I love having sister-in-laws, for many reasons. Being married to brothers, it’s always fun to compare stories of our husband’s kooky/frustrating/hilarious behaviors. Oh, I mean “endearing”…sweet husband, it’s your BROTHERS who are crazy. It’s always fun to let our kidlets play together, while we chat it up. But, part 3 of S.I.L.-greatness is stealing their recipes…and they have some GOOD ones.
These cinnamon rolls are from Bonnie, who also loves to tell stories and rub her nipples. She is insanely talented, to put it lightly…and, she has some spectacular taste buds. Once upon a time, we had a “Survivor” watching party and she brought these rolls to share. I took one bite and have never even glanced at another Cinnamon roll since. My heart belongs to these. Thank you, Bonnie.
Do you want some?
You will need: yeast, warm water, warm milk, sugar, salt, butter, flour, egg, brown sugar, cinnamon, powdered sugar, almond extract, and vanilla extract.
In the mixer, dissolve the 2 TBS. (or 2 1/2 pkg.) yeast in 1 cup of warm water and 1 cup of warm milk. Add 1/3 cup sugar and 2 tsp. salt, mix and let sit for a couple minutes. Add 3 cups flour while mixing on low, then add 1/2 cup of melted butter. Add 3 cups more flour (or enough until the dough starts to pull away from the bowl. Add one egg and mix for about 5 minutes. Get some water boiling on the stove…
Now, you can either just pull out the beaters and cover your mixer with plastic wrap OR dump the dough into a bowl and cover it. To help the dough rise faster, I like to warm my oven, then turn it off. Then I take boiled water, pour it into a pan and place at the bottom of the oven. The humidity and the warmth help the dough rise quicker. I made two batches, hence the two bowls…
Once the dough has doubled in size, it’s time to make your rolls. Break your dough into two equal size pieces. Roll each one out into a rectangle.
Brush melted butter all over both rectangles. Then sprinkle lots of brown sugar and some cinnamon all over each one. Notice where I said “lots” and “some”. But, it’s your choice. As much as I would like to control your thoughts and actions, I can’t.
Alright, so…roll those puppies up, the longest sides of the rectangle is what you roll. Cut with some dental floss and place on a greased cookie sheet. Then…boo…they have to rise again. I promise, all this waiting around is worth it. So, cover them up and wait until they double in size. I usually just put them back in the oven, even though its cooled off significantly and my water is hardly creating much humidity. But, it works.
Note: If the rolls rise to double and you get lazy and just let them keep sitting and sitting without baking them, your brown sugar will start to liquefy…oozing out the bottom and making a poopie, ugly mess.
Once your rolls are ready to bake, stick them in a 350 degree oven for about 9 to 11 minutes…or, until you see a hint of golden brown on top. Meanwhile, make your glaze. The glaze is seriously super important and what makes these babies shine. The secret: almond extract. Use it and your life will have new meaning. So, for the glaze I melt a stick of butter in the saucepan, add about 4 cups of powdered sugar, a tad bit of milk…and then, darn…I can’t remember. Maybe about 1/2 tsp. vanilla extract and 1/4 tsp. almond extract (no more than that, for sure). If you get too much almond, you’ve blown it. You want a hint (maybe slightly more than a hint) of almond. Not, “whoa, hello almond.”
Pour the glaze over the slightly cooled rolls and unbutton your pants…because, you are going to be SO “in the mood”. Okay, not really. (But, if making cinnamon rolls DOES put you in the mood…please share your secret with me.) Anyway, really the “unbutton” thing cause you’re going to down these suckers like there’s no tomorrow…big, bloated tummy.
Bonnie’s Cinnamon Rolls
2 TBS. Yeast (or 2 1/2 pkg.)
1 cup warm water
1 cup warm milk
1/3 cup sugar
2 tsp. salt
1/2 cup melted butter
6 cups flour
Directions: in the mixer, dissolve the yeast in the warm water and milk. Add the sugar and salt, mix and let sit for a couple minutes. Add half of the flour while mixing on low, then add the melted butter. Add the rest of the flour (or until the dough pulls away from the bowl). Add the egg and mix for about 5 minutes. Either cover the mixer and let the dough rise to double in there OR dump the dough in a bowl and cover it. I like to have my oven warm (heated to 170 then turned off) and a pan of boiled water in the bottom. I put the bowl in the oven and have the warmth and humidity help it rise quicker. Otherwise, let it sit on the counter until it rises double in size. Either way, once it’s doubled, separate the dough into two equal parts. Roll out each part into a rectangle. Brush melted butter all over each one and sprinkle with lots of brown sugar and some cinnamon. Using the longest side, roll up the dough. Use string or dental floss to cut into rolls (about an inch wide). Place rolls, separated on a greased cookie sheet. Cover and let rise again, until about doubled in size. Bake at 350 for 9-11 minutes, or until you see a hint of golden brown on top. In the meantime, make your glaze…
1 stick butter (1/2 cup)
4 cups powdered sugar
Milk to consistency
1/2 tsp. vanilla
1/4 tsp. almond extract
Directions: Heat up in a saucepan and drizzle over cinnamon rolls.