Saturday, February 10, 2007

Cinnamon rolls

This recipe has three parts: dough, filling, and icing. Make the dough first, then as it's rising make the filling. Prepare the rolls. Then make the icing while the rolls are baking.

1/8 cup warm water
3/4 cup warm milk
1/4 cup sugar
2 tsp yeast
1 egg
1/6 cup melted butter
3-4 cups flour
1/2 tsp salt

In a large bowl mix water, milk and sugar. Add yeast and let sit 10 minutes or until foamy. Beat in egg and butter. Slowly add in flour and salt until dough becomes to stiff to mix. Put dough on floured surface and knead until smooth and elastic, about 10 minutes. Place dough in oiled bowl and cover lightly with plastic wrap. Let rise one hour or until doubled in size.

Punch down the dough, then put on lightly floured surface. Roll out into a rectangle, about 1/4 inch thick. Cover lightly with plastic wrap and let sit 15-20 minutes.

1/2 cup prepared vanilla pudding
2 Tbsp brown sugar
2-3 tsp cinnamon
1/3 cup raisins (soaked in hot water, then drained)
1/4 cup crushed pecans

Mix pudding, sugar and cinnamon. Spread over rolled out dough, covering evenly. Sprinkle nuts and raisins on top of filling.

Using a spatula, lift one of the longer edges of the dough rectangle. Gently roll up the dough, sealing the edge together with your fingers. Dip a sharp knife in flour, then slice the dough one inch from the end. Place the roll on a non-stick cookie sheet. Repeat until all the rolls have been cut.

Cover lightly with plastic wrap and let rise 30-45 minutes. Bake in preheated oven at 325 degrees for 15 minutes or until golden.

1 cup prepared vanilla pudding
1/4 cup softened cream cheese
3 Tbsp sugar
Crushed pecans (opt)

Mix the pudding, sugar and cream cheese in a bowl until smooth. Spread over hot rolls, then sprinkle with nuts.

Jonathan warming his hands by the oven after pulling out the rolls