It’s been a few weeks, and I would have been back sooner but I’ve been a little lacking in sleep and brain power. Funny how having a baby will do that to you. Meet the newest addition to our family, our sweet baby girl (also known as my baby burrito):
Last night in a move that left me feeling so cool, I went to bed at 8:30 (party animal over here). Laugh all you want, but it’s the only reason I’ve had enough energy today to bring you this recipe.
I have been meaning to put this post up for 3 years. I have taken pictures of them on at least 4 different occasions. I even made a movie 2 years ago showing a couple techniques (which the hubby lovingly edited), but I can’t use them because I have changed some things, so what I say is incorrect. And my logo has changed. And I say “um” a lot. And my hair looks awfully thin. All those reasons mean that I can’t possibly share the video with you. Sorry about that.
But…I can share this recipe with you. Finally!
As with all amazing recipes, this is one I’ve been making for years. 15 years to be exact. It goes way back to my Grade 8 Home Ec class. Which totally just gave away my age.
This is a quick bread (it literally takes 90 minutes start to finish) that has a couple different rises. The first is on the counter, the second is a steaming method. The steaming works wonders, which you can see below in the before/after steaming pictures.
You will need some thread or dental floss (just please don’t use mint-flavoured) to cut the dough. The technique is fairly simple and you would have seen it in my video, but since that’s no longer an option you’ll just have to read my instructions. I prefer using a thread to cut the cinnamon buns instead of cutting with a knife so that they don’t get squished.
These are not a gooey, drippy cinnamon roll, so if that’s what you’re looking for this isn’t the recipe for you. However, I can assure you that if you do it right, they are by far one of the softest cinnamon rolls you will ever eat. These are best when fresh out of the oven, spread with butter (duh).
I used to make these when I still lived at home, and I got so angry that they were gone in an hour. I always thought, “All that work and they’re already all gone!” I now know that it was the highest compliment I could have received.
I hope you enjoy these as much as our family does!
Cinnamon Rolls
Ingredients
Dough:
- 3 cups flour divided
- 1 tbsp instant yeast
- 1/4 cup sugar
- 1/2 tsp salt
- 1/4 cup water
- 3/4 cup milk
- 1/4 cup butter
- 1 egg beaten
Cinnamon Mixture:
- 1/2 cup butter softened
- 1 cup brown sugar
- 1 tbsp cinnamon
- 1/2 cup raisins optional
Instructions
- Mix 2 1/4 cup flour, yeast, sugar and salt in a large bowl.
- In a small saucepan over medium-low heat, melt butter. Add milk and water. Heat through until bubbles form around the edges of the saucepan. Stir into dry ingredients.
- Add egg and enough of the remaining 3/4 cup flour to make a soft dough that does not stick to the bowl (I usually only need to add 1/2 cup).
- Place dough on floured surface and knead for 5 mins.
- Cover the dough with the bowl and allow it to rise for 20 minutes.
- Meanwhile, fill a large pot half full of water and bring to a boil. Place a large baking sheet on top. Grease a 9x13 inch pan and set aside.
- In a small bowl, mix together 1/2 cup butter, brown sugar and cinnamon. Set aside.
- Roll dough out to a long rectangle that is 3/4 cm thick. Spread with cinnamon mixture all the way to the short edges, leaving a 1 inch gap on both long edges. Sprinkle with raisins.
- Roll up from the long side of the dough and pinch to seal the seam.
- Using a thread or dental floss, cut the rolls 1 inch thick (slide thread underneath the dough, cross over top and pull through to cut).
- Place cut side up in prepared pan and set the pan onto the baking sheet over the boiling water. Cover and let rise for 20 minutes.
- Preheat oven to 350°F. Bake rolls for 18 to 20 minutes or until browned.
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