This is kind of along post but I have provided a Cinnamon roll tutorial and you cant do that in just a few pictures and words! So hang in there with me and read all the way down so you don’t miss the recipes! But first a quick update!
It has been a while since I have last posted life has been crazy and I have been dog tired!!! The Baby Shower was a huge hit at least I think!! It is amazing what you don’t get to see or do when your the host!! I had my 3 neices as my go to team and they were fantastic!! I enlisted the help of my MIL too she is a trooper!! The down side is I was so busy doing other things I did’nt get a chance to take any pictures. My amazing SIL who made the most darling Banner took a bunch of pictures and when she sends them to me I will post them!!
My antics today involved getting up at 4:30 am again to feed the wienie dogs and the cat!! Well my house was still a wreck form the shower so I started in with the cleaning. Now I have been trying to perfect my cinnamon rolls which in the past have been just OK so before I swept and mopped my kitchen floor I started the dough in my Bread Maker on the dough cycle!! I have a super easy recipe for a basic bread/roll dough that I use as it comes out great every time I make it. I will post the recipe at the bottom of this post!!
My downfall has always been the filling so I did some research and found a new filling recipe! We will see how it works out!
I started taking pictures a bit after I started making the rolls but some things are pretty basic and you can get by without pictures!!
I let the bread machine do its thing and then I rolled the dough out into a HUGE rectangle it was probably 16″ long by 12″wide. I then took my filling and spread it all over the dough leaving about a 1″ edge on the back of the rectangle.
I then started rolling the long edge of the dough away from me.
Once it was all rolled up I sealed the edge with some water and pinched it closed! Now I have used a knife to cut these rolls before but what is really fun is to use dental floss!!! Thats right Dental Floss!!
You slide it under the roll and cross it and then give it a pull and it cuts right through the dough clean and simple and no knife to wash!!
I sprayed my pan with the good ol’ trusty PAM and then place the rolls in the pan.
I baked in a 350 degree oven for bout 35 minutes until they were golden brown. While they were baking I made the Cream Cheese frosting!!
After they have cooled I added another layer of frosting!! Yup dont even ask me about the calorie content of these bad boys you DON”T want to know!
I have to say these are the best Cinnamon Rolls I have made yet!!
LOOK at all the YUMMY CINNAMON on the inside!!! OMGOODNESS!!!
Never Fail Yeast Rolls (Taste of Home)
- 1 package (1/4 ounce) active dry yeast
- 1-1/2 cups warm water (110° to 115°)
- 3-1/4 cups all-purpose flour
- 1 package (9 ounces) yellow or white cake mix (1/2 18 oz cake mix)
- 1/2 teaspoon salt
- Melted butter
- In a large bowl, dissolve yeast in warm water. Beat in the flour, dry cake mix and salt (do not knead). Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up, beginning at the wide end; place point side down on greased baking sheets. Brush with butter. Cover and let rise until doubled, about 25 minutes.
- Bake at 350° for 12-15 minutes or until golden brown. Yield: 2 dozen.
For Bread Machine:
Place ingredients in your pan according to your manufactures directions and set to the dough cycle! I start with the water then add the salt, the dry ingredients and the yeast on top! You may have a better way.
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 6 tablespoons all-purpose flour
- 1 1/2 tablespoons ground cinnamon
Combine all ingredients, stirring until blended.
Cream Cheese Frosting
6 oz cream cheese softened
4 T butter softened
4 C. P0wdered Sugar
1/2 t. Salt
1 t. Vanilla
1T Vegetable Shortning
3-4 T milk if needed
Combine butter, salt, shorting and cream cheese in a bowl. Mix until light and fluffy. Add vanilla and blend again. Slowly add sugar and blend until smooth. Add milk 1 T at a time until desired consistency is achieved!! Adding more milk will make it more like a glaze than a frosting. Mine was somewhere in between a stiff frosting and a runny glaze!!
Thanks for bearing with me and reading allllllllll the way to the bottom!! If you try the rolls let me know how they turned out I would love to hear from you!!