Young and Crafty Sisters: 08/08/10

Sunday, August 8, 2010

Mamaw's Homemade Cinnamon Rolls

Growing up, you would only find me in the kitchen if it involved eating.  I hated to cook more than anything.  My mom always tried to teach me and it was like pulling teeth. I was to much of a tomboy to be in the kitchen. Now my sis, on the other hand, loved it. When I moved out to go to college I started to cook and bake more often and I sort of, kind of like it now. 

This recipe is pretty simple and absolutely delicious.  I often make cinnamon rolls and bring them to work and they are always a big hit. They actually come from a bread recipe that we have always called Mamaw's Bread. And man can she make some bread like you wouldn't believe!

Mamaw's Bread Recipe:

1 stick butter, melted
1 package quick rise yeast
2 cups warm water
1 egg
1 cup sugar
1 teaspoon salt
Flour (about 4 to 5 cups)

For cinnamon rolls you will need cinnamon, more sugar and a stick of butter.

Bake at 350 for about 10-15 minutes.

Cream Cheese Frosting:

1 (8 oz.) package of cream cheese
1 stick of butter (real butter not margarine)
1 teaspoon vanilla
1  (16 oz) package of confectioners sugar

Beat cream cheese and butter.  Add vanilla and powdered sugar. Beat until spreading consistency.

I bet that most of you have all of these ingredients on hand already! You will want a good sized bowl to mix everything in.  Your dough should rise to about twice the size after you are done kneading.

First you will want to mix your sugar and warm water together so that it can dissolve. It is super important for you water to be warm, NOT hot, NOT cold. I don't know really why but that's just what I've always been told! After your sugar is dissolved add your yeast and mix until it dissolves.

Next, add your butter and egg until they are blended well.

Don't forget about your teaspoon of salt!!

Now you will start adding your flour. I can honestly say that I do not measure flour at all.  My advice is to add a little at a time.  You will know the right consistency when you can put your hands in it without it sticking all over you.  I would suggest to put flour on your hands before putting it in the dough or it will stick like crazy!  I use a simple fork to stir the dough.  I've never tried to use my mixer before because the dough gets so thick.

Once you start to add the flour, the consistency will be pretty runny. 

As you keep adding it will start to look thicker and thicker.

This is about the consistency to start kneading.  When you do start to knead you will need to keep putting flour on your hands so that the dough won't stick to you. 

Here is the dough kneaded.

Now it's time to let your dough rise.  I usually turn my oven on for a little while when I first start so that it will be warm.  The warmer place you can find to put your dough the better it will rise.  I am a very slightly impatient person and only let mine rise for about an hour or two. If I left it for longer the higher it would rise.  My Aunt (who cooks AMAZING cinnamon rolls) leaves her dough in the trunk of her car overnight during the hot months.  Needless to say, she has ginormous cinnamon rolls!

Here is how my dough looks after about an hour of rising. It may not be twice the size of when I put it in the oven but it still rose quite a bit. This is where you will "punch" your dough down and knead it a little.

Next grab your garage sale rolling pin. (I found that heavy granite rolling pin for cheap!) I didn't have one for the longest time and just used a glass cup.  It does the trick just the same!!

Roll your dough into something that resembles a rectangle. It doesn't have to be perfect!

Next grab some sour cream. Yes you read that right, sour cream.  Spread a very thing layer over the dough. TRUST.ME. you will not even taste it.  What this does is help keep the dough moist and soft after baking. I know it's weird  but like I said you won't even taste a hint of it.

Now melt your other stick of butter (save a little of your butter) and spread it over the sour cream. Then take your cinnamon and sugar and sprinkle over the dough. There are no measurements for this because it's really up to your preference.  I usually find that I didn't put enough cinnamon or sugar and try to be extra generous.

Take your rectangle dough and roll it up.

Now it's time to cut your dough.  I am using floss here.  Floss will cut your dough like butter people. I used to use a knife because I didn't have floss. (Yeah I know I should floss daily but come on who does that?)  I finally got some and I was AMAZED at the difference!  The knife will squish your dough down but the floss won't at all. I will never use a knife again!

Put your sliced rolls in a pan and brush the top with the extra butter you saved.  This just helps them turn a golden brown.

I then sprinkle more cinnamon on top.

They should look golden brown and feel firm to the touch.  Let them cool before frosting.  I use cream cheese frosting because it's my favorite! 

And there you have it, the finished product!  YUUUMMMM!!



P.S. The Master is done for now!  There are a few things I still need to do but haven't found the perfect deal yet.  I will probably start posting the craft room this week along with some other things we have going on!!!