Saturday, March 28, 2009

Ooey Gooey Cinnamon Rolls

Who doesn't love fresh, warm, and gooey cinnamon rolls? I know they are a big hit at my house, so I thought I'd share the how-to. I actually just learned how to make them about two years ago. My little sister taught me while she was out here visiting. She did two years of culinary school and learned how to make all kinds of delicious and gourmet goodies.
Here is the recipe, followed by step by step pictures and instructions for all you visual learners:

Meribeth's Cinnamon Rolls:

2 tbls yeast

2 c. warm water

2 tsp salt

1/2 c. sugar

3 3/4 c. flour

1/8 c. vegetable oil

1 egg

2 1/4- 2 1/2 c. more flour

Soak yeast until it is dissolved. Add the salt, sugar, and flour. Mix in a stand mixer for 1 min. (can use a hand mixer, if mixing by hand double the suggested mixing time). Add the oil and egg and mix well for 2 min. Add the rest of the flour until the mixture cleans the bowl. Remove dough, spray bowl, and return dough to bowl. Let rise for 1 hour. Punch down dough, roll out. Butter liberally, then sprinkle with cinnamon and brown sugar. Roll, cut and let rise in a greased baking dish for 1 hour. Bake at 400 degrees for 12-15 min.
This is the first step. Put your luke warm water in the mixing bowl and add the yeast to it. I mix it together with a fork to help it start dissolving. Let sit for about 5 min. to make sure it is completely dissolved.

This just shows the setup, I have a big bag of yeast but using packets works just as well.

Here is what it looks like before mixing for the first time.

This is what it should look like after mixing for the first time.

The dough should look like this after adding the rest of the flour- no dough sticking to the sides of bowl. Be careful not to add too much flour to where the dough is tough.

After you have finished mixing, remove dough and spray the bowl- any kind of pan spray will work. Cover the bowl with a towel or greased serran wrap to keep the dough from drying out.

After the dough has risen for an hour, roll out on a floured surface. The thinner you roll it the more "layers" of cinnamon and sugar it will have, the more gooey it will be. I like to roll it out to about 1/4 in. thick in a rectangular shape.

Butter the entire surface liberally. Sprinkle with brown sugar and cinnamon. I like to cover it so that the surface of the dough is no longer visible.

Roll it up tight, just move your hands up and down the roll.

A trick for cutting the rolls is by using dental floss. Slide the floss under the roll and down about 1 1/2 or 2 in.
Cross the string and pull tight. This will make a nice clean cut.

Place the rolls in a greased baking dish.

I use whatever baking dishes I have which is quite a variety.

Cover and let rise for another hour.

This is what they should look like after having risen for an hour.

Close up:

Bake at 400 degrees F for 12-15 minutes. They should just ever so slightly be golden on the top.

Our favorite way to top them is with Cream Cheese Frosting.
Cream Cheese Frosting:
Beat together 6 oz cream cheese, softened; 1/2 c. butter, softened; and 2 tsp vanilla till light and fluffy. Gradually add 2 c. powdered sugar, beating well. Gradually beat in 2 1/2 to 2 3/4 c. additional powdered sugar to reach spreading consistency.

The finished product: