Tuesday, September 1, 2015

CINNAMON ROLLS


Sometimes I wish Pinterest didn't exist...ok ok put away your pitchfork, let me explain...every time I open up my pinterest page I'm bombarded with yummy, delicious, mouthwatering pictures of cakes, pies, casseroles, pancakes, waffles and the list goes on and on.  That's all fine and good when you're not trying to eat healthier, but I am and I'm doing a very poor job at it as you can see (insert emoji cringe face here).  I just couldn't resist making these wonderful looking cinnamon rolls.

Anyways, here's to trying again next week!

Cinnamon Rolls
1 packet instant yeast
1 cup whole milk
1 stick (1/2 cup) unsalted butter
1/4 tsp salt
1 tbsp sugar
3 cups all-purpose flour
2 tsp ground cinnamon
1/4 cup sugar

Glaze
1 cup confectioners' sugar
4 tbsp milk

In a medium saucepan, warm the milk and butter (do not boiling).  After butter is fully melted remove from heat and set aside for 5 minutes.

Pour milk into a large bowl, sprinkle yeast, salt, and 1 tbsp sugar over top, set aside for 5 minutes.

With a wooden spoon, start adding the flour into the milk mixture 1/2 cup at a time.  The dough should be sticky after adding in all flour.  Turn dough out onto a floured surface.

Knead dough until smooth 

Grease a large bowl, place dough into and cover with plastic wrap.  Place the bowl in a warm location to rise for 1 hour.  

Preheat oven to 350 degrees F.

Take risen dough and place on floured surface.  With a rolling pin roll the dough into a large rectangle.  Brush melted butter on the dough and sprinkle with cinnamon and 1/4 sugar.  Roll dough into a tight roll.  

Using a knife, slice 12 rolls out of the log.  Grease a 9" pie plate and place the rolls in it.  Brush more melted butter over top and bake for 25-30 minutes or until lightly golden.

For the glaze: Mix together the confectioners' sugar and milk and pour over top of the freshly baked rolls and enjoy

recipe from Goldmine Journal

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