Easter's Coming, There's Nothing Like Homemade Cinnamon Rolls

A few days ago, one of my neighbour's gave me some scented candle oils, so last night I decided I was going to give them a whirl. I mixed  Butter Pecan Pie with Vanilla Pearl oil and then sat back to relax. As the candle warmer melted the base candle, and the oils released their delicious scent into the air, "something" happened to me. My stomach began communicating with my palate and the next thing I knew I had a major desire to bake.

I next found myself in the kitchen whipping up a batch of easy yeast dough, readying it to rise overnight in the fridge in preparation to make Cinnamon Rolls.

Maybe these candle oils are not such a good thing. Although I think my husband and neighbours are very happy as my baking means everyone gets treats.

Proofing takes 2 - 3 hrs. These are ready

for the oven

This recipe is very easy, it is just time consuming in that the rising and proofing takes time, standing and mixing, rolling, and cutting takes no time at all. The results are absolutely divine.

With Easter coming up this weekend, fresh, warm, homemade cinnamon rolls make a great alternative to other sweet buns, or maybe even in addition to them.

Many people like a thick, buttery frosting with their cinnamon rolls, for me personally, I much prefer a regular thin glaze which is not as heavy. I will put both recipes following the cinnamon roll recipe for you to decide, or do half the batch with glaze and half with frosting.

You can freeze the dough and get it out Saturday night to cook them early on Sunday morning for Easter Brunch.


Happy Cooking, Happy Eating!


Ingredients:

1 cup water
1 cup (2 sticks) butter (unsalted)
3/4 cup sugar (I ran out of white sugar so I substituted with packed brown sugar)
2 tsp salt

1 cup cold water

4 eggs, lightly beaten

2 (0.25oz) package yeast
1/2 cup warm water (NOT hot)

7 1/2 cups plain white flour

1/2 cup (1 stick) butter
1 cup brown sugar
1/4 cup cinnamon
2 cups raisins (optional)
2 cups chopped and toasted nuts; hazelnuts, pecans, or walnuts (optional)


1. In a large pot, bring 1 cup of water to boil. Add the 1 cup of butter, sugar, and salt; stir until the butter is melted and the sugar is dissolved. Remove from heat and add the 1 cup of cold water, set aside until mixture is lukewarm.

2. Crack and beat the eggs lightly. Add a little of the lukewarm liquid mix into the eggs, beating all the time, to "coddle" the eggs, then add the egg mix to the sugar and butter mixture, stir well.

3. In a separate bowl, add the packets of yeast to the 1/2 cup warm water and stir making sure the yeast is dissolved. Allow to sit for 5 minutes until frothy.

4. Add the yeast to the mixture and stir well.

5. In a large bowl, add the flour and add the liquid mixture to the flour. Mix very well. Cover bowl with a lid and place into the fridge overnight. (You can slightly grease the lid to ensure that the risen dough will not stick to the lid)

6. When ready to roll out the dough, divide into thirds or quarters (I divided into quarters).

7. Lightly flour your surface and very light work the dough - it does not need much or hard kneading, but a just a little light working to get the dough more pliable. Roll the dough out into a 12x16 inch rectangle, and about 1/2 and inch thick.

These look good already!

8. Spread each rectangle with 1/4 of the softened stick of butter (if you've divided the dough into quarters or 1/3 stick of butter if you've divided it into 1/3s).

9. In another bowl, combine the brown sugar and the cinnamon until very well combined.

10. If you are using the raisins and toasted nuts, make sure you have these prepared in a separate bowl and within reach.

11. Sprinkle 1/4 of the brown sugar and cinnamon mix over each rectangle. Make sure the mix reaches to the edges of the dough.

12. Sprinkle 1/4 of the nut and raisin mix over top of the cinnamon mix and make sure that it reaches the edges of the dough.

13. Roll the dough up very carefully like you would a jelly roll.

14. Cut into 1 - 1 1/2 inch slices and place close (but not too close) into a large greased baking pan. You can bake these in four separate baking sheet, or use one large turkey roaster pan.

15. Let cinnamon rolls rise (proof) for 2 - 3 hours or until double from original size.

Out of the oven, ready for glaze and

our tummies

16. Bake at 375 for 15 minutes (if using smaller separate pans) or for 35-40 minutes if using a large turkey roaster baking pan, or until lightly browned.

17. Remove from oven and let cool for about 10 minutes, then drizzle glaze over top of the warm rolls, or spread the rolls with frosting.

Makes approximately 3 - 4 dozen cinnamon rolls.



Cinnamon Roll Glaze

2 cups powdered sugar
4 TBSP plus 1 tsp, milk
2 tsp vanilla (you can use maple syrup flavouring in substitute)

1. Mix everything well together until you have a smooth and runny glaze, drizzle over cinnamon rolls. Allow to sit for about 15 minutes, then add next glaze.


Second Glaze

3 cups powdered sugar
4 TBSP milk
2 tsp vanilla (you can use maple syrup flavouring in substitute)

1. Mix everything very well together to create a smooth glaze. Pour over the cinnamon rolls.



Cinnamon Roll Frosting

1/2 cup (1 stick) softened butter
2 cups powdered sugar
2 TBSP milk
1 tsp vanilla (you can use maple syrup flavouring in substitute)

1. Cream all ingredients together. Spread over warm cinnamon rolls.