Thursday, May 20, 2010
There's nothing quite like the smell of freshly baked cinnamon rolls wafting through the house to get my mouth watering. I love this recipe from my sister because the rolls are soft and delicious and quicker to make than most recipes. I like to make them for a special weekend brunch for my family along with some fresh fruit and scrambled eggs.
You'll have to look at the unique way we cut and rolled these cinnamon rolls. I never was much good at rolling the entire sheet of dough at a time and my 12-year-old niece introduced me to a much easier way--no dental floss needed and they keep their shape better!
CINNAMON ROLLS (from AnnaLisa):
6 Tbs. sugar
1/2 cup oil
3 Tbs. instant yeast
1-1/2 tsp. salt
5-1/2 cups flour
melted butter (we used a 1/4 cup)
sugar and cinnamon mixture (1/2 cup sugar + 1 Tbs. cinnamon)
Mix the following: water, sugar, oil, and yeast. Let stand 15 minutes. Then add salt, eggs and flour. Roll 1/2 inch thick (10x20 inches) on lightly floured surface.
Cut into slices with pizza cutter.
Starting with long edge begin rolling fairly tightly.
(We prefer this way of cutting and rolling over the traditional way of rolling the entire sheet of dough and then cutting with dental floss. We find our rolls hold their shape much better this way.)
Arrange cut side down, on a greased cookie sheet.
Let rise 15-30 minutes in warm place, covered with a dishcloth. Bake at 400 degrees Fahrenheit for 12-15 minutes.
CREAM CHEESE FROSTING:
2 Tbs. butter, softened
3 oz. cream cheese
1 tsp. vanilla
2 c. powdered sugar
Beat butter, cream cheese and vanilla. Gradually add powdered sugar to the mixture. Beat until fluffy. Spread over warm cinnamon rolls. Enjoy!