Friday, February 10, 2012

That's right...Cinnamon Rolls, y'all

Who among us remembers the daytime show, Mike and Maty? It was similar to, but not the same as, Regis & Kelly.

Our second child was a newborn during the first year of Mike and Maty. She always seemed to grow hungry at the proper hour....when Mike and Maty were on. Gotta love a newborn who allows you to sit and enjoy a show while she feeds.

One of the Mike and Maty segments included cooking/baking from guest chefs/bakers. I loved that part! One recipe I scribbled hurriedly was cinnamon rolls. I can't remember the baker's name but I do know he was famous in California. And, after making and tasting these, he is a genius.
I used to make this recipe for the kids and hubs for each birthday. Then, sadly, I stopped. Apparently I even made it for my hubs to take to work. This past Christmas a fellow worker said to hubs, "Do you remember those rolls your wife used to make?" I had to ask hubs what his fellow worker was talking about. It has been that long, y'all!! (hangs her head in shame)

So, without further babbling.....
Click on picture to see it bigger and clearer.

Cinnamon Rolls
makes about 24 rolls

1/2 c warm water
2 pkg dry yeast
2 T sugar
1 (3 oz) pkg vanilla instant pudding (I think this is the secret ingredient)
2 c milk
1/2 c oil
2 lg eggs
8 c flour
1 tsp salt
2 T cinnamon
1 c packed light brown sugar

Combine water, yeast & sugar in a bowl; mix and set aside.

Combine pudding, milk, oil & eggs in another bowl; mix just until moist (don't make pudding out of it) and set aside.
In the bowl of a heavy duty mixer, combine flour and salt. (makes a thick, stiffer dough). Add yeast and pudding mixtures to flour bowl. Stir until most of the flour is wet. Using mixer w/dough hook, mix approximately 4 min or until dough forms. Let rise 1 hr or until doubled.

Roll out dough into a rectangle on lightly floured surface.

Mix cinnamon and brown sugar and spread on dough. Pat in mixture lightly. Roll up dough in a jelly roll fashion. Cut into desired thickness. [hint: unflavored dental floss is da' bomb when it comes to cutting a long pc of floss under the rolled up dough where you want to cut the dough, bring up the ends, criss-cross the floss and cut!]

Place cut dough pieces in pans. Let rise until doubled.

Bake 350 for 15 min or until golden. Frost w/favorite frosting.

[the raw rolls may be frozen before the last rising....just get them out of the freezer the night before you want them and let them thaw over night. in the morning, pop turn on the oven and bake]

I frosted ours, this time, with maple frosting. Very simple recipe...just eyeball the following ingredients.

Powdered sugar
Maple syrup [I used pancake syrup since I didn't have the real stuff]

[secret: as soon as the rolls come out of the oven, I spread/drizzle a thin layer of frosting on the rolls. Do it gently so you don't smush them. This thin layer then melts into...that's right, into the layers of the rolls....drool! Then, after they cool just a little bit more, I spread on another layer of frosting. Yup, if you are going to have cinnamon it big, people!]

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