Food & Drink Magazine

Cinnamon Rolls

By Monetm1218 @monetmoutrie
Picture Life is funny.
On certain days, it feels like the universe is out to get me. I'm running late, my pants are dirty, my omelet sticks to the pan, Cricket spills her water (for the thousandth time) and then I get pulled over for speeding. I won't even start to describe the next 12 hours of work and school.
But then there are days when the sun decides to shine brightly enough to just warm my freckled skin. The air smells clean as I take a long walk through the historic neighborhood that borders my house, and my loaf of challah bread rises beautifully and browns to perfection in the oven. Ryan comes home with smiles and laughter. Our kittens jump and roll playfully on the floor. These are the days we all want MORE of--days that feel aligned and balanced and bursting with reciprocated affection. 
I'm glad to say I've been having more of that latter lately.
As I sipped on coffee this morning, I talked to my good friend, Gwynne, who now lives over a thousand miles away in my home-state of Colorado. She asked me, "Guess what I made last night? Cinnamon rolls." A huge smile crawled across my face. I'm an unashamed fan of coincidence. "You won't believe it," I replied, "but I made cinnamon rolls too." We both giggled about the connection that stretched over miles of dry land and mountains. I enjoyed a cinnamon roll even more after talking to her, knowing that we both shared in this ritual of rolling and baking dough.
PictureCinnamon rolls unadorned These cinnamon rolls were exactly like all cinnamon rolls should be--the dough was moist and melted on your tongue, the sugary-spicy filling tickled your taste buds, and the thick drizzle of cream cheese frosting made you hungry for just one more....
These were small rolls of joy...perfect with a cup of coffee and a newspaper (yes, I'm still a sucker for print).
And I guess I shouldn't be surprised that these cinnamon rolls brought me joy. They were a result of an act of kindness--from a fairy hobmother to be exact.
Imagine my delight, when I visited a friend's blog and mentioned my desire for that spinning and chopping kitchen accessory --the  food-processor--and a few weeks later, a package arrived on my doorstep.
The fairy hobmother from Appliances Online   had granted my wish and shipped me my very own. As I hauled that large package into my kitchen, I felt like my stars were aligned, and when I took it out of its box a few hours later and began chopping up carrots for a vegetable stew, my hands (and knives!) thanked  those stars for their benevolence.
This recipe for cinnamon rolls can be made in a stand mixer or in a food processor. It is one of many baking recipes that utilizes the sharp chopping blade of a food processor. With fall upon me, I can't wait to bake pies--and I guarantee that my food processor will get even more use.
If you leave a comment on my blog...with a wish for that one kitchen appliance you still need...the fairy hobmother might give you a visit too!
Be sure to leave a comment telling me your must-have appliance and your favorite breakfast treat.
And...I'm really close to 1000 likes on Facebook (only 25 more to go). I would love if you could help me out!
PictureThis is a joy! Cinnamon Rolls
3/4 cup buttermilk, warm
6 TBSP butter, melted and cooled
3 large eggs
4 1/4 cups all-purpose flour
1/4 cup sugar
1 envelope (2 1/4 teaspoons) instant yeast
1 1/4 teaspoons salt
3/4 cup packed brown sugar
2 teaspoons ground cinnamon
Pinch salt
1 TBSP melted butter, cooled
1 1/2 cups powdered sugar
3 TBSP cream cheese, softened
3 TBSP mlik
1/2 teaspoon vanilla
1. Whisk the buttermilk, butter and eggs together in a large liquid measuring cup. Pulse 4 cups of the flour, the sugar and  salt in a food processor to combine. With the processor running, pour in the buttermilk mixture and process until a rough ball forms, 30 to 40 seconds.
2. Let the dough rest, and then process for 30 seconds longer. Turn the dough out onto the counter and knead to form a smooth, rough ball (about 5 minutes) adding the additional 1/4 cup of flour as needed. Transfer to a lightly oiled bowl and let rise in a warm, draft-free place until doubled in size, 2 to 2 1/2 hours.
3. Grease a 9 x 13 baking pan. Mix the brown sugar, cinnamon and salt in small bowl.  Turn the risen dough onto a lightly floured counter and press into a 16 x 12 rectangle. Brush the dough with the melted butter and then sprinkle the brown sugar mixture over top, leaving a 3/4 inch border. Roll the dough into a tight log. Pinch the seam closed and roll the log until 18 inches in length with an even diameter.
4. Using a knife (or even dental floss!), cut the dough into 12 equal pieces (or to make minis, cut into 24). Place in prepared pan and wrap tightly with greased plastic wrap. Let rise in a warm place until the rolls have nearly doubled in size (1 to 1 1/2 hours).
5. Meanwhile, preheat your oven to 350 degrees. Once the rolls have risen, bake until golden and puffed, 25 to 30 minutes.
6. For the glaze: flip the rolls out onto a wire rack and let cool for 5 minutes. Whisk the sugar, softened cream cheese, buttermilk and vanilla together. Flip the rolls upright and drizzle with the glaze. Serve while warm!
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