Friday, April 2, 2010

Cinnamon Rolls

Finally, a beautiful weekend for Easter! It seems that almost every year, there is a freeze just before Resurrection Sunday, that not only dampens our spirits and makes us bring out the winter coats again, but also kills the buds on all the beautiful flowering trees.

But this year, it is just the opposite! The forecast is predicting 70's and sunshine for Sunday, which means we shouldn't have to bundle up for the sunrise service in Rittenhouse Square. Daffodils, hyacinths, and tulips are in full bloom, along with magnolias, weeping cherry trees and forsythia... absolutely gorgeous!

You might think that with it being a holiday weekend, things would get a little more relaxed (especially with Spring break), but a certain conductor is helping us prepare for our 2nd concert at the Kimmel Center (Verizon Hall) next Sunday, and the music needs some work. So instead of giving us off tomorrow, we are starting a half hour early. But to bring some cheer to my friends, I decided to make some Cinnamon Rolls tonight as a treat for the break. (Our church is having a Good Friday concert tonight, but since I couldn't go, I am watching it online while the dough rises).

This recipe came in on a mom's email list, and it is one of the best! It is so easy but yet can be a show-stopper... especially if you make the Icing and spoon it on top while the rolls are still warm!

Cinnamon Rolls

1 Tbsp. dry-active yeast
1 cup warm whole milk

1 tsp. salt
2 eggs
1/3 cup white sugar
1/2 cup melted butter
4 cups flour

1/4 cup butter, softened
3 Tbsp. ground cinnamon
1 cup brown sugar

Dissolve yeast in milk (make sure the milk is not too warm, or it will kill the yeast).

Add the rest of the ingredients - do not mix the eggs and the melted butter when it is hot, or the eggs will cook. Mix well and then knead into a ball. Let double in size (at least one hour in a warm place).

When ready, roll out to about 1/4 inch thick - it should be rectangular. Preheat oven to 400F.

Spread with filling... first butter, then sprinkle the cinnamon and brown sugar evenly over the dough. I usually add more butter as needed.

Roll dough up. Slice into 1 inch pieces, and place in a greased pan. Let rise again until doubled. Bake for 10 minutes (I find that they take about 12-15 minutes).

Icing for the Cinnamon Rolls

1/2 cup of butter, softened
2 Tbsp. whipping cream
1 1/2 cup powdered sugar
1 tsp. vanilla
1 oz. cream cheese
pinch of salt

Beat until fluffy.

Can it get any easier?

Enjoy! I'll post pictures later when the rolls are done... Happy Easter!