Making Cinnamon RollsMaking cinnamon rolls starts with the first section of instructions on my home made bread page. This page picks up where that one left off. Preparing the Dough After dough has risen to double it's original volume (about 2 hours), and you have kneaded it a second time on an oiled counter, follow these instructions:
NOTE: I use a microwave oven to melt butter in a coffee cup and heat in 10-15 second bursts, checking butter after each burst. Spread butter mixture evenly on the dough and add additional sugar and cinnamon if you want to.
Cover, put back in oven and let rise for about 2 hours. Warm oven by turning it on to low for 2-3 minutes. Put a piece of wax paper between the rolls and cloth to prevent sticking. Baking Cinnamon Rolls When your cinnamon rolls have risen for about two hours, remove them from the oven, and preheat the oven to 350°F.
Serve hot - drizzle with a simple quick icing (see below). They're gooooood! Cinnamon rolls can be frozen after baking, although there never seems to be any left to freeze at my house! When cooled, put them in a zipper seal bag, squeeze out as much air as you can without smashing the rolls, and freeze. Making Quick IcingWhen making cinnamon rolls, it's a tasty idea to make a simple icing or glaze to drizzle over them. You can do this with 1 cup powdered sugar, 1 tablespoon of melted butter, 1 teaspoon milk, 1/4 teaspoon vanilla. Mix the ingredients. If too thin, add powdered sugar, if too thick, add a small amount of milk.Making DoughnutsBesides making cinnamon rolls, my grandmother used to make doughnuts using this dough too. After the first 2 hour rising, she rolled out the dough to about 1/2 inch thick, and used a doughnut cutter to cut the donuts out. She deep fried them in oil at about 350°F until golden brown. Sprinkle them with powdered sugar, or drizzle with quick icing. These things are not exactly the most healthy of food items, but MAN are they good to eat!Return to Home Made Bread Page from Making Cinnamon Rolls
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