Friday, October 16, 2009

Homemade Cinnamon Rolls (no frosting needed)

You don't understand what a big deal this is! I have always been afraid to make anything that requires yeast, raising, and that kneading business. Thanks to my mom's recipe and my dearest grandmother's guidance. I did it. They not only turned out, but were amazing. My husband proposed to me all over again. I'm sure every other "foodie" has made something like this, but if you ever wanted to know how, here are some instructions. These are a must have with your Fall and Winter soups.



Ingredients:

-2 pkgs dry yeast dissolved in 1/2 cup warm water (This is to 'proof' the yeast as well as to get it working) By proof, make sure the yeast is good yeast.
If it is the right temperature the yeast will start bubbling in about 5 min or so.
-2 cups warm buttermilk (I heat this in a pan on the stove, then add the sugar,oil,salt, and soda. The soda with buttermilk will foam up so have a pan big enough)
-1/2 cup sugar
-1/2 cup oil
-1 tsp soda
-1 1/2 tsp salt
-2 eggs, beaten
7 1/2 cups of flour (I did not use all of it)

For the Insides and Pan:
Brown Sugar
White Sugar
Butter
Karo syrup
Cinnamon
I did not give amounts as it is up to you and your taste. I used lots!

Directions:
-Combine in a large bowl (mixer bowl if you have one):
-2 cups warm buttermilk (I heat this in a pan on the stove, then add the sugar,oil,salt, and soda. The soda with buttermilk will foam up so have a pan big enough)
-1/2 cup sugar
-1/2 cup oil
-1 tsp soda
-1 1/2 tsp salt
-2 eggs, beaten
Add yeast mixture
-Add 7-71/2 cups flour and beat well. I add flour and beat in the electric mixer and when it is too stiff to mix, turn it out on the table and knead in the enough flour to make a soft dough reserving some to flour board when rolling for rolls.
-Cover dough, put in warm place like on the dryer or something until it has doubled in size.



While dough is raising-
Prepare your cookie sheets. Spread melted butter, brown sugar, and white Karo syrup into a gooey, lovely mess. This makes the sticky bun stuff.


Once dough has risen:
-Turn out on floured table or board and divide into two even-sized parts.
-Roll out long and about 4-5 inches in width. Roll pretty flat.
-Spread melted butter over and then sprinkle with brown sugar and white sugar and cinnamon to taste.(I use the white sugar to beef up the sweet along with the brown)
-Roll up and cut into rolls
-Place on prepared pans that have melted butter, brown sugar, and white Karo syrup drizzled on it. This makes the sticky bun stuff. I like to push each kind of flat since they raise so much and want them to be wider.
-Let raise again but not to twice the size since they will raise more in the oven.
-Bake 350 degrees until browned and done, about 1/2 hour.
-Turn out immediately on tinfoil or parchment paper. Serve and enjoy! They are best on the first day, but can be almost as good warmed up in the microwave after that. You can add frosting, but I never have.



See how the Karo syrup mixture just melts on and around those little lovelies? They are truly amazing. If I can do it, anyone can!

7 comments:

  1. I too have an aversion to anything that requires yeast, raising, and kneading. My hands also have an allergic reaction to flour sometimes. It's rather strange really. However, I would be willing to chance it after reading your inspiring post. Perhaps, I too can turn "lovelies" such as yours. Thank you, Kasha

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  2. Awesome job conquering yeast, your cinnamon rolls look addicting!!

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  3. Those look delicious, I love working with dough, I bake bread at list twice a week ( my boys eat only home made bread):)

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  4. I've always wanted to make these at home espeically around Christmastime and thought they would be too labor intesive. You've make them beautifully and made them seem a lot simpler than i thoguht they were!

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  5. I adore the smell of cinnamon buns but not as much as I adore the taste! These look wonderful!

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  6. Seriously? Because I have a big fear of anything containing yeast. But if you say so....I'll give it a try!

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  7. That looks sooooooooooo good.
    I think I need to bookmark this. :)
    KZ

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