It has been so long since the last time I blogged I almost forgot how to login. I feel like I blinked, Summer was gone, and it's the first of October, I am continually surprised by how quickly time flies. I have been working on my recipe app and I am happy to report that it's almost finished. Being a perfectionist means I changed the look and feel of the app interface about a dozen times, but finally decided on a design I actually like. Digging through my grandmothers old recipes I came across this cinnamon bun recipe and thought I would try it out. I love waking up and smelling cinnamon rolls in the oven, so I made them the night before and baked them early the next morning, perfect start to a chilly Fall morning…………and of course there was coffee.
Ingredients
Dough
- 1 (2¼ tsp or ¼ ounce or 7 g) package active dry yeast
- 1 cup (250 mL) warm milk
- ½ cup (100 g) granulated sugar
- ⅓ cup (75 g) margarine (I used softened butter)
- 1 tsp (5 mL) salt
- 2 eggs
- 4 cups (500 g) all purpose organic flour
Filling
- 1 cup (200 g) packed brown sugar
- 3 tbsp (45 mL) cinnamon
- ⅓ cup (75 g) margarine, softened
Cream cheese icing
- 6 tbsp (113 g) margarine (I used butter)
- 1½ cups (187 g) powdered sugar
- ¼ cup (55 g) cream cheese
- ½ tsp (3 mL) vanilla extract
- ⅛ tsp salt
Instructions
- For the rolls, dissolve the yeast in the warm milk in a large bowl.
- Add sugar, butter, salt, eggs, and flour to the bowl of a mixer and mix well.
- Pour the milk/yeast mixture in the bowl and using the dough hook, mix well until well incorporated.
- Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
- Roll the dough out on a lightly floured surface, until it is approx 16 inches long by 12 inches wide. It should be approx ¼ inch thick.
- Preheat oven to 350 F degrees. Grease a 9×13 inch baking pan.
- To make filling, combine the butter or margarine, brown sugar and cinnamon in a bowl.
- Spread the mixture evenly over the surface of the dough. Alternatively you can spread the butter first on the dough and then the brown sugar and cinnamon mixture.
- Working carefully, from the long edge, roll the dough down to the bottom edge. The roll should be about 18 inches in length. Cut the roll into 1½ inch slices.
- Place the cut rolls in the prepared pan. Cover them with a damp towel. Let them rise again for another 30 minutes until they double in size.
- Bake for 20 minutes or until light golden brown. Cooking time can vary greatly!
- While the rolls are baking make the icing by mixing all ingredients and beat well with an electric mixer until fluffy.
- When the rolls are done, spread generously with icing.
