Last night, my dearing wife posted about the cinnamon rolls I made, claiming I would share my recipe with our readers. :) Although I intend to go ahead and share it, I warn you that I don't measure a whole lot of ingredients. I instead, just eyeball things until I feel the right amount is in there! :D
So, with that in mind, just feel the recipe! Feel the ingredients! This stuff knows how it's supposed to work, you're just there to help it along :)
To start, I'm NOT going to just list the ingredients so you can throw it together and hope for the best. I find that baking these is very therapeutic and I don't keep to a time schedule! That's the mistake of this world anyhow! So you will HAVE to pay attention to your rolls. Let them tell you when they are done :).
First take about 3 coffee cups full of luke warm water and two heaping tablespoons of active dry yeast and combine them in a large mixing bowl with a wisk. Don't beat it like your angry, but make sure the yeast gets wet! Throw about 4 heaping tablespoons of surgar in there to kick that yeast in its hungry face! Set it aside and let it bubble bubble toil and trouble! Cast your eyes upon it every five or so minutes until it looks like an atom bomb went off in the mixing bowl. KABOOM!!! The yeast is bloomed and ready to make some FLUFFY dough!
Take that coffee cup from earlier, and drop a few cups of flour into the water-yeasty goodness and continue to add flour slowly while wisking until you have a cupcake batter consistency. Grab a thick wooden spoon and pour a couple more cups of flour in there and stir with the wooden spoon until it finally all becomes one "piece" and massage it a bit! Show it some love. Fold, massage, repeat. Then set that fluffy ball of yumminess back in the bowl to rise!
Whip out some butter (about 2 sticks) and soften it with about half a coffee cup of sugar and a heaping tablespoon of cinnamon.
After some time, your ball of fluff will look like it will try to take over the house, as it "oozes" over the side of your large bowl. Turn it onto a floured surface, DO NOT KNEAD IT!!!! DO NOT FOLD IT!!!! Simply use those massaging fingers and slowly massage and pull and tease the dough outwards to a somewhat rectangular shape. Once the dough is overall about the thickness of your pinkie finger, spread the buttery-sugar-cinnamon deliciousness over MOST of the dough, leaving just a little on the end uncovered for a cleaner work area later.
Starting at the wet side of the rectangle and on one end, working side to side, slowly roll the rectangle into a large roll. You may need to scrape the dough from the table from time to time. A PAINT SCRAPER WORKS PERFECT FOR THIS TASK!!! :) It is also stiff enough to cut the dough into the iconic "rolls" that is the cinnamon rolls, which is your next step.
Place the cut rolls into a greased and floured pan, let them touch eachother!!! Whatever doesnt "grow" outward, while cooking, will grow upwards. Put it in the hot oven and peek on it untill your senses tell you to take it out. It's not rocket science :), your brain knows what a tasty, golden brown cinnamon roll looks like. Once you have achieved the golden brown stage, take them out and let them sit for about 10 to 15 minutes before biting into one. Common sense people!!! :) If its too hot, don't put it in your face! :)
Last night, half of the cinnamon rolls had bacon in them.Ii simply put fresh bacon on top of the sugary substance before rolling the big roll.
Have fun and enjoy!!!!! They are DELICIOUS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Ingredients:
Dough:
3 cups luke warm water
2 Tablespoons active dry yeast
4 Tablespoons sugar
3-6 cups AP flour
Glaze:
2 sticks butter
1/2 cup sugar
1 Tablespoon cinnamon
Have fun and enjoy!!!!! They are DELICIOUS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!