Cinnamon Rolls

One thing I always have room for morning, noon or night is a big ole sweet cinnamon roll.  I mean it is very appealing is it not?  Warm, buttery, flaky, tender cinnamon roll topped with a dollop of creamy icing oozing all over.  I am however one of those who has never had a bad cinnamon roll!  Its a cinnamon roll how can it be bad!  Also I love walking into the food court during the holiday season at the mall.  Although I never eat at any of the places, Cinnabon just gives the mall atmosphere that holiday rush and i can immediately find the strength to fight off all those crazy holiday shoppers.  So here it is a pretty quick and easy cinnamon roll recipe sure to please.

I start off with my dough hook on my mixer and to the bowl i add 3 cups of warm water.  You want this water warm enough to activate the yeast.  Some people believe boiling the water and letting it come down to temperature is the best way.  In my opinion ain't no one go time for that.  So I use the hot water straight from my faucet and you know what it works pretty darn good.  1/2 cup of sugar, 1/2 cups oil ( I used EVOO) and 4 packets of the active dry yeast.  Oh and the secret ingredient a few grates of fresh nutmeg.  I let that sit for about 15 minutes so it can work it's magic, then I add 1 TB of salt, 3 whole eggs one at a time and 10 cups of flour.  Once again about a cup at a time.  Once everything is in the mixer getting all brought together you can wash dishes or something for about 10 minutes while the dough is getting worked.

 After about 10 or 15 minutes of being kneaded with the mixer you are ready to oil your table top, butchers block whatever it is that you have that you do your wok on.  I use oil because I find it doesn't ever stick like it does when I use flour.  Use whatever you like best I am not judging.

For my cinnamon rolls I like them extra cinnamony.  I do 1/2 cup of white sugar, 1/2 cup of brown sugar and 3-4 TB of cinnamon.  If you just like the essence of it then by all means use less.  Before sprinkling on the yummy goodness I lather my spread out dough with a layer of butter.  Yes butter.  I never said these were a healthy version.

You can then roll the dough (I spread mine with my hands) and slice off about 3 inches for each roll.  I like them big, I like them buttery and once again if you can't handle it go to skinny girl.com or something.  I lightly spray the baking sheet with a non stick spray to ensure all my hard work won't be for nothing if I cant get them off the pan after baking!  I let them rest about 15 minutes before baking.  Brush them with butter before placing in the oven just to ensure a beautiful browning.

Bake them at 350 for 25-30 minutes.  Or of course until they are done.  Some people actually like gooey cinnamon rolls.  You may want to pull them just a few minutes early for that.   I top mine with a simple butter icing recipe.  1 stick of melted salted butter, 1/2 bag of powder sugar, and 2-4 TB of milk.  You can make it thicker and place on rolls after pulling from the oven and let it melt all over, or you can make a more runnier icing and brush on after being pulled from the oven or even after cooling.