If you're like me when the weather changes, you can mentally smell certain foods in your kitchen. When snow flurries fly, even with the Christmas boxes still getting packed away after a busy New Year, you put everything on hold for a glorious cozy day with your family. It's part of your DNA to fill the air and draw memories of childhood days in the snow. Hot cocoa, homemade chicken soup, oatmeal cookies, fresh banana muffins, I take the prize every time with homemade Cinnamon rolls.
"Mom make sure you make extra frosting Joseph would say"!
A couple of secrets I have that make my Cinnamon rolls rival the best, Vanilla sugar, cream cheese frosting and quality fresh cinnamon.
Sweet Roll Dough I always double the recipe
This is my view while I am writing this post and the Cinnamon Rolls are rising.
Ingredients: Sweet Roll Dough
2 packages active dry yeast dissolved in warm water.
1 cup warm water (105-115degress) hot to touch my faucet water is adequate.
1 cup cooled scalded milk (Scald milk in saucepan over medium heat, see video, When it makes a film on the side of the pan.
2/3 cup sugar
2/3 cups shortening soften
2 tsp. salt
7-8 cups all-purpose flour (exchanging 1-2 cups with spelt flour is glorious)
It's all about the bowl. Whether it's pie dough, baking powder biscuits or
Cinnamon Rolls, part of the love is the heirloom bowl you use.
Directions: Dissolve yeast in warm water, (stir several times for complete dissolving) set aside to cool. With Kitchen Aid mixer and paddle, cream shortening, sugar, salt & eggs, add 2 cups of flour, beat until smooth. Mix in enough remaining flour to make dough easy to handle, sticky to touch, Some people switch to bread making paddle at this point and add remaining flour. I enjoy the feel of the sticky dough and the pleasure of kneading in the rest of the flour. By hand, on a lightly flour dusted surface, I add the remaining 6-7 cups of flour. Do not shorten the process of kneading; it was about 1/2 hour for perfect dough. Pour a glass of wine, put on some "Italian Summer Radio" my favorite Pandora mix. Hand kneading is the love that separates out the wanna be bakers. Worth the effort. Knead until the dough isn't tacky and feels smooth and elastic. Imagine putting on a girdle, firm, full and smooth.
In large Crock Bowl (it's all about the bowl in my family) pottery bowl retains warmth which compliments the dough rising. Grease the inside of the bowl and place the ball of dough in the bowl. Flip it once, to moisten with (butter or shortening) the side that is air up. Keeps it from getting crusty or dry. Cover with dampened towel to rise for 1 1/2 hours, till dough is doubled. My kitchen doesn't have a heater vent, so I cheat a bit and turn the oven on warm, turn the oven off, place your covered bowl of dough inside and prop open. Oven rack is warm to touch not hot.
Punch down dough,
grease large glass pans
1 cup vanilla sugar (I had left over sugar from my press cookies during the holidays, this is a perfect use for it. Take 1 cup sugar and mix in with a fork 1 tsp of vanilla, add 1/8 tsp. ground cloves. Cover and set aside. (Vanilla sugar that is infused with a vanilla bean is preferred but expensive)
3 tsps cinnamon
1 cup finely chopped nuts
1/2 cup raisins
1/2 cup very soften butter
Roll out dough on lightly dusted surface in a large triangle shape. One side is a bit narrower than the other. Remember its suppose to feel like your rolling out your girdle. Elastic is good. Patience. 1/2 thick
Spread suface with soften butter, sprinkle cinnamon, vanilla sugar, more cinnamon if your like, layer nuts and raisins.
Starting at the narrow end of the dough, roll dough carefully enclosing your filling. With flap end down. Cut individual peices about 2 inches thick, arrange into glass pan. Set aside to rise until doubled. Today it took 1 hour for the second rise. Cover dough with lightly greased wax paper and damp cloth, rising dough is sticky.
Bake at 375 degrees until golden brown 20-25 minutes, Prepare Frosting.
Cream cheese frosting
1 packages soften cream cheese
5 cups powdered sugar
1 egg (egg will cook when you placed frosting on hot from the oven rolls)
1 tsp vanilla
1/2 & 1/2
Cream all ingredients together add half and half until the desired consistency. Beat on high for 5 min. Spread onto cinnamon rolls immediately out of the oven.
Few spices feel as familiar as ground cinnamon:We swirl it into oatmeal; sprinkle it on top of lattes; bake it into pies, cakes, and cookies; and even add it to savory dishes. But when it comes to shopping for cinnamon, the choices sound exotic. Instead of picking up simple “ground cinnamon,” you can choose from among bottles specifying “Vietnamese” or even “Saigon” on the label. Such cinnamons also command a higher price—up to about $4.00 per ounce, compared with as little as $0.90 per ounce for those with generic labeling. Does origin really matter, or is it just a clever marketing tool?
To find out, we rounded up eight cinnamons, most nationally available in supermarkets and one purchased online from the spice purveyor Penzeys. Half the products were Vietnamese cinnamon. The other half didn’t specify origin on their labels, but we confirmed with manufacturers that they...