Sunday, December 27, 2009

Cinnamon Rolls

Christmas morning always means cinnamon rolls at our house. I once suggested that we don't have them and choose another sweet treat for Christmas and you might have thought I suggested that the world stop spinning. So every year I make cinnamon buns and they are a rich, buttery, cinnamon-y treat just right for the late morning breakfast we enjoy as parents of adult children... they were just right when the kids were small too!

When my kids were little I was often up late baking and making a terrible mess in the kitchen on Christmas eve so we could have fresh-from the oven cinnamon buns. Now I make them in advance and freeze them so I can enjoy the morning more. I am glad Kelly is carrying on the tradition at her house now and thank her for sharing her picture. I am posting this here so we can both remember how many cinnamon buns this recipe is supposed to make. I can never remember!

Cinnamon Rolls

Adapted from LLL’s “Whole Foods for Whole Families”
Makes 48 cinnamon rolls.
Oven Temp: 350°
  • 2 cups warm water
  • 1-2 cups dry milk (optional)
  • 1/2 cup brown sugar
  • ½ cup butter
  • 1 ½ teaspoon salt
  • up to 4 eggs
  • 2 tablespoons yeast
  • 1 cup wheat germ (optional)
  • 6-7 cups flour
  • additional butter, sugar and cinnamon for inside the rolls.

Topping for one 13x9 pan
Recipe makes 4 13x9 pans
  • 4 tablespoons melted butter
  • about ½-3/4 cup brown sugar
  • about ¼ cup light Karo syrup.
Place brown sugar evenly in 13x9 pan. Drizzle with melted butter and Karo Syrup.
Mix all ingredients, except for 3 cups flour until batter is smooth. Add remaining flour and knead with dough hook for about 8 minutes. Use the larger amount of flour if you use four eggs.
Let rise about one hour. Divide dough into fourths. Roll each portion of dough into a rectangle. Spread about 2 tablespoons of melted butter over dough. Sprinkle with sugar (I use a handfulor two. Sprinkle with cinnamon. Add raisins if desired. Roll from long side. Slice rolled dough into twelve 1 inch sections. Place in prepared pans. Let rise about 20 minutes. Bake at 350° for about 30 minutes. Rolls will be golden brown and you will se the brown sugar bubbling around the edges.
Immediately turn rolls out onto a foil or parchment lined tray. Wait a minute or two before removing the the pan from the rolls so all the sugary goodness can melt down onto them.

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