Cinnamony Goodness…

January 2nd, 2005 § 10 comments

My first batch of cinnamon rolls!

Recipe borrowed lovingly from an awesome individual.

Cinnamon Rolls

4 1/2 – 5 C (unbleached/organic, if doable) flour
4 t active dry yeast (2 packages)
3/4 C milk
1/2 C water
1/2 C vegetable shortening (part butter — also, I use Spectrum’s non-hydrogenated shortening — it works very well)
1/2 C sugar (or rapadura, or ecocrystals, or turbinado)
1 t salt
2 eggs, room temperature

Measure 1 3/4 C flour into yr large mixer bowl. Add yeast and blend. Measure milk, water, shortening, sugar, and salt into saucepan. Blend. Heat until warm (about 120-130 degrees F).
Pour into flour/yeast mixture. Add eggs. Beat 30 seconds with electric mixer at low speed, scraping bowl constantly. Beat 3 more minutes at high speed, scraping bowl occasionally. Stop mixer.

Gradually stir in more flour (by hand) to make a soft dough. It will be rather sticky. Knead on lightly floured board or counter until nice an’ smooth, about 5-10 minutes (it’s good exercise!!). Cover with bowl or pan and let rest for 20 minutes.

Shape as desired. Here’s what I do: I cut the hunk of dough in half, roll out one of the halves until it’s flat and rectangular and large, brush it with butter, sprinkle it with a cinnamon/sugar mixture, add raisins (sometimes), and roll it up. Then I cut off the ends and cut the rest into 1″ wide slices. They usually fit nicely into 2 9″ greased cake pans. Then I put them in a warm oven (I usually warm it to 200 degrees for a few minutes, then turn it off) with a pan of hot water under them and a foil tent over them and let them rise for 40 minutes, or until doubled.

Bake at 350 for 10-12 minutes. You can ice these with powdered sugar icing (I usually do) after they’ve cooled off, but believe me when I tell you that they’re wonderful just plain and warm outta the oven. Cool them on a rack. When they’re cool, you can wrap them in foil, and freeze. Just warm them in a 250 oven for about 45 minutes and oooh boy, it’s like you just made ‘em.
Enjoy them — the recipe is from a cookbook called Homemade Bread, published by the Farm Journal people in 1969.

Powdered Sugar Glaze

1 cup of powdered sugar
1 tbl of milk
1 tsp of vanilla

Add milk and powdered sugar to get the glaze to the consistency that you desire.

What did I learn?

My dad made cinnamon rolls for us when we were kids so every now and then the thought of making them myself would pop through my brain and then disappear. I had never made anything using yeast before so I was a little nervous about how these rolls would turn out. It was much easier than I expected and I learned that working with yeast was not as terrifying as I thought. I mixed everything by hand and kneaded the dough by hand as well. As you can see in the photo above, my pan was a little crowded so I will put less in the pan next time and measure my strips of cinnamon dough a little better. Overall, I was very pleased.

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§ 10 Responses to Cinnamony Goodness…"

  • Bernie says:

    Happy New Year!

  • Efren says:

    Happy new year! You’re just trying to seduce me with your cinnamony ways! LOL

  • gee says:

    Your first go at using yeast almost sounds like my story. Except it wasn’t my dad but grandma. I made cinnamon rolls last night. I added some chopped almonds. They gave it a very different but delicious flavor.
    I’m glad you posted. I thought of you today as I was looking at Christmas, clearance items at JC Penney online. They have a Christmas Tree bundt pan on sale for $16.99

  • Michael says:

    James,
    You just made me hungry as hell. I grew up (and luckily not out) on cim-a-nem rolls. ;-)
    Happy new year!

  • Elle says:

    I knew you wouldn’t let me down for the holidays. YUMMY!!
    Happy New Year!

  • lis says:

    that looks soooooooo yummy!!!!! happy new year!

  • RedHeadDread says:

    Have mercy, those rolls are good, aren’t they? And congratulations on your first sucessful use of yeast! I’m trying to remember just how to make the white glaze icing that goes on top now.

  • Lisa B-K says:

    I’m so glad to see this recipe making the rounds and making so many people so very happy!!
    Glad they worked for you, and may you enjoy them for many years to come.

  • A.J. says:

    Go James, get busy. They’re so pretty. Did you like them? The coolest part is that they’re so terrific as you warm them up for the rest of the week.

  • tubba says:

    mmm cim-a-nim.
    any comments on the new Gladys Knight cd? caught her on Good Mornina America, and clicking through samples on the iTMS.

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