Tuesday, April 2, 2013
In the last two years I have really allowed myself to be 100% absorbed in my studies and I have actively resisted getting involved in any of my usual activities. This covers anything from baking and cooking to keeping in touch with friends and acquaintances. I really have been out of commission for the last two years.
So, when I found myself on Good Friday without any studies to turn my mind to, no work to go to and no stores to browse/shop, I decided to bake.
I’ve wanted to make cinnamon rolls for a while now but they scared me. Yeast is scary and the margin for error seems to be fairly high for me when yeast is involved. I have never been very good at any baking that involves doughs or pastries but I wanted a challenge so I forged ahead.
We wont talk about the first batch of dough that I made and was about to set aside in the microwave to proof when I realized the melted butter was still sitting IN the microwave and NOT in the dough…moving right along….
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
1 package yeast (I used quick rise but I believe you could use any kind)
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Dissolve the yeast in the warm milk in a large bowl. Mix in the sugar, margarine, salt, and eggs. Add flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes.
In a small bowl, combine brown sugar and cinnamon.Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture.
Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan.
Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).