Last week my mom fell on some ice getting in her car after school, she ended up spraining her elbow and dislocating her shoulder. I wanted to bring some food over and thought homemade cinnamon rolls were just what the doctor ordered. Also, we went to a St. Patrick’s Day themed charity event with my Dad Friday night (with lots of green beer!) so I figured he would need some comfort food the next morning.
I’ve been wanting to make cinnamon rolls but have always been intimidated, it wasn’t as hard as I thought it would be. I followed this recipe.
Start out with 1 quart Whole Milk, 1 cup butter, and 1 cup Sugar
Mix in a pan, bring almost to a boil.
Let cool then add 2 packages of yeast.
Mix 8 cups of flour, 1 large teaspoon of Baking Powder, 1 small teaspoon of Baking Soda, and 1 large Tablespoon of Salt in large bowl.
Add liquid mixture to to flour mixture and stir.
Cover with a tea towel and let rise for about an hour.
I put my in the refrigerator overnight and didn’t get to the next step till after work the next evening. It was nice to break this into two days.
On a floured surface kneed dough while adding about 1 more cup of flour.
Take half the dough and roll it out into a large rectangle.
Cover melted butter
Sprinkle a layer of cinnamon then a layer of brown sugar on top. Roll the dough up.
With a very sharp knife, cut the roll into 2 1/2 inch sections. Place in greased pan.
Bake at 400 for 25 minutes or until tops get golden brown.
Combine almost a whole bag of Powdered Sugar, 2 teaspoons Vanilla, 1/2 cup Milk, 1/4 cup Melted Butter and 1/8 teaspoon salt to make frosting.
Pour frosting over cinnamon rolls.
Breakfast is served!