Saturday Morning Cinna-Buns

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Last night and this morning were rough. Lots of contractions and lots of nausea and sickness, so this morning, I did something for the first time in almost two years – I called in sick to work! And let me tell you, (after I got over the guilt) it felt so so good 🙂

My husband’s birthday was yesterday but he left the house early because he had to board the company’s private jet for a day full of work meetings (such a hard life, he leads). Because of that, I didn’t get a chance to make him a birthday breakfast like I usually do, so after calling in sick I decided that today was going to be a belated birthday breakfast kind of day. I’ve been around the block with different recipes, but Paula Deen’s Cinnamon Rolls are my absolute favorite! They definitely take longer to make than your pre made pop can type rolls you can buy ready made in the refrigerated section at the grocery store, but there’s nothing like a made-from-scratch, fresh out of the oven cinnamon roll on a cold, snowy day to make everything (and everyone) feel a little better.

Ingredients
Dough:
1/4-ounce package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter or shortening
1 teaspoon salt
1 egg
3 1/2 to 4 cups all-purpose flour

Filling:
1/2 cup melted butter, plus more for pan
3/4 cup sugar, plus more for pan
2 tablespoons ground cinnamon
3/4 cup raisins, walnuts, or pecans, optional

Glaze:
4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
3 to 6 tablespoons hot water

Directions
In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

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When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. I usually do half the roll plain cinnamon and sugar and the other half raisins and nuts to accommodate everyone’s tastes. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes at 350* or until lightly browned.

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When the rolls are almost done cooking, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls (if you can wait!). And voila! You have the most delicious cinnamon rolls you’ve ever tasted. I’m a firm believer in the messier the frosting is put on the rolls, the better they taste, so don’t worry about presentation or evenness, and enjoy!

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// Happy Weekend \\

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