turned out, just perfect.  I will definitely have to make them again... and soon!  

I didn't take photos until I got to the kneading process, so that's where the photos start.  But, the recipe I got off the web (don't you just love modern technology!), and then adapted it, taking out things like sugar and margarine, and substituting them with agave and butter.

So, here's the recipe I used, without my adaptions:

1 cup mashed potatoes
1 cup reserved potato water
3/4 cup butter or margarine
3/4 cup sugar
2 teaspoons salt
1 cup hot water
2 envelopes active dry yeast
1/2 cup warm water (100 to 120 degrees F)
2 eggs
8 1/2 cups all-purpose flour, or more if needed

1/2 cup butter or margarine, softened
1 cup sugar
1 1/2 teaspoons ground cinnamon

3 cups powdered sugar 
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
5 tablespoons milk, or more as needed

- Combine potatoes, potato water, butter, sugar, salt and hot water in large mixing bowl. 
- Stir until butter melts; set aside and let cool.
- Combine yeast ad 1/2 cup warm water in small bowl.  Let rest 5 minutes.
- Add eggs, 2 cups flour and yeast mixture to potato mixture.  Beat until well mixed.
- Continue adding flour, 1 cup at a time until soft dough forms.
Kneading the flour.
 - Knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes), or knead with electric mixer using dough hook.
- Place in a greased bowl, turning to coat.  Cover.
The dough rises...
 - Let rise in a warm, draft free area about 1 hour, until doubled in size.
- Punch dough down; divide in half.
- Roll one portion of dough on a lightly floured surface to a 12 x 18-inch rectangle. 
Spreading the butter/cinnamon/agave mixture on the rolled-out dough.
- Spread with half the butter.
- Combine sugar and cinnamon; sprinkle half of the mixture over surface. 
Rolling it up...
Sealing the edges...
Jaden helped me a lot making the cinnamon rolls!
 - Roll up tightly lengthwise, sealing edges.
- Cut into 12 slices.
The cinnamon rolls waiting for the oven.
 - Place in greased pan.
- Repeat with remaining dough.  Cover.
- Let rise 30 to 45 minutes until nearly doubled.
And there they are, without the icing!!  So perfect looking...
Yes, I made 24 rolls, and they were all eaten in one day!
 - Bake in preheated 35- degrees F oven for 25 to 30 minutes.
- Cool for 15 minutes.
Mmmm... Makes me hungry just to look at it.
- Combine icing ingredients and drizzle over rolls

The person who made this recipe, forgot to add this final step of the recipe:
Lick out all of the bowls and utensils!

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