Sunday, December 21, 2008

Cinnamon Rolls

This is one of those "no recipe" recipes. I don't have specific amounts because you just throw as you go!

1 recipe Sweet Yeast Dough (made with raisins if desired), divided into thirds

1 stick butter, melted (more if needed)
brown sugar
chopped walnuts (optional)

Generously grease several baking pans of your choice. (9 inch round for "plate" presentation, 9x13 or 8x8 for individual rolls)

On lightly floured surface, roll out 1/3 of dough into a large (12x24 or so) rectangle. (Have the longest part horizontal in front of you, the shorter side vertical.) The dough is very stretchy, so it will snap back a bit after rolling. You should end up with a thickness of about 1/4 inch.

Brush liberally with melted butter. Sprinkle a thin layer of brown sugar over the dough, leaving about 1/2 inch border. Sprinkle with cinnamon to cover. Add chopped nuts if desired, about 1/2 c.

To form the rolls, begin rolling by tucking about 1/4 inch towards the brown sugar mixture, starting in the middle & working your way to each end. Keep the roll tight, & continue to roll, tightening as you go. Press the seam tight when you finish the roll.

Using a sharp serrated knife, cut the roll into even pieces, about 1 inch in size. Place rolls in prepared pans. Give them room because they will almost double in size. (9 fit nicely in the smaller square pans, 12 in the 9x13, etc) Brush tops lightly with melted butter.

Repeat with remaining dough.

Cover with clean towel, place in warm spot & allow to rise again until nearly double, about 45 minutes.

Preheat oven to 375.

Remove towels & bake rolls for 12-16 minutes until tops are lightly brown & insides are no longer "doughy".

Cool in pans on wire rack for 10 minutes or so. Remove from pans; run a knife around the edges lightly to loosen, place a wire rack on top of the pan & flip. Immediately place another wire rack or serving plate on the bottom of rolls & flip back so they are right side up.

Glaze while still warm.

2 c. powdered sugar
2 TBS milk*
1/2 tsp vanilla

Combine all ingredients in small bowl, stirring until smooth.

*substitute 2 TBS cold strong coffee if desired