Iron Chef Mommy

The journey of a mother and wife in her very own kitchen stadium

Cinna-who?

Posted by ironchefmommy on February 4, 2010

So, last week I attempted to make a coffee cake. It was delicious, although not very aesthetically pleasing. It looked really funny. I put the crumb topping on before I put it into the oven. When I took the cake out, it had disappeared! It sank into the cake. Now don’t get me wrong, it was really yummy. The crumbs were scattered throughout the cake so when you took a bite, it was a pleasant surprise. Next time (and after next time I’ll post the recipe) I’d probably let it bake and put the topping 10 minutes or so before it was done. Live and learn. Anyway, I got to thinking about things I’d like to try and make. Everytime I go to the mall, I walk past Cinnabon and my mouth waters. But- 4 bucks for a cinnamon roll? Come on. So I thought, I could do these. I found a recipe and went to work. I was surprised at how easy it was to do, considering I am not super experienced with working with yeast.

Now, a few things first. I halved the recipe. This is for the FULL recipe. I didn’t need that many because, well, I didn’t know how they were going to turn out, but mostly, I didn’t have that much flour left in the house. I am running VERY low. If you’re going to half the recipe, make sure you use a baking calculator like this one. Anyway, here’s the original recipe:

You will need:

2 cups of warm water
1/2 cup sugar
4 teaspoons dry yeast (or two packages of dry yeast)
2 eggs
1 teaspoon salt
1/3 cup Canola oil (I use Canola, but you can use any kind of cooking oil) (you can also use shortening, if you prefer)
6 to 7 cups of flour

Then you:

Dissolve the yeast in the warm water. Let sit for a minute or two. Add the sugar and salt. Mix. Add the cooking oil (or shortening), 2 eggs, 2 cups of flour and beat until smooth.
Stir in 3 more cups of flour. Begin kneading the dough, adding the final cup of flour. If the dough seems too sticky, knead in more flour, a quarter to a half cup at a time.
Let the dough “rest” for 15 to 20 minutes.

Roll the dough into a rectangle that’s 24 to 30 inches long by about 16 inches wide. Spread with soft butter and sprinkle with cinnamon and sugar. Starting at the wide end, roll into a log.
Cut the cinnamon rolls into equal sized slices (approximately one inch wide each or slightly more) and place into two greased 9×13 pans. Put in a warm place to rise for 45 minutes.
Bake at 350 degrees for 25 minutes (or until the cinnamon rolls are golden brown).
Allow to cool for 5 minutes and then turn out of the pans.
This recipes makes two dozen cinnamon rolls. If you want REALLY BIG cinnamon rolls, cut into 12 equal pieces 2 inches wide.
Total amount of time needed from start to finish (including time to bake) is about 2 hours.

Okay, now my edits. These were good, but a few things. Nowhere does it say how much butter you should use. I melted 1/2 stick and painted the dough with it. Eh. I would probably use more, and just let it get soft and spread it to get a thicker coat. I would say 3/4 stick for a 1/2 recipe to give you an idea of how much. Now, the consistency of these were great. They looked good, they were a great size. My only issue was the dough wasn’t really sweet. It needed something else – icing. Now, I was running late to bring these to a playdate so I did the only thing I know how to do – improvise. I grabbed the other half of the stick of butter, threw it in a small saucepan to melt. I added maybe a capful or so of vanilla and some confectioner’s sugar (roughly 1/2 cup or so) and whisked it together. It tasted pretty good… a little thick so I just put a few drops of milk in to loosen it up and poured it over the rolls. PERFECT. They were delicious. I’ve been picking at them for the last couple of days here and there.. throwing them in the microwave and then eating them. Faboosh!

Normally, this is where I would post a picture of these delicious creatures. However, my daughter has managed to break pieces off of each one and it’s now one big cinnamon cakey-thing in the tupperware. I should have snapped a pic before I dashed out of the house, but, live and learn. Next time, I promise. If it’s any consolation to any of you, they looked amazing.

This is a recipe that even the most novice can do. The most important part is to be patient and let the yeast rise as needed or they will come out tasting like bricks. Good luck!!

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