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Make these for breakfast and think of me?

July 1, 2011

Kelly is hosting Show Us Your Life today, and her theme is Breakfast and Brunch Recipes.

I wasn’t hungry before I started reading, but now I. am. starving. Hyperbolically.

I’ll probably write more about it soon, but Matt and I decided to cut lots of things out of what we eat this summer, in the interest of putting more nutrients and less garbage in our bodies. Among other things, we are not eating dairy products, white flour, and sugar.

This recipe clearly doesn’t make the cut.

In theory, you could healthy-ize it by using stevia or agave nectar, almond milk, and whole wheat flour, but that would be doing a serious disservice to what I claim are…

The Best Cinnamon Rolls Ever

(recipe found on recipezaar.com, ages ago, and changed a bit to fit my tastes.)

Photo

Ingredients:

ROLLS

  • 1 package dry yeast (1/4 ounce)
  • 1 cup warm milk
  • 1/2 cup granulated sugar
  • 1/3 cup butter
  • 1 teaspoon salt
  • 2 eggs
  • 4 cups flour

FILLING

  • 1 cup packed brown sugar
  • 2 1/2 tablespoons cinnamon
  • 1/3 cup butter, softened

ICING

  • 8 tablespoons butter
  • 1 1/2 cups powdered sugar
  • 1/4 cup cream cheese
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon salt

Directions

  1. Preheat oven to 400 degrees.
  2. For the rolls, dissolve the yeast in the warm milk in a large bowl.
  3. Add sugar, butter, salt, eggs, and flour, mix well.
  4. Knead the dough into a large ball, using your hands dusted lightly with flour, or the bread hook on your stand mixer.
  5. Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
  6. Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide. It should be approx 1/4 thick.
  7. To make filling, combine the brown sugar and cinnamon in a bowl.
  8. Mix the softened butter with cinnamon and brown sugar, and spread evenly over the surface of the dough.
  9. Working carefully, from the long edge, roll the dough down to the bottom edge.
  10. Cut the dough into 1 3/4 inch slices, and place in a baking pan, lined with parchment paper (my preference) or lightly greased.
  11. Cover and allow to rise a second time until rolls fill the pan.
  12. Bake for 10 minutes or until light golden brown.
  13. While the rolls are baking combine the icing ingredients, and beat well with an electric mixer until fluffy.
  14. When the rolls are done, spread generously with icing. But I didn’t have to tell you that. [:
Make these for people you love for breakfast, and eat a bite with extra icing for me!
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