Sunday, December 28, 2008

Cinnamon Rolls

Now it's back to work after what I declare to be one of the best Christmases ever. I'm not exactly sure what made it so spectacular. The gifts were great (my mom made me an apron out of two dish towels from Anthropologie!), but they're always good. I think it may have more to do with maturity on my part. It seemed like for the first time Christmas was really all about relaxing and being with friends and family. These awesome cinnamon rolls didn't hurt though.

It's a Seyler family tradition to have cinnamon rolls for breakfast on Christmas morning, post present destruction. My mom has a bread machine that she probably uses once or twice a year, but one of those times is to toss flour, yeast, butter, etc. into the machine, turn it on, go back to bed whilst the bread wizard mixes the dough. She lets the rolls rise in the laundry room as we labor over opening gifts. Rough morning eh? This year the cinnamon rolls turned out (by miracle) robust and savory. And look at the above photo: White Christmas.

Dad even got in on the action. Blog readers may not be surprised that he was assigned the task to fry the bacon. I usually shy away from eating bacon, but dad makes it right. The first one I tried was so well-done and crispy it disintigrated in my mouth. I even snapped a photo of my dad ... in an apron, looking annoyed. "Lainey, it's just bacon."

Some family friends came over for breakfast (as their kitchen is under renovation). They supplied a ridiculous amount of farm fresh eggs. And Emily went to town on them. Her trick is to add fresh, chopped or minced garlic to scrambled eggs. Don't be alarmed by her wrist brace--it's just jammed (not broken) and has been for like two months now (I tease). Cinnamon Rolls: Dough: 1 cup water 2 eggs 1/4 cup butter 4 cups flour 2 teaspoon salt 1/2 cup sugar 3 tablespoons skim milk powder ( it’s amazing the volume you have to buy) 2 teaspoons quick-rise or bread machine yeast Filling: 3 tablespoons butter 2/3 cup brown sugar 2 teaspoons cinnamon optional: 1/3 cup raisins or chopped pecans (my family hates nuts in things, minus my mom and me Icing: 1/2 stick butter 1 teaspoon vanilla 2 or 3 tablespoons milk 2 cups powdered sugar (or until you reach desired consistency) (I believe my mom adapted this recipe for those of us who may not own a bread machine.) Add dough ingredients in the order listed. Mix together, knead and allow to rise in a warm place for 60 min. Then roll out into a rectangle (see photo 3). For filling, melt 3 tablespoons butter and brush over dough. Mix together brown sugar and cinnamon in a small bowl and sprinkle over dough. Roll up and pinch edges together (see top photo). Cut into 12 slices and place in greased dish or in muffin cups. Cover and let rise a second time for 30-40 minutes. Bake at 375 for 20 minutes. The recipe says you can freeze 1/2 of the dough to use at a later time. I have never tried that. Why not just eat it all? Here comes the part of the recipe I took care, and thus didn't measure anything, crap.) For the icing, in a medium mixing bowl add softened butter, milk and vanilla and mix together. Add the powdered sugar 1/2 cup at a time and mix until smooth. Continue adding powdered sugar until the icing is at your preferred consistency.

1 comment:

Maria said...

Ok, this is really freaky. A neighbor of mine wants to making cinnamon rolls with me at some point but neither of us knew how. Now we have a recipe!

To continue with the freakiness, I went downstairs and turned on the TV to the food network. Giada was there making dough for a tart! I knew she was making a pastry dough because she was talking about adding cold water, like you said. She pulsed the dough in the blender so it wouldn't get too finely mixed. The pieces of butter create "vapors" when they bake, which I guess raises the flour and makes the final product flakey.

The food network must be reading your blog or my mind or something.

By the way, I'm making your risotto for my mom tonight.