Homemade Cinnamon Rolls, made with love, keep freezing temps at bay.
When we are concocting recipes here in the studio, we rarely create an exact recipe, but rather GUIDELINES, and then we just sort of wing it. Usually it results in a great success. To make ours, we mixed about 1 C. milk, 1 t. yeast and 1/2 c. melted butter. Then we added 2 pinches of salt, 1/2 palm-ful of sugar and 2 3/4 - 3 C. flour. When it formed a a nice ball in our mixer, we let it rise for about 30 min. Then we rolled it out into about a 10 x 16 rectangle, brushed it with some melted butter, sprinkled it with as much sugar and cinnamon as we thought looked good, rolled it up, sealed the seam, sliced it to rounds, brushed on more melted butter and baked them in a 350 degree oven for about 28 min. Can we say butter any more to make you understand how good these are?
The icing was just a mix of about 2 T. softened butter and about 4 T. softened cream cheese, mixed using a fork, with a splash of vanilla, and as much powdered sugar as we thought looked right- at least 1/2 c. Whisked until smooth and spread on the warm rolls. Sublime on a cold morning with our fake fire roaring on the ipad!
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