Tuesday, November 9, 2010
Cinnamon Rolls for Autumn
These cinnamon rolls have been calling to me for weeks, months maybe, ever since Jen shared the recipe. Ironically, I'm trying to watch my weight right now so I'll be sending most of these to work with Roger to endear myself to his new co-workers.
I've adapted this recipe from a website called Don't Eat Off the Sidewalk. Good advice, but do you think she takes the five second rule into consideration?
Now that I'm more comfortable cooking, I've started looking at a recipe and automatically making substitutions for things I have in the house. This recipe was originally vegan, but I don't keep soy milk in the fridge, so I'm substituting skim milk. Also, the original recipe calls for 3/4 c pumpkin, but I froze my pumpkin in
1 c increments, so I'm tossing it that last 1/4 cup because I'm too lazy to re-measure it out.
1 package dry yeast
1/4 c warm water
1 c pumpkin puree
1/4 c milk
1/4 c margarine, melted
1 Tbsp white sugar
2 1/2 flour
1 1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
3/4 cup flour
1 Tbsp oil
3 Tbsp sugar
3 Tbsp brown sugar
2 Tbsp flour
1 1/2 cinnamon
2 Tbsp chilled margarine, cut into small peices
3/4 c powdered sugar
1 Tbsp water
1/4 tsp vanilla extract
In a large bowl, combine the warm water with the yeast and whisk together. Let stand for five minutes. Add the pumpkin, milk, margarine, and sugar to the yeast. Lightly mix. Add 2 1/2 cups flour, salt, cinnamon, nutmeg, and ginger. Beat together until smooth.
Turn dough out onto your floured kitchen counter. Take the remaining flour and use it to flour the top of the dough and your counter as your kneed the dough (about 10 minutes). The dough will be elastic, but soft and still a little sticky to the touch without being floured. This was the part that Kaitlyn liked the best. I let her pull her stool up to the counter and let her knead the dough with me. Of course, then she wouldn't leave the dough alone while it was rising so I had to shoo her out of the kitchen while the dough was trying to rise.
Place the dough in a large bowl coated with oil, turning the dough to coat the top of the dough as well. Cover and let rise until dough doubles in size.
Punch down the dough, cover and let rise for five minutes.
Combine the sugar, brown sugar, flour, and cinnamon in a small bowl. Cut in the margarine with fork until mixture resembles coarse little balls.
Roll the dough into a 12X10 inch rectangle on your floured counter. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, from the long side, pinch seam, and ends to seal the dough. Cut roll into 12 (1 inch) slices. Place into a 9 inch square baking pan coated with cooking oil.* Cover and let rise until it doubles in size (about 25 minutes).
Bake the rolls for 20 minutes or until golden brown in a pre-heated (375 degrees) oven.
In a small bowl, combine the powdered sugar, water, and vanilla. Whisk together until smooth. Drizzle over the cinnamon rolls.
*If you want to eat these hot and fresh in the morning (Saturday morning, maybe?)without having to get up before first light to start them; you can cover them with plastic wrap at this point and store them in the fridge. In the morning take them out and continue with the recipe (they will take a little longer to rise, probably an hour or so, because they are chilled). Take this time to shower, enjoy a cup of tea, dig out your fat pants, and call your sister to wake her up on the one morning her baby actually let her sleep in.