When I was growing up, I remember with great fondness how my mom used to make us cinnamon rolls every Sunday morning. To be honest, I can’t remember if she made them the night before or the morning of, but regardless, I still remember looking forward to them every week! I do have to hand it to my mom and my Italian heritage for my love of food. Cooking at a young age and being surrounded by good food has always fed my desire to bake and cook!
Dough:
- 1/4 oz. package yeast
- 1/2 cup warm water
- 1/2 cup scalded milk
- 1/4 cup sugar
- 1/3 cup butter, melted
- 1 tsp. salt
- 1 egg
- dash of cinnamon
- dash of nutmeg
- 3 1/2 cups to 4 cups all purpose flour
In a bowl, dissolve yeast in 1/2 cup warm water. Let sit for 5-10 minutes or until the yeast bubbles. In a large bowl, mix milk, sugar, melted butter, salt, egg, cinnamon and nutmeg. Add yeast mixture. Mix in 2 cups of flour, incorporate until smooth. Add remaining flour. Knead dough for 5-10 minutes on floured surface. Transfer to well greased bowl, and place in warm oven*. Let rise for 1 hour to 1 1/2 hours, or until dough doubles in size.
* Preheat oven to 350 degrees F, or lowest temperature on oven, once oven feels comfortably warm, turn off temperature, and place dough inside. If for some reason during the rising process the oven cools off too much, repeat the first step.
Filling:
- 1/4 cup softened butter
- 3/4 cup sugar
- 2 tablespoons ground cinnamon
- dash of nutmeg
- dash of cloves
- 3/4 cup raisins or dried apricots, optional
When dough has doubled in size, punch down and roll out on a flat surface, about a 15×9 rectangle . Spread softened butter over dough, and sprinkle on filling. Press into dough. On the longest end of your rectangle, begin to roll up dough and pinch ends to seal. Cut into 12 to 15 slices.
With remaining butter, spread onto pan. Place cinnamon rolls close in pan, but not touching, leaving room for them to grow. Place back into a warm oven, and let double in size, about 45 minutes. Preheat oven to 350 degrees F, and cook for 30 to 40 minutes, or until just slightly browned on top.
Glaze:
- 1/4 cup softened butter
- 2 oz. cream cheese
- 1 cup powdered sugar
- 1 tablespoon vanilla extract
In small bowl, combine the butter and cream cheese. Using an electric mixer, beat until smooth. Add powdered sugar and beat in slowly at first, and then on high. Slowly add in vanilla extract until creamy. Frost hot cinnamon rolls, enjoy!
theflourbag 