Since we’re friends, we’ll
just go along like it hasn't been, oh, FOREVER since my last entry, ok? And while I have not miraculously discovered a
way to eke out a couple of extra hours in a day, I have at least determined
that putting in some extra effort to keep things updated here is worth a little
extra in the motivation department.
So, just to catch us up,
here’s what’s been happening…
This little man:
…has turned into THIS little man:
He’s celebrated two birthdays since then…
And Eureka! I have (for now, anyway), ended my search for the perfect cinnamon roll recipe.
I would have included a ‘glamour’ shot here, but as you can see, SOMEONE got to them first…
Quick Yeast Cinnamon Rolls
¼ cup sugar
1 cup + 2 Tbs warm water
(about 110°)
1/3 cup melted butter
1 egg
1 tsp vanilla
½ tsp salt
2 cups bread flour
1 ¾ cups A/P flour
1/3 cup softened butter
½ cup (or so) brown sugar
¼ cup vanilla sugar
(regular is fine, too)
1 tsp cinnamon
In the bowl of a mix
stand, combine the first 4 ingredients. Allow
to stand for 5 minutes to give the yeast time to ‘bloom’. Beat the egg slightly and add it to the yeast
mixture, along with the vanilla, salt
and flours. Mix on medium-low speed
using a dough hook attachment until the flour is completely combined. Mixture should be soft and slightly tacky,
but not sticky. If it is, add a little
more flour.
Turn dough out onto a
floured surface and knead just enough for it to all come together. Roll into a rectangle approximately 18” wide,
12” deep and about ¼” thick. Spread
softened butter evenly to within about ½” from the edges. Cover evenly with the sugars and
cinnamon. Beginning with the long side
closest to you, roll up jell-roll fashion, pinching the roll closed and evening
out the thickness. Divide evenly into 12
slices and place in a 10 x 13 baking pan (I usually line mine with foil to make
for easier clean-up). Cover with plastic
wrap and place on top of the oven (the residual heat will help the rolls to
rise). Set oven temperature to 400° and
allow the cinnamon rolls to sit for 15 minutes.
Remove the plastic wrap
and place the cinnamon rolls in the oven.
Bake for 18 minutes, or until golden brown. Remove and allow to cool slightly before
frosting and serving (and by 'slightly', in our house, at any rate, that generally equates to 'in the time it takes to cover them in frosting').
Cream Cheese Frosting
4 oz softened cream
cheese
2 Tbs softened butter
¼ - ½ cup powdered sugar
1 tsp vanilla
2 Tbs milk
Combine all ingredients
and mix well. If too thick, continue to
add milk until you reach the desired consistency.