Monday, January 2, 2012

Seminarian Cinnamon Rolls

Recipe compliments of Chef Jon, the Seminarian

For one pan (regular size cookie sheet) of app. 1 dozen rolls.

In mixer bowl, mix together:
2 cups warm water
1 Tbs dry yeast
1 Tbs sugar
1 Tsp salt
* Gradually add app 4 1/2 additional cups of flour
 into mixer with dough hook attached.
* Mix until it starts to come together, then add about
1/4 cup oil (any oil not too heavy tasting).
* Roll dough flat, but not too thin. Should be about 12"x12" square.
* Soften (nice and soft, but not melted) a whole stick of butter and spread it evenly over the dough.
* Sprinkly generously with cinnamon/sugar (mixed 3:1)
* Roll up.  Take a piece of ordinary string, loop it under the dough, about 1" from the end; twist over the top and pull, to cut the dough cleanly.
* Repeat until 12 rolls are cut. (Can be more, depending on size of rolls).
* Grease pan, and place rolls fairly close together.  Cover and set on stove to rise while oven preheats to 325.
* Once risen, bake for approximately 20 minutes, until lightly browned.

* DO NOT overcook.

1 stick butter -- room temperature (optional)
8 oz package cream cheese -- room temperature
2 - 3 cups powdered sugar
1 teaspoon of vanilla, almond, or orange extract
* Using mixer (or beating vigorously with fork), mix the butter and cream cheese together (or just the cream cheeese alone), about 3 minutes on medium speed until nice and smooth.

* Add the extract and mix. Slowly add the powdered sugar. Keep adding until you get to the sweetness and thickness you like.

* Spread on cinnamon rolls with a blunt knife or spatula.


And, let me tell you, folks -- not because I'm his mom and I have a sweet tooth,  though I certainly do -- but, seriously, these cinnamon rolls are ambrosia!


Therese said...

YUM YUM YUM. Going to try these. I want to do more sweets this year.

laura grace weldon said...

These sound similar to ours, except we have our own cows so I substitute butter and leftover buttermilk instead of oil and water (makes it fluffier somehow). Nothing like the smell of cinnamon rolls baking. And they taste even better when made by loving hands don't they?