It’s Friday, and here at The 2 Seasons that usually means a recipe. And since it’s a January Friday, we’re going for comfort food. What could be more comforting then the smell of homemade cinnamon rolls drifting from the oven? That’s right, boys and girls. We have cinnamon rolls today. And I’m here to tell you that they are worth every single calorie. Just run an extra mile, swim some more laps, and spin a little bit harder. It will all be worth it.
Lucky for me, our local paper featured an article about cinnamon rolls in today’s edition, and they selected this recipe from a book called I Love Cinnamon Rolls! by JudithFertig. It’s has a lot of steps, but just work on something else while they rise and bake.
TRADITIONAL CINNAMON ROLL DOUGH
1 cup whole milk
4 tablespoons unsalted softened butter
1/3 cup sugar
1 teaspoon salt
3 1/3 cups all purpose flour, plus more for kneading and dusting
2 1/2 teaspoons yeast
- Mix the first four ingredients and heat to no more than 130 degrees and then whisk in eggs.
- Combine flour and yeast and add liquid mixture.
- Mix in a stand mixer with paddle attachment for 5 to 6 minutes and then switch to dough hook and knead 4 to 6 minutes longer.
- Place in greased bowl and let rise till double in size.
CLASSIC CINNAMON ROLLS
1 recipe from above
Flour for dusting
8 tablespoons unsalted butter, softened
1 cup brown sugar
2 1/2 tablespoons cinnamon
- Spread 4 tablespoons of butter into a 9 x 13 pan
- Place dough on floured surface and roll out to a 16 x 20 rectangle
- Spread remaining 4 tablespoons of butter on top of the dough
- Mix brown sugar and cinnamon and sprinkle evenly over dough. Roll up dough starting at short side to form a cylinder. Cut into 12 rolls.
- Place rolls in buttered pan, cover, and let double in size again.
- Then bake in a preheated 350 degree oven for 15 to 17 minutes or till browned on top
2 cups powdered sugar
Pinch of salt
1 tablespoon whole milk
1 tablespoon unsalted butter
2 tablespoons strong brewed coffee
1/2 tablespoon maple syrup
- Combine ingredients and drizzle over warm rolls