Cinnamon Rolls

Last night after we came back home from eating at Buffalo Wild Wings--I HAD a salad, people!--Okay,  it did have chicken tossed in their spicy garlic sauce on TOP of the salad, BUT I also brought half of it home.

Anyhoo, the family requested my cinnamon rolls. I usually have the ingredients on hand, so I started mixing the dough. . . . and found out that I didn't have any 'packets' of yeast. I have a pound of dry yeast that I keep in the freezer, but there was no conversion chart to calculate how many teaspoons equals a packet. A quick jaunt on the Internet gave me an answer--around 2 1/4 teaspoons equals one packet. So I guesstimated and tossed some into the mix.

Mix. Mix. Knead. Toss into oiled bowl. Cover with plastic. Place in microwave. This step only works if :
1) you have an above-the-stove microwave.
2) there is a light under the microwave that lights up your stove top.
3) or you can use the prf (proofing) button on your stove. I have one, but used it when I warmed up my pan.
But any warm, draft-free location works. I've used the laundry room (it's small and I can close the door) when the dryer is running.
The light on my microwave warms the interior of my microwave perfectly to raise dough.

An hour later. Dough has become critter trying to escape and oozing over the edge. Punch it down. Roll it out. Ooops, I softened too much butter. Oh well. Slather one stick of butter (1/2 cup) over top of rolled dough instead of measly 1/4 cup. Toss on mixture of brown sugar, cinnamon and chopped nuts (didn't have raisins). Ooops, there are some bare spots. Toss handfuls of brown sugar onto bare spots and sprinkle cinnamon. Roll lengthwise and seal edge. Slice into 2 inch rounds. Place in buttered pan (from softened butter used earlier). Cover with plastic wrap. Toss into fridge. Go to bed.

Wake up freaking early because
1) you're menopausal and that's the way you roll.
2) you like getting up early because the house is wonderfully quite.
3) you get the freshest cup of coffee that way.
I personally follow all three reasons.

Place rolls in proofing oven, in microwave with the light on, etc. etc. AND DON'T FORGET TO SOFTEN 1/2 STICK OF BUTTER FOR THE ICING. Whatever you do, you need to get those puppies out of the fridge and warming up until they are double in size. About 30 minutes before you think anyone is a awake, pop them into the oven (REMOVE ANY PLASTIC COVERING THEM!) and make a batch of orange juice, 1) because you're a nice mom and you roll that way, or 2) because it is needed for the wonderful icing you need to make prior to anyone digging into the luscious rolls that you made.

Enjoy!!

 . . . hm, I wonder if I can 'forget' to weigh-in this week? Making cookies, desserts and now cinnamon rolls has NOT been a good decision for me this week.
*sigh*

Later, peeps!

FOODIE FRIDAY--Margaret's Blue Ribbon Cinnamon Rolls

This recipe was requested by Bob P.  Thanks for joggin’ my noggin’!

As with all my recipes, there is a story behind this one, too.  It simply took a little bit of time to search for some pertinent information—such as the year that I WON THE YEAST BREAD COMPETITION AT THE TULSA STATE FAIR, and place third overall in the Culinary Arts category. 

Uh-huh, it was a biggie! *doin’ a little dance here*

So I dug through my box of ribbons—to be honest, most of them are horse show ribbons--and discovered that it was in September of 1993 when I won my category.  I think I also won $5.00 and a bunch of Red Star yeast and maybe some flour.  Nothing big, but it was fun, and I got a big fat ribbon.

This recipe was originally from a Bon Appetit magazine.  At that time, I simply hand-copied the recipe (no computer), so I don’t have any more info than that. I personally think it’s the icing that makes the recipe . . . though I don’t think they allowed icing on the cinnamon rolls when I entered the competition.

Margaret’s Blue Ribbon Cinnamon Rolls

¾ cup warm water (105-115 degrees F)

2 envelopes dry yeast (4 ½ tsp bulk dry yeast)

1 2/3 cup warm half-and-half (105-115 degrees F)

¼ cup solid vegetable shortening

¼ cup sugar

1 Tbls. salt

6 ½ - 7 cups sifted all-purpose flour

¼ cup butter, room temperature

¾ cup firmly packed brown sugar

¾ cup pecans, chopped

1/3 cup raisins

2 tsp. cinnamon

Oil large bowl and set aside. Pour warm water into large mixing bowl. Sprinkle with yeast and stir to dissolve. Blend in milk, shortening, sugar and salt. Add 3 cups flour and beat until smooth. Add enough remaining flour to form workable dough. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 5 minutes. Transfer dough to oiled bowl, turning to coat all surfaces. Cover with plastic wrap and let stand in warm draft-free area until doubled, about 1 hour.

--I usually put the bowl in the over-the-stove microwave with the stove light on. This allows the microwave to stay a nice warm temperature.

Grease two large baking sheets. Punch dough down. Turn out onto lightly floured surface and roll out into 12 X 18 inch rectangle. Spread with butter (use clean hands). Sprinkle evenly with brown sugar, nuts, raisins and cinnamon mixture. Start from one long edge and roll dough up as for jelly roll, keeping out air pockets. Cut into slices slightly over 1 inch thick. Arrange on prepared baking sheets, tucking ends of dough under. Cover with plastic wrap. Let stand in warm draft-free area until doubled in volume, about 40 minutes (turn the oven to 170 degrees F, and the TURN IT OFF) Preheat oven to 350 degrees F. Bake rolls until golden, about 25-30 minutes. Meanwhile prepare icing.

Icing

2 cups powdered sugar

¼ to 1/3 cup orange juice

¼ cup butter, room temperature

½ tsp. vanilla

½ tsp. almond extract

Combine all ingredients in small bowl of electric mixer and beat at high speed until smooth, using only enough orange juice to form spreadable icing. Frost rolls while still hot. Serve rolls warm or at room temperature.