Friday, April 13, 2012

Homemade Cinnamon Rolls!

Now I'm well aware that it's been far too long since I've posted but between injuring myself, and school and work there really haven't been enough hours in the day.  But it was Easter last weekend and I had to celebrate with some homemade cinnamon rolls, the secret ingredient mashed potato!


Now I love a good cinnamon roll but these are kind of out of the park delicious, the dough is just the right amount of soft and sweetness and they seem to melt in your mouth. But they take a bit of time so set aside a couple of hours.
-From the Better Homes and Garden Cookbook

Directions:

Step 1: In a medium saucepan heat milk, mashed potato, and 1/3 cup butter,granulated sugar, and salt. Stir until combined but not boiling. In a large mixing bowl combine 1 1/2 cups of flour and yeast.

Step 2: Pour milk mixture into flour mixture.  Add eggs and beat for 30 seconds, while scraping sides of bowls.  Beat on high for 3 minutes. Add in as much of the flour as you can with a wooden spoon, I added about 2 cups.

Step 3: Turn dough onto a lightly floured surface and knead in the rest of the flour. Shape dough into a ball and place in a lightly greased bowl. Let rise 45-60 minutes. In the meantime, grease a 9x13 baking dish.



Step 4: Roll out dough into 18x12 inch rectangle, spread 1/4 cup of very softened butter over the dough. In a separate bowl combine cinnamon and brown sugar.  Sprinkle mixture over buttered dough, leaving about 1 inch border.




Step 5: Roll up rectangle starting on the long side.  Using fishing wire (in my case floss) slice the dough into 12 cinnamon rolls.


Step 6:  Arrange into a prepared pan and let rise for 30 more minutes.

-When you're done with all this your hands should look something like this, lovely.

Step 7: Preheat oven to 375, bake 25-30 minutes until golden.  Cool and spread with icing.




Cinnamon Rolls
Ingredients:

4 1/2 cups of flour
1 package active dry yeast
1 cup milk
1 cup mashed potato
1/3 cup butter
1/3 cup sugar
1 teaspoon salt
2 eggs
1/2 cup packed brown sugar
1 Tablespoon ground cinnamon
1/4 cup butter, softened

Directions:

Step 1: In a medium saucepan heat milk, mashed potato, and 1/3 cup butter,granulated sugar, and salt. Stir until combined but not boiling. In a large mixing bowl combine 1 1/2 cups of flour and yeast.
Step 2: Pour milk mixture into flour mixture.  Add eggs and beat for 30 seconds, while scraping sides of bowls.  Beat on high for 3 minutes. Add in as much of the flour as you can with a wooden spoon, I added about 2 cups.
Step 3: Turn dough onto a lightly floured surface and knead in the rest of the flour. Shape dough into a ball and place in a lightly greased bowl. Let rise 45-60 minutes. In the meantime, grease a 9x13 baking dish.

Step 4: Roll out dough into 18x12 inch rectangle, spread 1/4 cup of very softened butter over the dough. In a separate bowl combine cinnamon and brown sugar.  Sprinkle mixture over buttered dough, leaving about 1 inch border.
Step 5: Roll up rectangle starting on the long side.  Using fishing wire (in my case floss) slice the dough into 12 cinnamon rolls.
Step 6:  Arrange into a prepared pan and let rise for 30 more minutes.
Step 7: Preheat oven to 375, bake 25-30 minutes until golden.  Cool and spread with icing.

Cream Cheese Icing

Recipe: In a bowl stir together 1 1/2 cups powdered sugar, 1/2 tsp vanilla, and 4-6 Tbsp milk until drizzling consistency is reached.