I gave my neighbor a few, I am also bringing some to Kerri and Jason (HI! See you soon!) and Paul and Sarah at the coast. Maybe, just maybe Kerri will share with Jason this time. Last time, I made them to eat after the 311 concert, when Kerri and Jason dropped us off at the house. Kerri took them for their breakfast in the morning, and while Jason was in the shower, she ate them both. She was pregnant with Ava, so she had an excuse. I always ate Jay's food when I was pregnant. He would take it with him if he got up to get something because I would chow down until he came back. Then stab him with my fork if he dared to try and steal with me. How dare he!
Before I start going off again, here is the recipe. I've included pictures, but not of the mixing of things at the beginning. I would hope you could figure it out, if not, email me and I'll explain as best as I can.
- 2 packets active dry yeast
- 1/2 c. warm water
- 1/2 c. scalded milk
- 1/2 c. sugar
- 1 tsp. salt
- 2 eggs
- 1/2 c. soft butter
- 4 1/2 c. sifted flour
Knead for 5 minutes. Grease a bowl and put dough in, butter the top of the dough, lightly cover with a tea towel and put in a warm place for 1 1/2 hours, or until almost doubled in size.
Once the dough has risen, you can do the funnest part (well next to eating it of course). You can punch the dough to release the air. Kenzie loves to do this. Now turn out the dough and roll it into a rectangle. Now it's time for the filling! YEAH!
- 1 stick soft butter
- 1 1/4 c. brown sugar
- 1 c. cinnamon
- 1/2 c. sugar
- 2 skinned and shredded apples, preferably something tart and sweet, like Granny Smith or Pink Ladies
Mix the sugars and cinnamon together.
Spread the butter out nicely on the dough, I use the back of a spoon. Do not skimp on the butter, this is one of the main things that keep your dough moist. I cannot stand dry cinnamon rolls. Gross! Now liberally spread out the sugar mixture, making sure to get all the way to the edges. Now sprinkle on the shredded apple. You can skip this step, or even replace them with mini chocolate chips, but I really think they add even more gooeyness and they definitely help with the dryness. You can't really tell they are there, but I can really tell when I don't put them in. Weird. Now you need to CAREFULLY roll this rectangle up. Make sure you are rolling it tightly, if it is too loosely done, the cinnamon roll with fall apart very easily.
Once it is rolled up, you can use a pairing knife to cut small slices into the dough in the size you want them to be. I usually go every inch to inch and a half. Don't slice all the way through yet. I like even numbers (it's an OCD thing) so I usually get 12-14 out of mine. Once you have them sized off, get yourself some floss or cooking twine. Put it under the roll, and wrap it around the roll until it is on the line you sliced, then pull. It will neatly cut the dough, without having any jagged edges.
Now get yourself a cake pan, I prefer a shiny metal one, and now you need to make the base sauce.
- 1 stick butter
- 1/2 c. brown sugar
- 1/2 c. cinnamon
Preheat your oven to 375 degrees. Put a tea towel lightly over the rolls, put on top of the stove, and let rise for another 1/2 hour. Then put them in the oven for 30-35 minutes. I usually go the full 35 minutes because, even though the tops look perfect, underneath they need that 5 additional minutes.
Now it's time to mix up the icing.
- 3/4 c. heavy whipping cream
- about 1 and 1/2 to 2 c. powdered sugar
- 2 tsp. vanilla
- 2 dashes cinnamon
Once the rolls are done, get yourself a big tray or cookie sheet that is bigger than the cake pan. Put it on top and (using pot holders) flip it over. See how gooey gooey they get. Now I drizzle the icing on top.
And, ta-da, you just made cinnamon rolls. Good for you!