Sunday, February 21, 2010

A thing of love

I decided to make a special treat for Jon last night.

When he comes home from working overnight he is usually ravenous. So I often hear him banging around the kitchen in search of something sweet and filling.

I had some time last night, so I made him fresh cinnamon rolls from scratch. All he had to do was pop them in the oven and put the icing on them. I even made the icing last night and put it in a zip top bag so all he had to do was snip the corner of the bag.

He was very surprised and pleased to find his treat this morning when he got home. He baked up what was in the fridge, a half batch. Once they cooled off he indulged in a couple of gooey rolls for a sweet, warm, filling breakfast. He was happy and so was I. I put the other half of the rolls in the freezer to have another time. All the reward, non the of the work :)

Here's to you and your culinary adventures, friend. Cheers!

Cinnamon Rolls
Serves 18
223 cal per roll

1 cup warm fat-free milk (100° to 110°)
3 TBS melted butter
1/3 cup granulated sugar, divided
1 package quick-rise yeast
3 3/4 cups all-purpose flour
1 large egg, lightly beaten
1/4 tsp salt
Cooking spray

2/3 cup packed brown sugar
1 1/2 TBS ground cinnamon
2 TBS maple flavored syrup
3 TBS melted butter

2 TBS margarine, softened
2 TBS maple flavored syrup
1/2 tsp vanilla extract
1 cup powdered sugar

To prepare rolls, combine milk, 3 TBS melted butter, 1 TBS sugar, and yeast in a large bowl; let stand 5 minutes.

Add egg and remaining sugar to bowl. Stir in 1 cup flour; let stand 10 minutes.

Add remaining flour and salt to milk mixture; stir until a soft dough forms (dough will be sticky).

Turn out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes).

Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85°), free from drafts, 35 minutes or until doubled in size.

Punch dough down; cover and let rise a second time for 35 minutes or until doubled in size.

Punch dough down; cover and let rest 5 minutes.

Combine brown sugar and cinnamon. Turn dough out onto a lightly floured surface; roll dough into an 18 x 11–inch rectangle.

Stir maple syrup into remaining 3 TBS of melted butter. Brush over dough; sprinkle evenly with brown sugar mixture.

Beginning at one long side, roll up dough tightly, jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut dough into 18 (1-inch) slices.** Arrange 9 slices, cut sides up, in each of 2 (8-inch) square baking dishes coated with cooking spray. Cover and let rise 35 minutes or until doubled in size. Or cover and refrigerate overnight.

Preheat oven to 350°.

If rolls were refrigerated, pull out of fridge and let sit, covered for about an hour before baking.

Uncover rolls.

Bake at 350° for 22 minutes or until lightly browned.

Cool 10 minutes.

To prepare icing: Combine all ingredients in a small bowl; stir until blended. Spread icing over rolls; serve warm.

** You can freeze the rolls at this point. After slicing simply lay rolls on a cookie sheet and freeze until hard. Store in a zip top bag until ready to use. When ready to use, spray your baking dish, place in rolls, and allow to rise until doubled in size. Bake as directed.

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